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Gluten-Free Baking

Many expect gluten free baked goods will be less delicious and satisfying than those baked with wheat flour. Not so with these recipes, which are just as over-the-top delicious as any you would find in a bakeshop display case. Author Kristine Kidd is a former editor at Bon Appetit and a gourmet chef. When she learned that she had celiac disease, she made it her mission to learn to eat and cook as well as she had before, without skimping on healthy ingredients or flavor.
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About the Author

After recently discovering that she had celiac disease, and facing significant changes to her lifestyle, Kristine Kidd had only one objective: to eat as well as she always had. Kristine was the food editor of Bon Appetit magazine for more than 20 years. She has written five cookbooks, including Weeknight Fresh & Fast and Weeknight Gluten Free and blogs about cooking and gluten-free living at

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