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. Cookies, Brownies & Bars include Ginger Cookies, Caramel Shortbreads and White Chocolate and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and other special occasions – try Apple and Pecan Cake; Caramelized Lemon Polenta Cake or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and Apricot Cornmeal Muffins. Fantastic Breads to try are Perfect Pizza Dough, Bagels and Sunshine Cornbread. Pastry treats to try include Chocolate Profiteroles, Blackcurrant and Blueberry Millefeuille and Nectarine and Cream Choux Rings. Finally, Desserts include Plum and Amaretto Crumble and Toffee Apple Cheesecake. This book is a must for the gluten intolerant or for those who bake for gluten-intolerant family members or friends. Lawyer and 2007 Master Chef finalist, Hannah Miles has developed a second career as a cake maker and food writer.
Om författaren
A lawyer and Master Chef finalist, Hannah Miles has developed a second career as a cake maker and food writer. She is the author of The Gluten-free Baker, Popcorn Treats, Milkshake Bar, Doughnuts, and Cheesecake—all published by Ryland Peters & Small. Hannah lives in the UK but is a regular visitor to Brooklyn, NY, where her brother and his young family enjoy discovering new pies to share with her.
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