Gluten-free baking
Kidd, Kristine2014
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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. Recipes span a range of baked goods, from breakfast items and crusty breads to cookies and cakes, pies and quiches and other baked deserts. All of then utilize naturally gluten-free ingredients like eggs, cream, butter, oats, buckwheat and more, with an eye towards avoiding processed substitutes and embracing whole grains.
Main title:
Gluten-free baking / Kristine Kidd ; photographs by Annabelle Breakey.
Imprint:
San Francisco, CA : Weldon Owen, 2014
Collation:
127 pages : colour illustrations ; 25 cm.
Notes:
At head of cover title: Williams-Sonoma.Includes index.
ISBN:
9781616288105
Dewey class:
641.5638
Language:
English
Subject:
BRN:
301907
Electronic access:
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Brighton Library | Adult Non Fiction - House and Garden | 641.5638 KID | Onloan - Due: 09 May 2024 |