Gluten-Free Cooking for Healthy Living. Este artículo no está disponible.Gluten-Free Cooking for Healthy Living

Gluten-free doesn’t have to mean pleasure-free anymore! Today, with some smart and easy cooking strategies, plus tasty substitutes, it’s possible to eat both healthily and delectably. As long as you have this cookbook on your kitchen counter, you can enjoy delicious dishes with tempting aromas, eclectic flavors, and no apologies. Nothing’s off the menu—not even baked goods, thanks to a variety of flours, including brown rice, coconut, garbanzo, grains like quinoa and millet, tapioca, and much more.

The comprehensive advice in this cookbook covers making your own mixes for such favorites as pizza, bread, cakes, and cookies, and there are plenty of amazing, mouth-watering options for every meal. Breakfast might include Fluffy Pancakes, Cherry Oregano Scones, and Mini Frittatas with Spinach, Tomatoes, and Goat Cheese. For a lighter dish, try Italian Green Salad with Pears & Parmesan Cheese or Chestnut Sweet Potato Soup. And with mains like Stuffed Leg of Lamb with Creamy Yogurt Sauce, and Chicken Soup with Matzo Balls, you won’t feel as if you’re giving up anything. (Don’t worry: we haven’t forgotten dessert. With treats ranging from Ice Cream Sandwiches to Marble Cupcakes with Vanilla Buttercream Frosting, even the sweetest tooth will be satisfied.)

Whether you’re suffering from celiac disease or another form of gluten-intolerance, or just want to feel better and healthier, this cookbook is the key to going gluten-free . . . scrumptiously.

Chef Einat Mazor was born near the Mediterranean, where seasonal, fresh fish, fruits, and vegetables flourish. She forged a strong connection to food and cooking at an early age. This passion shaped her life and career. Although she went on to earn her BA in life science from Tel Aviv University, an MA in business, and worked for a time in the corporate world, she never gave up on her dream of owning a catering place of her own. That wish came true when she became a certified chef at the Natural Gourmet Institute in New York City. Now, she’s a culinary consultant for restaurants and food companies where she specializes in gluten- and dairy-free products.