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Formulas

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

As writers, publishers, dieticians, and chefs have become aware of dietary issues related to baking and desserts, many specialized books have become available containing collections of recipes for all sorts of diets, from low-fat and sugar-free diets to gluten-free, lactose-free, and other allergen-free diets. A few of these books are listed in the bibliography. More recipes can be found online and at any bookstore.

The following recipes are examples of various techniques for solving dietary problems in the bakeshop. Included are gluten-free formulas, low-fat versions of high-fat baked goods, sugar-free formulas, and lactose-free formulas.

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