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Nancy Cain has pioneered gluten-free foods made entirely from natural ingredients – no xanthan or guar gums or mystery chemical additives adapt simultaneously many of her family's favorite recipes, including their beloved pizzas, pastas, and more. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes.
Use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables and make Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza! With ample information and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.
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