Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

"The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters"--
A culinary reference for wheat sensitive, diabetic and low-carb/low-sugar dieters that provides recipes for a selection of healthful breads, pastries, and other baked goods that use nut and seed flours instead of starches.
Combines the expertise of a James Beard Award-winning author and a developer of the Proseed Flour blend in a culinary reference for wheat sensitive, diabetic and low-carb/low-sugar dieters that provides recipes for a selection of healthful breads, pastries and other baked goods that use nut and seed flours instead of starches. 20,000 first printing.