For
the gluten-free gourmand or casual at-home chef, a cupboard
well-stocked with raw gluten-free staples for baking and cooking
is essential. Gluten-Free Gastronomy delves into the unique
cultural heritage, flavor components, nutritional profiles
and culinary uses of a variety of naturally gluten-free products
produced by Mother Nature herself and through human ingenuity
and cultivation. From manioc and chestnuts to amaranth and
quinoa, entrepreneurs and chefs are using their imagination
to master new approaches for using these staples to meet the
growing market demand for delicious and healthy gluten-free
food products and cuisine. Here you will discover a growing
family of ingredients that is becoming more widely recognized
and utilized as the gluten-free diet gains more prominence.
