| Description |
94 pages : color illustrarions ; 19 cm. |
| Series |
Artisanal kitchen
|
|
Artisanal kitchen.
|
| Note |
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.
|
|
Baking.
|
|
Gluten-free diet -- Recipes.
|
|
Holiday cooking.
|
|
Baking. (OCoLC)fst00825632
|
|
Cookies. (OCoLC)fst00878046
|
|
Gluten-free diet. (OCoLC)fst00943749
|
|
Holiday cooking. (OCoLC)fst01753824
|
| Genre/Form |
Recipes. (OCoLC)fst01424190
|
|
Cookbooks.
|
| Added Author |
Klein, Maya (Cookbook author), author.
|
|
Beisch, Leigh, photographer.
|
| ISBN |
9781579659622 (hardcover) |
|
1579659624 (hardcover) |
|
