Description

Ryland Peters & Small 1st 2011
square format 4to, glazed pictorial boards in a similar d/w F/F 830 gms
(Order reference 16416). £5.00

Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, experienced baker Hannah Miles has created a delicious selection of gluten-free versions of everyone’s favorites.

Cookies, Brownies, & Bars include Ginger Cookies, Caramel Shortbreads, and White Chocolate and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and other special occasions—try Apple and Pecan Cake; Caramelized Lemon Polenta Cake; or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and Apricot Cornmeal Muffins. Fantastic Breads to try are Perfect Pizza Dough, Bagels, and Sunshine Cornbread. Pastry treats to try include Chocolate Profiteroles, Blackcurrant and Blueberry Millefeuille, and Nectarine and Cream Choux Rings. Finally, Desserts include Plum and Amaretto Crumble and Toffee Apple Cheesecake. This book is a must for the gluten intolerant or for those who bake for gluten-intolerant family members or friends.