Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

HAVE YOUR CAKE AND EAT HEALTHY TOO

Standard baked goods come with a hefty price on your health—weight gain, cholesterol and diabetes, as well as allergies for many people. Sugar-Free Gluten-Free Baking and Desserts shows how to bring taboo treats back to the baking sheet with mouth-watering recipes that transform diet-busting favorites into guilt-free wonders.

Following a wholesome approach that avoids quick-metabolizing ingredients,
this book presents recipes for delicious desserts and breads that are as satisfying as they are good for the body. Discover the easy and tasty way to bake with healthy alternatives:

• Replace wheat

with arrowroot, buckwheat or quinoa flour

• Eliminate sugar

by sweetening with agave, yacon or stevia

Sugar-Free Gluten-Free Baking and Desserts offers over 90 delicious and nutritious recipes for:

• Cinnamon Rolls
• Chocolate Chip Cookies
• Old-Fashioned Raspberry Thumbprints
• Almond Joy Truffles
• Carob Chip Scones
• Mexican Wedding Cakes
• Corn Bread
• Peanut Butter Waffles
• Zucchini Bread
• Strawberry-Rhubarb Pie
• Fudge Brownies

Gems of Gluten-Free Baking: Breads and Irresistible Treats Everyone Can Enjoy

Those who suffer from a gluten intolerance often miss out on the delicious baked goods most people get to enjoy. In her first book, Gems of Gluten-Free Baking, former nurse and baker Wendy Turnbull unlocks the secret to baking all your favourite treats while still keeping a gluten-free diet-by using a carefully selected and balanced blend she calls GEMS Flour, a formula she reveals in this book. This blend of whole grain gluten-free flours holds many of the same properties as found in wheat flour. Breads are tasty, have great texture, slice without crumbling, and stay remarkably fresh.

Gluten-Free Baking Classics for the Bread Machine

Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

Easy Gluten-Free Baking

Over 125 gluten-free recipes that taste just like-or even better than-their wheat counterparts. Plus helpful baking tips for creating light-textured breakfast favorites, muffins and quick breads, yeast breads, cookies, cakes, and pies. This book makes living a gluten-free life simple, affordable, and delicious! NEW UPDATED EDITION.

Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school and how much they hate having to say no to a slice of a friend's birthday cake.

Now, with Gluten-Free Baking by Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are.

Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits.

In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity.

Gorgeous color photographs show you how appealing gluten-free desserts can be. With Gluten-Free Baking, you'll never miss out on the opportunity to feast on sinfully rich desserts again!

Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to bake delicious favorites: Maple Pecan Tart; Pineapple Upside-Down Cake; Cream Cheese Rugelach; Molten Chocolate Cake; Ham and Cheese Scones; Potato Leek Quiche; and Black Bottom Cake with Cherry Compote. Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge?s flour blends, readers will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake

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, crème 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.

Gluten-Free Baking Classics

This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

Flying Apron's Gluten-Free and Vegan Baking Book

Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. Because the foods are so tasty, many gluten eaters likewise flock to the bakery. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Featuring a foreword by the Gluten-Free Girl herself, Shauna James Ahern, the book contains vibrant color photographs of dishes and of the bakery, as well as resource list for hard-to-find specialty ingredients.

Flying Apron's Gluten-Free and Vegan Baking Book

Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. Because the foods are so tasty, many gluten eaters likewise flock to the bakery. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Featuring a foreword by the Gluten-Free Girl herself, Shauna James Ahern, the book contains vibrant color photographs of dishes and of the bakery, as well as resource list for hard-to-find specialty ingredients.