by Connie Sarros
One out of every 133 people in the United States has celiac disease and countless others are giving up wheat for general health concerns.
Connie Sarros has been preparing wheat-free and gluten-free recipes for years. A popular speaker, she is well known on the celiac circuit, lecturing regularly at celiac conferences and health food stores. Her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine.
Satisfy your sweet tooth with a delicious assortment of wheat- and gluten-free desserts!
If you have been diagnosed with celiac disease, you know the challenges of avoiding wheat, rye, and barley gluten. Or perhaps you are trying to avoid them for general health reasons. It’s hard to find cakes, muffins, cookies, and pies that are made without wheat flour. Now you’ve found the solution! This welcome book is packed with taste-tested recipes for delicious desserts that are all wheat- and gluten-free.
Celiac authority Connie Sarros shares her own tried-and-true recipes for just about every dessert you can image. By following her advice and recipe instructions, you’ll soon be on your way to enjoying a mouthwatering array of homemade treats, including tasty cream puffs, angel-food cakes, pies, muffins, ice-cream cones, and more – all with absolutely no wheat or gluten.
The Wheat-Free, Gluten-Free Dessert Cookbook also includes:
- Hints for successful gluten-free baking
- Explanations and definitions of terms and ingredients
- Nutritional breakdowns . . . and more
You don’t have to be a master baker to make these desserts. There are no fancy gadgets required all you need is a mixer, a blender, and a healthy appetite. Go ahead – satisfy your sweet tooth!