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Gluten-Free Baking Classics – The Heirloom Collection

It is with much happiness (and a sense of relief) that I can finally announce the publication of my new cookbook Gluten-Free Baking Classics – The Heirloom Collection. As many of you know, I’ve been working on this project for several years. I had the luxury of being able to spend a lot of time testing flour blends, different kinds of gums to replace gluten, inulin, seed gels, psyllium husk powder, protein isolates, modified starches, methylcellulose, and other ingredients that aren’t yet available to home bakers. I also tested new ways to bake gluten-free breads and different types of baking pans. It was all incredibly informative, and while I don’t detail all the specifics of my many years of testing in the book (it could become a whole other book!), it allowed me to write about my conclusions with confidence. Along the way, I developed some delicious recipes, all of which were field-tested by an incredible group of home bakers in their own kitchens. You can read more about the book here on this blog by clicking on the My Books link above. I also included an excerpt from the beginning of Chapter 4, a more-than-you-probably-wanted-to-know chapter about converting wheat recipes to gluten-free.

If you decide you want to buy the book (and I hope you do!), print copies are available through the Ingram Book Group at 39,000 retailers worldwide, including Amazon, Barnes & Noble, and Chapters/Indigo (Canada). Ebook versions include Amazon Kindle, Apple iBook, and Kobo. If you don’t see the book at your local bookstore, you can ask them to order it for you. And please, if you like
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