Many expect gluten free baked goods will be less delicious and satisfying than those baked with wheat flour. Not so with these recipes, which are just as over-the-top delicious as any you would find in a bakeshop display case. Author Kristine Kidd is a former editor at Bon Appetit and a gourmet chef. When she learned that she had celiac disease, she made it her mission to learn to eat and cook as well as she had before, without skimping on healthy ingredients or flavor.
- ISBN10 1616288108
- ISBN13 9781616288105
- Publish Date 23 December 2014
- Publish Status Out of Stock
- Out of Print 11 June 2021
- Publish Country US
- Imprint Weldon Owen, Incorporated
- Format Hardcover
- Pages 128
- Language English