Against the Grain by Nancy Cain is a gluten-free cookbook like no other. Nancy started cooking gluten free when her son was diagnosed with celiac disease. She started out by buying the gluten free mixes and like me found them rubbery and tasteless. She started making her own recipes from the family favorites that her family already loved. She didn't use xanthan or guar gums that most mixes use in them. She also didn't use any mystery chemical additives. There are more than 200 recipes and most of them include pictures of the finished product. This is a cookbook not just focusing on breads but also includes casseroles, desserts, cakes, pies, ect. It is stated that this cookbook includes only ingredients which are natural and found in you cabinet or easily purchased at your local grocery store.
I loved this book and what I like the most is not so much the recipes but that she includes the science behind what works and why. Ms. Cain writes of all this science evidence in an easy to read format that anyone could understand. The reader of this review may not think that this is important until you want to adapt your own family favorites. By including the science the reader can easily transform those formerly uneatable items into delicious adaptations that can be eaten and most of all enjoyed by everyone in the family and isn't that what every family cook wants to do? Make just one meal for the whole family instead of making special foods for that one lone person. Who wants to be singled out anyway eating tasteless food when everyone else is eating the good?
I received this book from Blogging for Books for this review.