• The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for Celiac's Disease, Diabetes, and Weight Loss See large image

    The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for Celiac's Disease, Diabetes, and Weight Loss (Hardback) By (author) Peter Reinhart, By (author) Denene Wallace


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    DescriptionThe 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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    Great choices - Winner5

    David Patterson I rarely write reviews. Having seen the only review i felt compelled to give my opinion.For those of us who are looking for Gluten-free alternatives this book offers good guidance. And really its grain free, as many of the recipes use nut and legume alternatives. As with all of Peter's books there are many helpful tips and alternatives if your unable to source ingredients. Page 13 gives guidelines on creating your flours, a no brainer.For those of us wanting to make dietary changes there is nothing unheard of here, any supermarket or health store has these ingredients readily available.But lets face it with internet shopping there is every opportunity to get baking. The joy of gluten free sugar free baking is the basis for still keeping those wonderful soul foods in your home that you have been eating for years, i am a big bread lover, the collection of recipes are very nourishing and have a great mouth feel.I only wish there were more recipes, so i'm using his principles to make my own favourites.When it comes to bread baking Peter Reinhart is an expert. by David Patterson

  • Ok2

    samantha howard I'm disappointed in this book, I thought the idea of the book would be natural baking that avoids adding rubbish to your food. Instead this book involves chemicals and potions that I just can not buy in New Zealand - you may have better luck in other countries but to be frank I prefer to cook/bake with ingredients I can at least pronounce. by samantha howard

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