- 272 pages
- Black & White
- 8.5 x 11.0 inches
- 978-1-4602-3746-5 Paperback
- 978-1-4602-3747-2 eBook
Clarifying gluten-free facts, Gluten-free baking, Gluten-free resource guide, Gluten-free ingredients, Gluten-free lifestyle, Planning a gluten-free diet, Gluten-free recipes
The New Gluten-Free Recipes, Ingredients, Tools and Techniques
Demystifying Gluten-Free Baking – A Resource Guide
Areli Hermanson, RD
Whether you need to follow a gluten-free diet or just wish to expand your food repertoire, baking with gluten-free flours can be as rewarding as it is delicious. Part science, part art and some little known secrets, The New Gluten-Free™ reveals a systematic yet simple approach to gluten-free baking for every level of baker.
Written by Registered Dietitians Lisa Diamond and Areli Hermanson, The New Gluten-Free™ is one-of-a-kind in the cooking resource industry because taste, nutrition and quality is balanced and matches a modern approach to healthy eating. The summary charts of gluten-free flours, starches, liquids, binders, foams, and leavening agents, sweeteners and fats show the relationships between ingredients. Recipe categories from bread to pastry are summarized in easy-to-read tables to reveal the ingredients, tools and techniques needed to increase successes and decrease disasters. The authors share their many secrets including unique summaries and “The Recipe Equation©” for gluten-free products that turn out every time.
This book will engage you from cover to cover as you discover the secrets of gluten-free baking. Enjoy the sample recipes!
“Lisa and Areli’s approach to gluten-free baking is thoroughly scientific. While it contains 18 recipes it’s the scientific explanation of how to make gluten-free recipes work that is even more exciting. In my opinion, what Shelley Case did (and does) for our understanding of the gluten-free diet, Lisa and Areli will do for our understanding of gluten-free recipes. Bravo!”
President, Board of Directors,
Canadian Celiac Association
“Finally! A resource for gluten-free baking that makes sense and works.”
Areli and Lisa met early on in their careers, around the same time that Lisa developed several food allergies and sensitivities; in particular, anaphylaxis to wheat. The pair immediately felt a connection, not only as dietitians but as people who had an appreciation and understanding that good food is integral to life and living. The pair began talking about writing a book together when Areli was learning about gluten-free baking. Areli became Lisa’s worst student which made her the perfect person to co-create The New Gluten-Free™. Armed with Lisa’s personal experience, Areli’s love of writing, their combined professional knowledge and their shared love of science, cooking and feeding others delicious and nutritious food they have co-authored The New
Gluten-Free™ – A Resource Guide, to reveal the secrets of baking gluten-free products that turn out every time.
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