The New Bread: Great Gluten-free Baking

The New Bread: Great Gluten-free Baking [Jessica Frej, Maria Blohm, Filippa Tredal] on *FREE* shipping on qualifying offers. Buckwheat, cornmeal, and rosehip flour are some of the many alternatives to wheat, rye, and barley, our traditional grains. These ingredients open the way to endless possibilities both for the gluten-intolerant who are tired of sorry and crumbly commercial breads and for curious home bakers who want to try something new. These raw ingredients are naturally gluten-free and supply you with important nutrients. They are also sold in most grocery stores. The bread is baked with cold liquid for the dough

  • Hardcover: 144 pages
  • Publisher: Schiffer; 1 edition (February 22, 2016)
  • Language: English
  • ISBN-10: 0764349686
  • ISBN-13: 978-0764349683
  • Product Dimensions: 7.2 x 0.8 x 10 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)