There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more!

Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet

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With millions of people suffering from food allergies, obesity, and generally less-than-perfect health, the connection between how we feel and the food we eat has never been more apparent. Now, in Gluten-free, Sugar-free Cooking, gourmet chef and food-allergy sufferer Susan O'Brien offers more than 200 great-tasting recipes — covering everything from breakfast to dessert — that are perfect for people with food allergies as well as for those...

Shares a collection of gluten-free dessert recipes that use a variety of non-wheat flours, including options for cakes, cupcakes, cookies, puddings, tarts, candies, and confections.

Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, experienced baker Hannah Miles has created a delicious selection of gluten-free versions of everyone's favourites. Includes more than 60 tried-and-tested recipes suitable for coeliacs and the gluten intolerant.

"A collection of 100 no-gluten, quick-and-healthy whole foods recipes using almond flour"--Provided by publisher.

"Clean Cakes is the ultimate cookbook for anyone who enjoys baking as well as experimenting with new and alternative ingredients. It provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to stunning raw desserts and scrumptious tarts and pies, with distinctive flavour combinations and original twists on established classics. It will prove invaluable for anyone who for health or lifestyle...

Successful gluten free recipes require more than just new ingredients. The cooks at America's Test Kitchen tried thousands of recipes (most were pretty awful) to figure out the secrets to making favorite foods without gluten. This landmark book tells what works, and why, so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And the cooks at America's Test Kitchen have reinvented the rules of baking to produce amazing...