Against the Grain ─ Extraordinary gluten-free recipes made from real, all-natural ingredients

The definitive handbook on gluten-free baking--with revolutionary recipes made from whole-foods, no fakes or chemicals required --from the owner of Against the Grain Gourmet, the popular line of all-natural gluten-free baked goods.

Nancy Cain came to gluten-free baking simply enough: Her teenage son was diagnosed with Celiac disease. After trying ready-made baking mixes and finding the results rubbery, she made the revolutionary discovery that delicious gluten-free breads could be made entirely from natural ingredients, no xanthan or guar gums required.

This is the ultimate handbook for bakers who want to understand gluten-free bread from the inside out. Nancy explains the science of gluten-free baking, breaking down the ingredients and how they make for crunchier, softer, and more delicious baking. These 200 recipes for breads, flatbreads, quick breads, crackers, muffins, cookies, cakes, and pies, and also main courses--such as pastas, pizzas, tacos, sandwiches, savory tarts, casseroles, and more--use natural ingredients, no chemical additives or mystery ingredients required. With ample information for gluten-free beginners and 100 full-color photographs, this book is a game-changer for gluten-free families everywhere, and the ultimate resource for delicious gluten-free recipes.

NANCY CAIN is the owner of Against the Grain Gourmet, her gluten- and grain-free bread company and a multimillion-dollar national brand distributed in Whole Foods and natural food stores everywhere. She lives with her gluten-free family in Vermont.