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4 Ingredients Gluten-Free : More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!,9781451635713

4 Ingredients Gluten-Free : More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

by ;
Edition:
Reprint
ISBN13:

9781451635713

ISBN10:
1451635710
Media:
Paperback
Pub. Date:
3/20/2012
Publisher(s):
Atria Books
List Price: $15.00

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Summary

Cooking gluten-free is as easy as 1-2-3&4 Ingredients!Imagine mouth-watering Buckwheat Pancakes, Sun-dried Pesto Pasta, Grilled Pork with Parmesan Polenta, and a decadent serving of Bread and Butter Pudding. All can be prepared using four or fewer ingredientsgluten-free! Kim McCosker and Rachael Bermingham, the internationally bestselling authors who brought you 4 Ingredients, have once again created more than 400 quick, easy, and delicious recipes that only require four ingredients. This time, however, they have all received the prestigious Australian Celiac Society’s gluten-free stamp of approval. Included are fantastic dishes for breakfast, lunch, dinner, and entertaining, as well as gluten-free lunchbox meals and recipes for babies and toddlers. With 4 Ingredients, home chefs will learn how to: Provide delicious, home-cooked meals and spend less money Cook with fewer utensils Spend less time at the sink Find out what home chefs all over the world have already discovered. 4 Ingredients Gluten-Free is perfect for the busy, budget-conscious, health-minded cook!

Author Biography

Kim McCosker (Right) and Rachael Bermingham are childhood friends, working moms, and authors of the internationally bestselling 4 Ingredients series. They live in Australia with their families. Visit their website at 4ingredients.com.au or join the 4 Ingredients family at facebook.com/4ingredientspage.

Table of Contents

Forewordp. ix
Warning!p. xi
What is Gluten?p. xii
Gluten Foodsp. xiii
In the Cupboardp. xiv
Healthy Food Substitutesp. xvi
Yummy Condiments & Dipsp. 1
Breakfastsp. 27
Appetizersp. 39
Light Lunchesp. 53
Sidesp. 73
Saladsp. 75
Potatoes, Rice & Beansp. 83
Vegetablesp. 93
Mainsp. 103
Beefp. 105
Chickenp. 116
Fish & Shellfishp. 124
Lambp. 134
Pastap. 139
Porkp. 146
Vegetarianp. 154
Dessertsp. 165
Drinksp. 199
For the Childrenp. 205
All I Really Need to Know I Learned in Kindergartenp. 207
Savoryp. 209
Sweetp. 220
Gluten-Free Lunch Boxesp. 233
For the Baby & Toddlersp. 237
Herbs to the Rescuep. 245
Oils Explainedp. 247
Handy Home Tipsp. 249
Bibliographyp. 257
Indexp. 259
Table of Contents provided by Ingram. All Rights Reserved.

Excerpts

FOREWORD

Since we started our4 Ingredientsjourney back in 2007, with the Australian publication of our first book, we have done hundreds of appearances and book signings and have met literally thousands of fabulous people from all over the world. At these events, one of the most common questions we were asked was, “Do you have any gluten-free recipes?” And the answer was, in fact, “YES, we havehundredsof absolutely gorgeous gluten-free recipes!”

We had dabbled alittlewith gluten-free cooking (Rach’s husband, Paul, has an intolerance). However, it wasn’t until we continued to receive this question so frequently that we considered doing a book dedicated to those who are completely gluten intolerant.

As we started researching, we wereastoundedto see statistics showing that one in one hundred Australians most likely has celiac disease. How many people are still undiagnosed? And that’s just in our native Australia. What would the global count come to? Surprisingly, what we also discovered was that there are a large number of people who just want to cut back on wheat, rye, oats, and barley in their everyday diets, choosing to do so not because of intolerance to gluten but purely as a lifestyle choice.

Initially we thought creating recipes would be a mammoth task, when you consider that gluten is found in so many ingredients. It’s in many flavored commercial spreads and sauces, some hams, almost all packaged cookies and crackers, some sausages, packaged sauce and soup mixes, most cake mixes, common breads, tortillas, confectioners’ sugar, and a whole lot more. Compiling this book has required a huge learning curve, and it’s also been incredibly satisfying to rise to the challenge of substituting gluten-free flours for normal flours and coming up with delicious dishes that anyone—celiac sufferer or not—will enjoy. As with all things, if you seek, you shall find; if you ask, you shall receive an answer; and if you persist, it will happen!

We would like to take this opportunity to thank our always supportive husbands, families, and friends, as well as Graham, Cheryl, and the team at The Coeliac Society of Australia, which has been an invaluable source of information and guidance while we were compiling this book.

4 Ingredients Gluten-Free, with over 400 simple, speedy, and scrumptious recipes, is proof that a gluten-free lifestyle can be delicious!

Best wishes and happy cooking!

Kim and Rachael

Copyright © 2009 by Meymott Enterprises Pty Ltd PR International Pty Ltd.



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