The Joy Of Gluten-Free, Sugar-Free Baking

The Joy Of Gluten-Free, Sugar-Free Baking

3.33 (201 ratings by Goodreads)
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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.
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Product details

  • Hardback | 224 pages
  • 205.74 x 256.54 x 20.32mm | 997.9g
  • Random House USA Inc
  • Berkeley, United States
  • English
  • colour illustrations, frontispiece
  • 1607741164
  • 9781607741169
  • 55,021

About Peter Reinhart

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.
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Review quote

-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
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Table of contents



Breads and Rolls

Pizzas and Focaccias

Crackers, Breadsticks, and Pretzels

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


Brownies, Cakes, and Coffee Cakes






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Rating details

201 ratings
3.33 out of 5 stars
5 21% (43)
4 21% (43)
3 35% (70)
2 14% (29)
1 8% (16)

Our customer reviews

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 more
by David Patterson
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 more
by samantha howard
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