FOREWARD
INTRODUCTION
THE BASICS
CHAPTER ONE
Breads and Rolls
CHAPTER TWO
Pizzas and Focaccias
CHAPTER THREE
Crackers, Breadsticks, and Pretzels
CHAPTER FOUR
Muffins, Scones, Pancakes, Waffles, and Other Breakfast Treats
CHAPTER FIVE
Cookies
CHAPTER SIX
Brownies, Cakes, and Coffee Cakes
CHAPTER SEVEN
Pies
EPILOGUE
RESOURCES
ACKNOWLEDGEMENTS
INDEX
PETER REINHARTis a baking instructor and faculty member at Johnson
and Wales University in Charlotte, North Carolina. He was the
cofounder of Brother Juniper's Bakery in Santa Rosa, California,
and is the author of eight books on bread baking, including Crust
and Crumb and The Bread Baker's Apprentice (winner of the 2002
James Beard Cookbook of the Year and IACP Cookbook of the Year),
and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain
Breads.
DENENE WALLACEstarted baking goods that would help her manage blood
sugar issues after being diagnosed with type 2 diabetes and gluten
intolerance. Soon after, she founded Proseed Flour, a business
specializing in the production of high-protein/low-carb gluten-free
flour. Although at one time Denene needed five insulin shots a day
to control her blood sugar, these recipes have helped her
completely eliminate her need for insulin. She lives in Navarre,
Florida.
“The fact that the incredible Peter Reinhart, one of the foremost
bakers in the world, has chosen to work on gluten-free baked goods
has made me happy beyond belief. That he and his baking partner,
Denene Wallace, have perfected gluten-free, sugar-free baked goods
for those who are diabetic or worried about becoming diabetic is
truly a joy. This gorgeous book is sure to inspire anyone who wants
to bake.”
—Shauna Ahern, author of Gluten-Free Girl and the Chef
“Peter Reinhart and Denene Wallace have joined forces to write a
valuable cookbook for those trying to eliminate all grains and
sugar from their diet. Their gluten-free, sugar-free, low-carb
recipes combine an artisan’s culinary sensibilities with a master
baker’s skill. Most importantly, they have raised the bar on
grain-free baking.”
—Annalise Roberts, author of Gluten-Free Baking Classics
“I don’t consider myself a baker, but these wonderfully forgiving
recipes for nutritious morsels of yum have me cranking up my oven.
This is a fantastic book for everyone!”
—Rebecca Katz, MS, author of The Cancer-Fighting KITCHEN AND One
Bite At a Time
“Peter is the person I trust most in the world for baking wisdom. I
also look to his books for pure visual inspiration, always so
generously available. This new volume delivers every compelling
detail I would expect from a Peter Reinhart tome—this time with
dietary restrictions taken into account, yet with none of the
beauty or taste compromised. Another winner!”
—Mollie Katzen, author of Moosewood Cookbook
“Having just struggled with creating delicious recipes for my own
book, I am impressed and delighted by The Joy of Gluten-Free,
Sugar-Free Baking and all the work it took to produce these
wonderful results.”
—Barbara Kafka, author of The Intolerant Gourmet
“For those who have just been diagnosed with diabetes or
prediabetes, these recipes for much-loved baked goods will help
bring a sense of normalcy to your life.”
—Sam Talbot, author of The Sweet Life: DIABETES WITHOUT Boundaries
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