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. Bestselling author and beloved baking instructor Peter Reinhart turns his attention to healthful breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking, crafting baked goods that are suitable for special diets and taste just as good as the originals. The Joy of Gluten-Free, Sugar-Free Baking is a comprehensive and long-term lifestyle prescription for the millions of Americans who are sensitive to gluten, diabetic, orneed to reduce carbs to prevent illness. Reinhart and Wallace teach readers how to make their own seed and nut flours; stock their pantries; make a gluten-free, low-carb sugar substitute; and more. By using nut and seed flours instead of starches, Reinhart and Wallace have crafted no-sacrifice, easy-to-bake recipes that revolutionize baking for special diets-and satisfy anyone's craving for warm bread or decadent cake.