Monday, March 9, 2015

Bob’s Red Mill® Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes

Bob's Red Mill Everyday Gluten-Free Cookbook 

Bob’s Red Mill® Everyday Gluten-Free Cookbook:
281 Delicious Whole-Grain Recipes
Definitely NOT your average gluten-free cookbook…
What makes this book so different?
Camilla doesn't use refined flours or sugars, and she doesn't use xantham gums or any other non-nutritious fillers in her recipes.

We recently {last year} had to go gluten-free for our six year old because she was having trouble sleeping and her tonsils and adenoids were HUGE!  We took out gluten and sugar from her diet.  {most of the time}

I have one other gluten-free cookbook but I am thrilled for this one!  I've let her go through it and pick out a few recipes.  Getting her involved in her diet has helped a lot and she realizes how much better she feels since we have changed the things that she eats.

We look forward to cooking many delicious dishes with our new cookbook. 


Camilla Saulsbury, an award-winning recipe developer and bestselling author, has created 281 recipes that showcase the health benefits of a gluten-free diet, with recipes that are immensely delicious and creative. And Camilla’s recipes can be enjoyed throughout the day — from satisfying breakfasts to evening dinners. These sublime recipes are proof positive that good taste and gluten-free options are not mutually exclusive.

Cumin Pork Millet Bowls with Avocado and Mango
 Cumin Pork Millet Bowls with Avocado and Mango
This book showcases the breadth, depth and versatility of Bob’s Red Mill’s gluten-free grains. More people than ever before are seeking ways to cut back on gluten or completely eliminate it from their diet, whether because of celiac disease, an array of allergies or a variety of other health reasons. And one of the simplest and most delicious ways to make the transition to a gluten-free diet is not to eliminate all grains, but rather to embrace the wealth of ancient grains that are naturally gluten-free.

The bounty of these nutrient-dense ancient grains is astounding, from amaranth to quinoa, millet, teff and so much more, and Bob’s Red Mill is dedicated to making these once unfamiliar grains readily available. The introductory sections of this book teach you everything you need to know about the gluten-free grains and flours used in the recipes, as well as a diverse array of other natural ingredients that can help turn those grains into an extraordinary variety of entrées, side dishes and treats. So read up, and then dive in and start cooking your way to delicious, naturally gluten-free, easy-to-make everyday meals!

Bob’s Red Mill® Everyday Gluten-Free Cookbook answers some of these questions:
 
Did you know that gluten is hidden in thousands of products you would never think to suspect, from meats to flavorings to popsicles?

What are the top 12 most pesticide-contaminated fruits and vegetables in America?

What are the least contaminated fruits and vegetables in America?

In addition to its convenience, frozen produce can sometimes be more nutritious than fresh.

Reading organic labels can be a challenge. Learn what the 4 most common labels/claims mean.

When combined with liquid, chia seeds swell and form a gel that can be used as an egg substitute in baked goods.

High in fiber and protein, millet helps to keep the digestive tract operating smoothly and lowers the risk of diabetes and heart disease.

Oats are one of the most nutritious, powerful foods you can eat.  What really sets oats apart is how they benefit digestion.

Rice is one of the most ancient cultivated foods. Beyond being naturally gluten-free, brown rice is rich in antioxidants and minerals such as selenium and manganese.

Like many other whole grains, brown rice is high in fiber, which assists in weight loss and maintenance, digestive health and stabilization of the body’s blood sugar levels.
   
Can I freeze cooked whole grains?

What do I need to have in my everyday gluten-free pantry?

Whole grains and fresh produce go hand in hand. Learn which fruits ripen, which do not.

Camilla Saulsbury is a freelance food writer, recipe developer and cooking instructor. Her culinary focus is translating food and flavor trends into fresh, innovative, and delicious recipes for the home kitchen. Camilla is the author of over a dozen cookbooks. She is also the featured cooking expert for the online magazine GALTime. Camilla's own website is PowerHungry.com.

Camilla currently resides in Texas with her husband and son.

**I wasn't paid to post this and the opinions expressed belong entirely to me, Michelle Lee.  I was sent a free copy from Robert ROSE to share with my family and my faithful fans.  Thank you.**



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