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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 Pie
With 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.
|Product dimensions:||8.34(w) x 10.12(h) x 0.89(d)|
About the Author
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.
Most Helpful Customer Reviews
I have tried several of the recipes, and overall it has a nice variety and all have turned out well. I have to say though, that any cookbook purporting to offer recipes for special needs diets is completely remiss in not providing the food values. Had I known that was the case here I would not have purchased it.
What a great find!!! This book is packed with wonderful recipes. The Banana Nut Bread is the best I have ever had. It is so moist and delicious. The Toasting Bread is amazing! It has become a favorite for breakfast. Just put a couple of slices in the toaster or oven (this really brings the flavor out), so easy and so healthy. I have also used this bread to make croutons for salads. I just slice a couple of pieces into small squares, put into the oven for about 15 minutes. Wonderful substitute for crackers. At last, a book of recipes that taste great and is really gluten free and sugar free. These recipes are so easy to make. I look forward to the next book from Peter Reinhart and Denene Wallace.
Made many recipes and they were all incredible. one of the best cookbooks I have used for Gluten-free and Sugar-free baking. The Carrot Cake Recipe, The Pecan Pie recipe.....LOVED them and my friends did too....
bought as gift, haven't read it. Great fan of Peter Reinhart.
My mom can't have gluten. So I think she would like it if I got it.