Wheat-Free, Gluten-Free Dessert Cookbook / Edition 1

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Overview

"Each superb dessert recipe includes hints for variety and success. Connie Sarros's wealth of experience is shared in winning, easy-to-follow, gluten-free recipes."
—Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc.

Satisfy your sweet tooth with a delicious assortment of wheat- and gluten-free desserts!

If you have been diagnosed with celiac disease, you know the challenges of avoiding wheat, rye, and barley gluten. Or perhaps you are trying to avoid them for general health reasons. It's hard to find cakes, muffins, cookies, and pies that are made without wheat flour. Now you've found the solution! This welcome book is packed with taste-tested recipes for delicious desserts that are all wheat- and gluten-free.

Celiac authority Connie Sarros shares her own tried-and-true recipes for just about every dessert you can image. By following her advice and recipe instructions, you'll soon be on your way to enjoying a mouthwatering array of homemade treats, including tasty cream puffs, angel-food cakes, pies, muffins, ice-cream cones, and more—all with absolutely no wheat or gluten.

The Wheat-Free, Gluten-Free Dessert Cookbook also includes:

  • Hints for successful gluten-free baking
  • Explanations and definitions of terms and ingredients
  • Nutritional breakdowns . . . and more

You don't have to be a master baker to make these desserts. There are no fancy gadgets required all you need is a mixer, a blender, and a healthy appetite. Go ahead—satisfy your sweet tooth!

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Editorial Reviews

From The Critics
Wheat-Free Gluten-Free Dessert Cookbook offers 400 delicious recipes for cakes, tortes, cookies, dessert crepes, pies, fruit desserts, low-calorie desserts, puddings and more. All of them wheat and gluten free, designed specifically for those with wheat allergies or gluten intolerances. Wheat-Free Gluten-Free Dessert Cookbook also offers a list of gluten-free foods and food additives, as well as a page of "hints" on how to successfully convert wheat recipes into gluten-free recipes. Especially recommended for anyone suffering from Celiac Sprue disease, all the ingredients listed throughout this specialty cookbook have been approved by the Celiac Sprue Association and The National Center for Digestive Diseases.
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Product Details

  • ISBN-13: 9780071423724
  • Publisher: McGraw-Hill Professional Publishing
  • Publication date: 12/1/2003
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 256
  • Sales rank: 681,760
  • Product dimensions: 5.80 (w) x 8.90 (h) x 0.78 (d)

Meet the Author

Connie Sarros has been preparing wheat-free and gluten-free recipes for years. A popular speaker, she is well known on the celiac circuit, lecturing regularly at celiac conferences and health food stores. Her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine.

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Sort by: Showing 1 Customer Reviews
  • Posted May 15, 2010

    more from this reviewer

    Great gift!

    I bought this for my friend who can't get whea or gluten. I was very excited to send his to her because it is the perfect gift! She called me in tears because she was so happy with this gift. This is a great book for anyone who can't have wheat or gluten. And she also said the stuff init is very yummy!

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