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Posted May 14, 2010
Great for gluten-free, pretty good for low-carb
This book opened up a whole world of low-carb baking that I never knew existed! If you are avoiding gluten, this is the baking book for you. The author offers many reduced-sugar versions of recipes (usually cutting sugar in half and replacing with stevia). If you are low-carb, you will have to modify a lot of the recipes and replace the sugar with another sweetener. But there are quite a few low-carb recipes that can be used without modification (e.g., crepes, quick bread, etc.). A great resource.
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Posted January 4, 2010
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