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Download Betty Crocker Gluten-Free Cooking by Betty Crocker Editors PDF

By Betty Crocker Editors

An easy and easy-to-use advisor to great-tasting gluten-free cooking

Whether you be afflicted by celiac ailment, gluten intolerance, or are looking to steer clear of gluten, you understand how tough it may be to stay to a secure, nutritious, and scrumptious nutrition. such a lot gluten-free cookbooks are only collections of straightforward, uncomplicated recipes that get the activity kept away from supplying a lot creativity. yet with Betty Crocker Gluten-Free Cooking, the main depended on identify in domestic cooking serves up a set of recipes which are secure for celiacs (and others heading off gluten), and scrumptious too!

These obtainable, scrumptious recipes conceal breakfast and brunch, appetizers and snacks, major classes, gluten-free breads, aspects, and desserts—giving you lots of great-tasting thoughts for each meal of the day.

comprises greater than one hundred fifty scrumptious gluten-free recipes, together with contributions from well known gluten-free bloggers
positive factors seventy five attractive full-color pictures that supply mouthwatering inspiration
Bonus fabric contains authoritative info on keeping a fit, satisfied gluten-free lifestyle

Betty Crocker's Gluten-Free Cooking provides scrumptious recipes and convenient suggestion from a reputation you could belief. Take it from Betty Crocker, going gluten-free doesn't suggest giving up taste!

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Extra resources for Betty Crocker Gluten-Free Cooking

Sample text

Taleggio: A voluptuous cow’s milk table cheese from Lombardy, Taleggio bulges gently when it’s fully ripened. Sublimely rich and buttery, it has a full, rounded, complex flavor that’s complemented by fresh fruit, particularly ripe pears. The Naturally Gluten-Free Italian Pantry 19 9780739213613 Mallorace[FIN]:Layout 1 8/5/09 9:29 PM Page 20 COPPA Somewhat like prosciutto, coppa (or capicolla) is made from cuts of pork neck or shoulder meat rather than the hind leg. As with prosciutto, it’s usually served as an antipasto, in very thin slices.

In that case, you can multiply the recipe ad infinitum. S ERVES 4 1 purple globe eggplant (choose a rather elongated one, about 3⁄4 pound), unpeeled, ends trimmed off, sliced 3⁄4-inch thick 2 large vine-ripened tomatoes (about the same diameter as the eggplant), sliced 3⁄4-inch thick 1 egg yolk Fine sea salt and freshly ground black pepper 1⁄4 cup white rice flour Olive oil spray 1 tablespoon extra-virgin olive oil 2 ounces fresh white goat cheese, cut into 4 slices 1 tablespoon shredded basil 40 AS AN APPETIZER Set out eight “center cut” eggplant slices and four “center cut” tomato slices and reserve the remainder for another use.

Gluten-Free Italian 9780739213613 Mallorace[FIN]:Layout 1 8/5/09 9:29 PM Page 35 sautéed chard with balsamic vinegar and croutons A popular first course, the sweet-and-sour character of chard served with balsamic vinegar and currants makes it particularly appealing. Italian cooks like to serve this and many other dark green leafy vegetables at room temperature. When cooked this way, chard is good hot, warm, or cold. S ERVES 4 AS AN APPETIZER Cut the stems and central ribs out of the chard leaves, and chop them into small dice.

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