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Title details for The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart - Available

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
Denene Wallace
ebook
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1 of 1 copy available
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.
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.

  • Creators

  • Publisher

  • Release date

    August 14, 2012

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781607741176

    • EPUB ebook

      • ISBN: 9781607741176
      • File size: 13112 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      Starred review from May 15, 2012

      James Beard Award winner Reinhart (The Bread Baker's Apprentice) collaborates with Wallace, who developed a flour blend after being diagnosed with diabetes and gluten intolerance, to create baking solutions for those who are avoiding gluten, carbohydrates, and sugar: no easy task. Trying to move beyond rice flours, the authors have hit upon a new world of nut flours. Incredibly, this fixes the gritty texture that plagues so many gluten-free baked goods. The breads, scones, and cookies presented here taste silky smooth and delicious. This is not a book for beginners, as processing nuts into flour takes a certain level of commitment. VERDICT Finally, a gluten-free baking book that does not settle for close enough. All of the recipes are also low carb and sugar free, making this title nothing short of amazing.--Emily Thompson, SUNY Oswego

      Copyright 2012 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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