We’re really excited to announce that the new expanded version of ‘The No Grainer Baker’ is now available. Ann has been working hard in the kitchen for the last year experimenting with new recipes and she has come up with some new gems! Additionally she has tweaked and tuned many old favourites to make them even better than before.
So the new book is here, folks! Now please realize that this is an up-issue of the existing No Grainer Baker. There are approximately 20 new recipes including an amazing new chocolate cake recipe, a lemon loaf and a pizza crust among others. And as mentioned, many of the existing recipes have been fine tuned by Ann via continuous experimentation in the kitchen. These are ORIGINAL recipes created by Ann.
These recipes taste fantastic.
They are easy to bake. It’s a simple two step process.
The recipes are VERY healthy! They are low sodium, high fiber and high in essential fatty acids.
If you don’t own this book and want to go grain-free or even gluten free, I guarantee that you will want this book in your cookbook library.
If you already own version one of the book, you already know how great these recipes are. The new version adds new recipes to the collection and fine tunes a number of the existing recipes and hence you may want to order the new book as well (and perhaps pass on the old book to a friend!).
You can buy the book directly from Ann by clicking the appropriate link to the right of this post.
I had great fun talking to Teresa Kaszuba about No Grain Baking on the 5 O’clock Show on Chex TV.
InsideHalton.com – a division of Metroland Media Group Ltd.
Cookbook author Ann Preston is holding a book signing, with product samples, for The No Grainer Baker on Thursday, Dec. 13 from 11 a.m.-2 p.m. at Burlington Health Foods, 3350 Fairview St.
The new cookbook features recipes that are gluten and grain free. Bakers will find recipes for muffins, cookies, squares, cakes, crackers and breads.
Preston, who has a wheat intolerance, created the recipes by replacing traditional flours with alternative ingredients like ground almonds, coconut flour, psyllium and ground flax.
The No Grainer Baker is currently on sale for $16.95 at Burlington Health Foods.
Author Ann Preston took an intolerance for wheat and turned it into inspiration for a cookbook that has no grains in its ingredients
(PETERBOROUGH) Author Ann Preston will sign copies of her cookbook ‘The No Grainer Baker’ Saturday afternoon at Chapters.
Inspired by cardiologist William Davis’s bestseller ‘Wheat Belly,’ Ms Preston eliminated wheat from her diet three years ago and all grains from her cooking six months ago.
While working in a bulk food store for the past 14 years, she heard from many customers about dry, crumbly and not so tasty baking when they replaced flour with gluten free ingredients, such as rice flour, tapioca, potato flour/starch, soy based products and bean flours.
Armed with customer feedback and a love for baking, Ms Preston started experimenting in her home kitchen in Campbellford. After months of trial and error with a focus on taste and texture, she began sharing her baking with family and friends for their feedback.
By Sue Dickens
Campbellford – Almond flour, ground flax, coconut flour and psyllium are the four ingredients in the gluten-free, grain-free recipes by local author Ann Preston.
Her new book “The No Grainer Baker,” is hot off the presses and hit the shelves this month offering 45 recipes for celiac disease sufferers and those wanting high fibre, low carbohydrate and low sodium food.
From apple cranberry spice muffins to sweet potato biscuits to double chocolate cookies, the recipes that fill the 65-page book in a convenient 5 1/2″ x 8 1/2″ format provide plenty of variety for experienced and “newbie” bakers.
By Linda Horn
CAMPBELLFORD – Last winter Ann Preston said she noticed a change in her health and her fitness trainer suggested that she give up eating all grains.
At first she said she was hesitant and knew it wasn’t going to be easy to give up her favourite foods. Once she started her new lifestyle, she said she noticed a difference in health right away.
After discovering the health benefits of eating grain free, Preston created a recipe book using different combinations of crushed almonds, coconut flour, ground flax, and psyllium. With these few base ingredients Preston, has discovered a way to make moist and delicious baked goods such as muffins, brownies, and chocolate cake without sacrificing health.
by John Campbell
First cookbook contains 45 recipes
CAMPBELLFORD — When a fitness instructor challenged her last winter to give up grains in her diet, Ann Preston didn’t balk, but she knew it wouldn’t be easy.
She’s been baking for more than 40 years and although she had been able to replace wheat in her recipes a few years earlier to address a wheat intolerance, removing all grains would be considerably more difficult.
No more muffins, cookies, crackers, sandwiches — could she do it?