Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats. Questo articolo non è disponibile.Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats

Gluten-free breads, cookies, cakes and cupcakes are everywhere-and many of them actually taste good these days. A sigh of relief-a big sigh-comes, and then...a scream, because, oh, what's this? Those cookies have how many calories? In his new book, Cooking Light Gluten-Free Baking, author Robert Landolphi (The Gluten-Free Chef), offers a delicious antidote. This book is for the gluten-free baker who is longing for heavenly baked items that will be enjoyable for everyone, and still provide healthy, nutritious choices without sabotaging anyone's diet. With more than 150 from-scratch recipes covering a range of baked goods; pancakes, cookies, muffins, biscuits, quick breads, cobblers, pizza crusts and much more. You'll also find a helpful getting-started section filled with advice, tips on converting traditional recipes into tasty gluten-free treats, a conversion chart for replacing cow's-milk ingredients with lactose-free options, and hundreds of other tips to ensure success in a gluten-free kitchen. It includes a glossary detailing each of the gluten-free flours, as well as a tutorial on how to convert any wheat-based recipe to a gluten-free version by blending the right flours and starches. Due to the high incidence of lactose intolerance among individuals with gluten intolerance and celiac disease, there's a conversion chart with suggestions for removing cow's-milk ingredients and replacing them with nutrient-dense, calcium-filled, and reduced-fat dairy-free substitutions.

Robert Landolphi, dubbed The Gluten-Free Chef, is a 1991 graduate of Johnson & Wales University with a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob has enjoyed a variety of food related occupations including several years as a Wedding Coordinator/Banquet Manager at Glastonbury Hills Country Club, and owner and operator of the Sugar Shack Bakery in Storrs, Connecticut. He currently serves as a Certified Culinary Arts Instructor and the Culinary Operations Manager with the University of Connecticut. Rob is a member of The National Association of College and University Food Services, the American Culinary Federation, Slow Food International and the National Restaurant Association. Rob has entertained audiences all the country with his unique cooking style, personality, and down to earth, yet informative demonstrations. Rob is married and has three young sons. He was introduced to the gluten free lifestyle in the year 2000, when after a lengthy illness, his wife was finally diagnosed with celiac disease. Since that time he has made it a personal mission to create and perfect gluten free recipes which will satisfy even the harshest of critics, including those who do not NEED to be wheat and gluten free.