Items related to Wheat-Free Gluten-Free Dessert Cookbook
400 luscious gluten-free dessert recipes. Some recipes have just 3 or 4 ingredients and are simple enough for kids to make; others are gourmet creations that are guaranteed to impress your guests. There are old-time favorites that have been converted to gluten-free versions without losing any of the orginal taste and texture, as well as new innovations to tempt your palate.
Because companies change their suppliers and the ingredients in their product so often, no package mixes are used in the recipes. Many recipes use no flour mixture at all; instead, ingredients such as ground nuts, almond paste or eggs are used to bind the dessert together. For those recipes that do use flour, there is a special "Gluten-Free Flour Mixture" listed which uses a combination of gluten-free flours and other readily-available ingredients to result in a light-textured dessert that won't crumble.
Every recipe has a hint or explanation to help you with the 3 P's: preparation, presentation, or preservation (Does it freeze well? Will it stay moist for three days?). There is a full page of hints to help you convert your own favorite recipe to a gluten-free version.
Included in the "Miscellaneos Desserts" section, are such fun creations as ice cream cones, tortes, dessert crepes, donuts, cream puffs, triffles, and dessert dumplings, to name a few. The "Low-Cal Desserts" tempt you with Bread Pudding with Rum Sauce, Black Forest Cake, Fat-Free Chocolate Cake, Pineapple Upside Down Cake, Lemon Roll, Apricot Cranberry Bars, Apple Cake...and many more. There are recipes for every occasion, including 20 pie crust recipes, directions for making cake rolls, novelty cheesecakes, and dessert waffles.
"synopsis" may belong to another edition of this title.
From the Publisher:
The "Wheat-Free Gluten-Free Dessert Cookbook" is not only being purchased by individual consumers, but also by medical staff (primarily gastroenterologists and dieticians). Physicians at reknown medical centers such as Mayo Clinic and Cleveland Clinic are purchasing the cookbook for their own reference and for reference for their Celiac patients.
From the Author:
Anyone who must limit their diet to the extent of those who have Celiac Sprue certainly deserve to satisfy their sweet tooth! Every recipe has been kitchen-tested.
Baking without wheat flour is no mystery and takes no additional time. There are plenty of alternative flours which may be used. The problem is that the alternative flours are often more gritty and heavier than wheat flour, resulting in a dessert that can be downright "inedible"! In this cookbook, I show you how to convert your favorite wheat recipes with successful results...your family and guests will never guess they are gluten-free.
"About this title" may belong to another edition of this title.
- PublisherGluten Free Cookbooks
- Publication date2000
- ISBN 10 0615116221
- ISBN 13 9780615116228
- BindingPaperback
- Number of pages92
- Rating
(No Available Copies)
Search Books: Create a WantIf you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!
Create a Want