Description
DATE OF RELEASE: 13 MAY 2027
Most gluten-free baking books focus on imitating wheat-based recipes with processed substitutes, but this book takes a different approach. It celebrates the unique qualities of alternative grains, blending traditional baking wisdom with modern nutritional insights to create a one-of-a-kind resource for home bakers. From basic techniques to step-by-step instructions for making a gluten-free sourdough starter and shaping dough, chapters include starters and poolish dough, pizzas, crispbreads & crackers, flatbreads, poolish breads, sourdough, yeasted bread and rolls, buns and cookies.
Delicious recipes, from caramelised red onion and sun-dried tomato focaccia to a spiced orange fruit loaf, millet sunflower seed loaf to rosemary and sea salt crackers reveal just how tasty organic gluten-free baking can be. Numerous recipes for savoury biscotti, sourdough tin loaves and chocolate cookies make a fantastic treat when entertaining gluten-intolerant guests.
Hardback | Publication: 13 May 2027, Octopus
ISBN: 9781804194126
Extent: 208 pages
