Peter Reinhart, Denene Wallace:The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes th at Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
- edition reliée, livre de poche 2012, ISBN: 9781607741169
Ten Speed Press. Very Good. 8.32 x 0.83 x 10.29 inches. Hardcover. 2012. 224 pages. <br>The first gluten-free baking book from legendary b read maker and James Beard Award-winning a… Plus…
Ten Speed Press. Very Good. 8.32 x 0.83 x 10.29 inches. Hardcover. 2012. 224 pages. <br>The first gluten-free baking book from legendary b read maker and James Beard Award-winning author Peter Reinhart, w ith 80 world-class recipes suitable for wheat sensitive, diabetic , and low-carb/low-sugar dieters. Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low- carb/low-sugar cooks. After more than two decades of research in to gluten-free baking, bestselling author and legendary bread mak er Peter Reinhart and his baking partner Denene Wallace deliver m ore than eighty world-class recipes for delicious breads, pastrie s, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking. Carefully crafted for anyone who is gluten sensitive, di abetic, or needs to reduce carbs to prevent illness or lose weigh t, these forgiving recipes taste just as good as the original whe at versions--and are easier to bake than traditional breads. By u sing readily available or home-ground nut and seed flours and alt ernative and natural sweeteners as the foundation for their groun dbreaking style of baking, Reinhart and Wallace avoid the carb-he avy starch products commonly found in gluten-free baking. Additio nally, each recipe can easily be made vegan by following the dair y and egg substitution guidelines. Bakers of all skill levels wi ll have no trouble creating incredibly flavorful baked goods, suc h as: ? Toasting Bread, Banana Bread, Nutty Zucchini Bread, and m any styles of pizza and focaccia ? Cheddar Cheese and Pecan Crack ers, Herb Crackers, Garlic Breadsticks, and pretzels ? Blueberry- Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and w affles ? Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies ? Brownies and Blondies, Cinnamon-Rais in Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake wi th Cream Cheese Frosting ? Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie With Reinhart a nd Wallace's careful attention to ingredients and balancing of fl avors, these delicious gluten-free baked goods with a glycemic lo ad of nearly zero will satisfy anyone's craving for warm bread or decadent cake. Editorial Reviews Review The fact that the incr edible Peter Reinhart, one of the foremost bakers in the world, h as chosen to work on gluten-free baked goods has made me happy be yond 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. --Sha una Ahern, author of Gluten-Free Girl and the Chef Peter Reinhar t and Denene Wallace have joined forces to write a valuable cookb ook 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. Mo st 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 i s a fantastic book for everyone! --Rebecca Katz, MS, author of Th e Cancer-Fighting KITCHEN AND One Bite At a Time Peter is the pe rson I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously avail able. This new volume delivers every compelling detail I would ex pect from a Peter Reinhart tome--this time with dietary restricti ons taken into account, yet with none of the beauty or taste comp romised. Another winner! --Mollie Katzen, author of Moosewood Coo kbook Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Fr ee, Sugar-Free Baking and all the work it took to produce these w onderful results. --Barbara Kafka, author of The Intolerant Gourm et For those who have just been diagnosed with diabetes or predi abetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life. --Sam Talbot, author of The Swe et Life: DIABETES WITHOUT Boundaries About the Author PETER REI NHART is a baking instructor and faculty member at Johnson and Wa les University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is th e author of eight books on bread baking, including Crust and Crum b and The Bread Baker's Apprentice (winner of the 2002 James Bear d Cookbook of the Year and IACP Cookbook of the Year), and the 20 08 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 bus iness specializing in the production of high-protein/low-carb glu ten-free flour. Although at one time Denene needed five insulin s hots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navar re, Florida. Excerpt. ® Reprinted by permission. All rights rese rved. These recipes are designed to meet the dietary needs of peo ple who are sensitive to gluten or have diabetic or prediabetic c onditions. There are only small amounts of carbohydrates in most of these recipes, mostly from the nut and seed flours and small a mounts of fruit or vegetables. In all of these cases, the carbs a re balanced out by the complementary natural fiber in these foods . These are baked goods that have essentially no glycemic load, m aking it possible for people with blood sugar or insulin concerns to enjoy them freely. The secret to the success of the recipes i n this book is twofold: utilizing a variety of nut and seed flour s, and working with alternative, sugar-free sweeteners. You'll le arn all about these ingredients in the chapter The Basics. Be sur e to read the pantry section, as it provides details on how to ma ke your own nut and seed flours, as well as why we mostly use cer tain alternative sweeteners (and why you need to do the same). On ce you've digested that information, you'll be able to join us in creating the most unique and delicious gluten-free, sugar-free, low-carb baked goods you've ever had. As a bonus, these baked goo ds are not only safe for diabetics and people with gluten sensiti vity, but also a good choice for many folks who are looking for a healthful alternative to traditional baked goods. Barring allerg ies to nuts or other ingredients we call for, these recipes are a perfect fit for anyone on a low-carb diet, such as Atkins, South Beach, the Belly Fat Cure, Sugar Busters, and others, and are al so a healthy alternative for kids' lunch boxes. Obviously, there is no one diet that works for everyone. If you're allergic or sen sitive to tree nuts, these recipes won't work for you. Fortunatel y, there are plenty of specialized cookbooks available, including some with a focus on allergen-free recipes (we've listed our fav orites in the Resources section). Our mission here is to serve th e large and, unfortunately, growing population of people with dia betes, prediabetes, weight loss and obesity struggles, and gluten intolerance. If the innovative recipes in this book accomplish t his by offering you new and delicious options, it will be a very good day for us. These baked goods do, of course, contain calorie s; however, when used to replace your normal, starch-based baked goods, they will actually help with weight loss. These recipes ar e free of calories from the sugars and refined grains typically u sed in baked goods--considered to be empty calories because they contain minimal nutrients beyond their carbohydrate. Sugars and r efined grains are also rapidly converted into blood sugar (glucos e), and if they aren't quickly burned up by activity, they're eve ntually stored as fat. We believe that everyone will love these r ecipes, even people without dietary restrictions. It's true that the baked goods they yield won't taste like those made with wheat . For that matter, they also won't taste like gluten-free baked g oods made with rice and tapioca flour--and we view this as a good thing! They have their own distinctive flavor and texture, and w e believe that they are extremely delicious and will please your palate. And regardless of dietary restrictions, most folks could benefit from eating fewer sugars and refined carbs, and from intr oducing more variety into their diet. This book will help you do just that. All of that said, we imagine you've chosen this cookbo ok because you or someone you love has issues with sugar, gluten, obesity, or carbohydrates. If so, you're probably well aware of all of the ins and outs of these medical conditions. However, if you have further questions about these topics, the Resources sect ion will point you toward some reputable sources of information. Just to be clear, we aren't making any health claims or offering a dietary plan in this book. That's a job for the experts, and we 're happy to refer you to them. However, we will give you just a bit of background information on food allergies, gluten sensitivi ty, obesity, and diabetic considerations in the sections that fol low. Italian Herb Bread Makes 1 loaf (10 to 12 slices) The combi nation of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we s uggest. You could also use a blend, such as herbes de Provence, w hich contains many of the herbs listed here, plus lavender. Whate ver herbs you choose, use a light hand--even small quantities of some herbs pack a punch, and too much can easily overwhelm the su btle flavors of the nut and seed flours. 2 cups (8 oz / 227 g) a lmond flour 1 cup (4 oz / 113 g) brown or golden flaxseed meal 2 teaspoons baking powder 1 teaspoon xanthan gum 1 teaspoon salt 1/ 2 teaspoon dried basil, or 1 tablespoon minced fresh basil 1/2 te aspoon crushed red pepper flakes, ground black pepper, or a combi nation 1/2 teaspoon dried rosemary or minced fresh rosemary 1/2 t easpoon dried parsley, or 1 tablespoon minced fresh Italian parsl ey 1/4 teaspoon dried thyme, or 1 teaspoon minced fresh thyme 1/8 teaspoon dried oregano, or 1/2 teaspoon minced fresh oregano 4 e ggs (7 oz / 198 g) 1 cup (8 oz / 227 g) unsweetened soy milk or o ther milk 1/2 cup (4 oz / 113 g) salted butter or margarine, melt ed Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf p an with parchment paper, then mist the pan with spray oil. In a m edium bowl, combine the almond flour, flaxseed meal, baking powde r, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley , thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blend ed. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter (see page 2 7). Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brow n and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean. Let the bread cool in the pan for at least 10 minutes before turning out the loaf. L et cool on a wire rack for at least 30 minutes before slicing and serving. Excerpt. ® Reprinted by permission. All rights reserve d. These recipes are designed to meet the dietary needs of people who are sensitive to gluten or have diabetic or prediabetic cond itions. There are only small amounts of carbohydrates in most of these recipes, mostly from the nut and seed flours and small amou nts of fruit or vegetables. In all of these cases, the carbs are balanced out by the complementary natural fiber in these foods. T hese are baked goods that have essentially no glycemic load, maki ng it possible for people with blood sugar or insulin concerns to enjoy them freely. The secret to the success of the recipes in t his book is twofold: utilizing a variety of nut and seed flours, and working with alternative, sugar-free sweeteners. You'll learn all about these ingredients in the chapter The Basics. Be sure t o read the pantry section, as it provides details on how to make your own nut and seed flours, as well as why we mostly use certai n alternative sweeteners (and why you need to do the same). Once you've digested that information, you'll be able to join us in cr eating the most unique and delicious gluten-free, sugar-free, low -carb baked goods you've ever had. As a bonus, these baked goods are not only safe for diabetics and people with gluten sensitivit y, but also a good choice for many folks who are looking for a he althful alternative to traditional baked goods. Barring allergies to nuts or other ingredients we call for, these recipes are a pe rfect fit for anyone on a low-carb diet, such as Atkins, South Be ach, the Belly Fat Cure, Sugar Busters, and others, and are also a healthy alternative for kids' lunch boxes. Obviously, there is no one diet that works for everyone. If you're allergic or sensit ive to tree nuts, these recipes won't work for you. Fortunately, there are plenty of specialized cookbooks available, including so me with a focus on allergen-free recipes (we've listed our favori tes in the Resources section). Our mission here is to serve the l arge and, unfortunately, growing population of people with diabet es, prediabetes, weight loss and obesity struggles, and gluten in tolerance. If the innovative recipes in this book accomplish this by offering you new and delicious options, it will be a very goo d day for us. These baked goods do, of course, contain calories; however, when used to replace your normal, starch-based baked goo ds, they will actually help with weight loss. These recipes are f ree of calories from the sugars and refined grains typically used in baked goods--considered to be empty calories because they con tain minimal nutrients beyond their carbohydrate. Sugars and refi ned grains are also rapidly converted into blood sugar (glucose), and if they aren't quickly burned up by activity, they're eventu ally stored as fat. We believe that everyone will love these reci pes, even people without dietary restrictions. It's true that the baked goods they yield won't taste like those made with wheat. F or that matter, they also won't taste like gluten-free baked good s made with rice and tapioca flo, Ten Speed Press, 2012, 3<
