One in every 250 Americans has Celiac disease and cannot tolerate a protein called gluten, which is found in what, rye, barley, and possibly oats. Many Americans also suffer from food allergies which causes them to have a wheat or gluten sensitivity. Often the only treatment for Celiac disease is to follow a gluten-free diet.
This cookbook features recipes that gluten-free diets usually exclude, including a variety of baked treats and chocolate desserts. These imaginative recipes are carefully tested to ensure perfect results every time.
This book also includes tips and techniques and color photographs that will inspire novice and experienced bakers alike.
