More than 150 tasty recipes for gluten-free baking
Imagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with Gluten-Free Baking For Dummies.
Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. Gluten-Free Baking For Dummies expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics.
- Discover new baking ideas and substitutes for common glutinous ingredients
- Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
- Tips and advice for shopping and stocking your kitchen
Gluten-Free Baking For Dummies is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.
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About the Author
Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease.
Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.
Most Helpful Customer Reviews
This is an excellent book to learn all about gluten free baking. It gives you information about all the different flours and the recipes to use them. Lots of information about the differences in gluten free baking. Lots of very tasty recipes too.
As with all the "Dummies" books, this is well organizeed and written, withi a few minor exceptions. The are a few typos in various places through the book, which is a little distracting. Secondly, the amounts of the ingredients would benefit from an editor's eye. Amounts are often given as "11/2 teaspoons" which really means 1-1/2 teaspoons. It is also common to have an entry like "1 cup and 1 tablespoon and 1teaspoon and 1cup and 1 tablespoon." Better to list 2 cups and 2 tablespoons and 1 teaspoon, divided". Those issues out of the way, the baking basics are solid fundamentals and very helpful. Things like verifying oven temp, having the right types of pans, and how to properly measure ingredients are essential. The gluten-free information is good, easy to grasp, and up to date. Explaininv the science behind developing a flour blend will be helpful again and again.