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Against the Grain by Nancy Cain is a book of gluten free recipes. I have to admit that because of the title I kind of expected a grain free cookbook so initially I was a bit disappointed. But once I started looking at the recipes I found some I really liked. Because the main grain used is buckwheat and my oldest daughter and my husband don’t eat buckwheat I found it harder to get to trying different recipes, but eventually I tried a few. All of the recipes in this book are ones that need to be baked. The categories include traditional breads and flatbreads, quick breads, breakfast foods, muffins, savories, cookies and bars, cakes, pies and desserts, and recipes with premade breads.
The Chedder Cheese Crackers came out really yummy and were a hit at my house with all those who could eat them. The Buckwheat Waffles also came out good and I would make them again. I do find she uses some ingredients that I don’t, like canola oil. But I made a substitute with coconut oil and things worked out just fine.
The other thing I did like about this cookbook is Ms. Cain has a helpful section at the beginning of the book on the fundamentals of gluten free baking. I really appreciate information in a cookbook that can help frame the whole picture on what I am learning or wanting to make. This book fit the bill.
NANCY CAIN is the owner of Against the Grain Gourmet, a line of gluten-free breads and pizzas available at supermarkets and natural food stores nationwide. She lives with her gluten-free family in Vermont. That explains her expertise in developing a gluten free cookbook.
On a scale of 1 to 10, with 10 being excellent, I would give this cookbook an 8. I look forward to making some more of these recipes.
For more information you can go to the author’s site or you can order the book from Amazon through my affiliate link.
I received this book from Blogging for Books for this review.
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