This cookbook provides those with gluten allergies and sensitivities the ability to create a wide variety of baked goods that both taste and have the same texture as their gluten-filled counterparts. The delectables in this book range from cakes to pastries to breads, cookies, and even custards, puddings, and mousses, as well as the frostings and fillings that make them so yummy.
This cookbook was also designed to use common, easy-to-find ingredients available in most large grocery stores. And whereas most alternative flours have an overpoweringly unpleasant taste, or are gritty and dense, in this book you will find no bitter aftertastes, no grittiness, and no pasty texture in the mouth. Each recipe has been tested and retested to ensure it is as close to its wheat-based cousin's perfection as humanly possible.
Many trials, tribulations and experiments have been spared you, the reader, in the making of this book for your own mastery of gluten-free baking. I hope you enjoy!
