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Joy of Gluten-Free, Sugar-Free Baking : 80 Low-Carb Recipes That Offer Solutions for Celiac Disease,
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The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions—and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:• Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia• Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels• Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles• Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies• Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting• Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream PieWith Reinhart and Wallace’s careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone’s craving for warm bread or decadent cake.
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.Bestselling author and beloved baking instructor Peter Reinhart turns his attention to healthful breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking, crafting baked goods that are suitable for special diets and taste just as good as the originals. The Joy of Gluten-Free, Sugar-Free Baking is a comprehensive and long-term lifestyle prescription for the millions of Americans who are sensitive to gluten, diabetic, orneed to reduce carbs to prevent illness. Reinhart and Wallace teach readers how to make their own seed and nut flours; stock their pantries; make a gluten-free, low-carb sugar substitute; and more. By using nut and seed flours instead of starches, Reinhart and Wallace have crafted no-sacrifice, easy-to-bake recipes that revolutionize baking for special diets?and satisfy anyone's craving for warm bread or decadent cake.
Number of Pages: 216
Genre: Cooking + Food + Wine
Sub-Genre: Health + Healing / Allergy, Methods / Baking
Publisher: Random House Inc
Author: Peter Reinhart
Street Date: August 14, 2012
Item Number (DPCI): 247-07-4391
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