Gluten-Free Gourmet Desserts and Breads / Cupillard, Valerie

Eliminating gluten from the average diet can be a tremendous challenge since wheat flour, especially, is present in most baked goods. Happily, gluten is absent in rice, soy, buckwheat, tapioca, amaranth, chestnuts, hazelnuts, coconut, and many other foods that can add richness, flavor, and texture to gluten-free baked goods.

Translated from the original French hardcover best-seller, Gluten-Free Desserts and Breads features full-color photographs on almost every page showing the fabulous result of these relatively simple recipes for gourmet sweets and treats. Enjoy the following recipes and many more:

• Lemon Brioche with millet semolina
• Peach Crumble with Crunchy Rice Topping
• Orange Zest Cake with rice flour
• Chocolate Cake Imperial with quinoa flour