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350 recipes from more than 80 countries, all naturally gluten-free. In other words, dishes that never contained gluten in the first place, rather than adaptations using substitute flours and binding agents. The distinction is crucial, and it makes the book useful far beyond its stated audience.
The premise is really a reversal of the usual way of looking at things. Wheat is a regional staple rather than a global one, and a very large proportion of humanity has always eaten mainly rice, maize, millet, teff, buckwheat or chickpeas. Gluten-free food is therefore not a modern invention but the normal state of affairs across much of the world.
That is why the book covers injera from Ethiopia, dosa and idli from southern India, arepas and tamales from Latin America, chickpea-flour socca and farinata, polenta, rice noodles from across Southeast Asia and a long list of dishes that simply never needed wheat in the first place.
Cristian Broglia compiled the book, which covers breakfast, main courses, desserts and snacks. If someone in your family is gluten-intolerant, the book is an obvious choice. If not, it is still one of the broadest cookbooks on the world's cuisines you can buy, which may not have been the intention but is certainly the effect.
Format: Hardback
Number of pages: 432
Language: English
First published: 2022
