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The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice Paperback – January 17, 2013


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Editorial Reviews

About the Author

Judith Finlayson is a bestselling author whose lifelong love of food and passion for cooking has translated into sales of over 1 million cookbooks. Her website is judithfinlayson.com.

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Product Details

  • Paperback: 224 pages
  • Publisher: Robert Rose (January 17, 2013)
  • Language: English
  • ISBN-10: 0778804380
  • ISBN-13: 978-0778804383
  • Product Dimensions: 7.8 x 0.8 x 10.5 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #837,299 in Books (See Top 100 in Books)

More About the Author

Judith Finlayson is a food journalist and author. She began her career writing featured food articles and developing recipes for magazines. She is author of The Convenience Cook and 150 Best Slow Cooker Recipes. She lives in Toronto.

Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Geraldine on May 11, 2013
Format: Paperback
After recently reading the much-talked about Wheat Belly diet book; I've been experimenting with cutting down on wheat in my diet.

Although I am not gluten-intolerant, there appears to be a lot of health benefits for cutting back on wheat and also all refined forms of carbohydrates. I've effortlessly lost 5 pounds since I started my wheat-reduction experiment, about a month ago.

But it is a challenge to go wheat/gluten-free or just to cut down on these foods and I was so happy to find this new cookbook, by one of my favorite cookbook authors, Judith Finlayson.

Not only does this beautiful cookbook provide 125 gluten-free whole grain recipes with everything from soups to desserts (and with full color photos throughout) it is also an excellent resource for anyone who is following or considering a gluten-free diet . Or like me, just attempting to cut down on foods containing wheat and gluten.

There is a detailed and very helpful section at the beginning of the book, that features listings for many popular gluten-free grains such as: quinoa, wild rice, amaranth, kasha....and many more. Including tips for cooking and storing the various grains and nutritional information.

Judith Finlayson focuses on healthier choices to wheat in our diet, not just substituting other (less than desirable) starches as is the case with too many other gluten-free cookbooks that I've looked at. These are healthy and delicious recipes that make transitioning from wheat and other foods containing gluten, easy and fun.

Highly recommended!

Geraldine Helen Hartman author of: The Groovy Green Kitchen series and Not Just for Vegetarians
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11 of 14 people found the following review helpful By Anne TOP 1000 REVIEWERVINE VOICE on March 19, 2013
Format: Paperback
I have had several friends go gluten-free and we tried at my husband's doctor's suggestion for a short time. It's a challenging endeavor. You have to completely change how you cook and eat. I have a very good friend who's done an amazing job doing that because her husband has celiacs. In her case, she needs a lot of family food recipes. But, if you aren't cooking for a family and you are looking for more gourmet recipes with complicated tastes, then what do you do?

Well, a few weeks ago, this cookbook arrived in the mail. If you are an adult who has just been diagnosed with celiacs or gluten intolerance or a gluten allergy and you love to cook, then this may be a great cookbook for you. Who this cookbook is not for? Parents with little kids (like me). The recipes in this cookbook draw on a wide variety of gourmet flavors and combinations. In the beginning, there is a section about how to cook and store gluten-free whole grains including corn, amaranth, buckwheat, millet, oats, quinoa, sorghum, and different varieties of rice. What I especially like about this section is that the author explains how to cook many of them with a rice cooker, microwave, or slow cooker which makes it seem much more doable to cook these grains I'm not used to.

The recipes are unusual. They include a wide range of flavors, as I mentioned before. In the breakfast section, you'll find a recipe for almond-flavored millet with cherries. In the main dish section, you'll find southwestern turkey stew with cornmeal dumplings and salmon and wild rice cakes with avocado-chili topping. For flours, she relies primarily on sorghum, tapioca, a little rice, and coconut. Xanthum gum is also an ingredient you'll need for many of the recipes in this cookbook, though in very small amounts.
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1 of 1 people found the following review helpful By Sukie on December 15, 2013
Format: Paperback Verified Purchase
Excellent recipes. Recently read that people who suffer from hypothyroidism might do better by cutting out gluten from their diet so this book is helping me to achieve that goal. Nice recipes and are very colorful and easy to follow.
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The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice
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