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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 (Englisch) Gebundene Ausgabe – 14. August 2012


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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 + The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More + The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert
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Produktbeschreibungen

Pressestimmen

“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

Über den Autor und weitere Mitwirkende

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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Amazon.com: 157 Rezensionen
126 von 128 Kunden fanden die folgende Rezension hilfreich
Pleasantly surprised. 20. August 2012
Von Jaye Joyce - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
41 von 42 Kunden fanden die folgende Rezension hilfreich
A pleasant surprise 24. August 2012
Von bluegrassgrandma - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this book because I respect Peter Reinhart but even so I did not have high expectations, based on the taste of other sugar free baking I've done. This bread is far better than other recipes I've tried. I'm made the toasting bread, which is VERY dense and not at all sweet. Stick with this bread--it grows on you as the flavor develops after it cools. Also, eating two 1/4 inch slices of this bread for breakfast rather than an English muffin has lowered my fasting glucose reading about 10 points this week. (Even when I put Trader Joe's Cookie Butter 1/2 tsp. on it). I have a pecan loaf that has more Stevia in it in the oven right now and it smells wonderful. Like a prior reviewer, I would like to know exactly how many carbs each recipe produces per serving. I'm suspecting that the bread I just made will not do for everyday consumption because of the difference in sweetener. Also, I had no idea---maybe I didn't read the description carefully enough, which I've been known to do--that this involved nuts. I don't personally have nut allergies, but I've got grandkids with gluten and nut allergies, so this bread can't be baked for them. Nut flour is expensive and, where I live, it is not readily available. I invested in one of the spice/nut grinders recommended by the authors (the Cuisinart) and it works well. You can order the flour from several places, but the shipping costs will probably make it even more expensive as this stuff is not light. Finally, I would advise looking for liquid egg whites. When I first got the book I was in such a hurry to try the recipes that I settled for powdered egg whites that had to be mixed up---what a mess!!! The liquid ones are widely available. I should have waited.
105 von 121 Kunden fanden die folgende Rezension hilfreich
Great, except... 22. August 2012
Von Book Junkie - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book has what looks like some great recipes, and I am really excited to see that Peter Reinhart is thinking low carb. However, it has one GLARING fault: It does not provide the nutritional information for each recipe. For anyone with diabetes, or following a carb-restricted diet, it is vital to know how many grams of carbohydrates are in a serving, and the only information given is a reference in the introduction that the recipes vary from 10 grams of carbs to 1. That is great, except for someone trying to eat, say, less than 50 grams of carbs per day, in which case a 1 carb recipe is wonderful, a 10 carb per serving one much harder to fit in to the menu.
33 von 36 Kunden fanden die folgende Rezension hilfreich
Best Gluten Free, Sugar Free Book Ever!!!!!!!!! 2. September 2012
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Wow!!!! This book has surpassed my expectations by far! The recipes are amazing, unlike other gluten and sugar free recipes they actually taste great.

The Inside Out Peanut Butter Cookies are a very decadent dessert. These tasty cookies have satisfied my chocolate craving and I have lost weight eating them.
They are very easy to make. I recommend using the netrition button on the home page of the books web site to order all of your supplies. It was very easy and very inexpensive shipping.

The Carrot Cake is another of my favorites! It was so easy to make and is so moist and delicious. I decided to add the garnishes to the top because I had guests coming over and wanted it to look more festive. My friends did not know that it was all nut/seed flour until I told them and they were shocked and thrilled because they could have seconds without feeling guilty since it is all protein.

Everything that I have made so far is extremely easy to make. I love not having to use a mixer if I don't want to. I highly recommend this book and I am anxious to buy the next book from these authors!!
22 von 23 Kunden fanden die folgende Rezension hilfreich
But will it taste good?!?! 7. September 2012
Von David Willis - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I like to think of myself as an above average baker and cook but going gluten-free is something I've been leaving to everyone else. I've been afraid of the expense that the initial switch will entail and frankly, just plain wondering if any of that gluten-free stuff would taste good. Would it be worth the cost of switching? More importantly, would my husband like it? I decided to take a simple, inexpensive step to begin with and I bought this cook book. The first thing I made was the Carrot Cake on the cover. It is absolutely delicious. Beside all the wonderful recipes Denene Wallace and Peter Reinhart have packed into this amazing cook book, they give step by step instructions on how to make your own gluten-free flours and simple tips to use while baking gluten-free. I'm looking forward to their next cook book! And yes, my husband loved the carrot cake. Thank you for helping me take the first step. --Tracey Willis
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