Maggie Richards has been studying and applying the art of baking for nearly 30 years. She has started out with homemade bread baking, then she passed to bread machines, often combining machine kneading with oven cooking. In last few years, she started to apply her baking skills, with or without bread machines, to special diets. In her range of recipes, you can find traditional bread from all over the world, easy recipes and even more complicated ones. You can find sweet bread, breakfast bread and a wide range of biscuits or muffins doughs. She uses a lot of different types of flour (rye, whole wheat, ...) including low-carb flours for gluten-free or keto diet bread recipes, such as almond or coconut. Her books come directly out of her experience, her studies and the recipes are well tested in her own kitchen. In her books, you can find clear instructions, and detailed recipes that are both easy to follow and delicious! These key points make her books a good solution for beginners, but still satisfying for more advanced bakers, looking for new ideas, new suggestions or new tastes.
