Iris Higgins

The Essential Gluten-Free Baking Guide: Part 2: Learn How to Use Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flour in 50+ Recipes Iris Higgins First edition

This Essential Guide Part 2 is the all-inclusive, one stop shop to gluten and allergen free baking.

Six chapters are each dedicated to a specific flour used in gluten-free baking and includes 50+ diverse recipes that are packed with the information you need for successful gluten-free baking.

From delicious Bagels, Naan and Tortillas to Cinnamon Rolls, Oreo Cookies and Nilla Wafers; learn how to make these unique and hard to find allergen free recipes.

Brittany and Iris will help you:
Learn how to successfully bake with each flour
Learn how to best substitute each flour
Understand the basics of baking without eggs, corn, soy, dairy
Learn the ins and outs of all the unrefined sugars and how to exchange them.

Also Included are baking tips from some of today's leading gluten free experts: Carol Fenster, Silvana Nardone, Peter Brokski, Sara Boswell, Nicole Hunn, Kim Maes, and Dr. Jean McFadden Layton.

This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.