Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats by Robert Landolphi - PDF free download eBook

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  • Published: Sep 08, 2015
  • Reviews: 235

Brief introduction:

Gluten-free breads, cookies, cakes, and cupcakes are everywhere-and many of them actually taste good these days. A sigh of relief-a big sigh-comes, and then...a scream, because, oh, whats this? Those cookies have how many calories? In his new...

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Details of Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats

ISBN
9780848742409
Publication date
Age range
18+ Years
Book language
English
Pages
288
Format
PDF, FB2, FB3, TXT
Quality
Normal quality OCR
Dimensions
7.90 (w) x 8.90 (h) x 0.90 (d)
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Some brief overview of this book

Gluten-free breads, cookies, cakes, and cupcakes are everywhere-and many of them actually taste good these days. A sigh of relief-a big sigh-comes, and then...a scream, because, oh, whats this? Those cookies have how many calories? In his new book, Cooking Light Gluten-Free Baking, author Robert Landolphi (The Gluten-Free Chef), offers a delicious antidote. This book is for the gluten-free baker who is longing for heavenly baked items that will be enjoyable for everyone, and still provide healthy, nutritious choices without sabotaging anyones diet. With more than 150 from-scratch recipes (no premade mixes here) covering a range of baked goods-pancakes, cookies, muffins, biscuits, quick breads, cobblers, pizza crusts, and much more. Youll also find a helpful getting-started section filled with advice, tips on converting traditional recipes into tasty gluten-free treats, a conversion chart for replacing cows-milk ingredients with lactose-free options, and hundreds of other tips to ensure success in a gluten-free kitchen.

Muffins, Waffles, Cookies, Cakes, Pies, Quick Breads, and More

Cooking Light Gluten-Free Baking is an easy how-to guide, handy for the novice as well as the well-trained gluten-free baker. It includes a glossary detailing each of the gluten-free flours, as well as a tutorial on how to convert any wheat-based recipe to a gluten-free version by blending the right flours and starches.

Due to the high incidence of lactose intolerance among individuals with gluten intolerance and celiac disease, theres a conversion chart with suggestions for removing cows-milk ingredients and replacing them with nutrient-dense, calcium-filled, and reduced-fat dairy-free substitutions.

150 healthy from-scratch gluten-free recipes-no premade mixes here.

Techniques throughout share how-to information about preparing these baked goods, which often quite different than standard, gluten-containing baked goods whether in texture, how you have to handle the doughs/batters, etc.

Baking Tips offer readers insight into how to achieve the tastiest results when baking with gluten-free ingredients.

More than 200 full-color photos including finished dish shots, ingredients, and step-by-step techniques.

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A few words about book author

Robert Landolphi, dubbed The Gluten-Free Chef, is a 1991 graduate of Johnson & Wales University with a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob has enjoyed a variety of food related occupations including several years as a Wedding Coordinator/Banquet Manager at Glastonbury Hills Country Club, and owner and operator of the Sugar Shack Bakery in Storrslthy, nutritious choices without sabotaging anyones diet. With more than 150 from-scratch recipes (no premade mixes here) covering a range of baked goods-pancakes, cookies, muffins, biscuits, quick breads, cobblers, pizza crusts, and much more. Youll also find a helpful getting-started section filled with advice, tips on converting traditional recipes into tasty gluten-free treats, a conversion chart for replacing cows-milk ingredients with lactose-free options, and hundreds of other tips to ensure success in a gluten-free kitchen.

Muffins, Waffles, Cookies, Cakes, Pies, Quick Breads, and More

Cooking Light Gluten-Free Baking is an easy how-to guide, handy for the novice as well as the well-trained gluten-free baker. It includes a glossary detailing each of the gluten-free flours, as well as a tutorial on how to convert any wheat-based recipe to a gluten-free version by blending the right flours and starches.

Due to the high incidence of lactose intolerance among individuals with gluten intolerance and celiac disease, theres a conversion chart with suggestions for removing cows-milk ingredients and replacing them with nutrient-dense, calcium-filled, and reduced-fat dairy-free substitutions.

150 healthy from-scratch gluten-free recipes-no premade mixes here.

Techniques throughout share how-to information about preparing these baked goods, which often quite different than standard, gluten-containing baked goods whether in texture, how you have to handle the doughs/batters, etc.

Baking Tips offer readers insight into how to achieve the tastiest results when baking with gluten-free ingredients.

More than 200 full-color photos including finished dish shots, ingredients, and step-by-step techniques.

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