- Does gluten-free equal flavor-free? Kristina doesn't think so, but Anna isn't so sure. Kristina is part of a growing movement of people eating gluten-free. Will Anna be converted or will she stick to her diet of doughy delights?
- In testing their latest cookbook "Artisanal Gluten-Free", Anna and Kristina are heading into the territory of one of the hottest food trends, gluten free cooking, a bandwagon that Kristina has already jumped on for naturopath directed health reasons, but that Anna is resisting as a bread lover who has never eaten a gluten-free baked product that she has actually enjoyed. They provide some facts and debunk some myths about what it means to eat gluten-free, and hope that the cookbook provides tasty recipes which Anna in particular feels is missing from most gluten-free food. They are preparing seven dishes in three hours: bruschetta, mesculun salad, margherita pizza, lasagna, Mexican pork tenderloin, and angel food cake. The key to the book is making one's own gluten-free all-purpose flour mixture, which will be used in all the recipes which require flour and which they also test against store bought gluten-free flour mixes. Their guest taster may have a thing or two to say about their efforts, as he is Ray Porcellato, founder of Cloud 9, a gluten-free bakery. Chef Ray ultimately gives Anna and Kristina advice about gluten-free expectations. All three also have one major gripe about the book: that it contains too many recipes that would have been gluten-free anyway in their standard form.—Huggo
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