Imagine not being able to enjoy a breakfast muffin, a slice of birthday cake, a piece of pie, a slice of pizza or a warm chocolate chip cookie. For people who are allergic to wheat, or are gluten-intolerant, this is a daily reality. Rebecca Reilly, a classically trained chef, was determined that she and her children, who all have issues with gluten intolerance, not be deprived of delicious, satisfying baked goods. Drawing on her extensive culinary background, Reilly approached making gluten-free cakes, cookies, and other treats as a challenge, developing recipes for delectable treats from chocolate chip cookies and biscotti to date nut bread and pizza to mocha cheesecake and even cream puffs!
'Gluten-Free Baking' is more demanding than 'normal' baking, but Reilly gives home cooks all the information they need to be successful. From stocking the gluten-free kitchen and pantry, to invaluable information on working with gluten-free ingredients to resources for equipment, specialty foods and ingredients, and information on gluten-intolerance and celiac disease, 'Gluten-Free Baking' is the only book devoted entirely to the subject.
