We have just created a new gluten-free recipe book and we are excited to share it. Our goal is to change the well known fact that gluten free baked products are not very healthy. Eating gluten free does NOT have to be low in nutrition. Our book offers the opportunity to make delicious, homemade, baked goods that use nutritionally rich ingredients. We use combinations of healthy, gluten free flours that provide you with higher protein, fiber, iron, and other nutrients that will help enrich your gluten free life. Healthy grain/flours in our recipes and mixes include amaranth, sorghum, teff, montina, quinoa, millet, buckwheat, and sweet brown rice. (We do use the common starches in smaller amounts because of their texture enhancing qualities.)
After many years of trial-and-error experimenting with these different flours, we have developed a variety of recipes that are not only gluten free, but also healthy. Best of all, these recipes actually taste good! Included in this recipe book are two new flour combinations that we have created using some of the healthier grains. These combinations or “flour mixes” are used in most of the 70+ recipes in this book. You will also find that you can often use these mixes to replace wheat flour in many of your favorite wheat flour recipes.
We have also found that if we prepare “baking mixes” for our favorite recipes such as breads, muffins and chocolate chip cookies, it is easier to manage a gluten free life. We give you the instructions for making 8 different “baking mixes”.
Our desire is to help people with celiac disease and gluten intolerance, to eat more healthy grains, increase nutritional intake and live healthier lives; while at the same time, enjoy good tasting and satisfying gluten free baked goods.
Nutritious Gluten-free Baker
