NO BINDER GLUTEN-FREE RECIPES FROM SCRATCH

This is a book on how to make gluten-free foods without adding binders, such as xanthan, guar gum and psyllium husk powder, etc. Every single recipe in the book has undergone extensive trial and error to find the perfect balance.I first applied this technique to my Chinese recipes. I used it to make a variety of Chinese flour foods like dumplings, steamed buns, flower rolls and scallion pancakes. I got great success! The dough made with this technique was very easy to handle, and the texture of the resulting food was amazing. I posted them on my YouTube channel. I was so thrilled by the feedback from fans.“Finally, a gluten-free bao recipe that really works! I tried it for the first time and it turned out beautifully, the bao texture was so soft and fluffy and slightly chewy, just the way I like it. Thank you so much for sharing this amazing recipe.” (Char Siu Bao - Steamed BBQ Pork Buns)“I feel like crying of happiness because I finally found a gluten-free recipe that provides a manageable dough that does not crack even when boiling. Thank you so much!” (Pork and Chive Chinese Dumplings)“The dough was amazing. I boiled a part and steamed a part. My daughter said they were delicious, soft and chewy. The wrappers felt like the same as the wheat wrappers when they were wrapped. The boiled dumplings tasted better. Thank you so much. … Our family hasn’t touched pastry for a long time and couldn’t bear to eat it in front of her (her daughter, a celiac patient, a child who loves pastry very much). She didn’t eat it again until I saw your video. Thank you so much!” (Pork and Chive Chinese Dumplings)A Facebook user said to me, “Make a book. You’re the only person I’ve ever seen that does Asian style GF food. I think the book will sell really well.” I thank her for her encouragement to me. Even though I’m not the only one who can make Asian style gluten-free food, I haven’t met anyone who had used this technique to make gluten-free flour foods.Because of so many affirmations and requests from users in different countries, I decided to write a book of my gluten-free recipes.The recipes in this book cover three parts. The first part contains the recipes of Asian-style gluten-free pastries, which are divided into yeasted (e.g. steamed buns, flower rolls, fa gao, garlic bing) and non-yeasted (e.g. dumplings, wontons, scallion pancakes, beef stuffed pancakes). The second part contains the recipes of gluten-free breads and pastries (e.g. toast, baguettes, burger buns, doughnuts). The third part contains the recipes of various gluten-free snacks (e.g. mooncakes, cookies/biscuits).While I was researching recipes, people kept asking me if I could avoid eggs in my recipes. In this book, you’ll see that all the recipes are gluten-free, dairy-free, and have no added binders, and most recipes are egg-free and soy-free as well, suitable for all kinds of people’s needs. This book also uses many pictures during cooking to help you better understand each step. Read more