Synopses & Reviews
If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school and how much they hate having to say no to a slice of a friend's birthday cake. andlt;BRandgt; andlt;BRandgt; Now, with andlt;iandgt;Gluten-Free Bakingandlt;/iandgt; by Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are. andlt;BRandgt; andlt;BRandgt; Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits. andlt;BRandgt; andlt;BRandgt; In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity. andlt;BRandgt; andlt;BRandgt; Gorgeous color photographs show you how appealing gluten-free desserts can be. With andlt;iandgt;Gluten-Free Baking,andlt;/iandgt; you'll never miss out on the opportunity to feast on sinfully rich desserts again!
A noted chef presents a collection of more than 125 delicious, gluten-free recipes for a variety of sweet and savory backed goods, including biscotti, date nut bread, pizza, and spinach and ricotta pie, along with tips on stocking a gluten-free kitchen, working with gluten-free ingredients, and sources for cooking equipment and specialty foods. Reprint. 15,000 first printing.
About the Author
andlt;bandgt;Rebecca Reillyandlt;/bandgt; graduated from the Cordon Bleu cooking school and from Master Classes at the world-renowned Le Nand#244;tre Pand#226;tissier in Paris. She also worked with Madeline Kamman for two years as her assistant. Reilly ran The Madd Apple, a popular restaurant and cafand#233; in Portland, Maine, and Rebecca's Kitchen, a catering firm. She was regularly featured on WCSH, and hosted the andlt;Iandgt;New England Kitchen Holiday Kitchen,andlt;/iandgt; a series that appears on public television in 125 markets. She currently does private catering and teaches at the Cambridge School of Culinary Arts, where she has developed a gluten-free/special needs and a childrens' curriculum. Rebecca and her two children are gluten-intolerant.