Book
The joy of gluten-free, sugar-free baking : 80 low-carb recipes that offer solutions for celiac disease, diabetes, and weight loss
Record details
- ISBN: 9781607741169 (hardback)
- ISBN: 1607741164 (hardback)
- ISBN: 9781607741176 (eISBN)
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Physical Description:
print
vii, 216 p. : ill. ; 26 cm. - Publisher: New York : Ten Speed Press, 2012.
Content descriptions
| General Note: | Includes index. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | The basics -- Breads and rolls -- Pizzas and focaccias -- Crackers, breadsticks, and pretzels -- Muffins, scones, pancakes, waffles, and other breakfast treats -- Cookies -- Brownies, cakes, and coffee cakes -- Pies. |
Search for related items by subject
| Subject: | Baking Gluten-free diet Recipes Sugar-free diet Recipes Celiac disease Diet therapy Diabetes Diet therapy Weight loss |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | TX 763 .R456 2012 | 30775305471840 | General Collection | Available | - |
Library Journal Review
The Joy of Gluten-Free, Sugar-Free Baking : 80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
Library Journal
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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 (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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