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A master baker and diabetic team up to give all of us a gift: every kind of baked good that’s good for us! Peter Reinhart has won three James Beard Awards for his books on bread and baking. His co-author, Denene Wallace, developed the Proseed Flour blend after being diagnosed with type 2 diabetes and gluten intolerance. Together, they’ve created 80 recipes for pretzels, focaccia, scones, applesauce coffee cake, biscotti and so much more that taste as good as they’ll make you feel. With advice for making nut and seed flours and which alternative sugar-free sweeteners work best, The Joy of Gluten-Free, Sugar-Free Baking is a dream come true for anyone with celiac disease, diabetes or a few extra pounds to shed. Color photos.
Hardcover Book : 224 pages
Publisher: Crown Publishers Inc./Random House ( August 14, 2012 )
Item #: 13-579654
Product Dimensions: 8.0 x 10.0 inches
Product Weight: 33.0 ounces (View shipping rates and policies)
Lovely recipes and well worked. You won't be disappointed with this delightful book. Another reviewer talked of cup measurements - please, please be aware that European to American cup measurements are different, also, cups sizes have changed over the years. I would highly recommend never using cups but instead looking at the actual ounces required.
Reviewer: Brit T
The first recipe I tried was incorrectly written. Apparently the author doesn't know how many oz. are in a cup. I tried the pizza crust recipe and followed the cup measurements. When it didn't turn out, I went back and realized that they called for 2 cups or 8 oz. almond flour and 1/2 cup/2 oz. sesame flour. Well, instead of 2 1/2 cups total, it should have been 1 1/4. I ruined a lot of costly flour and didn't have anything for dinner. Afraid to try any more without analyzing everything. Very Disappointed!