Gluten-Free French Desserts and Baked Goods

Eliminating gluten from the average diet can be a tremendous challenge since wheat flour is an essential ingredient in most baked goods. This beautifully illustrated cookbook shows how rice, buckwheat, tapioca, amaranth, chestnuts, hazelnuts, coconut and many other foods can add richness, flavor, and texture to gluten-free baked goods. Recipes include breads, cakes, tarts, pies, crumbles, puddings, cookies, crepes, and creams. Most recipes have a full page color photo. - Chocolate cake imperial with quinoa flour - Lemon Brioche with millet semolina - Orange Zest Cake with rice flourCupillard, Valerie is the author of 'Gluten-Free French Desserts and Baked Goods ', published 2006 under ISBN 9781570671876 and ISBN 1570671877.