Description

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Elevate Your Dishes with Flavorful Grains

Whether you’re a strict gluten-free eater, or just looking for more variety, The Gluten-Free Grains Cookbook shares dishes that can appease everyone at the table. Quelcy’s tried and true recipes ensure that you cook with the right ingredients for the perfect meal every time.

Discover grains from ancient Aztec amaranth and Ethiopian teff to buckwheat and sorghum and a myriad of ways to make them into memorable meals. Both omnivores and vegans can get behind recipes such as Friday Night Nachos or Quinoa “Fish” Fritter Tacos. Amaranth introduces nutty undertones to Smoky Tomato Cream Soup and Kimchi Pancakes. These grains, and others featured in this book, bring dimension to your cooking and help you pack more essential minerals into every delicious meal.

About the Author

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Quelcy Kogel is the founder of the whole grain food blog, With the Grains. Her recipes have been featured by Bon Appetit, BuzzFeed, HuffPost Taste and Sift magazine. She lives in Pittsburgh, Pennsylvania.

Praise For…

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“I’m so impressed by Quelcy’s ability to give so much of herself in these pages. Flipping through this cookbook there’s an intimacy and richness to the stories that makes the food taste better, and that’s the gold. It’s a bonus that she has so thoughtfully made room for us all at her table. The girl who loves grains shows us how to naturally go gluten-free!” —Jerrelle Guy, author of Black Girl Baking, founder of Chocolate for Basil


“The Gluten-Free Grains Cookbook is not your run-of-the-mill, gluten-free cookbook, with cup-for-cup flour substitutions. Instead, Quelcy takes us through the journey of various gluten-free grains and provides real dishes that everyone at the table can share. This book is perfect to gift to gluten-free or gluten-full friends alike.” —Lindsey Smith, author of Eat Your Feelings, founder of The Food Mood Girl