" Where variety and manageable batches mix deliciously. "
These outstanding recipes run the gamut of exactly the type of
baked goods those managing gluten intolerance crave -- with a small
twist. Based on extensive feedback, we've learned that gluten-free
home bakers prefer small batches and yields from their efforts.
The reasons vary from space constraints (since people managing
gluten intolerance typically require more products, which take up
valuable cupboard, refrigerator and freezer space) to the sheer
cost of the ingredients. The high cost of these ingredients often
means that the baked goods tend to be enjoyed only by those
actually suffering from the intolerance as opposed to other family
members, friends and the like. And we've heard time and time again
how much people crave variety and the ability to bake something
that is quick, is easy to clean up and doesn't require hours of
baking in the kitchen.
You'd never know that dazzling baked goods like these were
gluten-free: Muffins, loaves and mixes, including banana oatmeal
muffins, date cashew loaf Cookies and bars, such as crunch mocha
cookies, almond macaroons, citrus squares Cupcakes, including sour
cream fudge cupcakes, mini carrot cakes, amaretto cheesecake
Crisps, crumbles, puddings and cobblers, such as baked pear pudding
for two, strawberry rhubarb crisp, creme caramel, peach cobbler
No-knead yeast breads, including lemon millet bread, pumpernickel
Tarts and pastry, including basic pastry, lemon meringue tarts,
pumpkin tarts Holiday baking, including sticky date pudding,
Scottish shortbread, classic crepes
The authors also include handy and specially created glossaries
for those managing gluten intolerance, including information on
equipment, ingredients and techniques.
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