Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, Hannah Miles has created a delicious collection of gluten-free versions of everyone’s favorites. Cookies, Brownies, & Bars are always popular. Bake a batch of Ginger Cookies, White Chocolate and Walnut Brownies, or Caramel Shortbreads to share with friends or colleagues. A chapter devoted to Cakes provides plenty of inspiration—try Apple and Pecan Cake, Caramelized Lemon Cake, or Almond and Chocolate Chip Layer Cake. Small Bakes to enjoy every day include Apricot Cornmeal Muffins and Buttermilk Scones or, for a special occasion, try indulgent Red Velvet Cupcakes. There is no need to miss out on freshly-baked Breads either—easy recipes include Perfect Pizza Dough, Cinnamon and Raisin Bagels, and Sunshine Cornbread. Fantastic sweet and savory recipes using gluten-free Pastry include Chocolate and Raspberry Profiteroles, Blueberry Millefeuille, and Brie and Onion Tartlets. Finally, delicious Desserts include Baked Toffee Apple Cheesecake and Caramel Banana Cake with Rum Cream. Also included is advice on buying and working with glutenfree ingredients and keeping a gluten-free kitchen.

• This book is a must for the gluten intolerant and celiacs, or for those who like to bake for gluten-intolerant family and friends.
• More than 60 recipes for gluten-free cookies, cakes, bread, pastry, and desserts--delicious treats for every day and special occasions--beautifully photographed by William Reavell.