Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, and Other Delights.
If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave -- but not be able to have -- a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to create ...
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If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave -- but not be able to have -- a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to create delectable treats for her own gluten-sensitive family, Cordon Bleu-trained chef Rebecca Reilly believes that eating should be a pleasure, no matter what your dietary issues are. In Gluten-Free Baking, she shares more than 125 recipes for sweet and savory baked goods, from crispy cookies and meltingly tender muffins to elegant tartlets and quiches and stunning layer cakes. Baking without wheat can be notoriously tricky, but by using Reilly's detailed step-by-step recipes, anyone will be able to turn out moist Pumpkin Bread and tender Sour Cream Coffee Cake. S'mores made with gluten-free Graham Crackers, Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid- and family-pleasing favorites that will no longer be off-limits. And no one who tastes the glorious Chocolate Pecan Torte, Ginger Brie Quiche, or homey Blueberry Pudding Cake will ever think they're missing something by eating gluten-free. In addition, you'll find specifics on everything you need to know about gluten-free baking but were afraid (or didn't know enough) to ask, including how to stock a gluten-free kitchen, tips, techniques, and sources for ingredients, plus a list of resources andinformation on celiac disease and gluten sensitivity. Tempting color photographs show you that these are desserts with eye as well as mouth appeal. With Gluten-Free Baking you'll never again miss out on the opportunity to feast on sinfully rich desserts!
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Add this copy of Gluten-Free Baking: More Than 125 Recipes for to cart. $0.99, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 2002 by Simon & Schuster.
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Add this copy of Gluten-Free Baking: More Than 125 Recipes for to cart. $1.78, fair condition, Sold by Once Upon A Time Books rated 1.0 out of 5 stars, ships from Tontitown, AR, UNITED STATES, published 2002 by Simon & Schuster.
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Fair. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket.
Add this copy of Gluten-Free Baking: More Than 125 Recipes for to cart. $5.29, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 2002 by Simon & Schuster.
Add this copy of Gluten-Free Baking: More Than 125 Recipes for to cart. $5.29, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2002 by Simon & Schuster.
Add this copy of Gluten-Free Baking: More Than 125 Recipes for to cart. $5.29, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2002 by Simon & Schuster.
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