Have Your Cake & Eat It, TOO. The SCIENCE Behind Gluten Free Baking
Never have another gluten-free baking failure again! This scientifically based text and cookbook features troubleshooting guides, recipes and the answers to the why behind the difficulties of gluten-free baking.
Ever wonder why your gluten-free baking doesn’t come out well? Mary Herrington has the answer! She re-wrote the Johnson and Wales “On Baking” Textbook with the assistance of one of their top culinary professors and a top chef in the country to make the only Gluten-Free version available! It includes troubleshooting charts, 19 recipes and best yet: walks you through cookies through yeast bread.