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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

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

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

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

     After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.
     Carefully crafted for anyone who is gluten sensitive, diabetic, or nee

List Price: $ 30.00 Price: $ 12.04

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

  1. 112 of 114 people found the following review helpful
    5.0 out of 5 stars
    Pleasantly surprised., August 20, 2012
    By 
    Jaye Joyce (Brick, NJ United States) –

    Verified Purchase(What’s this?)
    This review is from: The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss (Hardcover)
    Being on pretty much a non-grain, non-starch, non-sugar eating plan for over a year, I’ve been anxiously seeking out a book like this. I am not gluten intolerant, I just eat closer to a paleo-style, but want a bit more variety and was hoping for good cracker and bread recipes. I wasn’t disappointed.

    I made up the basic crackers, the “Any Nut” bread, and the “Hot Cross Buns” (which we’ve renamed the “Not Cross Buns”). The basic crackers were very simple to make and were delicious topped with a variety of salt-free seasonings I had sitting around. I made the “Any Nut” bread with walnuts and the minimal amount of sweetener called for. It was delicious and moist. The “Hot Cross Buns” were also quite delicious, but the group consensus was that these had no resemblance to the flavor of Hot Cross Buns, and therefore should not be called that (also, we decided to use a powdered-sugar glaze, powdered artificial sweetener just doesn’t cut it as a glaze in my opinion).

    This book uses primarily nut flours in almost every recipe. This book is not for people with nut allergies. The recipes also use eggs. This is great for me since I love eggs and nuts, but people should be aware.

    Nut flours tend to be expensive (since nuts themselves are expensive) so I don’t know if people will make these recipes as much as they would were nut flours the same price as wheat flour; however, that being said, recipes made with nut flours are very filling .. so your baked goods feed more people for the same size, or you will have them around longer.

    For those people familiar with Peter Reinhart cookbooks, I can say that the recipes here are much less fiddly and simple to prepare. He does go into long explanations about ingredients and techniques early in the book (which I appreciate), but unlike his bread books, you can be eating crackers or nut bread within an hour or two of thinking about it which is really nice.

    One more thing .. I haven’t tried any of the “sweet” recipes. I just don’t like the taste of “lots” of stevia, and I mostly stay away from Splenda. I just don’t know how well the sweeter recipes would turn out, I have my reservations on that.

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  2. 33 of 34 people found the following review helpful
    4.0 out of 5 stars
    A pleasant surprise, August 24, 2012
    Verified Purchase(What’s this?)
    This review is from: The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss (Hardcover)
    I bought this book because I respect Peter Reinhart but even so I did not have high expectations, based on the taste of other sugar free baking I’ve done. This bread is far better than other recipes I’ve tried. I’m made the toasting bread, which is VERY dense and not at all sweet. Stick with this bread–it grows on you as the flavor develops after it cools. Also, eating two 1/4 inch slices of this bread for breakfast rather than an English muffin has lowered my fasting glucose reading about 10 points this week. (Even when I put Trader Joe’s Cookie Butter 1/2 tsp. on it). I have a pecan loaf that has more Stevia in it in the oven right now and it smells wonderful. Like a prior reviewer, I would like to know exactly how many carbs each recipe produces per serving. I’m suspecting that the bread I just made will not do for everyday consumption because of the difference in sweetener. Also, I had no idea—maybe I didn’t read the description carefully enough, which I’ve been known to do–that this involved nuts. I don’t personally have nut allergies, but I’ve got grandkids with gluten and nut allergies, so this bread can’t be baked for them. Nut flour is expensive and, where I live, it is not readily available. I invested in one of the spice/nut grinders recommended by the authors (the Cuisinart) and it works well. You can order the flour from several places, but the shipping costs will probably make it even more expensive as this stuff is not light. Finally, I would advise looking for liquid egg whites. When I first got the book I was in such a hurry to try the recipes that I settled for powdered egg whites that had to be mixed up—what a mess!!! The liquid ones are widely available. I should have waited.

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  3. 89 of 104 people found the following review helpful
    3.0 out of 5 stars
    Great, except…, August 22, 2012
    By 
    Book Junkie (Upstate NY) –

    Verified Purchase(What’s this?)
    This review is from: The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss (Hardcover)
    This book has what looks like some great recipes, and I am really excited to see that Peter Reinhart is thinking low carb. However, it has one GLARING fault: It does not provide the nutritional information for each recipe. For anyone with diabetes, or following a carb-restricted diet, it is vital to know how many grams of carbohydrates are in a serving, and the only information given is a reference in the introduction that the recipes vary from 10 grams of carbs to 1. That is great, except for someone trying to eat, say, less than 50 grams of carbs per day, in which case a 1 carb recipe is wonderful, a 10 carb per serving one much harder to fit in to the menu.

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