Gluten-Free All-In-One For Dummies
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Оглавление
Dummies Consumer. Gluten-Free All-In-One For Dummies
Introduction
About This Book
Icons Used in This Book
Beyond the Book
Where to Go from Here
Book I. Getting Started with Going without Gluten
Chapter 1. Gluten-Free from A to Z: The Basics of Being Gluten-Free
What Is Gluten, Anyway, and Where Is It?
Discovering the Benefits of a Gluten-Free Lifestyle
Deciding Whether You Should Be Gluten'Free
Mastering the Meals
Getting Excited about the Gluten-Free Lifestyle
Surviving Social Situations
Chapter 2. Glimpsing Good Reasons to Go Gluten-Free
Looking Into the Downsides of Wheat
Recognizing Different Types of Gluten-Related Problems
Sorting Out the Symptoms of Gluten Intolerance
Considering Your Options for Testing
Realizing the Consequences of Cheating
Understanding How Gluten Affects Behavior
Chapter 3. Taking a Closer Look at Celiac Disease
Exposing One of the Most Common Genetic Diseases of Mankind
Pinpointing Who Develops Celiac Disease and Why
Understanding Celiac Disease and What It Does to the Body
Gut Feelings: Gastrointestinal Symptoms
Weight Loss Related to Celiac Disease
Non-Gastrointestinal Symptoms and Celiac Disease
Chapter 4. Grasping the Ground Rules of the Gluten-Free Diet
When in Doubt, Leave It Out
Defining Gluten So You Can Avoid It
Recognizing Gluten-Free Foods at a Glance
Exploring Alternative Grains and Superfoods
Checking Up on Questionable Ingredients
The Buzz on Booze: Choosing Alcoholic Beverages
Making Sure Your Medications and Supplements Are Safe
Using Nonfood Products: What You Need to Know
Chapter 5. Making Sure It’s Gluten-Free: Digging a Little Deeper
Gluten-Free Ambiguously: Why It Isn’t So Straightforward
Defining Safe Amounts of Gluten
Testing for Gluten in Foods
Deciphering Label Lingo
Checking with Food Manufacturers
Searching for Information: The Good, the Bad, and the Completely Ludicrous
Chapter 6. Loving the Gluten-Free Lifestyle
The Golden Rules of Going Out Gluten-Free
Dining Out: Restaurant Realities and Rewards
Raising Happy, Healthy, Gluten-Free Kids
Beating the Blues: Overcoming Emotional Obstacles
Redefining Who You Are
Book II. Making the Switch without Losing Your Mind
Chapter 1. Making Nutrition Your Mission When You’re Cooking Gluten-Free
Appreciating Your Food
Feeling Optimal Requires Optimum Nutrition
Choosing a Healthier Approach to the Gluten-Free Diet
Good Carbs, Bad Carbs: Tuning In to the Glycemic Index and Glycemic Load
Avoiding Nutritional Pitfalls on the Gluten-Free Diet
Managing Your Weight When You’re Gluten-Free
Chapter 2. Keeping a Gluten-Free-Friendly Kitchen
Sharing the Kitchen with Gluten
Decoding Cryptic Labels
Gathering Basic Foods
Stocking Shortcuts
Readying Your Pantry and Fridge for Baking
Preparing Your Kitchen for Cooking Both Ways
Chapter 3. Shopping within Your Gluten-Free Lifestyle
Knowing What You Want
Deciding What to Buy
Deciding Where to Shop
Navigating the Aisles
Living Gluten-Free – Affordably
Chapter 4. Cooking and Baking Tips and Techniques
Creatively Gluten-Free: Improvising in the Kitchen
Discovering Key Alternative Flours
Cooking with Wheat Alternatives
Adjusting the Dough or Batter
Handling and Baking the Dough
Managing Expectations
Book III. Gluten-Free Starts for Meals … or Days
Chapter 1. Breakfast and Brunch, Reimagined
Starting the Day the Gluten-Free Way
Chapter 2. Putting Together Appetizers and Snacks That Please
Choosing the Right Appetizers for the Occasion
Chapter 3. Sensational Salads
Serving Salads with Green, Leafy Stuff
Chapter 4. Simmering Soups and Stews
No Glutens and Swimming with Flavor
Book IV. Main Courses with Meat and Without
Chapter 1. Bringing Beef, Lamb, and Pork to the Table
Eying the Main Attractions: Beef, Pork, and Lamb
Chapter 2. Building Great Dishes from Turkey and Chicken
Making Poultry with Pizzazz
Chapter 3. Swimming in Ideas for Fish and Seafood
Reeling in Compliments with Fish and Seafood Dishes
Broiling, Baking, and Poaching Fish
Chapter 4. Making Marvelous, Meatless Mains
Veggin’ Out with Main Dishes
Packing Some Punch with Pastas and Starches
Book V. Losing the Gluten, Keeping the Baked Goods
Chapter 1. Unique Issues of Gluten-Free Baking
Tricks and Traps
Tools of the Trade
Quick Bread Issues
Yeast Bread Issues
Pie Crust Issues
Cake Issues
Cookie Issues
Chapter 2. Gluten-Free Baking Mixes and Sweet Yeast Breads
Getting Started with Easy Baking Mix Recipes
Working with Yeast
Enjoying Easy Sweet Yeast Bread Recipes
Chapter 3. Cookies, Brownies, and Bars
How to Make the Best Cookies
The Keys to Delicious Brownies and Bar Cookies
Chapter 4. Pies and Cakes
Tips for Making Pies and Pastries
Making the Best Cakes and Frostings
Chapter 5. Batters, Doughs, Biscuits, and Crackers
Making the Best Batters and Doughs
Basic Rules for Biscuits and Crackers
Chapterg 6. Savory Breads and Pizzas
Basic Rules for Yeast and Quick Savory Breads
Tips for Making Pizzas
About the Authors
Отрывок из книги
Not so many years ago, the gluten-free lifestyle was reserved for an obscure cluster of people who were forced to settle for wannabe foods that resembled sawdust but didn’t taste as good.
Today, the gluten-free lifestyle is sweeping the world with the force of a really big blowtorch, and the ramifications are enormous. Gluten-free products abound (and are a far cry from the foods people used to choke down), labels are far less ambiguous, and people no longer look at you like you have four heads when you ask for a burger without the bun.
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If you’ve been eating gluten for a long time – say, for most of your life – then giving up foods as you know them may seem like a tough transition at first. Besides the obvious practical challenges of learning to ferret out gluten where it may be hidden, you have to deal with emotional, physical, social, and even financial challenges.
You have to do only one thing to learn to love the gluten-free lifestyle, and that’s to adjust your perspective on food just a tinge. You really don’t have to give up anything; you just have to make some modifications. The foods that used to be your favorites can still be your favorites if you want them to be, just in a slightly different form.
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