GU - Gluten free cooking and baking
Enjoy life with gluten intolerance and coeliac disease - with new, easy recipes, a gluten-free guarantee and a completely new layout
If the world is full of wheat, how do I avoid gluten? After a diagnosis of coeliac disease or gluten intolerance, this question accompanies every food purchase. However, if you can decipher the ingredients lists correctly, you can recognise gluten-containing foods at first glance and safely choose those without. But how do you deal with this in the kitchen? Benefit from the authors' decades of experience: Successfully bake bread and cakes with millet or teff flour, enjoy the gluten-free versions of bread dumplings and Maultasche. You will also learn step by step how to use the new ingredients and clever kitchen tricks, e.g. for pasta dough. And the aha effect for you and everyone at the table: Gluten-free is simply extremely tasty!
- Sandra Strehle, Christiane Schäfer
- 192 pages, gatefold brochure
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