Gluten Free Ancient Grains

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

Produk Detail:

  • Author : John Taylor
  • Publisher : Woodhead Publishing
  • Pages : 356 pages
  • ISBN : 0081008910
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGluten Free Ancient Grains

Gluten-Free Ancient Grains

Gluten-Free Ancient Grains
  • Author : John Taylor,Joseph Awika
  • Publisher : Woodhead Publishing
  • Release : 21 July 2017
GET THIS BOOKGluten-Free Ancient Grains

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

Grain Power

Grain Power
  • Author : Patricia Green,Carolyn Hemming
  • Publisher : Penguin Canada
  • Release : 07 January 2014
GET THIS BOOKGrain Power

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’

THE GLUTEN-FREE COOKBOOK

THE GLUTEN-FREE COOKBOOK
  • Author : Sam Dickinson
  • Publisher : Unknown Publisher
  • Release : 17 November 2020
GET THIS BOOKTHE GLUTEN-FREE COOKBOOK

The purpose of this book is to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. This book is divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch, and dinner options, followed by the macronutrient breakdown for each recipe. The content for

Superfood Grains

Superfood Grains
  • Author : Kim Lutz
  • Publisher : Sterling Epicure
  • Release : 07 March 2016
GET THIS BOOKSuperfood Grains

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!"

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
  • Author : Erin Dooner
  • Publisher : The Countryman Press
  • Release : 20 April 2015
GET THIS BOOKThe Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More

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

Simply Ancient Grains

Simply Ancient Grains
  • Author : Maria Speck
  • Publisher : Unknown Publisher
  • Release : 01 March 2021
GET THIS BOOKSimply Ancient Grains

In this follow up to her award-winning Ancient Grains for Modern Meals, Maria Speck shares classic, comforting recipes that make cooking with ancient grains faster, more intuitive, and easier than ever before. From black rice to burgundy quinoa and golden Kamut berries--ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in our own kitchens, many of us fear that whole grains are too difficult and time-consuming to prepare. But ancient grains can transform our cooking

Ancient Grains for Modern Meals

Ancient Grains for Modern Meals
  • Author : Maria Speck
  • Publisher : Ten Speed Press
  • Release : 26 April 2011
GET THIS BOOKAncient Grains for Modern Meals

In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and

The Gluten-Free Grains Cookbook

The Gluten-Free Grains Cookbook
  • Author : Quelcy Kogel
  • Publisher : Page Street Publishing
  • Release : 09 April 2019
GET THIS BOOKThe Gluten-Free Grains Cookbook

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

Gluten-Free Cooking for Two

Gluten-Free Cooking for Two
  • Author : Carol Fenster
  • Publisher : Houghton Mifflin Harcourt
  • Release : 04 April 2017
GET THIS BOOKGluten-Free Cooking for Two

125 perfectly proportioned recipes for small households Featuring more than 125 delectable recipes perfectly sized for one- and two-person households, this indispensable cookbook has great ideas for breakfasts, breads and baked goods, sandwiches and soups, dinner entrees, and decadent desserts. Favorites such as Lasagna, Tuna Noodle Casserole, French Bread, and Carrot Cake Cupcakes that were out of reach for small and gluten-free households are now back on the menu! The kitchen math is done, including reworking recipes so that cooks aren’t

Grains As Mains

Grains As Mains
  • Author : Laura Agar Wilson
  • Publisher : Dorling Kindersley Ltd
  • Release : 02 March 2015
GET THIS BOOKGrains As Mains

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,

Heritage Baking

Heritage Baking
  • Author : Ellen King
  • Publisher : Chronicle Books
  • Release : 23 October 2018
GET THIS BOOKHeritage Baking

Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten.

Bread Revolution

Bread Revolution
  • Author : Peter Reinhart
  • Publisher : Unknown Publisher
  • Release : 01 March 2021
GET THIS BOOKBread Revolution

Features 40 recipes for making breads using groundbreaking new flours—including sprouted, whole, ancient and alternative grains, such as grape seeds, emmer and corn skin flour—perfect for those who are health-conscious, have food allergies, gluten-sensitivities or diabetes. Original. 20,000 first printing.

Cooking with Ancient Grains

Cooking with Ancient Grains
  • Author : Maria Baez Kijac
  • Publisher : Simon and Schuster
  • Release : 18 August 2014
GET THIS BOOKCooking with Ancient Grains

Ancient grains made modern and delicious! Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking with Ancient Grains, you'll discover just how wholesome and tasty these grains are with 75 recipes by award-winning author Maria Baez Kijac. From breakfast and dinner to snacks and desserts, each delicious dish not only provides important nutrients and proteins, but also keeps you feeling full throughout the day. Best of all, you'll never

Flavor Flours

Flavor Flours
  • Author : Alice Medrich
  • Publisher : Artisan Books
  • Release : 28 October 2014
GET THIS BOOKFlavor Flours

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