The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss by Peter Reinhart and Denene Wallace

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Notes about Recipes in this book

  • Homestyle pound cake

    • DaveW on October 26, 2012

      This is incredibly sweet (especially if you've greatly cut down your use of sweeteners). I remove the liquid stevia and cut the sweetener down by at least 1/2 a cup, otherwise it is simply too sweet. That being said, it makes a great poundcake, once tweaked.

  • Banana waffles

    • drlake66 on April 19, 2013

      I tried this recipe the other night and was pleased with the results. These are not the light & fluffy waffles you might get using wheat flour (they were rather dense and very filling). However they were tasty topped with butter & maple syrup (I added mashed banana to mine) and I will definitely make them again.

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Reviews about this book

  • Baking Bites

    ...every recipe is built from the ground up to create delicious products that stand on their own merits using alternative flours ... and alternative sweeteners...

    Full review

  • Serious Eats

    Peter is a celebrated bread maker who brings his expertise in taste and texture to the world of alternative flours and sweeteners, creating recipes that are modest but satisfying.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607741172
  • ISBN 13 9781607741176
  • Published Aug 14 2012
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.

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