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Gluten-Free Ancient Grains

Gluten-Free Ancient Grains
Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

by John Taylor,Joseph Awika

  • Publisher : Woodhead Publishing
  • Release : 2017-07-21
  • Pages : 356
  • ISBN : 0081008910
  • Language : En, Es, Fr & De
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Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. Provides a comprehensive overview of non-wheat grains Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions Analyzes the nutritional value of ancient grains and their health-promoting qualities

Grain Power

Grain Power
Over 100 Delicious Gluten-free Ancient Grain & Superblend Recipe

by Patricia Green,Carolyn Hemming

  • Publisher : Penguin Canada
  • Release : 2014-01-07
  • Pages : 224
  • ISBN : 0143189808
  • Language : En, Es, Fr & De
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TRANSFORM YOUR MEALS WITH HEALTHY & DELICIOUS GLUTEN-FREE ANCIENT GRAINS Grain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are great tasting and not only ideal for people with food allergies, gluten intolerance and health issues, but also those looking for delicious, nutrient-rich grains for a healthy lifestyle. Packed with lots of variety and unique, natural flavors, recipes feature the most popular and versatile gluten-free ancient grains available today. It’s easy to super-charge all your meals with these health-boosting, nutrient-dense superfoods: amaranth buckwheat chia kañiwa quinoa millet oats sorghum teff Grain Power is a complete cookbook featuring everything you need to know about cooking these amazing ancient grains, as well as combining them into unique superblends. Grain Power features over 100 easy-to-make, delicious recipes like Pumpkin Spice Steel-Cut Oats, Chewy Chocolate Granola with Cherries & Buckwheat, Millet & Quinoa Blueberry Pecan Snack Bars, Smoked Ham and Leek Amaranth Chowder, Thin-Crust Vegetable Pizza with Fresh Basil, and Caramel Apple Buckwheat Crêpes.

Superfood Grains

Superfood Grains
A Book

by Kim Lutz

  • Publisher : Sterling Epicure
  • Release : 2016-03-07
  • Pages : 144
  • ISBN : 9781454919377
  • Language : En, Es, Fr & De
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Ancient grains are making a comeback on today's dinner tables including gluten-free options, like millet and sorghum. "Super Grains" celebrates the whole-grain goodness of spelt, farro, einkorn, and even the humble cholesterol-lowering oat, in 75 easy, satisfying recipes. Enjoy crunchy Farro Apple and Almond Salad, Power-Packed Tomato Soup with sorghum, Teff-Lentil Sloppy Joes, and yummy Whole Grain Chocolate Brownies. It s superfood made super delicious!"

Simply Ancient Grains

Simply Ancient Grains
Fresh and Flavorful Whole Grain Recipes for Living Well [A Cookbook]

by Maria Speck

  • Publisher : Ten Speed Press
  • Release : 2015-04-14
  • Pages : 272
  • ISBN : 1607745895
  • Language : En, Es, Fr & De
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The award-winning author of Ancient Grains for Modern Meals, Maria Speck makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of recipes, most of which are gluten-free. From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains.

The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More

The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More
A Book

by Erin Dooner

  • Publisher : The Countryman Press
  • Release : 2015-04-20
  • Pages : 240
  • ISBN : 1581576080
  • Language : En, Es, Fr & De
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Satisfy your sweet tooth with complex carbohydrates—no white flour here! We need to eat more whole grains. A diet centered on white flour and refined carbohydrates isn't good for our bodies or our waistlines. Beyond whole wheat are the healthiest "ancient" grains, including teff, buckwheat, and quinoa. These grains are free of gluten and additives, but can they--and flours such as 100 percent whole wheat, barley, and spelt--be used to make delicious desserts? The answer is a resounding YES, thanks to The Sweet Side of Ancient Grains. With recipes made from both ancient grains and more familiar 100 percent whole grains, Erin Dooner has created a must-have cookbook for anyone who wants to eat healthy but is "blessed" with a sweet tooth. Don't have access to certain ancient grains? All but a handful of the recipes can be made with traditional or white whole wheat flours! Unlike previous efforts at whole-grain dessert baking, this book relies on 100 percent whole and ancient grains and incorporates natural sugars wherever possible--all without compromising on results.

How Can It Be Gluten Free Cookbook Collection

How Can It Be Gluten Free Cookbook Collection
350+ Groundbreaking Recipes for All Your Favorites

by America's Test Kitchen

  • Publisher : Unknown Publisher
  • Release : 2020-08
  • Pages : 624
  • ISBN : 1948703505
  • Language : En, Es, Fr & De
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"How can it be gluten free cookbook collection combines recipes previously published in The how can it be gluten free cookbook, volumes 1 and 2"--Title page verso.

Grains As Mains

Grains As Mains
Modern Recipes using Ancient Grains

by Laura Agar Wilson

  • Publisher : Dorling Kindersley Ltd
  • Release : 2015-03-02
  • Pages : 256
  • ISBN : 0241202256
  • Language : En, Es, Fr & De
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Modern recipes, ancient grains Grains as Mains satisfies your appetite for tasty, versatile and healthy grains, with over 150 fresh and exciting recipes, many of which are gluten-free. Ancient grains such as teff, quinoa and buckwheat, first cooked thousands of years ago, are now very much back on the menu. These grains are great for us, nutritious, protein-rich and have excellent textures. This comprehensive cookbook is overflowing with step-by-step preparation techniques showing you how to prepare and cook key ancient grains, from familiar favourites, like quinoa and polenta, to unexpected delights, such as teff and freekeh. With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do.

The Gluten-Free Grains Cookbook

The Gluten-Free Grains Cookbook
75 Wholesome Recipes Worth Sharing Featuring Buckwheat, Millet, Sorghum, Teff, Wild Rice and More

by Quelcy Kogel

  • Publisher : Page Street Publishing
  • Release : 2019-04-09
  • Pages : 208
  • ISBN : 1624147003
  • Language : En, Es, Fr & De
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Elevate Your Dishes with Flavorful Grains Whether you’re a strict gluten-free eater, or just looking for more variety, The Gluten-Free Grains Cookbook shares dishes that can appease everyone at the table. Quelcy’s tried and true recipes ensure that you cook with the right ingredients for the perfect meal every time. Discover grains from ancient Aztec amaranth and Ethiopian teff to buckwheat and sorghum and a myriad of ways to make them into memorable meals. Both omnivores and vegans can get behind recipes such as Friday Night Nachos or Quinoa “Fish” Fritter Tacos. Amaranth introduces nutty undertones to Smoky Tomato Cream Soup and Kimchi Pancakes. These grains, and others featured in this book, bring dimension to your cooking and help you pack more essential minerals into every delicious meal.

Quinoa: The Everyday Superfood: 150 Gluten-Free Recipes to Delight Every Kind of Eater

Quinoa: The Everyday Superfood: 150 Gluten-Free Recipes to Delight Every Kind of Eater
A Book

by Sonoma Press

  • Publisher : Arcas Publishing
  • Release : 2015-06-09
  • Pages : 312
  • ISBN : 1942411715
  • Language : En, Es, Fr & De
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In recent years, quinoa has gained a place in America's pantries because of its versatility and amazing health benefits. The ancient grain--which is really a seed--is gluten-free, a protein powerhouse, and rich in many other nutrients, making it a perfect substitute for wheat and other grains. But incorporating a new food into your diet can take some inspiration and guidance. With Quinoa: The Everyday Superfood, a collection of over 150 simple, out-of-the-box recipes featuring the delicious super grain, you'll learn how to use quinoa beyond a basic salad or side. From satisfying breakfasts like Almond and Coconut Quinoa Porridge, to delicious snacks like Cauliflower Quinoa Fritters, to creative entrees like Black Bean and Quinoa Veggie Burgers, Quinoa; The Everyday Superfoodwill teach you how to incorporate this enticing ingedient into satisfying everyday meals that will boost your nutrition and revamp the way you eat. Our book offers: 150 RecipesIcons indicating vegetarian, vegan, dairy-free (highlighting the types of eaters that make up "everyone")Simple ingredientsOut-of-the-box yet accessible recipes (more than just salads and sides, this book teaches you how to use quinoa to its full potential)4-color photos throughout

Grains as Mains

Grains as Mains
Modern Recipes Using Ancient Grains

by Jodi Moreno,Sarah W. Caron

  • Publisher : Penguin
  • Release : 2015-03-03
  • Pages : 256
  • ISBN : 1465438998
  • Language : En, Es, Fr & De
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Cooking with grains is a flourishing global trend. Ancient grains, such as bulgur wheat, spelt, wheat berries, and teff, are popular for the texture and flavor they bring to dishes, as well as their health benefits. This visually stylish and comprehensive cookbook satisfies today's worldwide appetite for tasty, versatile, and healthy grains, with more than 150 fresh and exciting recipes. Grains as Mains is not a vegetarian cookbook, but the majority of the recipes are meat-free, with suggestions for "choosing your own protein" accompaniments. It features a wide range of recipes, many of which are gluten-free. Where relevant, graphic devices show how to swap your grains for easy recipe variations. With warm and evocative photography and step-by-step techniques, this book takes a fresh approach to cooking with century-old grains. The book is for the adventurous cooks eager to experiment with unusual and exciting ingredients, and health-conscious cooking enthusiasts who are looking for delicious new styles of recipes. Featured grains include cornmeal (polenta), bulgur wheat, quinoa, millet, barley, spelt, wheat berries, amaranth, farro, buckwheat, khorasan wheat (kamut), teff, sorghum, and freekeh.

Quinoa

Quinoa
High Protein, Gluten Free

by Beth Geisler

  • Publisher : Books Alive
  • Release : 2014
  • Pages : 62
  • ISBN : 9781553120506
  • Language : En, Es, Fr & De
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The ancient South American grain quinoa (pronounced KEEN-wa) is popular as a substitute for rice and other grains because its quick and easy to cook. Quinoa has a mellow, nutty flavor and, since its equally delicious in both sweet and savory dishes, is endlessly versatile. In addition, its a high-protein, hypoallergenic, gluten-free food thats exceptionally rich in vitamins and mineralsand lower in carbohydrates than other whole grains.

The Gluten-Free Skinny

The Gluten-Free Skinny
Your Gluten-Free Guide to Weight Loss

by Maria Ann Roglieri

  • Publisher : Independently Published
  • Release : 2019
  • Pages : 195
  • ISBN : 9781792740695
  • Language : En, Es, Fr & De
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The Gluten-Free Skinny is designed to give you the skinny on losing weight, getting your health under control, and enjoying global, gluten-free gourmet dining. It is going to give you a nutritional blueprint, to reframe what you eat. It will help you and empower you to focus on more healthy choices than the ones you are probably making now. And it will help you discover new gluten-free ancient grains and superfoods loaded with protein, fiber, vitamins and minerals, and antioxidants. We've designed a steady, reliable, and healthy gluten-free lifestyle plan especially for you. We've created our own recipes for delicious food that will help you lose weight without feeling hungry. We've also culled recipes from the world's chefs and food producers from New York to Annecy, France; from Martha's Vineyard to Sardinia; from India to Italy. So start now! Lose weight and get healthy the gluten-free way! Go gluten-free skinny!The Gluten-Free Skinny is going to put the health and the fun back into gluten-free eating.

Human's Perfect Food: Rediscovering Ancient Grain Jere

Human's Perfect Food: Rediscovering Ancient Grain Jere
A Book

by River Elderholly

  • Publisher : Lulu.com
  • Release : 2021
  • Pages : 329
  • ISBN : 0557212529
  • Language : En, Es, Fr & De
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Ancient Heritage Cookies

Ancient Heritage Cookies
Gluten-free, Whole-grain, and Nut-flour Treats

by Luane Kohnke

  • Publisher : Pelican Publishing Company
  • Release : 2016-09-01
  • Pages : 136
  • ISBN : 9781455621316
  • Language : En, Es, Fr & De
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Grains our ancestors used baked into delights for today! Author Luane Kohnke guides aspiring bakers through her delicious and unusual recipes. With 50 recipes featuring ancient and whole-grain flours and 13 gluten-free options, everyone can enjoy delectable cookies without guilt! Kohnke uses whole grains from around the world--including oats, barley, cornmeal, and nut flours, which are healthier than bleached white flour--to satisfy the most discerning sweet tooth. Easy recipes for gluten-free Peanut Butter Sandwiches, moist Double-Chocolate Fruit and Nut Brownies, and chewy, vegan Maple Almond-Butter Cookies are featured. Lush photos from acclaimed photographer John Uher accompany each recipe.

Restoring Heritage Grains

Restoring Heritage Grains
The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats

by Eli Rogosa

  • Publisher : Chelsea Green Publishing
  • Release : 2016-07-01
  • Pages : 272
  • ISBN : 1603586717
  • Language : En, Es, Fr & De
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Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.

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by Anonim

  • Publisher : Thompson Courier & Rake Register, L.L.C.
  • Release : 2018-02-15
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Flavor Flours

Flavor Flours
A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

by Alice Medrich

  • Publisher : Artisan Books
  • Release : 2014-10-28
  • Pages : 368
  • ISBN : 1579655130
  • Language : En, Es, Fr & De
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Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

The Great Vegan Grains Book

The Great Vegan Grains Book
Celebrate Whole Grains with More Than 100 Delicious Plant-Based Recipes * Includes Soy-Free and Gluten-Free Recipes!

by Celine Steen,Tamasin Noyes

  • Publisher : Fair Winds Press (MA)
  • Release : 2015-11-15
  • Pages : 176
  • ISBN : 159233699X
  • Language : En, Es, Fr & De
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Enjoy over 100 whole-grain vegan recipes for every meal and occasion! Whole grains are a great source of protein and other nutrients that are typically found in meat and eggs, making them a valuable part of any plant-based diet. While naturally vegan by nature, grains are often paired with non-vegan ingredients, making many recipes off-limits to vegans. That's where The Great Vegan Grains Book comes the rescue, taking you step-by-step through the myriad grains available today, and providing you with more than 100 delicious and easy plant-based, whole-grain recipes (many of them low-fat, soy free, and even gluten-free!). Each recipe uses whole-food ingredients that can be easily found at most grocery stores, so you can say yes to grains and eating better too! Cook delicious meals with ancient grains like amaranth, farro, millet, quinoa, and more and try recipes that will quickly become favorites, such as: - Quinoa Breakfast Pilaf - Apple and Oats French Toast - Sausage Smash Potato Hash - Spelt and Bean Burritos - Tempeh Buckwheat Bowl - Teff and Pea Fritters - Cracked Wheat Koftas - Roasted Corn and Barley Chowder - Warm Farro and Sweet Potato Salad Also enjoy gluten-free vegan recipes, such as: - Apricot Oats - Polenta Topped Mexi-Beans - Chickpea Millet Curry - Harissa Veggies and Rice Skillet - Spinach and Basil Quinoa - Sesame Purple Rice

Bread Revolution

Bread Revolution
World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

by Peter Reinhart

  • Publisher : Ten Speed Press
  • Release : 2014-10-21
  • Pages : 256
  • ISBN : 1607746522
  • Language : En, Es, Fr & De
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Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

Bob's Red Mill the Everyday Gluten-Free Cookbook

Bob's Red Mill the Everyday Gluten-Free Cookbook
250 Delicious Whole-Grain Recipes

by Camilla Saulsbury

  • Publisher : Robert Rose
  • Release : 2015-01-12
  • Pages : 336
  • ISBN : 9780778805007
  • Language : En, Es, Fr & De
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At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. -- from www.bobsredmill.com Bob's Red Mill is the number one supplier of consumer whole grains in North America. Every day they go to great lengths to ensure the integrity of their products -- even building a separate gluten-free packaging division complete with specialized machinery to make sure that their products maintain their gluten-free purity. The very best ingredients in the hands of the very best recipe developer is a winning combination. Camilla Saulsbury is an award-winning recipe developer and bestselling author who has created more than 250 recipes in this new book that showcase the health benefits of a gluten-free diet and result in immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten-free options can be really tasty too: Breakfast Pumpkin Waffles, Teff and Chia Crunch Clusters Soups, Stews and Chilis Chicken Stew with Herbed Dumplings, Quinoa and Corn Chowder Salads and Sides Lemony Chia and White Bean Salad, Supergreen Millet Salad Meat, Poultry and Fish Crispy Almond Baked Chicken Fingers, Ancient Grains Tuna Casserole, Fresh Taqueria Tacos Meatless Main Dishes Tempeh and Vegetable Fried Quinoa, Deep Dish Pizza Casserole Breads Banana Bread, Ancient Grain Tortillas, Coconut Flour Scones Desserts Strawberry Shortcake, Fudge Brownies, Triple Ginger Teff, Gingerbread, Lemon Tart. Throughout the book there are a wealth of cooking and baking tips and techniques along with information on how to adapt favorite recipes into gluten-free versions.