Chef Einat Mazor was born near the Mediterranean, where seasonal, fresh fish, fruits, and vegetables flourish. She forged a strong connection to food and cooking at an early age. This passion shaped her life and career. Although she went on to earn her BA in life science from Tel Aviv University, an MA in business, and worked for a time in the corporate world, she never gave up on her dream of owning a catering place of her own. That wish came true when she became a certified chef at the Natural Gourmet Institute in New York City. Now, she’s a culinary consultant for restaurants and food companies where she specializes in gluten- and dairy-free products.
Gluten-free doesn’t have to mean pleasure-free anymore! Today, with some smart and easy cooking strategies, plus tasty substitutes, it’s possible to eat both healthily and delectably. As long as you have this cookbook on your kitchen counter, you can enjoy delicious dishes with tempting aromas, eclectic flavors, and no apologies. Nothing’s off the menu—not even baked goods, thanks to a variety of flours, including brown rice, coconut, garbanzo, grains like quinoa and millet, tapioca, and much more.
The comprehensive advice in this cookbook covers making your own mixes for such favorites as pizza, bread, cakes, and cookies, and there are plenty of amazing, mouth-watering options for every meal. Breakfast might include Fluffy Pancakes, Cherry Oregano Scones, and Mini Frittatas with Spinach, Tomatoes, and Goat Cheese. For a lighter dish, try Italian Green Salad with Pears & Parmesan Cheese or Chestnut Sweet Potato Soup. And with mains like Stuffed Leg of Lamb with Creamy Yogurt Sauce, and Chicken Soup with Matzo Balls, you won’t feel as if you’re giving up anything. (Don’t worry: we haven’t forgotten dessert. With treats ranging from Ice Cream Sandwiches to Marble Cupcakes with Vanilla Buttercream Frosting, even the sweetest tooth will be satisfied.)
Whether you’re suffering from celiac disease or another form of gluten-intolerance, or just want to feel better and healthier, this cookbook is the key to going gluten-free . . . scrumptiously.
Banana Bread Here’s a great way to use up overripe bananas. This loaf is ideally suited for freezing but can also be stored in an airtight container for up to three days. For a healthier version, replace the chocolate chips with chopped nuts or dried fruits. Makes one 5x9” loaf
½ cup brown rice flour
1 cup rice flour
2/3 cup tapioca flour
¼ cup potato starch
1 tsp guar gum
1 tsp baking powder
1 tsp baking soda
¾ cup sugar
6 tbsp milk
1 egg
4 tbsp unsalted butter, room temperature
1 tsp cinnamon
½ tsp salt
2 very ripe bananas, mashed
½ cup chopped semisweet gluten-free chocolate
1. Preheat the oven to 350°F and spray a 9 x 5-inch loaf pan with cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, sift together the flours, potato starch, guar gum, baking powder, baking soda and sugar.
3. In a second bowl, mix together the milk, egg, butter and cinnamon. Stir the egg mixture into the flour mixture and mix on a medium speed for about 3 minutes, until combined. Fold in the salt, bananas and chocolate.
4. Spoon the dough into the loaf pan and bake for about 1 hour, until golden brown. Transfer to a wire rack and cool before serving.
Über den Autor
Chef Einat Mazor was born near the Mediterranean, where seasonal, fresh fish, fruits, and vegetables flourish. She forged a strong connection to food and cooking at an early age. This passion shaped her life and career. Although she went on to earn her BA in life science from Tel Aviv University, an MA in business, and worked for a time in the corporate world, she never gave up on her dream of owning a catering place of her own. That wish came true when she became a certified chef at the Natural Gourmet Institute in New York City. Now, she's a culinary consultant for restaurants and food companies where she specializes in gluten- and dairy-free products.
Klappentext
Gluten-free doesn't have to mean pleasure-free anymore! Today, with some smart and easy cooking strategies, plus tasty substitutes, it's possible to eat both healthily and delectably. As long as you have this cookbook on your kitchen counter, you can enjoy delicious dishes with tempting aromas, eclectic flavors, and no apologies. Nothing's off the menu-not even baked goods, thanks to a variety of flours, including brown rice, coconut, garbanzo, grains like quinoa and millet, tapioca, and much more.
The comprehensive advice in this cookbook covers making your own mixes for such favorites as pizza, bread, cakes, and cookies, and there are plenty of amazing, mouth-watering options for every meal. Breakfast might include Fluffy Pancakes, Cherry Oregano Scones, and Mini Frittatas with Spinach, Tomatoes, and Goat Cheese. For a lighter dish, try Italian Green Salad with Pears & Parmesan Cheese or Chestnut Sweet Potato Soup. And with mains like Stuffed Leg of Lamb with Creamy Yogurt Sauce, and Chicken Soup with Matzo Balls, you won't feel as if you're giving up anything. (Don't worry: we haven't forgotten dessert. With treats ranging from Ice Cream Sandwiches to Marble Cupcakes with Vanilla Buttercream Frosting, even the sweetest tooth will be satisfied.)
Whether you're suffering from celiac disease or another form of gluten-intolerance, or just want to feel better and healthier, this cookbook is the key to going gluten-free . . . scrumptiously.
