Download PDF The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss, by Peter Reinhart
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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss, by Peter Reinhart
Download PDF The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss, by Peter Reinhart
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Review
“The fact that the incredible Peter Reinhart, one of the foremost bakers in the world, has chosen to work on gluten-free baked goods has made me happy beyond belief. That he and his baking partner, Denene Wallace, have perfected gluten-free, sugar-free baked goods for those who are diabetic or worried about becoming diabetic is truly a joy. This gorgeous book is sure to inspire anyone who wants to bake.” —Shauna Ahern, author of Gluten-Free Girl and the Chef “Peter Reinhart and Denene Wallace have joined forces to write a valuable cookbook for those trying to eliminate all grains and sugar from their diet. Their gluten-free, sugar-free, low-carb recipes combine an artisan’s culinary sensibilities with a master baker’s skill. Most importantly, they have raised the bar on grain-free baking.”—Annalise Roberts, author of Gluten-Free Baking Classics “I don’t consider myself a baker, but these wonderfully forgiving recipes for nutritious morsels of yum have me cranking up my oven. This is a fantastic book for everyone!”—Rebecca Katz, MS, author of The Cancer-Fighting KITCHEN AND One Bite At a Time “Peter is the person I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously available. This new volume delivers every compelling detail I would expect from a Peter Reinhart tome—this time with dietary restrictions taken into account, yet with none of the beauty or taste compromised. Another winner!”—Mollie Katzen, author of Moosewood Cookbook “Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Free, Sugar-Free Baking and all the work it took to produce these wonderful results.”—Barbara Kafka, author of The Intolerant Gourmet “For those who have just been diagnosed with diabetes or prediabetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life.”—Sam Talbot, author of The Sweet Life: DIABETES WITHOUT Boundaries
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About the Author
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads. DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.
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Product details
Hardcover: 224 pages
Publisher: Ten Speed Press; 1 edition (August 14, 2012)
Language: English
ISBN-10: 1607741164
ISBN-13: 978-1607741169
Product Dimensions:
8.2 x 0.8 x 10.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
216 customer reviews
Amazon Best Sellers Rank:
#71,443 in Books (See Top 100 in Books)
Being on pretty much a non-grain, non-starch, non-sugar eating plan for over a year, I've been anxiously seeking out a book like this. I am not gluten intolerant, I just eat closer to a paleo-style, but want a bit more variety and was hoping for good cracker and bread recipes. I wasn't disappointed.I made up the basic crackers, the "Any Nut" bread, and the "Hot Cross Buns" (which we've renamed the "Not Cross Buns"). The basic crackers were very simple to make and were delicious topped with a variety of salt-free seasonings I had sitting around. I made the "Any Nut" bread with walnuts and the minimal amount of sweetener called for. It was delicious and moist. The "Hot Cross Buns" were also quite delicious, but the group consensus was that these had no resemblance to the flavor of Hot Cross Buns, and therefore should not be called that (also, we decided to use a powdered-sugar glaze, powdered artificial sweetener just doesn't cut it as a glaze in my opinion).This book uses primarily nut flours in almost every recipe. This book is not for people with nut allergies. The recipes also use eggs. This is great for me since I love eggs and nuts, but people should be aware.Nut flours tend to be expensive (since nuts themselves are expensive) so I don't know if people will make these recipes as much as they would were nut flours the same price as wheat flour; however, that being said, recipes made with nut flours are very filling .. so your baked goods feed more people for the same size, or you will have them around longer.For those people familiar with Peter Reinhart cookbooks, I can say that the recipes here are much less fiddly and simple to prepare. He does go into long explanations about ingredients and techniques early in the book (which I appreciate), but unlike his bread books, you can be eating crackers or nut bread within an hour or two of thinking about it which is really nice.One more thing .. I haven't tried any of the "sweet" recipes. I just don't like the taste of "lots" of stevia, and I mostly stay away from Splenda. I just don't know how well the sweeter recipes would turn out, I have my reservations on that.
Don't like their sweeteners of choice in these recipes, tending to be things like Stevia in the Raw and Splenda Equal Measure that carry carb laden fillers and frankly taste awful. Fortunately they do give a decent intro that tells you how to use liquid stevia concentrate instead, though I have yet to try that.Have made two of the recipes, the first being the cake on the cover. I made it as written and found it WAY too sweet with the frosting, thought the cake, made with a different sweetener, would be good on it's own as a loaf. Also made the savory sweetener free Italian Herb Bread which is good, at least when made with the very expensive finely processed almond flour that dominates most of the recipes in this book. Though that type flour has become more available and currently found even at Costco, I have previously had to order it from Honeyville Farms ad find it a most expensive ingredient.And as at least one other review has mentioned, no carb counts. With a nutritionist as co-author there is no reason for this. The generic no recipe is over 10g of carbs per serving, (paraphrased from,) that one finds in the intro is grossly insufficient. They seem to have the information since in discussing carb counts in the intro they mention the toasting bread on page 34 is only 1g net carb per slice, but even that recipe does not list net carbs!!! I was excited to find the website posted in the intro, hoping they had gone back and posted the nutrition and carb counts there, but I could not find them. With all the recipes one can find on line, including carb counts, their lack thereof significantly decreases the benefit of this book.My suggestion to you readers thinking of buying this book is to wait for a revised version where the sweet recipes use a lower carb version of sweetener that actually tastes good, and provides carb counts. (Hint: even this non-professional low carb baker does beautifully with erythritol which they condemn as producing inferior results, yet I've turned out stellar breads over and over with this sugar alcohol. ) Until then simply google the type recipe you are looking to make and preface it with "low carb". There are so many great free blogs out there with fabulous low carb recipes that not only have the carb count included, but a review function that allows you to see how the general public has succeeded with the recipe or how they may have changed it. Hard print cookbooks are passe, particularly ones with such limited information posted.
This book is one of the best purchases I have ever made.I have a child who is on the ketogenic diet for epilepsy, and these recipes are easily adaptable for ketogenic cooking. If you are looking for low-carb recipes, I highly recommend this book. These recipes have changed my son's world. He absolutely cannot eat more than a very extremely small amount of carbs per meal, and these recipes fit the bill (adapted to his needs). I taste everything I serve him, and I would eat these things for myself. They are tasty and appealing.If you are looking for things to taste like wheat products, they don't. But then, they are not made from wheat products. However, if you are looking for breads and cakes made from other things that taste good on their own, then this is it. These recipes are manageable, easy to use, and easy to manipulate to suit your purposes. The blueberry muffins are light and fluffy, with a light crumb texture. The brownies are rich and dense, with a full dark chocolate flavor. The toasting bread is nutty and flavorful, excellent with [ketogenic] jam. Those are the only things I have made so far, but they have all turned out very, very well.I cannot say enough good things about this book; because of this book, my 12-year old child had his first ever sandwich last month. Before, he could only have the meat. Imagine going to school and having to explain that you can't have bread -- only meat and cheese. His world is dramatically improved because of these recipes.If you are on the fence, let me encourage you to take the chance. These recipes are great.
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