From the Back Cover
More than 150 tasty recipes to bake your (gluten–free) heart out Imagine baking without flour. Impossible, right? Sure, there are replacement flours, but there′s an art to combining those ingredients to re–create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten–free, and more than 150 delicious recipes for baking cakes, cookies, and breads are coming fresh out of the oven with Gluten–Free Baking For Dummies . Gluten 101 — understand why gluten is harmful for those with gluten sensitivities, gluten intolerance, and celiac disease, and get the skinny on the ingredients and techniques you need to start baking gluten–free Get excited about being gluten–free — grasp the many benefits of being gluten–free and get your health on track by converting old family recipes to the gluten–free lifestyle How sweet it is — satisfy your sweet tooth with tons of recipes for all of your favorite sugary snacks, like cinnamon rolls, thin mint cookies, chocolate chip cookies, cupcakes, and many more Savor it — make all the savory, satisfying dishes you love, from pizza and pot pie to quiches and casseroles — and everything in between Open the book and find: What gluten is (and where it lurks) Symptoms of gluten sensitivity How to mix alternative flours to get the right flavor and texture How to make good dough you′ll want to devour Tips for decoding confusing food labels Ways to convert traditional recipes to gluten–free Important gluten–free baking tips Learn to: Make more than 150 delicious gluten–free cakes, cookies, and breads Use gluten–free ingredients to re–create the tastes you know and love Maintain a healthier diet
About the Author
Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease. Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies .