Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    A World of Flavor: Your Gluten-Free Passport
    A World of Flavor: Your Gluten-Free Passport
    A World of Flavor: Your Gluten-Free Passport
    Ebook303 pages1 hour

    A World of Flavor: Your Gluten-Free Passport

    By Amber Barrett and Nancy Miller

    ()

    Read preview

    About this ebook

    Mongolian Beef, Cuban Pork, Baked Alaska, French Crepes—if international cuisine gets your taste buds dancing, this the cookbook for you!Travel the world gluten free with mother and daughter authors Nancy Miller and Amber Barrett and their new cookbook, A World of Flavor: Your Gluten-Free Passport.This cookbook provides readers with an inspired combination of dishes from around the globe that are deliciously high in flavor with none of the gluten. These recipes do not rely on pricey cup-for-cup flour alternatives, but use a variety of flours tailored to the success of each individual recipe so you get results to be proud of.
    LanguageEnglish
    PublisherHillcrest Media Group
    Release dateMay 17, 2016
    ISBN9781634139427
    A World of Flavor: Your Gluten-Free Passport

    Related to A World of Flavor

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      All Hail The Queen Of Cake

      May 13, 2019

      Maida Heatter’s cookbook is a keeper thanks to the decadent recipes, including zingy gingerful biscotti and ethereal orange puff cake.

      2 min read

    • Article

      It’s All Good!

      Aug 20, 2021

      It’s All Good!
      7 min read

    • Article

      The Diet Showdown

      Feb 12, 2019

      The Diet Showdown
      9 min read

    • Article

      Cheesecakes

      Feb 1, 2020

      Cheesecakes
      17 min read

    • Article

      Grandmother's HOLIDAY RECIPES

      Oct 6, 2017

      Grandmother's HOLIDAY RECIPES
      4 min read

    • Article

      One-Bowl Baking

      Nov 24, 2020

      One-Bowl Baking
      4 min read

    • Article

      Baking Tips

      Mar 19, 2024

      Baking Tips
      1 min read

    • Article

      Something For The Weekend

      Jun 16, 2022

      Something For The Weekend
      21 min read

    • Article

      Healthy Lunches

      Aug 18, 2021

      Healthy Lunches
      2 min read

    • Article

      Nourishing Nut Butters

      Aug 10, 2022

      Nourishing Nut Butters
      1 min read

    • Article

      Panettone

      Nov 5, 2020

      Panettone
      2 min read

    • Article

      THE Broth SISTERS

      Jul 12, 2017

      THE Broth SISTERS
      5 min read

    • Article

      Jane’s Patisserie

      Aug 10, 2021

      This recipe is taken from Jane’s Patisserie: Deliciously customisable cakes, bakes and treats by Jane Dunn (Ebury Press, £20). Jane is the face behind the successful blog Jane’s Patisserie, where she shares dreamy recipes for everything from no-bake

      1 min read

    • Article

      Classic Ciabatta

      Nov 8, 2019

      Classic Ciabatta
      7 min read

    • Article

      Top Baking Trends!

      Sep 2, 2021

      Top Baking Trends!
      9 min read

    • Article

      Pie Maker

      Aug 12, 2020

      Pie Maker
      6 min read

    • Article

      Amish Cinnamon Bread

      Nov 6, 2018

      LIKE THOSE OF many native Midwesterners, my best childhood memories revolve around food. One whiff of the intoxicating aroma of Amish cinnamon bread (also called Amish friendship bread) and I’m instantly transported back to my mom’s kitchen—she spent

      4 min read

    • Article

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • Article

      Sourdough CRACKERS

      Oct 9, 2020

      Sourdough CRACKERS
      6 min read

    • Article

      Shivi Ramoutar’s speedy One-pan Supper

      May 25, 2023

      SERVES 2 PREP 5 mins COOK 10 mins EASY 2 minute beef steaks, cut into thin strips2 garlic cloves, crushed2 tbsp white wine or cider vinegar2 heaped tbsp gochujang paste, plus 1 tbsp mixed with hot water (optional)2 tbsp soy sauce3 tbsp toasted sesame

      2 min read

    • Article

      Must-have Trimmings

      Oct 27, 2022

      Must-have Trimmings
      2 min read

    • Article

      10 Can't Beat Bakeries

      Jan 21, 2020

      10 Can't Beat Bakeries
      3 min read

    • Article

      Let’s Cook

      Apr 8, 2022

      For more than a decade, award-winning blogger Richa Hingle has graced home cooks with easy-to-follow recipes from India and beyond. Now, in her third cookbook, Hingle shares how to navigate the ever-popular Instant Pot through 384 pages of one-pot re

      2 min read

    Related categories

    Reviews for A World of Flavor

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      A World of Flavor - Amber Barrett

      INTRODUCTION

      Fantastic gluten-free recipes—no apologies needed!

      Do you, or someone in your family, have Celiac or gluten intolerance? Are you tired of making two separate meals because the gluten-free food you serve just isn’t something the rest of the family would choose to eat? Are you tired of being disappointed by the recipes you have followed from gluten-free cookbooks? Do you want to serve delicious meals, snacks, breads, and desserts that your family and guests will enjoy and not even guess that what they are eating is gluten-free?

      If so, this book is for you. It is filled with wonderfully tasty recipes, from appetizers to main dishes to desserts. Some are quick and easy for your weekday meals, and others are the recipes that you will use for special occasions, when you really want to impress your family and guests.

      Living the gluten-free lifestyle can be a challenge, especially when eating in a restaurant, where cross contamination is so prevalent. If you are fortunate enough to find a restaurant where they really understand gluten and take care to avoid cross contamination, you probably frequent that restaurant often, but still eat most of your meals at home. The impetus for this cookbook was the fact that we really did need to cook more at home, and needed some great recipes to spice up the game.

      We are a mother-daughter team, both living with gluten intolerance, and we believe that taste and consistency should not have to suffer when creating gluten-free dishes. We have struggled through the initial fear and frustration of going gluten free, and worked hard to create the dishes in this cookbook that you can be proud to serve. We firmly believe that you should not have to apologize for taste or texture when you serve a gluten-free dish to friends or family members.

      So, please enjoy the recipes and feel confident that you can serve them to your friends and family, without apology.

      MEET the PHOTOGRAPHER

      My entire life I have had a passion for storytelling. Once I picked up a camera and discovered the power of visual storytelling I was hooked. Photography has the uncanny ability to illicit emotion through composition, color, and lighting; and the result is truly magic. For this cookbook I have spent hundreds of hours locating the props used in the pictures, such as vintage tools and salvaged wood. Many of the props featured in this cookbook are very old, starting around 1650 and working up to around 1960. The vintage sign photographs featured in the cookbook were shot in Richmond, Virginia. I hope you will enjoy the pictures in the cookbook as much as I have enjoyed shooting them. For food photography inquiries or to collaborate on a project, I can be reached through our email at thewhiskandthespoon@gmail.com .

      Amber Barrett

      THANKS – MERCI – DANKE – GRACIAS – GRAZZI – DHANYAVAAD – OBRIGADA – DO JEH – SHUKRAN

      Anote from Amber: I would like to thank my wonderful family for all of their encouragement during the development of this project and their help along the way. To my mom for allowing her garage to become my food photography prop storage area. Finally, to everyone with a food allergy who has been told, a little taste won’t hurt you, this is for you.

      Amber

      This cookbook project could not have been accomplished without the support and encouragement from my incredible family, some of whom are no longer with us to see the completed task. My loving mom and dad instilled in me a strong work ethic and the belief that I could accomplish anything through perseverance and hard work; my late husband, Phil, inspired us all to think creatively and take risks; and my dear brothers, Bob and John, helped me hone my culinary skills by explaining the science behind the recipes. This cookbook is dedicated to all of you.

      Thanks to my friends who were supportive throughout this endeavor, and especially those who gave constructive feedback on various dishes. Most of all, thanks to my fantastic kids. Amber, you kept me motivated and brought new and exciting ideas that turned this project from a cookbook into an amazing culinary photo journey. Your talent amazes me. And Chris, I really don’t know how I could have kept going on this project without your encouragement, sense of humor, technical skills and your artistic creativity. You helped us more than you can imagine.

      Nancy

      CONTACT US

      Visit our Website: THEWHISKANDTHESPOON.COM

      Follow us on social media:

      TWITTER: @GFLASSES

      FACEBOOK: GLUTEN FREE LASSES

      PINTEREST: The Whisk And The Spoon

      INSTAGRAM: WHISKANDTHESPOON

      GOING GLUTEN FREE

      We will spare you the discussion about what gluten is and the varying types of reactions that those with gluten intolerance and Celiac Disease experience. Suffice it to say that the reactions are not pleasant, and can have some serious medical consequences. The sad truth is that many folks who do not have intolerance to gluten don’t really understand the seriousness of the problem. Some of those may be family members or friends. You know, they are the ones who urge you to just take a little bite—it won’t hurt you. We who live with gluten intolerance or Celiac Disease know that even the tiniest bite can, indeed, hurt you.

      Here are some tips that can help you if you are just beginning this journey into gluten-free living.

      Read the Labels

      Our trips to the grocery store used to be quick—grab the items on the list and get out of there. Then came gluten intolerance, and now grocery shopping takes at least twice as long because you really do have to read the labels on just about everything. There are some brands that we have come to trust, but we still often find prepared items that are labeled gluten free but actually contain barley or malt, which contain gluten and cause severe reactions for most people with gluten intolerance. Items that contain gluten include barley, beer (unless specifically labeled gluten free), bran, brewer’s yeast, bulgur, cereal unless labeled gluten free, couscous, durum, einkorn, emmer, graham, gravies and sauces, groats, hydrolyzed wheat protein, imitation seafood, kamut, malt vinegar, malt (including flavoring and extract), matzo, orzo, pretzels, rye, seitan, semolina, spelt, tabbouleh, and of course wheat. There are many other prepared items that may contain gluten, including: flavorings, nondairy creamer, all sorts of salad dressings, broths (vegetable, chicken and beef), soy sauce, marinades, and mustards. Many seasoning blends that are used in restaurants contain gluten. Yes, the list of items to avoid is lengthy, and although the task can seem daunting, you must be vigilant to avoid the hidden gluten. Take heart, it will become easier, and as you find items that you can trust, you will automatically gravitate to them.

      Gluten-Free Pantry

      Your gluten-free pantry will look a lot different than your ‘glutinous’ pantry, especially in the flours and grains that you use. A cautionary note: if your kitchen is not totally gluten free (you still cook and bake normally for some of your family), you must be very careful to avoid cross contamination. One hint is to store the gluten-free flours and grains on a separate shelf. It is advisable

      Enjoying the preview?
      Page 1 of 1