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The Joy of Gluten-Free, Sugar-Free Baking
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About the Author

PETER REINHART, the author of eight books on bread and baking, including three James Beard Award winners, is a baking instructor and faculty member at Johnson and Wales University.

DENENE WALLACE developed the Proseed Flour blend after being diagnosed with Type-2 diabetes and gluten intolerance.

Reviews

"The fact that the incredible Peter Reinhart, one of the foremost bakers in the world, has chosen to work on gluten-free baked goods has made me happy beyond belief. That he and his baking partner, Denene Wallace, have perfected gluten-free, sugar-free baked goods for those who are diabetic or worried about becoming diabetic is truly a joy. This gorgeous book is sure to inspire anyone who wants to bake."
--Shauna Ahern, author of Gluten-Free Girl and the Chef

"Peter Reinhart and Denene Wallace have joined forces to write a valuable cookbook for those trying to eliminate all grains and sugar from their diet. Their gluten-free, sugar-free, low-carb recipes combine an artisan's culinary sensibilities with a master baker's skill. Most importantly, they have raised the bar on grain-free baking."
--Annalise Roberts, author of Gluten-Free Baking Classics "I don't consider myself a baker, but these wonderfully forgiving recipes for nutritious morsels of yum have me cranking up my oven. This is a fantastic book for everyone!"
--Rebecca Katz, MS, author of The Cancer-Fighting KITCHEN AND One Bite At a Time "Peter is the person I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously available. This new volume delivers every compelling detail I would expect from a Peter Reinhart tome--this time with dietary restrictions taken into account, yet with none of the beauty or taste compromised. Another winner!"
--Mollie Katzen, author of Moosewood Cookbook "Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Free, Sugar-Free Baking and all the work it took to produce these wonderful results."
--Barbara Kafka, author of The Intolerant Gourmet "For those who have just been diagnosed with diabetes or prediabetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life."
--Sam Talbot, author of The Sweet Life: DIABETES WITHOUT Boundaries

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