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The Best-Ever Wheat-And Gluten-Free Baking Book
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more!Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you ...more
ebook, 288 pages
Published July 1st 2005 by Fair Winds Press (MA)
(first published January 1st 2005)
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This book has a lot of good information in addition to good looking recipes. I only tried one and it was an almost exact rip off from Bob's Red Mill tapioca flour bag, except bob's uses the bread machine. I'm going to try it instead. I only give this book a three because this seems to be stuff you can get for free on the internet and I don't see myself using any other of the recipes any time soon.
Jan 16, 2008 Kristin rated it it was amazing · review of another edition
Recommends it for: Those with Celiac Disease or a wheat allergy
This book is an excellent baking cookbook for anyone with a wheat allergy or celiac disease. The author gives lots of information about all the different gluten-free grains, as well as information on the flours. I found it fascinating and very helpful. There are a ton of recipes in here with everything from Muffins to Apple Crisp. Very well worth the investment!
For someone who loves to bake, learning that they have Celiac disease can be very frustrating. Baking without gluten is completely different. This is a fantastic book, and a great way to make the transition to eating gluten free less difficult.