Search Results for breads - Narrowed by: Gluten-free diet.

Gluten-Free Baking Classics for the Bread Machine.

2024-05-18T05:04:10Z

by Roberts, Annalise G.
Call Number 641.81500000000005
Publication Date 2009
Summary Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.
Format: Electronic Resources
Click here to view book

Celebrating Food : 121 Gluten-Free Recipes for a Healthier You.

2024-05-18T05:04:10Z

by Gauen, Susan.
Call Number 641.29999999999995
Publication Date 2013
Summary With the awareness of food allergies on the rise, author Susan Gauen has utilized her passion for cooking and has developed 121 gluten-free recipes to share with the whole family.
Format: Electronic Resources
Click here to view book

Goodbye Gluten [electronic resource] : Happy Healthy Delicious Eating with a Texas Twist

2024-05-18T05:04:10Z

by Stanford, Kim.
Call Number 641.56318
Publication Date 2014
Summary There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick--very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts.
Format: Electronic Resources
Click here to view book

Living gluten-free [electronic resource] : meal plans, recipes, and consumer tips / by Betty Wedman-St. Louis.

2024-05-18T05:04:10Z

by Wedman-St. Louis, Betty.
Call Number 641.5638 22
Publication Date 2008
Summary This book is written as a guide to understanding the gluten-free diet. Gluten sensitivity may affect as many as one in twenty-five Americans now that diagnosis is becoming more widespread. Over thirty percent of Americans may develop some form of gluten sensitivity in their lifetime. Gluten sensitivity or celiac disease is under-diagnosed in a society that eats some form of wheat, barley, rye and oats at every meal and snack. Gluten intolerance can be very confusing, frustrating and controversial because symptoms vary from person to person. Celiac disease or gluten sensitivity can masquerade a.
Format: Electronic Resources
Click here to view

The Gluten-free Baker [electronic resource] : Delicious baked treats for the gluten intolerant

2024-05-18T05:04:10Z

by Miles, Hannah.
Call Number 641.3
Publication Date 2014
Summary Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, experienced baker Hannah Miles has created a delicious selection of gluten-free versions of everyone's favourites. Cookies, Brownies & Bars include Ginger Cookies, Caramel Shortbreads and White Chocolate and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and other special occasions - try Apple and Pecan Cake; Caramelized Lemon Polenta Cake or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and Apricot C
Format: Electronic Resources
Click here to view book

How to Bake Anything Gluten Free (from Sunday Times Bestselling Author) : Over 100 Recipes for Everything from Cakes to Cookies, Bread to Festive Bakes, Doughnuts to Desserts.

2024-05-18T05:04:10Z

by Excell, Becky.
Call Number 641.5
Publication Date 2021
Summary Make gluten-free baking easy with Becky Excell's revolutionary new book!.
Format: Electronic Resources
Click here to view book

Gluten-free food science and technology [electronic resource] / edited by Eimear Gallagher.

2024-05-18T05:04:10Z

by Gallagher, Eimear.
Call Number 664.75 GLU
Publication Date 2009
Summary Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Format: Electronic Resources
Click here to view book