Excerpts from my book
1. My cookbook
I have summarized my long experience in gluten-free cooking in a cookbook "Naturally gluten free and dairy free", which I published in the Czech Republic in May 2011.
In the book there are recipes for main dishes, side dishes and desserts from naturally gluten-free raw...
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2. The Meat
Speciality meat, for example lamb roulade, marinated meat, roastbeef etc.
Left is a buckwheat roast.
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3. The Sauces
Sauces and stews from mid-eastern cuisine. These dishes usually consist of dumplings, rice, potatoes or bread
with sauces prepared from meat or for vegetarians from tofu, tempeh or legumes.
To thicken sauces you can use the normal mixture or naturally gluten-free flour (rice, maize,...
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4. Japanesse cuisine
Specialities from Japanese cuisine are usually very light and healthy.
In the picture rice-balls wrapped in black sesame with Nori green flakes with vegetable mix and as the opening image you can see the Sushi
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5. Italian cuisine
Even Italian cuisine, which often uses wheat, can be prepared using gluten- free versions from millet, rice flour, corn pasta etc.
On the right pizza from millet with soya cheesse and under the text baked corn pasta
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6. Mushrooms
On the picture are mushrooms with soya-cheese in corn – breadcrumbs. This can be used for wrapping pork, poultry, lamb, cheese, vegetables or sausages too.
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7. Desserts from whole grains
Very healthy desserts we can make from boiled grains – rice, buckwheat or millet.
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8. Traditional cakes
Most of the cakes can be also prepared in both of ways -from normal flour or from naturally gluten-free flour
On the picture is Russian speciality „Honeycake“
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