The Essential Gluten-Free Baking Guide: Part 2: Learn How to Use Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flour in 50+ Recipes

This Essential Guide Part 2 is the all-inclusive, one stop shop to gluten and allergen free baking.

Six chapters are each dedicated to a specific flour used in gluten-free baking and includes 50+ diverse recipes that are packed with the information you need for successful gluten-free baking.

From delicious Bagels, Naan and Tortillas to Cinnamon Rolls, Oreo Cookies and Nilla Wafers; learn how to make these unique and hard to find allergen free recipes.

Brittany and Iris will help you:
Learn how to successfully bake with each flour
Learn how to best substitute each flour
Understand the basics of baking without eggs, corn, soy, dairy
Learn the ins and outs of all the unrefined sugars and how to exchange them.

Also Included are baking tips from some of today's leading gluten free experts: Carol Fenster, Silvana Nardone, Peter Brokski, Sara Boswell, Nicole Hunn, Kim Maes, and Dr. Jean McFadden Layton.

This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.

Iris Higgins is the author of The Daily Dietribe, a popular blog where she shares gluten-free recipes and her experiences with food and life. She focuses on using healthy ingredients to make dishes that everyone will love. Her first two cookbooks, with co-author Brittany Angell, take the mystery out of gluten free baking. The Essential Gluten Free Baking Guides include over 100 gluten, dairy, and soy free recipes, as well as hundreds of tips for both new and experienced gluten free bakers. Iris has a master's degree in psychology from New York University, and is currently working on a second master's degree in nutrition from Bastyr University. In addition to writing her blog, Iris divides her time between school and individual weight-loss counseling with her clients. She is the recipe developer for the Replenish PDX/Barre3 Core Values Detox Program, and was recently a featured speaker at the 2011 Dallas Gluten & Allergen Free Expo. Brittany Angell is the Author of The Essential Gluten Free Baking Guides Part 1 & 2 published by Triumph Dining and is founder of the fast growing allergy free food blog RealSustenance.com. At Real Sustenance, Brittany has created over 300 diverse and delicious recipes that are primarily gluten & dairy free. However, she strives to serve the entire allergy free consumer by developing creative, unique and hard to find recipes that are also soy, egg, corn, sugar and grain free. As a worldwide leader in food allergy awareness, Brittany is a sought after Author, Speaker and Consultant to corporations and restaurants seeking to capitalize on the expanding gluten and allergy free market. Brittany s foray into the food allergy world began in January 2010 after many months of unsuccessfully solving her health issues through traditional means. Once she took her health into her own hands through education and research, she was lead to several specialists and was diagnosed with Hashimotos disease accompanied with various food allergies and intolerances. Her ultimate goal is to connect, engage and understand the needs of others and to guide them through their journey to health through education, support and recipe development.