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Gluten-Free Baking For Dummies

Gluten-Free Baking For Dummies


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About the Book

More than 150 tasty recipes for gluten-free baking Imagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with Gluten-Free Baking For Dummies. Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. Gluten-Free Baking For Dummies expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics. Discover new baking ideas and substitutes for common glutinous ingredients Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads Tips and advice for shopping and stocking your kitchen Gluten-Free Baking For Dummies is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.

Table of Contents:
Introduction 1 Part I: What Is Gluten-Free Baking? 7 Chapter 1: The Challenges and Rewards of Gluten-Free Baking 9 Chapter 2: Why Bake Gluten-Free? 19 Chapter 3: Understanding the Rules of Baking 35 Chapter 4: Unique Issues of Gluten-Free Baking 57 Chapter 5: Building Flavor and Structure without Wheat 79 Chapter 6: Understanding Dough 99 Part II: The Nuts and Bolts of Gluten-Free Baking 109 Chapter 7: Nutrition, Health, and the Gluten-Free Lifestyle 111 Chapter 8: Keeping a Gluten-Free Kitchen 125 Chapter 9: Converting Favorite Recipes to Gluten-Free 137 Part III: Sweet Gluten-Free Baking Recipes 149 Chapter 10: Gluten-Free Baking Mixes 151 Chapter 11: Quick Breakfast Recipes 169 Chapter 12: Sweet Yeast Breads 189 Chapter 13: Cookie Recipes 205 Chapter 14: Brownies and Bars 221 Chapter 15: Pies and Pastries 235 Chapter 16: Cake and Frosting Recipes 249 Part IV: Savory Gluten-Free Baking Recipes 269 Chapter 17: Batter and Dough Recipes 271 Chapter 18: Biscuits and Crackers 281 Chapter 19: Savory Breads 295 Chapter 20: Pizzas, Savory Pies, and Calzones 311 Chapter 21: Casseroles, Soufflés, Crepes, and Dumplings 325 Part V: The Part of Tens 339 Chapter 22: Ten Important Gluten-Free Baking Tips 341 Chapter 23: Ten Sneaky Places Where Gluten Can Hide 345 Index 351

About the Author :
Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease. Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.


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Product Details
  • ISBN-13: 9781118206119
  • Publisher: John Wiley & Sons Inc
  • Publisher Imprint: For Dummies
  • Language: English
  • ISBN-10: 1118206118
  • Publisher Date: 11 Nov 2011
  • Binding: Digital (delivered electronically)
  • No of Pages: 384


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