Gluten-Free All-in-One For Dummies (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Everything you need to know about living a gluten-free lifestyle

As the prevalence of gluten-free dieting continues to grow—both from necessity and choice—more and more people are searching for a healthy way to cut gluten out of their lives. Gluten-Free All-In-One For Dummies culls a wealth of indispensable information from six popular For Dummies books, providing you with an all-encompassing, one-stop resource for living and eating gluten-free. From gluten-free cooking and baking to must-have information on celiac disease, this comprehensive and authoritative guide to all things gluten-free is the only reference you'll need as you navigate your way around a wheat, barley, and rye-filled world.

With nearly millions of households having at least one person who eats gluten-free foods, the need for a trusted and authoritative guide to living gluten-free has never been greater. Thankfully, Gluten-Free All-In-One For Dummies is here to offer expert guidance on making the switch to a life free of gluten.

• Recognize the benefits of adopting a gluten-free lifestyle
• Interpret food labels and stock a gluten-free kitchen
• Cook delicious gluten-free recipes for every meal of the day
• Make kid-friendly gluten-free meals, baked goods, and desserts

If you're a seasoned gluten-free eater or a newcomer to the diet, Gluten-Free All-In-One For Dummies is the perfect, all-inclusive guide to ditching the grains and living a healthier life.

Produktdetails

• Verlag: John Wiley & Sons
• Erscheinungstermin: 7. Mai 2015
• Englisch
• ISBN-13: 9781119052517
• Artikelnr.: 42832997

Autorenporträt

The Experts at Dummies are smart, friendly people who make learning easy by taking a not-so-serious approach to serious stuff.

Inhaltsangabe

Introduction 1

About This Book 1

Icons Used in This Book 2

Beyond the Book 2

Where to Go from Here 2

Book I: Getting Started with Going without Gluten 5

Chapter 1: Gluten‐Free from A to Z: The Basics of Being Gluten‐Free 7

What Is Gluten, Anyway, and Where Is It? 7

Discovering the Benefits of a Gluten‐Free Lifestyle 9

Eating isn’t supposed to hurt 10

Abstinence makes the gut grow stronger 10

Making nutrition your mission: Head‐to‐toe health benefits 11

Deciding Whether You Should Be Gluten‐Free 13

Mastering the Meals 13

Planning and preparing 14

Shopping shrewdly 14

Considering your kitchen 15

Cooking outside the recipe box 15

Getting Excited about the Gluten‐Free Lifestyle 16

“A” is for adapting your perspective on food 16

Savoring gluten‐free flavors 16

Getting out and about 17

Raising kids to love the lifestyle 17

Setting realistic expectations 18

Arming yourself with good information 18

Surviving Social Situations 18

Informing family and friends 19

Going out on the town 20

Overcoming the trials of traveling 22

Chapter 2: Glimpsing Good Reasons to Go Gluten‐Free 25

Looking Into the Downsides of Wheat 26

Humans don’t fully digest wheat 26

Wheat is a pro‐inflammatory agent 26

Wheat can cause leaky gut syndrome 27

Refined wheat has little nutritional value 28

Wheat may cause wrinkles 28

Wheat may contribute to menopausal symptoms 28

Wheat is one of the top‐eight allergens 29

Wheat can mess up your blood sugar levels 29

Wheat can make you fat 30

Many people have gluten sensitivity or celiac disease and don’t know it 30

Recognizing Different Types of Gluten‐Related Problems 31

Allergies to gluten‐containing foods 31

Distinguishing between gluten sensitivity and celiac disease 31

Sorting Out the Symptoms of Gluten Intolerance 33

Pinpointing gastrointestinal symptoms 34

Checking out non‐gastrointestinal symptoms 34

Watching for symptoms in kids 35

Considering Your Options for Testing 36

Looking into tests 36

Going gluten‐free without testing 37

Realizing the Consequences of Cheating 38

Compromising your health 38

Developing associated conditions 39

Understanding How Gluten Affects Behavior 41

Connecting gluten and autism 41

Delving into depression and other mood disorders 43

Chapter 3: Taking a Closer Look at Celiac Disease 45

Exposing One of the Most Common Genetic Diseases of Mankind 45

Pinpointing Who Develops Celiac Disease and Why 47

It’s in the genes 48

Triggering celiac disease: What turns it on 48

Understanding Celiac Disease and What It Does to the Body 49

How your guts are supposed to work 49

How your guts work with celiac disease 50

Gut Feelings: Gastrointestinal Symptoms 51

The gut stops here: Diarrhea, celiac disease, and you 51

Olfactory challenges: Sniffing out the importance of flatulence 53

Abdominal symptoms: Belly pain, bloating, and beyond 54

Reflux and heartburn 55

Indigestion 57

Weight Loss Related to Celiac Disease 57

Weight loss due to active celiac disease 58

Weight loss due to the gluten‐free diet 58

Weight loss due to a coexisting condition 59

Weight loss due to a complication of celiac disease 59

Non‐Gastrointestinal Symptoms and Celiac Disease 60

Rash decisions 61

Mulling over mood, thinking, and neurological issues 61

Feeling fatigued 62

Hormonal (endocrine) problems 63

Musculoskeletal problems 63

Cancer 64

Gynecological and obstetrical problems 64

Other problems 64

Chapter 4: Grasping the Ground Rules of the Gluten‐Free Diet 65

When in Doubt, Leave It Out 66

Defining Gluten So You Can Avoid It 66

Recognizing Gluten‐Free Foods at a Glance 67

Forbidden grains 68

Grains and starches you can safely eat 69

Other foods that are usually gluten‐free 70

Foods that usually contain gluten 70

Exploring Alternative Grains and Superfoods 71

Amaranth 72

Arrowroot 72

Buckwheat (soba) 73

Mesquite (pinole) 73

Millet 74

Montina (Indian ricegrass) 74

Quinoa (hie) 74

Sorghum (milo, jowar, jowari, cholam) 75

Teff (tef) 76

Checking Up on Questionable Ingredients 76

Knowing which foods to research 76

Putting an end to the controversy over certain foods 77

The Buzz on Booze: Choosing Alcoholic Beverages 78

Booze you can use 78

Step away from the bottle 79

Making Sure Your Medications and Supplements Are Safe 79

Using Nonfood Products: What You Need to Know 80

Makeup matters 81

Lotions and potions 81

Dental products 81

Chapter 5: Making Sure It’s Gluten‐Free: Digging a Little Deeper 83

Gluten‐Free Ambiguously: Why It Isn’t So Straightforward 83

Loose labeling terminology 84

What the labeling law does and doesn’t do 85

“Gluten‐free” may not mean 100 percent 86

Contamination risks 86

Mysterious ingredient sources 87

Defining Safe Amounts of Gluten 87

Testing for Gluten in Foods 88

Deciphering Label Lingo 88

Reading Glutenese: Knowing what to look for 89

Avoiding tempting marketing come‐ons 90

Checking with Food Manufacturers 90

Interpreting company responses 91

Getting the most out of your calls to manufacturers 93

Getting product listings from a company 94

Searching for Information: The Good, the Bad, and the Completely Ludicrous 94

The Internet, for better and for worse 95

Magazines and newsletters 96

Support groups 96

Chapter 6: Loving the Gluten‐Free Lifestyle 97

The Golden Rules of Going Out Gluten‐Free 97

Don’t expect others to accommodate your diet 98

Ask what’s for dinner 98

Fill ’er up before you go 98

BYOF: Bring your own food 99

Bite your tongue when they make a mistake 99

Enjoy the company 99

Dining Out: Restaurant Realities and Rewards 100

Choosing the restaurant 101

Calling ahead 103

Making smart menu choices 103

Talking with the staff: Ask and ye shall receive 104

Having restaurants cook the food you bring 104

Remembering the art of healthy tipping 105

Raising Happy, Healthy, Gluten‐Free Kids 105

Talking to your kids about being gluten‐free 105

Giving your child control of the diet 107

Beating the Blues: Overcoming Emotional Obstacles 108

Recognizing common emotional struggles 109

Dealing with denial 113

Getting back on track when you’re feeling derailed 115

Redefining Who You Are 116

Resisting the temptation to cheat 117

Keeping consequences in mind 119

Book II: Making the Switch without Losing Your Mind 121

Chapter 1: Making Nutrition Your Mission When You’re Cooking Gluten‐Free 123

Appreciating Your Food 124

Feeling Optimal Requires Optimum Nutrition 124

Fueling versus filling 125

Getting enough nutrients when you’re gluten‐free 125

Choosing a Healthier Approach to the Gluten‐Free Diet 127

Dining with cavemen: The Paleolithic diet 127

Comparing caveman‐style to low‐carb diets 129

Reviewing the more healthful approach 130

Good Carbs, Bad Carbs: Tuning In to the Glycemic Index and Glycemic Load 131

Perusing the glycemic index (GI) 131

Hauling the glycemic load (GL) 133

What do blood‐sugar levels have to do with anything? 134

The high cost of high insulin 134

Avoiding Nutritional Pitfalls on the Gluten‐Free Diet 135

Getting the fiber you need on a gluten‐free diet 137

The whole truth (and nothing but) about whole grains 137

Managing Your Weight When You’re Gluten‐Free 138

Losing or maintaining weight 138

Dealing with (uh‐oh) weight gain 139

Adding some pounds if you’re underweight 139

Chapter 2: Keeping a Gluten‐Free‐Friendly Kitchen 141

Sharing the Kitchen with Gluten 141

Avoiding cross‐contamination 142

Storing foods separately for convenience 146

Decoding Cryptic Labels 146

Understanding label jargon 147

Avoiding suspect ingredients 150

Gathering Basic Foods 151

Filling the fridge 152

Packing the freezer 153

Stocking Shortcuts 153

Using an all‐purpose gluten‐free flour blend 154

Purchasing polenta 154

Using premade products 155

Readying Your Pantry and Fridge for Baking 156

Specialty ingredients to stock 156

Mixes to have on hand 158

Preparing Your Kitchen for Cooking Both Ways 160

Planning your menus for easy meal prep 160

Using appliances to make cooking easier 161

Changing a few techniques in your two‐way kitchen 162

Chapter 3: Shopping within Your Gluten‐Free Lifestyle 163

Knowing What You Want 163

Planning your meals 164

Making lists 165

Deciding What to Buy 166

Checking out gluten‐free specialty products 166

Remembering naturally gluten‐free foods 167

Asking for opinions 167

Deciding Where to Shop 168

“Regular” grocery stores 169

Natural foods stores 169

Farmers’ markets 170

Ethnic markets 170

Gluten‐free retail stores 170

Websites and catalogs 171

Navigating the Aisles 171

Perusing the perimeter 172

Sorting through the health food aisle 172

Planning impulsive purchases 173

Living Gluten‐Free — Affordably 173

Scaling back on specialties 174

Saving on shipping 174

Going generic 175

Eating nutritiously 175

Eating in 175

Using gluten‐free mixes 176

Developing good shopping habits 176

Chapter 4: Cooking and Baking Tips and Techniques 179

Creatively Gluten‐Free: Improvising in the Kitchen 180

Adapting any dish to be gluten‐free 180

Avoiding cross‐contamination when cooking 181

Using standby substitutions 182

Discovering Key Alternative Flours 184

Flours for delicate baked goods 185

Flours for yeast breads and rolls 186

Flours for quick breads 188

Flour weight chart 189

Cooking with Wheat Alternatives 190

Incorporating alternative gluten‐free grains 190

Thickening with gluten‐free starches and flours 192

Cutting out casein, too 193

Adjusting the Dough or Batter 194

Converting traditional dough and batter recipes to gluten‐free 195

Mixing gluten‐free batters 196

Using baking mixes 197

Handling and Baking the Dough 198

Working with gluten‐free doughs 198

Baking and cooling doughs 199

Managing Expectations 201

Flavor differences 201

Texture differences 201

Visual differences 202

Book III: Gluten‐Free Starts for Meals or Days 203

Chapter 1: Breakfast and Brunch, Reimagined 205

Starting the Day the Gluten‐Free Way 206

Chapter 2: Putting Together Appetizers and Snacks That Please 235

Choosing the Right Appetizers for the Occasion 235

Chapter 3: Sensational Salads 259

Serving Salads with Green, Leafy Stuff 259

Dressing it up with dressings 261

Finishing off your salad with some fixin’s 261

Chapter 4: Simmering Soups and Stews 279

No Glutens and Swimming with Flavor 279

Book IV: Main Courses with Meat and Without 293

Chapter 1: Bringing Beef, Lamb, and Pork to the Table 295

Eying the Main Attractions: Beef, Pork, and Lamb 296

Chapter 2: Building Great Dishes from Turkey and Chicken 313

Making Poultry with Pizzazz 314

Chapter 3: Swimming in Ideas for Fish and Seafood 329

Reeling in Compliments with Fish and Seafood Dishes 329

Broiling, Baking, and Poaching Fish 330

Chapter 4: Making Marvelous, Meatless Mains 345

Veggin’ Out with Main Dishes 345

Packing Some Punch with Pastas and Starches 346

Book V: Losing the Gluten, Keeping the Baked Goods 375

Chapter 1: Unique Issues of Gluten‐Free Baking 377

Tricks and Traps 377

Measuring, proportion, and mixing 378

Fixing the lack of structure 379

Getting the ratios right 380

Tools of the Trade 382

Parchment paper and plastic wrap 383

Ice-cream scoops 383

Piping bags 385

Scales 385

Thermometers 386

Quick Bread Issues 387

Keeping it tender when you convert 387

Building structure in quick breads 388

Yeast Bread Issues 389

Understanding the basics of gluten‐free yeast breads 390

Building flavor in gluten‐free yeast breads 391

Pie Crust Issues 392

Building a tasty pie crust structure 393

Getting a flaky or mealy texture 394

Cake Issues 395

Keeping tenderness and moistness 395

Adding more flavor 396

Cookie Issues 396

Making the best gluten‐free cookies 397

Deciding between crisp and chewy 398

Chapter 2: Gluten‐Free Baking Mixes and Sweet Yeast Breads 399

Getting Started with Easy Baking Mix Recipes 400

Working with Yeast 401

Enjoying Easy Sweet Yeast Bread Recipes 401

Chapter 3: Cookies, Brownies, and Bars 431

How to Make the Best Cookies 431

The Keys to Delicious Brownies and Bar Cookies 432

Chapter 4: Pies and Cakes 461

Tips for Making Pies and Pastries 462

Making the Best Cakes and Frostings 463

Chapter 5: Batters, Doughs, Biscuits, and Crackers 505

Making the Best Batters and Doughs 506

Basic Rules for Biscuits and Crackers 506

Biscuits 507

Crackers 507

Chapter 6: Savory Breads and Pizzas 525

Basic Rules for Yeast and Quick Savory Breads 525

Tips for Making Pizzas 526

Index 547

---

Introduction 1 About This Book 1 Icons Used in This Book 2 Beyond the Book 2 Where to Go from Here 2 Book I: Getting Started with Going without Gluten 5 Chapter 1: Gluten
Free from A to Z: The Basics of Being Gluten
Free 7 What Is Gluten, Anyway, and Where Is It? 7 Discovering the Benefits of a Gluten
Free Lifestyle 9 Eating isn't supposed to hurt 10 Abstinence makes the gut grow stronger 10 Making nutrition your mission: Head
tötoe health benefits 11 Deciding Whether You Should Be Gluten
Free 13 Mastering the Meals 13 Planning and preparing 14 Shopping shrewdly 14 Considering your kitchen 15 Cooking outside the recipe box 15 Getting Excited about the Gluten
Free Lifestyle 16 "A" is for adapting your perspective on food 16 Savoring gluten
free flavors 16 Getting out and about 17 Raising kids to love the lifestyle 17 Setting realistic expectations 18 Arming yourself with good information 18 Surviving Social Situations 18 Informing family and friends 19 Going out on the town 20 Overcoming the trials of traveling 22 Chapter 2: Glimpsing Good Reasons to Go Gluten
Free 25 Looking Into the Downsides of Wheat 26 Humans don't fully digest wheat 26 Wheat is a pröinflammatory agent 26 Wheat can cause leaky gut syndrome 27 Refined wheat has little nutritional value 28 Wheat may cause wrinkles 28 Wheat may contribute to menopausal symptoms 28 Wheat is one of the top
eight allergens 29 Wheat can mess up your blood sugar levels 29 Wheat can make you fat 30 Many people have gluten sensitivity or celiac disease and don't know it 30 Recognizing Different Types of Gluten
Related Problems 31 Allergies to gluten
containing foods 31 Distinguishing between gluten sensitivity and celiac disease 31 Sorting Out the Symptoms of Gluten Intolerance 33 Pinpointing gastrointestinal symptoms 34 Checking out non
gastrointestinal symptoms 34 Watching for symptoms in kids 35 Considering Your Options for Testing 36 Looking into tests 36 Going gluten
free without testing 37 Realizing the Consequences of Cheating 38 Compromising your health 38 Developing associated conditions 39 Understanding How Gluten Affects Behavior 41 Connecting gluten and autism 41 Delving into depression and other mood disorders 43 Chapter 3: Taking a Closer Look at Celiac Disease 45 Exposing One of the Most Common Genetic Diseases of Mankind 45 Pinpointing Who Develops Celiac Disease and Why 47 It's in the genes 48 Triggering celiac disease: What turns it on 48 Understanding Celiac Disease and What It Does to the Body 49 How your guts are supposed to work 49 How your guts work with celiac disease 50 Gut Feelings: Gastrointestinal Symptoms 51 The gut stops here: Diarrhea, celiac disease, and you 51 Olfactory challenges: Sniffing out the importance of flatulence 53 Abdominal symptoms: Belly pain, bloating, and beyond 54 Reflux and heartburn 55 Indigestion 57 Weight Loss Related to Celiac Disease 57 Weight loss due to active celiac disease 58 Weight loss due to the gluten
free diet 58 Weight loss due to a coexisting condition 59 Weight loss due to a complication of celiac disease 59 Non
Gastrointestinal Symptoms and Celiac Disease 60 Rash decisions 61 Mulling over mood, thinking, and neurological issues 61 Feeling fatigued 62 Hormonal (endocrine) problems 63 Musculoskeletal problems 63 Cancer 64 Gynecological and obstetrical problems 64 Other problems 64 Chapter 4: Grasping the Ground Rules of the Gluten
Free Diet 65 When in Doubt, Leave It Out 66 Defining Gluten So You Can Avoid It 66 Recognizing Gluten
Free Foods at a Glance 67 Forbidden grains 68 Grains and starches you can safely eat 69 Other foods that are usually gluten
free 70 Foods that usually contain gluten 70 Exploring Alternative Grains and Superfoods 71 Amaranth 72 Arrowroot 72 Buckwheat (soba) 73 Mesquite (pinole) 73 Millet 74 Montina (Indian ricegrass) 74 Quinoa (hie) 74 Sorghum (milo, jowar, jowari, cholam) 75 Teff (tef) 76 Checking Up on Questionable Ingredients 76 Knowing which foods to research 76 Putting an end to the controversy over certain foods 77 The Buzz on Booze: Choosing Alcoholic Beverages 78 Booze you can use 78 Step away from the bottle 79 Making Sure Your Medications and Supplements Are Safe 79 Using Nonfood Products: What You Need to Know 80 Makeup matters 81 Lotions and potions 81 Dental products 81 Chapter 5: Making Sure It's Gluten
Free: Digging a Little Deeper 83 Gluten
Free Ambiguously: Why It Isn't So Straightforward 83 Loose labeling terminology 84 What the labeling law does and doesn't do 85  "Gluten
free" may not mean 100 percent 86 Contamination risks 86 Mysterious ingredient sources 87 Defining Safe Amounts of Gluten 87 Testing for Gluten in Foods 88 Deciphering Label Lingo 88 Reading Glutenese: Knowing what to look for 89 Avoiding tempting marketing come
ons 90 Checking with Food Manufacturers 90 Interpreting company responses 91 Getting the most out of your calls to manufacturers 93 Getting product listings from a company 94 Searching for Information: The Good, the Bad, and the Completely Ludicrous 94 The Internet, for better and for worse 95 Magazines and newsletters 96 Support groups 96 Chapter 6: Loving the Gluten
Free Lifestyle 97 The Golden Rules of Going Out Gluten
Free 97 Don't expect others to accommodate your diet 98 Ask what's for dinner 98 Fill 'er up before you go 98 BYOF: Bring your own food 99 Bite your tongue when they make a mistake 99 Enjoy the company 99 Dining Out: Restaurant Realities and Rewards 100 Choosing the restaurant 101 Calling ahead 103 Making smart menu choices 103 Talking with the staff: Ask and ye shall receive 104 Having restaurants cook the food you bring 104 Remembering the art of healthy tipping 105 Raising Happy, Healthy, Gluten
Free Kids 105 Talking to your kids about being gluten
free 105 Giving your child control of the diet 107 Beating the Blues: Overcoming Emotional Obstacles 108 Recognizing common emotional struggles 109 Dealing with denial 113 Getting back on track when you're feeling derailed 115 Redefining Who You Are 116 Resisting the temptation to cheat 117 Keeping consequences in mind 119 Book II: Making the Switch without Losing Your Mind 121 Chapter 1: Making Nutrition Your Mission When You're Cooking Gluten
Free 123 Appreciating Your Food 124 Feeling Optimal Requires Optimum Nutrition 124 Fueling versus filling 125 Getting enough nutrients when you're gluten
free 125 Choosing a Healthier Approach to the Gluten
Free Diet 127 Dining with cavemen: The Paleolithic diet 127 Comparing caveman
style to low
carb diets 129 Reviewing the more healthful approach 130 Good Carbs, Bad Carbs: Tuning In to the Glycemic Index and Glycemic Load 131 Perusing the glycemic index (GI) 131 Hauling the glycemic load (GL) 133 What do blood
sugar levels have to do with anything? 134 The high cost of high insulin 134 Avoiding Nutritional Pitfalls on the Gluten
Free Diet 135 Getting the fiber you need on a gluten
free diet 137 The whole truth (and nothing but) about whole grains 137 Managing Your Weight When You're Gluten
Free 138 Losing or maintaining weight 138 Dealing with (uh
oh) weight gain 139 Adding some pounds if you're underweight 139 Chapter 2: Keeping a Gluten
Free
Friendly Kitchen 141 Sharing the Kitchen with Gluten 141 Avoiding cross
contamination 142 Storing foods separately for convenience 146 Decoding Cryptic Labels 146 Understanding label jargon 147 Avoiding suspect ingredients 150 Gathering Basic Foods 151 Filling the fridge 152 Packing the freezer 153 Stocking Shortcuts 153 Using an all
purpose gluten
free flour blend 154 Purchasing polenta 154 Using premade products 155 Readying Your Pantry and Fridge for Baking 156 Specialty ingredients to stock 156 Mixes to have on hand 158 Preparing Your Kitchen for Cooking Both Ways 160 Planning your menus for easy meal prep 160 Using appliances to make cooking easier 161 Changing a few techniques in your twöway kitchen 162 Chapter 3: Shopping within Your Gluten
Free Lifestyle 163 Knowing What You Want 163 Planning your meals 164 Making lists 165 Deciding What to Buy 166 Checking out gluten
free specialty products 166 Remembering naturally gluten
free foods 167 Asking for opinions 167 Deciding Where to Shop 168 "Regular" grocery stores 169 Natural foods stores 169 Farmers' markets 170 Ethnic markets 170 Gluten
free retail stores 170 Websites and catalogs 171 Navigating the Aisles 171 Perusing the perimeter 172 Sorting through the health food aisle 172 Planning impulsive purchases 173 Living Gluten
Free - Affordably 173 Scaling back on specialties 174 Saving on shipping 174 Going generic 175 Eating nutritiously 175 Eating in 175 Using gluten
free mixes 176 Developing good shopping habits 176 Chapter 4: Cooking and Baking Tips and Techniques 179 Creatively Gluten
Free: Improvising in the Kitchen 180 Adapting any dish to be gluten
free 180 Avoiding cross
contamination when cooking 181 Using standby substitutions 182 Discovering Key Alternative Flours 184 Flours for delicate baked goods 185 Flours for yeast breads and rolls 186 Flours for quick breads 188 Flour weight chart 189 Cooking with Wheat Alternatives 190 Incorporating alternative gluten
free grains 190 Thickening with gluten
free starches and flours 192 Cutting out casein, too 193 Adjusting the Dough or Batter 194 Converting traditional dough and batter recipes to gluten
free 195 Mixing gluten
free batters 196 Using baking mixes 197 Handling and Baking the Dough 198 Working with gluten
free doughs 198 Baking and cooling doughs 199 Managing Expectations 201 Flavor differences 201 Texture differences 201 Visual differences 202 Book III: Gluten
Free Starts for Meals or Days 203 Chapter 1: Breakfast and Brunch, Reimagined 205 Starting the Day the Gluten
Free Way 206 Chapter 2: Putting Together Appetizers and Snacks That Please 235 Choosing the Right Appetizers for the Occasion 235 Chapter 3: Sensational Salads 259 Serving Salads with Green, Leafy Stuff 259 Dressing it up with dressings 261 Finishing off your salad with some fixin's 261 Chapter 4: Simmering Soups and Stews 279 No Glutens and Swimming with Flavor 279 Book IV: Main Courses with Meat and Without 293 Chapter 1: Bringing Beef, Lamb, and Pork to the Table 295 Eying the Main Attractions: Beef, Pork, and Lamb 296 Chapter 2: Building Great Dishes from Turkey and Chicken 313 Making Poultry with Pizzazz 314 Chapter 3: Swimming in Ideas for Fish and Seafood 329 Reeling in Compliments with Fish and Seafood Dishes 329 Broiling, Baking, and Poaching Fish 330 Chapter 4: Making Marvelous, Meatless Mains 345 Veggin' Out with Main Dishes 345 Packing Some Punch with Pastas and Starches 346 Book V: Losing the Gluten, Keeping the Baked Goods 375 Chapter 1: Unique Issues of Gluten
Free Baking 377 Tricks and Traps 377 Measuring, proportion, and mixing 378 Fixing the lack of structure 379 Getting the ratios right 380 Tools of the Trade 382 Parchment paper and plastic wrap 383 Ice-cream scoops 383 Piping bags 385 Scales 385 Thermometers 386 Quick Bread Issues 387 Keeping it tender when you convert 387 Building structure in quick breads 388 Yeast Bread Issues 389 Understanding the basics of gluten
free yeast breads 390 Building flavor in gluten
free yeast breads 391 Pie Crust Issues 392 Building a tasty pie crust structure 393 Getting a flaky or mealy texture 394 Cake Issues 395 Keeping tenderness and moistness 395 Adding more flavor 396 Cookie Issues 396 Making the best gluten
free cookies 397 Deciding between crisp and chewy 398 Chapter 2: Gluten
Free Baking Mixes and Sweet Yeast Breads 399 Getting Started with Easy Baking Mix Recipes 400 Working with Yeast 401 Enjoying Easy Sweet Yeast Bread Recipes 401 Chapter 3: Cookies, Brownies, and Bars 431 How to Make the Best Cookies 431 The Keys to Delicious Brownies and Bar Cookies 432 Chapter 4: Pies and Cakes 461 Tips for Making Pies and Pastries 462 Making the Best Cakes and Frostings 463 Chapter 5: Batters, Doughs, Biscuits, and Crackers 505 Making the Best Batters and Doughs 506 Basic Rules for Biscuits and Crackers 506 Biscuits 507 Crackers 507 Chapter 6: Savory Breads and Pizzas 525 Basic Rules for Yeast and Quick Savory Breads 525 Tips for Making Pizzas 526 Index 547