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:
The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.
Donna Washburn and Heather Butt are professional home economists and baking experts, and they are the bestselling authors of 11 cookbooks.
A great place to start for beginning GF bakers, a strong addition to the GF kitchen or for those baking for a small crowd.
There's virtually nothing you can't bake gluten-free with a little help from Donna Washburn and Heather Butt.... They give you tasty recipes that won't cost a fortune, take hours to make, or require a shelf-load of special ingredients.