The Healthy Gluten-Free Diet: Nutritious and Delicious Recipes for a Gluten-Free Lifestyle (en Inglés)
Reseña del libro "The Healthy Gluten-Free Diet: Nutritious and Delicious Recipes for a Gluten-Free Lifestyle (en Inglés)"
Fortunately for those with celiac disease or gluten-intolerance or sensitivity, gluten-free foods are becoming much more readily available at grocery stores and restaurants across the country. However, many prepackaged options are laden with sugar, unhealthy fats, and grains and starches that are devoid of nutritional value. They may be "safe" for those who can't eat gluten, but they're far from healthy. In The Healthy Gluten-Free Diet, Gehring provides nearly 100 recipes that are safe for those on a gluten-free diet, healthy for anyone, and delicious for the whole family! Recipes include: Almond Flour Banana BreadBuckwheat Apple PancakesCheddar-Herb Drop BiscuitsCherry and Dark Chocolate BiscottiGrilled Pear Salad with Green Tea DressingMillet Corn FrittersMoroccan Chickpea Slow Cooker StewOatmeal Peppermint Chip CookiesPolenta Feta Shrimp BakePumpkin CornbreadQuinoa Risotto with Shitake Mushrooms and ArugulaRaspberry Peach CobblerSweet Potato SconesAnd many more! Gehring loves experimenting with exciting grains and shares that thrill with her readers. Recipes utilize a variety of grains and flours including quinoa, millet, amaranth, teff, sorghum, brown rice, almond flour, coconut flour, and more. Learn the nutritional benefits of each and even discover how to grow, thresh, and grind your own grains! You'll also find baking tips for making breads and cookies that will wow you with their terrific flavors and textures. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
