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Gluten-Free Baking

Gluten-Free Baking

by Kristine Kidd


Armed with ingredients like almond, buckwheat and sorghum flours, former Bon Appetit magazine editor, Kristine Kidd, ditches the imitation approach and celebrates sweet treats that are naturally gluten-free. Sample innovative creations like chocolate and ginger meringues, and a flourless chocolate cake, studded with dried cherries, and you’ll see they’re truly second to none.

from the publisher

A diverse collection of recipes that are naturally gluten-free, but just as tempting as traditional baked goods. Many expect gluten free baked goods will be less delicious and satisfying than those baked with wheat flour. Not so with these recipes, which are just as over-the-top delicious as any you would find in a bakeshop display case.

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Original Publisher
Weldon Owen
Date of publication