Gluten-Free Wish List - Sweet & Savory Treats You've Missed the Most

Jeanne Sauvage

Summary

“Recipes are both encouraging and meticulous. . . . A must-have for the gluten-free and allergic household.” —Alice Medrich, author of Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non Non-Wheat Flours   Finally, a cookbook that includes gluten-free recipes for pizza crust, bagels, and all the other wheat-laden staples folks miss most after eliminating gluten from their diets. Here author Jeanne Sauvage proves that gluten-free should never be anything less than delicious. Whether diagnosed as celiac, living with gluten and wheat intolerances, or simply adhering to a healthier diet, anyone can enjoy every one of the 100 mouthwatering creations found here—from sweet treats like waffles, doughnuts, and chocolate chip cookies to savory favorites such as sourdough baguettes, ramen noodles, and fried chicken. For beginning home cooks and seasoned chefs alike, this reference will be the cornerstone of every gluten-free kitchen.   “Clear, easy-to-follow recipes for all those foods that aren’t widely available in a gluten-free version.” —Kyra Bussanich, author Sweet Cravings: 50 Seductive Desserts for the Gluten-Free Lifestyle and the Food Network’s three-time Cupcake Wars champion   “If you want maximum flavour and the best texture in your gluten-free home baking then all the secrets you need are right here.” —Dan Lepard, author of Short Sweet   “Jeanne Sauvage . . . grants your wish for gluten-free versions of the treats you miss the most.” —Carol Fenster, author of Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking   “Reads like a love letter to bakers. . . . Jeanne captures the fun and satisfying art of gluten-free baking as only a baking fairy godmother could.” —Elizabeth Barbone, author of Easy Gluten-Free Baking and How to Cook Gluten-Free

Available since: 10/20/2015.

Print length: 256 pages.

Cooking

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Extract
Cooking our own meals
We were starting to realise that making the journey was leading to more questions than answers, more grey areas, misinformation and conflicts of interest than we ever imagined – and that was just about food. We hadn't even got started on anything else that came into our home yet.
Take a single, uncontroversial ingredient, let's say peppers. Should we buy them grown in a UK hothouse or ones trucked in from Spain? What if the Spanish ones are organic? Or the only UK option is wrapped in plastic? Which is better for the environment? Or at least less harmful? If we ever want to eat peppers again without negatively impacting the planet in some way are we going to have to grow our own? Because self-sufficiency wasn't really part of the plan....
All we could do was dive in and hope we didn't drown in the detail as we swam around looking for food that worked for us and the planet. We started with the problem of transport because food mileage was a well established measure that meant we could actually make some decisions based on numbers for once. Or, at least, we thought we could.
Three quarters of all the fruit and veg now eaten in the UK is imported. Almost all the fruit we eat has been grown overseas, and soft fruit in particular is flown in. It turns out that the UK only produces half of all the food that is consumed on these shores – which is somewhat patriotically disconcerting as well as practically unsustainable.
One of our family stories is the recollection of the first banana my great uncle ever tasted after WW2, shipped from the other side of the world. We were very aware that bananas came from overseas.
But the fact that such a vast proportion of the apples eaten in Britain are imported from South Africa, or at best France, when the fruit grows very well in the orchards you can see from near our house seemed to be absurd.
The obvious solution appeared to be only to buy food produced not just in the UK but as close to us as possible.
That immediately threw up two questions.
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