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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss (Anglais) Relié – 14 août 2012

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These recipes are designed to meet the dietary needs of people who are sensitive to gluten or have diabetic or prediabetic conditions. There are only small amounts of carbohydrates in most of these recipes, mostly from the nut and seed flours and small amounts of fruit or vegetables. In all of these cases, the carbs are balanced out by the complementary natural fiber in these foods. These are baked goods that have essentially no glycemic load, making it possible for people with blood sugar or insulin concerns to enjoy them freely.
     The secret to the success of the recipes in this book is twofold: utilizing a variety of nut and seed flours, and working with alternative, sugar-free sweeteners. You’ll learn all about these ingredients in the chapter “The Basics.” Be sure to read the pantry section, as it provides details on how to make your own nut and seed flours, as well as why we mostly use certain alternative sweeteners (and why you need to do the same). Once you’ve digested that information, you’ll be able to join us in creating the most unique and delicious gluten-free, sugar-free, low-carb baked goods you’ve ever had. As a bonus, these baked goods are not only safe for diabetics and people with gluten sensitivity, but also a good choice for many folks who are looking for a healthful alternative to traditional baked goods. Barring allergies to nuts or other ingredients we call for, these recipes are a perfect fit for anyone on a low-carb diet, such as Atkins, South Beach, the Belly Fat Cure, Sugar Busters, and others, and are also a healthy alternative for kids’ lunch boxes.
     Obviously, there is no one diet that works for everyone. If you’re allergic or sensitive to tree nuts, these recipes won’t work for you. Fortunately, there are plenty of specialized cookbooks available, including some with a focus on allergen-free recipes (we’ve listed our favorites in the Resources section). Our mission here is to serve the large and, unfortunately, growing population of people with diabetes, prediabetes, weight loss and obesity struggles, and gluten intolerance. If the innovative recipes in this book accomplish this by offering you new and delicious options, it will be a very good day for us.
     These baked goods do, of course, contain calories; however, when used to replace your normal, starch-based baked goods, they will actually help with weight loss. These recipes are free of calories from the sugars and refined grains typically used in baked goods—considered to be “empty” calories because they contain minimal nutrients beyond their carbohydrate. Sugars and refined grains are also rapidly converted into blood sugar (glucose), and if they aren’t quickly burned up by activity, they’re eventually stored as fat.
     We believe that everyone will love these recipes, even people without dietary restrictions. It’s true that the baked goods they yield won’t taste like those made with wheat. For that matter, they also won’t taste like gluten-free baked goods made with rice and tapioca flour—and we view this as a good thing! They have their own distinctive flavor and texture, and we believe that they are extremely delicious and will please your palate. And regardless of dietary restrictions, most folks could benefit from eating fewer sugars and refined carbs, and from introducing more variety into their diet. This book will help you do just that.
     All of that said, we imagine you’ve chosen this cookbook because you or someone you love has issues with sugar, gluten, obesity, or carbohydrates. If so, you’re probably well aware of all of the ins and outs of these medical conditions. However, if you have further questions about these topics, the Resources section will point you toward some reputable sources of information. Just to be clear, we aren’t making any health claims or offering a dietary plan in this book. That’s a job for the experts, and we’re happy to refer you to them. However, we will give you just a bit of background information on food allergies, gluten sensitivity, obesity, and diabetic considerations in the sections that follow.
Italian Herb Bread
Makes 1 loaf (10 to 12 slices)
The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand—even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) brown or golden  flaxseed meal
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon dried basil, or 1 tablespoon  minced fresh basil
1/2 teaspoon crushed red pepper flakes,  ground black pepper, or a combination
1/2 teaspoon dried rosemary or minced  fresh rosemary
1/2 teaspoon dried parsley, or 1 tablespoon minced fresh Italian parsley
1/4 teaspoon dried thyme, or 1 teaspoon minced fresh thyme
1/8 teaspoon dried oregano, or 1/2 teaspoon minced fresh oregano
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
1/2 cup (4 oz / 113 g) salted butter or margarine, melted
Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
     In a medium bowl, combine the almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter (see page 27).
     Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
     Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

Revue de presse

“The fact that the incredible Peter Reinhart, one of the foremost bakers in the world, has chosen to work on gluten-free baked goods has made me happy beyond belief. That he and his baking partner, Denene Wallace, have perfected gluten-free, sugar-free baked goods for those who are diabetic or worried about becoming diabetic is truly a joy. This gorgeous book is sure to inspire anyone who wants to bake.” 
—Shauna Ahern, author of Gluten-Free Girl and the Chef
“Peter Reinhart and Denene Wallace have joined forces to write a valuable cookbook for those trying to eliminate all grains and sugar from their diet. Their gluten-free, sugar-free, low-carb recipes combine an artisan’s culinary sensibilities with a master baker’s skill. Most importantly, they have raised the bar on grain-free baking.”
—Annalise Roberts, author of Gluten-Free Baking Classics
“I don’t consider myself a baker, but these wonderfully forgiving recipes for nutritious morsels of yum have me cranking up my oven. This is a fantastic book for everyone!”
—Rebecca Katz, MS, author of The Cancer-Fighting KITCHEN AND One Bite At a Time
“Peter is the person I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously available. This new volume delivers every compelling detail I would expect from a Peter Reinhart tome—this time with dietary restrictions taken into account, yet with none of the beauty or taste compromised. Another winner!”
—Mollie Katzen, author of Moosewood Cookbook
“Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Free, Sugar-Free Baking and all the work it took to produce these wonderful results.”
—Barbara Kafka, author of The Intolerant Gourmet
“For those who have just been diagnosed with diabetes or prediabetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life.”
—Sam Talbot, author of The Sweet Life: DIABETES WITHOUT Boundaries

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Commentaires client les plus utiles sur (beta) HASH(0xa2a595d0) étoiles sur 5 169 commentaires
131 internautes sur 133 ont trouvé ce commentaire utile 
HASH(0xa288a198) étoiles sur 5 Pleasantly surprised. 20 août 2012
Par Jaye Joyce - Publié sur
Format: Relié Achat vérifié
Being on pretty much a non-grain, non-starch, non-sugar eating plan for over a year, I've been anxiously seeking out a book like this. I am not gluten intolerant, I just eat closer to a paleo-style, but want a bit more variety and was hoping for good cracker and bread recipes. I wasn't disappointed.

I made up the basic crackers, the "Any Nut" bread, and the "Hot Cross Buns" (which we've renamed the "Not Cross Buns"). The basic crackers were very simple to make and were delicious topped with a variety of salt-free seasonings I had sitting around. I made the "Any Nut" bread with walnuts and the minimal amount of sweetener called for. It was delicious and moist. The "Hot Cross Buns" were also quite delicious, but the group consensus was that these had no resemblance to the flavor of Hot Cross Buns, and therefore should not be called that (also, we decided to use a powdered-sugar glaze, powdered artificial sweetener just doesn't cut it as a glaze in my opinion).

This book uses primarily nut flours in almost every recipe. This book is not for people with nut allergies. The recipes also use eggs. This is great for me since I love eggs and nuts, but people should be aware.

Nut flours tend to be expensive (since nuts themselves are expensive) so I don't know if people will make these recipes as much as they would were nut flours the same price as wheat flour; however, that being said, recipes made with nut flours are very filling .. so your baked goods feed more people for the same size, or you will have them around longer.

For those people familiar with Peter Reinhart cookbooks, I can say that the recipes here are much less fiddly and simple to prepare. He does go into long explanations about ingredients and techniques early in the book (which I appreciate), but unlike his bread books, you can be eating crackers or nut bread within an hour or two of thinking about it which is really nice.

One more thing .. I haven't tried any of the "sweet" recipes. I just don't like the taste of "lots" of stevia, and I mostly stay away from Splenda. I just don't know how well the sweeter recipes would turn out, I have my reservations on that.
46 internautes sur 47 ont trouvé ce commentaire utile 
HASH(0xa2a00dbc) étoiles sur 5 A pleasant surprise 24 août 2012
Par bluegrassgrandma - Publié sur
Format: Relié Achat vérifié
I bought this book because I respect Peter Reinhart but even so I did not have high expectations, based on the taste of other sugar free baking I've done. This bread is far better than other recipes I've tried. I'm made the toasting bread, which is VERY dense and not at all sweet. Stick with this bread--it grows on you as the flavor develops after it cools. Also, eating two 1/4 inch slices of this bread for breakfast rather than an English muffin has lowered my fasting glucose reading about 10 points this week. (Even when I put Trader Joe's Cookie Butter 1/2 tsp. on it). I have a pecan loaf that has more Stevia in it in the oven right now and it smells wonderful. Like a prior reviewer, I would like to know exactly how many carbs each recipe produces per serving. I'm suspecting that the bread I just made will not do for everyday consumption because of the difference in sweetener. Also, I had no idea---maybe I didn't read the description carefully enough, which I've been known to do--that this involved nuts. I don't personally have nut allergies, but I've got grandkids with gluten and nut allergies, so this bread can't be baked for them. Nut flour is expensive and, where I live, it is not readily available. I invested in one of the spice/nut grinders recommended by the authors (the Cuisinart) and it works well. You can order the flour from several places, but the shipping costs will probably make it even more expensive as this stuff is not light. Finally, I would advise looking for liquid egg whites. When I first got the book I was in such a hurry to try the recipes that I settled for powdered egg whites that had to be mixed up---what a mess!!! The liquid ones are widely available. I should have waited.
27 internautes sur 28 ont trouvé ce commentaire utile 
HASH(0xa2a00d50) étoiles sur 5 But will it taste good?!?! 7 septembre 2012
Par David Willis - Publié sur
Format: Relié Achat vérifié
I like to think of myself as an above average baker and cook but going gluten-free is something I've been leaving to everyone else. I've been afraid of the expense that the initial switch will entail and frankly, just plain wondering if any of that gluten-free stuff would taste good. Would it be worth the cost of switching? More importantly, would my husband like it? I decided to take a simple, inexpensive step to begin with and I bought this cook book. The first thing I made was the Carrot Cake on the cover. It is absolutely delicious. Beside all the wonderful recipes Denene Wallace and Peter Reinhart have packed into this amazing cook book, they give step by step instructions on how to make your own gluten-free flours and simple tips to use while baking gluten-free. I'm looking forward to their next cook book! And yes, my husband loved the carrot cake. Thank you for helping me take the first step. --Tracey Willis
37 internautes sur 40 ont trouvé ce commentaire utile 
HASH(0xa29fdccc) étoiles sur 5 Best Gluten Free, Sugar Free Book Ever!!!!!!!!! 2 septembre 2012
Par Amazon Customer - Publié sur
Format: Relié
Wow!!!! This book has surpassed my expectations by far! The recipes are amazing, unlike other gluten and sugar free recipes they actually taste great.

The Inside Out Peanut Butter Cookies are a very decadent dessert. These tasty cookies have satisfied my chocolate craving and I have lost weight eating them.
They are very easy to make. I recommend using the netrition button on the home page of the books web site to order all of your supplies. It was very easy and very inexpensive shipping.

The Carrot Cake is another of my favorites! It was so easy to make and is so moist and delicious. I decided to add the garnishes to the top because I had guests coming over and wanted it to look more festive. My friends did not know that it was all nut/seed flour until I told them and they were shocked and thrilled because they could have seconds without feeling guilty since it is all protein.

Everything that I have made so far is extremely easy to make. I love not having to use a mixer if I don't want to. I highly recommend this book and I am anxious to buy the next book from these authors!!
112 internautes sur 130 ont trouvé ce commentaire utile 
HASH(0xa2a00cd8) étoiles sur 5 Great, except... 22 août 2012
Par Book Junkie - Publié sur
Format: Relié Achat vérifié
This book has what looks like some great recipes, and I am really excited to see that Peter Reinhart is thinking low carb. However, it has one GLARING fault: It does not provide the nutritional information for each recipe. For anyone with diabetes, or following a carb-restricted diet, it is vital to know how many grams of carbohydrates are in a serving, and the only information given is a reference in the introduction that the recipes vary from 10 grams of carbs to 1. That is great, except for someone trying to eat, say, less than 50 grams of carbs per day, in which case a 1 carb recipe is wonderful, a 10 carb per serving one much harder to fit in to the menu.
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