| Edition |
First edition. |
| Description |
144 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Summary |
For those with food sensitivities, many desserts have remained a distant dream-- until now. McKenna provides recipes for perennial favorites-- all created without gluten, dairy, eggs, or refined sugar. |
| Contents |
Introduction -- Guidelines, ingredients, tools: let's review -- This book is 100 percent gluten-free, here's why -- I'm new/I'm a pro: how do I know where to start? -- You have some questions, we have some answers -- The rule of substitutions -- Breakfast stuffs -- Cookies: a master class -- From the snack bar -- From the old country -- The cakes we eat now -- Donuts! Donuts! Donuts!. |
| Summary |
A latest collection of vegan, gluten-free and refined sugar-free recipes by the proprietor of BabyCakes NYC and BabyCakes in Los Angeles features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake. |
| Subject |
Gluten-free diet -- Recipes.
|
|
Vegan cooking.
|
| Added Author |
BabyCakes (Bakery)
|
| ISBN |
9780307718303: $25.00 |
|
0307718301 |
|
