| Description |
94 pages : color illustrations ; 19 cm |
| Note |
"This book has been adapted from Gluten-free flavor flours"--Colophon. |
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Includes index. |
| Summary |
"Holidays are the time for baking and enjoying cookies and treats, and those with gluten sensitivities shouldn't have to miss out. Baking with flavor flours-oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut-means that everyone can enjoy holiday treats, from the classic Chocolate Chip Cookie to the decadent Peanut Crunch Brownies. Alternative flours make these cookies and bars gluten-free. And rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of every cookie and bar too. With seasonal favorites like Quince and Orange-Filled Chestnut Cookies, Chocolate Sablés, and Brown Sugar Pecan Cookies, these recipes-adapted from Alice Medrich's Flavor Flours-make a must-have mini compendium of decadent gluten-free holiday desserts"-- Provided by publisher. |
| Subject |
Cookies.
|
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Baking.
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Gluten-free diet -- Recipes.
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Holiday cooking.
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| Genre |
Cookbooks.
|
| Added Author |
Klein, Maya (Cookbook author), author.
|
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Beisch, Leigh, photographer.
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| Added Title |
Gluten-free holiday cookies |
| ISBN |
9781579659622 (hardcover) |
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