Gluten-Free Wish List: Sweet and Savory Treats You've Missed the Most

Pay with

About Gluten-Free Wish List: Sweet And Savory Treats

Product Description Finally, a cookbook that includes gluten-free recipes for pizza crust, bagels, and all of the other wheat-laden staples folks miss most after eliminating gluten from their diets. Here author Jeanne Sauvage proves that gluten-free should never be anything less than delicious. Whether diagnosed as celiac, living with gluten and wheat intolerances, or simply adhering to a healthier diet, anyone can enjoy each and every one of the 100 mouthwatering creations found here—from sweet treats like waffles, doughnuts, and chocolate chip cookies to savory favorites such as sourdough baguettes, ramen noodles, and fried chicken. For beginning home cooks and seasoned chefs alike, this reference will be the cornerstone of every gluten-free kitchen. Review "Jeanne Sauvage has long been a wizard at transforming familiar recipes into delicious gluten free versions-usually without anyone realizing it! Here she smartly applies her magic to the dishes that people crave and miss the most when they can no longer eat wheat. Recipes capture the flavors, textures, and aromas of memory: yeasty English muffins with toasty nooks and crannies, fried onion rings, pasta and pretzels, even ramen, sourdough bread, and so much more. From the simplest muffins and cookies to challenging projects like real Danish and flakey puff pastry, you could not be in better hands. Jeanne is superb and articulate teacher. Recipes are both encouraging and meticulous. This is a must-have for the gluten-free and allergic household. Congratulations Jeanne!" - Alice Medrich, author of Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non Non-Wheat Flours "Jeanne Sauvage has long been a wizard at transforming familiar recipes into delicious gluten free versions-usually without anyone realizing it! Here she smartly applies her magic to the dishes that people crave and miss the most when they can no longer eat wheat. Recipes capture the flavors, textures, and aromas of memory: yeasty English muffins with toasty nooks and crannies, fried onion rings, pasta and pretzels, even ramen, sourdough bread, and so much more. From the simplest muffins and cookies to challenging projects like real Danish and flakey puff pastry, you could not be in better hands. Jeanne is superb and articulate teacher. Recipes are both encouraging and meticulous. This is a must-have for the gluten-free and allergic household. Congratulations Jeanne!" - Alice Medrich, author of Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non Non-Wheat Flours "Jeanne Sauvage has long been a wizard at transforming familiar recipes into delicious gluten free versions-usually without anyone realizing it! Here she smartly applies her magic to the dishes that people crave and miss the most when they can no longer eat wheat. Recipes capture the flavors, textures, and aromas of memory: yeasty English muffins with toasty nooks and crannies, fried onion rings, pasta and pretzels, even ramen, sourdough bread, and so much more. From the simplest muffins and cookies to challenging projects like real Danish and flakey puff pastry, you could not be in better hands. Jeanne is superb and articulate teacher. Recipes are both encouraging and meticulous. This is a must-have for the gluten-free and allergic household. Congratulations Jeanne!" - Alice Medrich, author of Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non Non-Wheat Flours "Sauvage's new cookbook, "Gluten-Free Wish List" is gorgeous, exciting, and very aptly named. In it, Jeanne (or should we call her "Genie?") has provided clear, easy-to-follow recipes for all those foods that aren't widely available in a gluten-free version. And she's doing it deliciously! From Sourdough Baguettes, to English Muffins, Old Fashioned Doughnuts to French Crullers, Croissants, Eclairs, and Wontons, this bo