People with gluten intolerance or coeliac (celiac) disease often struggle to find suitable recipes. Gluten-free ingredients can be expensive, making it a challenge to prepare family meals that don’t break the budget. One of the keys to successful gluten-free cooking is knowing which flour will give the best result. In this book, the various types of flours are discussed and a homemade gluten-free flour mix that forms the basis of many recipes in the book is included. The South African Gluten-free Cookbook presents 100 tried-and-tested recipes that are perfect for everyday meals, as well as for entertaining. Baking and desserts receive special attention, but there are also recipes for great-tasting breads, quiches, noodles and pasta dishes that make use of a variety of gluten-free flours and flour substitutes. In keeping with current trends, cauliflower, quinoa and kale feature alongside salmon, pesto and Asian-style chicken, while traditional cooking holds its own with pumpkin fritters, waffles, mince pies and Yorkshire pudding.
|Publisher:||Penguin Random House South Africa|
|Product dimensions:||8.50(w) x 11.00(h) x (d)|
About the Author
Jenny Kay was part of The Star’s ‘Angela Day’ team for over 30 years. During this time, she developed recipes and contributed to the weekly cooking and advice columns. She is the co-author of 101 Fuss-free Bakes, Braai and Fuss-Free Suppers, published by Struik Lifestyle.