Gluten-Free Baking

Gluten is a protein network with a precise job, and that job can be rebuilt by other routes: blends of flours with complementary properties and specific structuring agents do the work it used to do.Six chapters, from understanding gluten to bases and doughs, from sweet leavened goods to oven and layer cakes, from biscuits to ice creams and cold desserts. Free twice over: gluten-free and entirely plant-based, with the same results on the table.