Gluten–Free Baking For Dummies

More than 150 tasty recipes to bake your (gluten–free) heart out

Imagine baking without flour. Impossible, right? Sure, there are replacement flours, but there′s an art to combining those ingredients to re–create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten–free, and more than 150 delicious recipes for baking cakes, cookies, and breads are coming fresh out of the oven with Gluten–Free Baking For Dummies.

Gluten 101 understand why gluten is harmful for those with gluten sensitivities, gluten intolerance, and celiac disease, and get the skinny on the ingredients and techniques you need to start baking gluten–free

Get excited about being gluten–free grasp the many benefits of being gluten–free and get your health on track by converting old family recipes to the gluten–free lifestyle

How sweet it is satisfy your sweet tooth with tons of recipes for all of your favorite sugary snacks, like cinnamon rolls, thin mint cookies, chocolate chip cookies, cupcakes, and many more

Savor it make all the savory, satisfying dishes you love, from pizza and pot pie to quiches and casseroles and everything in between

Open the book and find:

What gluten is (and where it lurks)

Symptoms of gluten sensitivity

How to mix alternative flours to get the right flavor and texture

How to make good dough you′ll want to devour

Tips for decoding confusing food labels

Ways to convert traditional recipes to gluten–free

Important gluten–free baking tips

Learn to:

Make more than 150 delicious gluten–free cakes, cookies, and breads

Use gluten–free ingredients to re–create the tastes you know and love

Maintain a healthier diet

Introduction 1

Part I: What Is Gluten–Free Baking? 7

Chapter 1: The Challenges and Rewards of Gluten–Free Baking 9

Chapter 2: Why Bake Gluten–Free? 19

Chapter 3: Understanding the Rules of Baking 35

Chapter 4: Unique Issues of Gluten–Free Baking 57

Chapter 5: Building Flavor and Structure without Wheat 79

Chapter 6: Understanding Dough 99

Part II: The Nuts and Bolts of Gluten–Free Baking 109

Chapter 7: Nutrition, Health, and the Gluten–Free Lifestyle 111

Chapter 8: Keeping a Gluten–Free Kitchen 125

Chapter 9: Converting Favorite Recipes to Gluten–Free 137

Part III: Sweet Gluten–Free Baking Recipes 149

Chapter 10: Gluten–Free Baking Mixes 151

Chapter 11: Quick Breakfast Recipes 169

Chapter 12: Sweet Yeast Breads 189

Chapter 13: Cookie Recipes 205

Chapter 14: Brownies and Bars 221

Chapter 15: Pies and Pastries 235

Chapter 16: Cake and Frosting Recipes 249

Part IV: Savory Gluten–Free Baking Recipes 269

Chapter 17: Batter and Dough Recipes 271

Chapter 18: Biscuits and Crackers 281

Chapter 19: Savory Breads 295

Chapter 20: Pizzas, Savory Pies, and Calzones 311

Chapter 21: Casseroles, Soufflés, Crepes, and Dumplings 325

Part V: The Part of Tens 339

Chapter 22: Ten Important Gluten–Free Baking Tips 341

Chapter 23: Ten Sneaky Places Where Gluten Can Hide 345

Index 351

Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease.

Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.