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Approximately thirty million Americans are either gluten-intolerant or gluten-sensitive. Until recently, excluding wheat, rye, and barley ingredients from your diet usually meant a severe reduction of eating possibilities. The advent of hundreds of widely available gluten-free products, however, has changed that. "Cake Mix Doctor" Anne Byrn used three popular gluten-free cake mixes to create this book's 75 recipes for cakes, cookies, and other baked goods. She doctored the recipes to give these desserts more flavor, more structure, and less grittiness. Just what doctor and the Cake Doctor ordered. Editor's recommendation.