The Joy Of Gluten-free, Sugar-free Baking: 80 Low-carb Recipes That Offer Solutions For Celiac Disease, Diabetes, And Weight Loss

Kobo eBook available

read instantly on your Kobo or tablet.

buy the ebook now

The Joy Of Gluten-free, Sugar-free Baking: 80 Low-carb Recipes That Offer Solutions For Celiac Disease, Diabetes, And Weight Loss

by Denene Wallace, Peter Reinhart

Ten Speed Press | August 14, 2012 | Hardcover |

5 out of 5 rating. 1 Reviews
Not yet rated | write a review
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

     After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.
     Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and   Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines. 
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
•   Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia
•   Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
•   Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles
•   Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
•   Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
•   Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie
 
     With Reinhart and Wallace's careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone's craving for warm bread or decadent cake.
 
 

Format: Hardcover

Dimensions: 224 Pages, 8.27 × 10.24 × 0.79 in

Published: August 14, 2012

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607741164

ISBN - 13: 9781607741169

save
37%

In Stock

$23.10

Online Price

$35.00 List Price

or, Used from $19.74

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

The Joy Of Gluten-free, Sugar-free Baking: 80 Low-carb Recipes That Offer Solutions For Celiac Disease, Diabetes, And Weight Loss

The Joy Of Gluten-free, Sugar-free Baking: 80 Low-carb Recipes That Offer Solutions For Celiac Disease, Diabetes, And Weight Loss

by Denene Wallace, Peter Reinhart

Format: Hardcover

Dimensions: 224 Pages, 8.27 × 10.24 × 0.79 in

Published: August 14, 2012

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607741164

ISBN - 13: 9781607741169

Read from the Book

These recipes are designed to meet the dietary needs of people who are sensitive to gluten or have diabetic or prediabetic conditions. There are only small amounts of carbohydrates in most of these recipes, mostly from the nut and seed flours and small amounts of fruit or vegetables. In all of these cases, the carbs are balanced out by the complementary natural fiber in these foods. These are baked goods that have essentially no glycemic load, making it possible for people with blood sugar or insulin concerns to enjoy them freely.      The secret to the success of the recipes in this book is twofold: utilizing a variety of nut and seed flours, and working with alternative, sugar-free sweeteners. You’ll learn all about these ingredients in the chapter “The Basics.” Be sure to read the pantry section, as it provides details on how to make your own nut and seed flours, as well as why we mostly use certain alternative sweeteners (and why you need to do the same). Once you’ve digested that information, you’ll be able to join us in creating the most unique and delicious gluten-free, sugar-free, low-carb baked goods you’ve ever had. As a bonus, these baked goods are not only safe for diabetics and people with gluten sensitivity, but also a good choice for many folks who are looking for a healthful alternative to traditional baked goods. Barring allergies to nuts or other ingredients we call for, these recipes are a perfect fit
read more read less

Table of Contents

FOREWARD

INTRODUCTION

THE BASICS
 
CHAPTER ONE   
Breads and Rolls

CHAPTER TWO
Pizzas and Focaccias

CHAPTER THREE 
Crackers, Breadsticks, and Pretzels

CHAPTER FOUR 
Muffins, Scones, Pancakes, Waffles, and Other Breakfast Treats

CHAPTER FIVE
Cookies

CHAPTER SIX
Brownies, Cakes, and Coffee Cakes

CHAPTER SEVEN
Pies
 

EPILOGUE

RESOURCES

ACKNOWLEDGEMENTS

INDEX

 
 
 
 

From the Publisher

The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

     After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.
     Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and   Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines. 
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
•   Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia
•   Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
•   Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles
•   Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
•   Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
•   Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie
 
     With Reinhart and Wallace's careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone's craving for warm bread or decadent cake.
 
 

About the Author

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker's Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.
 
DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.
 

Editorial 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
read more read less
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart