'Each superb dessert recipe includes hints for variety and success. Connie Sarros' wealth of experience is shared in winning, easy-to-follow, gluten-free recipes' - Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc. Satisfy your sweet tooth with a delicious assortment of wheat- and gluten-free desserts! If you have been diagnosed with celiac disease, you know the challenges of avoiding wheat, rye, and barley gluten. Or perhaps you are trying to avoid them for general health reasons. It's hard to find cakes, muffins, cookies, and pies that are made without wheat flour. Now you've found the solution! This welcome book is packed with taste-tested recipes for delicious desserts that are all wheat- and gluten-free.Celiac authority Connie Sarros shares her own tried-and-true recipes for just about every dessert you can image. By following her advice and recipe instructions, you'll soon be on your way to enjoying a mouthwatering array of homemade treats, including tasty cream puffs, angel-food cakes, pies, muffins, ice-cream cones, and more - all with absolutely no wheat or gluten.
"The Wheat-Free, Gluten-Free Dessert Cookbook" also includes: hints for successful gluten-free baking; explanations and definitions of terms and ingredients; nutritional breakdowns; and, more. You don't have to be a master baker to make these desserts. There are no fancy gadgets required all you need is a mixer, a blender, and a healthy appetite. Go ahead - satisfy your sweet tooth!
Publisher: McGraw-Hill Education - Europe
Number of pages: 256
Weight: 369 g
Dimensions: 229 x 152 x 19 mm