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

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Using Have Your Cake & Eat It, TOO. The SCIENCE Behind Gluten Free Baking you will never have another gluten-free baking failure again! This scientifically based text and cookbook features troubleshooting guides, recipes and the answers to the why behind the difficulties of gluten-free baking.

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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.

You might also like this vegan recipe collection!

Did You Know We Have a Blog on Our Sister Site with over 100 articles about Learning and Teaching?

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