The Joy of Gluten-Free, Sugar-Free Baking

Hardcover $30.00

Ten Speed Press | Aug 14, 2012 | 224 Pages | 8 x 10 | ISBN 9781607741169

  • Hardcover$30.00

    Ten Speed Press | Aug 14, 2012 | 224 Pages | 8 x 10 | ISBN 9781607741169

  • Ebook$15.99

    Ten Speed Press | Aug 14, 2012 | 224 Pages | ISBN 9781607741176

Praise

“The fact that the incredible Peter Reinhart, one of the foremost bakers in the world, has chosen to work on gluten-free baked goods has made me happy beyond belief. That he and his baking partner, Denene Wallace, have perfected gluten-free, sugar-free baked goods for those who are diabetic or worried about becoming diabetic is truly a joy. This gorgeous book is sure to inspire anyone who wants to bake.” 
—Shauna Ahern, author of Gluten-Free Girl and the Chef
 
“Peter Reinhart and Denene Wallace have joined forces to write a valuable cookbook for those trying to eliminate all grains and sugar from their diet. Their gluten-free, sugar-free, low-carb recipes combine an artisan’s culinary sensibilities with a master baker’s skill. Most importantly, they have raised the bar on grain-free baking.”
—Annalise Roberts, author of Gluten-Free Baking Classics
 
“I don’t consider myself a baker, but these wonderfully forgiving recipes for nutritious morsels of yum have me cranking up my oven. This is a fantastic book for everyone!”
—Rebecca Katz, MS, author of The Cancer-Fighting KITCHEN AND One Bite At a Time
 
“Peter is the person I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously available. This new volume delivers every compelling detail I would expect from a Peter Reinhart tome—this time with dietary restrictions taken into account, yet with none of the beauty or taste compromised. Another winner!”
—Mollie Katzen, author of Moosewood Cookbook
 
“Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Free, Sugar-Free Baking and all the work it took to produce these wonderful results.”
—Barbara Kafka, author of The Intolerant Gourmet
 
“For those who have just been diagnosed with diabetes or prediabetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life.”
—Sam Talbot, author of The Sweet Life: DIABETES WITHOUT Boundaries

Table Of Contents

FOREWARD

INTRODUCTION

THE BASICS
 
CHAPTER ONE   
Breads and Rolls

CHAPTER TWO
Pizzas and Focaccias

CHAPTER THREE 
Crackers, Breadsticks, and Pretzels

CHAPTER FOUR 
Muffins, Scones, Pancakes, Waffles, and Other Breakfast Treats

CHAPTER FIVE
Cookies

CHAPTER SIX
Brownies, Cakes, and Coffee Cakes

CHAPTER SEVEN
Pies
 

EPILOGUE

RESOURCES

ACKNOWLEDGEMENTS

INDEX

 
 
 

Biographile.com
Back to Top