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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

By Peter Reinhart, Denene Wallace

The first gluten-free baking publication from mythical bread maker and James Beard Award-winning writer Peter Reinhart, with 80 world-class recipes compatible for wheat delicate, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat delicate, diabetic, and low-carb/low-sugar cooks.

     After greater than 20 years of study into gluten-free baking, bestselling writer and mythical bread maker Peter Reinhart and his baking associate Denene Wallace convey greater than 80 world-class recipes for scrumptious breads, pastries, cookies, truffles, and extra within the pleasure of Gluten-Free, Sugar-Free Baking.
     rigorously crafted for someone who's gluten delicate, diabetic, or must decrease carbs to avoid disease or shed extra pounds, those forgiving recipes style simply nearly as good because the unique wheat versions—and are more straightforward to bake than conventional breads. by utilizing available or home-ground nut and seed flours and replacement and normal sweeteners because the starting place for his or her groundbreaking type of baking, Reinhart and   Wallace steer clear of the carb-heavy starch items usually present in gluten-free baking. also, every one recipe can simply be made vegan through following the dairy and egg substitution guidelines. 
Bakers of all ability degrees may have no hassle growing really flavorful baked items, such as:
•   Toasting Bread, Banana Bread, Nutty Zucchini Bread, and plenty of varieties of pizza and focaccia
•   Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
•   Blueberry-Hazelnut truffles, Lemon and Poppy Seed Scones, and pancakes and waffles
•   Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
•   tarts and Blondies, Cinnamon-Raisin espresso Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
•   Apple fall apart Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie
 
     With Reinhart and Wallace’s cautious recognition to parts and balancing of flavors, those scrumptious gluten-free baked items with a glycemic load of approximately 0 will fulfill anyone’s yearning for hot bread or decadent cake.
 
 

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Extra resources for The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

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Dip a 2-inch around biscuit cutter into the oil to coat the leading edge. lightly peel again the pinnacle piece of parchment or silicone mat and reduce the crackers. Peel the lower items off the parchment with both your fingers or a small steel spatula and move them to the ready pans. They won’t unfold, so that you can place them rather with regards to one another, approximately touching. assemble any scraps, roll them out, and lower extra crackers until eventually all the dough has been used. Make the egg wash through whisking the egg and water jointly till frothy, then brush the combination over the crackers. (If including toppings, as instructed within the sidebar on Cracker diversifications, sprinkle them over the crackers now. ) Bake for quarter-hour, then rotate the pans and turn racks and bake for 15 to twenty mins, till the crackers are golden brown and crisp. Thicker crackers might require longer baking. instantly move the crackers to a cord rack to chill thoroughly. they are going to get crispier as they cool. Garlic Crackers MAKES 36 TO forty two TWO-INCH around CRACKERS Garlic has a superb taste and, as an advantage, its aroma stimulates the senses. This cracker capitalizes on these characteristics and in addition comprises black pepper for additional zing. as soon as you’ve attempted this recipe, use the sidebar on Cracker diversifications to create your individual diversifications! 2 cups (8 oz. / 227 g) almond flour 1 cup (4 ounces / 113 g) pecan flour 1 tablespoon Splenda or Stevia Extract within the uncooked, or 1½ teaspoons New Roots Stevia Sugar 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon minced clean garlic ½ to one teaspoon floor black pepper 1 egg (1. seventy five ounces / 50 g) ¼ cup (2 ounces / fifty seven g) salted butter or margarine, melted Egg Wash (optional) 1 egg (1. seventy five ounces / 50 g) 2 tablespoons water place 2 racks within the heart of the oven. Preheat the oven to 300°F (149°C). disguise 2 baking sheets with parchment paper or silicone mats, then evenly mist the surfaces with spray oil. In a medium bowl, mix the almond flour, pecan flour, sweetener, baking powder, salt, garlic, and pepper and whisk till good combined. In a wide bowl, whisk the egg and butter jointly until eventually completely combined. upload the flour mix and stir with a wide spoon until eventually the entire materials are completely mixed. The dough should be stiff. Scrape down the perimeters of the bowl and shape the dough right into a ball; if it’s too dry to shape a ball, stir in just a little water, 1 teaspoon at a time, simply till the dough comes jointly and the entire free flour is integrated to make a stiff, playdough-like dough (see utilizing Texture as a Guide). Mist 2 items of parchment paper or 2 silicone mats with spray oil. position the dough among the oiled surfaces, then use a rolling pin to roll and flatten the dough until eventually somewhat thinner than ¼ inch. placed a bit vegetable oil in a saucer or small, shallow dish. Dip a 2-inch around biscuit cutter into the oil to coat the leading edge. lightly peel again the head piece of parchment or silicone mat and reduce the crackers. Peel the minimize items off the parchment with both your arms or a small steel spatula and move them to the ready pans.

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