Good Without Gluten
Jennifer Lepoutre, Mitsuru Yanase
Format: PDF / Kindle (mobi) / ePub
The chefs at Parisian restaurant and grocery store No Glu create delicious, gluten-free food with all the style, finesse, and passion for baking excellence that makes French patisserie world-reknowned. Using a range of cereals and clever flour mixes, they have developed mroe than 65 delicious and nutritious recipes. Included are recipes for scrumptious cookies, sticky banana cake, sweet pastry, polenta cake, savory and sweet muffins, chestnut flour bread, crepes, cheesecake, burgers, pizzas, and quiche—all gluten free. Stylish design includes a thick board binding with a cut-out cover. Includes dual measures.
— Gluten-free Restaurant and Food Store 16 passage des Panoramas – 75002 Paris firstname.lastname@example.org – tel. 01 40 26 41 24 Our recommended sites www.exquidia.com www.naturgie.com www.chocolatdardenne.com www.nouveauxrobinson.fr www.bio-c-bon.com + all sites specialising in gluten-free and allergen-free products. First published by Marabout in 2013. Published in 2014 by Murdoch Books, an imprint of Allen & Unwin. Murdoch Books Australia Murdoch Books UK 83 Alexander Street Erico
Sabrina Fauda-Rôle Translator: Melissa McMahon Editor: Sophia Oravecz Food editor: Grace Campbell Editorial manager: Katie Bosher Production: Mary Bjelobrk ISBN: 9781743438275 (ebook). Text and Design � Hachette Livre (Marabout) 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.
Resting time: 1 hour Cooking time: 15 minutes 110 g (3¾ oz) butter 220 g (7¾ oz) vergeoise sugar (see note) 1 egg 210 g (7½ oz) gluten-free flour mix � teaspoon baking powder � teaspoon bicarbonate of soda (baking soda) 130 g (4½ oz/¾ cup) raisins 125 g (4½ oz/¾ cup) chocolate chips 125 g (4½ oz/1 cup) chopped walnuts 125 g (4½ oz) desiccated coconut Preheat oven to 180°C (350°F/Gas 4). Beat the butter with the sugar in a mixer until well combined. Add the egg and mix well. In
focaccia WITH FRESH HERBS Serves 8 Preparation time: 5 minutes Resting time: 30 minutes Cooking time: 15–20 minutes 1 kg (2 lb 4 oz) gluten-free bread dough (you will need to make 1½ quantities of base recipe) 80 ml (2½ fl oz/1/3 cup) olive oil, plus extra for brushing Coarse salt and coarsely ground black pepper 4 thyme sprigs, leaves only 4 rosemary sprigs, leaves only Preheat oven to 180°C (350°F/Gas 4). Brush a rectangular 20 × 28 cm (8 × 11¼ inch) baking tray with olive oil. Tip
water for 2 minutes, then drain on paper towels. Arrange the ingredients in a lightly greased rectangular baking dish in the following order: one layer of pasta, one layer of béchamel, one layer of meat sauce. Repeat the process once. Finish with a layer of pasta, the remaining béchamel sauce and the grated parmesan sprinkled on top. Bake for 15 minutes or until golden. Delicious with: A well-dressed mixed salad or seasonal raw vegetables. penne WITH TOMATO AND ROCKET Serves 2 Preparation