The Joy of Gluten-free, Sugar-free Baking

The Joy of Gluten-free, Sugar-free Baking

80 Low-carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

eBook - 2012
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"The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters"-- Provided by publisher.
Publisher: New York : Ten Speed Press, c2012
Edition: 1st ed
ISBN: 9781607741176
Branch Call Number: E-BOOK
Characteristics: 1 online resource (vii, 216 p.) : ill
Additional Contributors: Wallace, Denene


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Jul 25, 2016

I give this book only 1 star - for a diabetic there's no nutritional value written in.
Would need to know carbohydrates value, calories and sugar content.

Jul 13, 2016

My big takeaway was: nut flours. Also, before going further, a caveat: I tried none of the recipes, although many did look good. Although the authors do address using regular sugar in the beginning of the book, as Evergreengirl mentions in her comment, recipes for sweet items were all created with Splenda or Stevia in the Raw in mind. Not being prediabetic, I don't want to rely on those sweeteners. Without campaigning for the paleo/primal diet, I think baking cookbooks aligning with those diets might be more in line with what I want for myself.

Dec 10, 2012

A nicely presented book with lovely photography, clear directions and interesting recipes, especially for those who need to avoid both gluten and sugar. I made the Pecan Sandies and the Coconut-Pecan Cookies. I made my own nut flour (really more of a meal) with my blender. Buying whole nuts is cheaper than buying ready made nut flours. The Pecan Sandies spread out on the cookie sheet into one big layer. I ended up cutting them into squares. Having learned my lesson, I increased the amount of nut flours in the Coconut-Pecan Cookies to make a stiffer batter and they turned out more like traditional cookies. Both recipes tasted delicious. I used real sugar, cutting back on the amount by about a third. Many of the recipes call for either Splenda (something I don't want to use) or a product called Stevia in the Raw, which is hard to find and a little pricey. The reliance on nut flours gets a little repetitive. I would have liked to have seen more variety in the types of flours used. Still, if you are avoiding gluten and/or sugar, there are some good recipes here to try.

Sep 24, 2012

Great book for those watchign what they eat. The book has recipes for breads such as Pizza dough as well as cakes and cookies.


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