Saturday, March 10, 2012

The Gluten-Free Gourmet Bakes Bread

More than 200 wheat-free recipes

by Bette Hagman

The recipes use bean flours, starches, rice flour and others. All (that I looked at) used xanthan gum. The author suggests several acceptable substitutions for those with allergies. The muffin recipes I tried were delicious but the bread I tried was a failure--I think it would have needed a longer baking time. A nice book.

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