The Complete Gluten Free Whole Grains Cookbook

There has been overwhelming hype the last few years about conforming over to a gluten-free diet. Glutens are a protein molecule found in certain grains like barley, rye, wheat and it’s responsible for the elastic texture of the dough. A lot of people are allergic to gluten because of the aggravating phytates and lectins. You may be surprised to learn that glutens are also found in products other than grains. They are present in salad dressings, beer, soup broths, fried foods, luncheon meats and hot dogs so we need to aware of this and examine the foods we eat.

Whole grains offer an abundance of health and nutritional benefits so alternatives had to be found. Thankfully there are lots of gluten-free products and recipes that can make meals a lot friendlier. The cookbook below has been created with this in mind, it features user-friendly gluten-free meal options.

The Complete Gluten-Free Whole Grains Cookbook has 125 wholesome and delicious recipes. This cookbook will broaden your culinary capabilities and expand your recipe repertoire. You may have thought certain grains were taboo or maybe you just don’t know how to incorporate them into a delicious meal. This cookbook will change all of this for you. You’ll have a healthy respect and appreciation for the tasty flavors these new grains offer as you master these salubrious recipes.

I have to admit that I shy away from grains I know nothing about so I was excited to test drive these recipes. The cookbook starts you off with the healthy perks grains offer, tips on soaking and sprouting and how to cook them. The book then goes into a short summary, which includes a culinary and nutritional profile, for each grain showcased in this recipe book. There are ten scrumptious chapters: Breads & Breakfast, Appetizers, Soups, Salads, Poultry, Fish & Seafood, Meat, Meatless Mains, Sides, Sundries & Basics and lastly Desserts.

I love the variety of grains featured from kasha, millet, quinoa, barley, jobs tears, and various kinds of rice. I had fun trying out and creating a selection of these new recipes. I’ve always loved Kasha and my mom uses to make it often in the winters. I forgot about it until I read the Kasha and Beet Salad with Celery and Feta recipe. Sounds and looks yummy, doesn’t it. It has a lovely nutty taste that really can make you overeat it. It was easy to make and alter to dietary needs.

I enjoyed making several of the soups with the Fennel-Scented Tomato and Wild Rice being my favorite. I love fennel and the flavor combinations are so wonderful together. Awesome on a cool day. Of course, you cannot have a new cookbook by trying out some of the desserts. My family absolutely loved the Chewy Oatmeal Coconut Cookies with Cranberries and Pecans. I substituted the cranberries for cherries and it was a big hit. There is also a handy Diabetes Food Values chart at the back of the book. What a useful tool for Type 1 & 11 people. This cookbook is another fabulous addition to my healthy eating collection.

Disclaimer: I received product to facilitate a review. All opinions are my own, yours may differ.