Have Your Cake & Eat It, TOO. The SCIENCE Behind Gluten Free Baking

Description

Ever wonder why your gluten-free baking doesn’t come out well? In Have Your Cake & Eat It, TOO. The SCIENCE Behind Gluten Free Baking, professional chef Mary Herrington has the answer! She re-wrote the Johnson and Wales “On Baking” Textbook with the assistance of one of their top culinary professors and a top chef in the country to make the only Gluten-Free version available! It includes troubleshooting charts, 19 recipes and best yet: walks you through cookies through yeast bread.

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