Gluten-Free Baking Classics: 100 Recipes for the Breads, Pastries, and Pizzas You Really Love to Eat! by Annalise G. Roberts

  • Brown rice flour mix

    from Gluten-Free Baking Classics: Revised and Expanded Second Edition Gluten-Free Baking Classics by Annalise G. Roberts

    • Categories: Cooking ahead; Gluten-free
    • Ingredients: brown rice flour; potato starch; tapioca flour
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  • ISBN 10 1572840811
  • ISBN 13 9781572840812
  • Published Apr 06 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Agate Surrey
  • Imprint Surrey Books,U.S.

Publishers Text

For celiacs and others unable to eat wheat, it's not just the dessert tray that's forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar classics; old-fashioned favorites such as cream puffs, éclairs, and bread pudding; festive holiday breads; and more than 20 cakes, from a simple vanilla layer cake to a decadent German chocolate cake. A thorough grounding in classic baking techniques, as well as detailed instructions in how to buy, mix, and measure gluten-free flours, ensures success for even novice gluten-free bakers. Rounding out the book is a pertinent discussion on how readers can incorporate baking into busy schedules, and why it is so important for emotional, as well as physical, well-being.

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