Einkorn Made Easy
50 Simple Recipes for Nature's Delicious Low-Gluten Ancient Grain
Seiten
2025
Sasquatch Books (Verlag)
978-1-63217-601-1 (ISBN)
Sasquatch Books (Verlag)
978-1-63217-601-1 (ISBN)
Familiar, accessible classic recipes like pizza, pasta, and bread—all made with this nutrition-packed ancient whole grain, perfect for the gluten sensitive.
The essential modern guide to cooking with einkorn, featuring updated recipes tailored for home cooks with a sensitivity to gluten or exploring alternatives to conventional wheat. Discover how you can make a smooth transition to regular all-purpose flour to low-gluten einkorn flour, without having to give up gluten all together. Einkorn Made Easy invites you to love wheat again by creating a playbook for using both the flour and berries in sweet and savory cooking, using a modern scientific approach to eating while managing gluten sensitivity.
Featuring delicious and nutritious recipes such as:
Cheesy Broccoli Bake
Dill & Lemon Pilaf with Simple Roasted Fish
Minestrone with a Shower of Parmesan
Hearty Harvest Bowls with Balsamic Brussels Sprouts & Butternut Squash
Japanese Curry Pot Pie
Skillet Chocolate Chip Cookie
The essential modern guide to cooking with einkorn, featuring updated recipes tailored for home cooks with a sensitivity to gluten or exploring alternatives to conventional wheat. Discover how you can make a smooth transition to regular all-purpose flour to low-gluten einkorn flour, without having to give up gluten all together. Einkorn Made Easy invites you to love wheat again by creating a playbook for using both the flour and berries in sweet and savory cooking, using a modern scientific approach to eating while managing gluten sensitivity.
Featuring delicious and nutritious recipes such as:
Cheesy Broccoli Bake
Dill & Lemon Pilaf with Simple Roasted Fish
Minestrone with a Shower of Parmesan
Hearty Harvest Bowls with Balsamic Brussels Sprouts & Butternut Squash
Japanese Curry Pot Pie
Skillet Chocolate Chip Cookie
Adrian J.S. Hale has been writing professionally as a food writer and restaurant critic for over two decades. She has written for publications such as Saveur, Portland Monthly, and others. She also worked as an editor on the Alice Waters-led travel guide series, Truth, Love & Clean Cutlery. She teaches a bread class that also tours the bakeries of Portland through Airbnb, and she recently published Mama Bread: The Art of Naturally-Leavened Whole Grain Bread at Home. She and her family travel extensively, but their home base is Portland, Oregon. She pauses to hike, forage, delve into a good book, or sit around a table with the people she loves.
| Erscheinungsdatum | 26.11.2025 |
|---|---|
| Sprache | englisch |
| Maße | 174 x 203 mm |
| Gewicht | 431 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| ISBN-10 | 1-63217-601-7 / 1632176017 |
| ISBN-13 | 978-1-63217-601-1 / 9781632176011 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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