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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas Paperback – June 9, 2009
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Top Customer Reviews
Likewise I have several sugar-free recipe books, where the most common sugar substitutions are still, biochemically sugar. For instance, brown rice syrup-still sugar, your body doesn't know the difference on a chemical level. Glycemic Index wise it's only slightly lower than brown sugar, not enough that one should become too comfortable using as a constant substitution. I don't know what research Kelly relied on, maybe trial-and-error, whatever her method her product is sound and it shows in her consistency and the results the sugar-sensitive consumer experiences. ALSO, importantly, if you're cooking for a skeptical audience, or difficult-to-please children, the food is absolutely delightful.
My sister suffers from allergies and had to totally remove gluten and sugar from her diet. Since changing her eating habits to gluten free/sugar free she has gone from a size 8 to a size 2 in a matter of 3 months. She looks and feels like a new woman. My kids eat all the recipes and beg for more of the mock mashed potatoes, smart cookies, and hemp brownies. These were kids who only ate kid friendly foods, and now have learned the difference and know how unfriendly they really were.
As with anything new it takes a bit of time and planning, but what a worthwhile difference. I have staples on hand, like Kelly's Mermaid Salad and Blueberry Breakfast Bread at all times and never tire of them.
Trying is Buying Into an amazing concept and lifestyle! The perfect balance that is not too extreme.
Kelly has even answered phone calls during the recipe making process to offer additional expertise. Unheard of right???
Thank you Kelly for being a pioneer and helping so many in need!
Secondly Agave is used all over this book. I'll probably get flamed for this but this sweetner is crap. It has more fructose than high fructose corn syrup...is still highly processed no matter what letter the company puts out saying it's not. It's anywhere from 55%-90% fructose. Worse than HFCS.
With that said I don't know how I'll loose weight AND get more beautiful eating white rice flour, agave nectar and loads of vegetable shortening in my sweets. I will make her break the fast muffins, blueberry corn bread muffins, and the cinnamon bagels as these are truly sugar free and use some fantastic flours! Guess that will make up for the fact I had to rate this with at least one star.
I'll stick with other recipes that use nutritional powerhouse flours, no oil, no butter, and no sugar. Because a sugar by any other name is still a sugar.
Most Recent Customer Reviews
So happy to get Gluten Free, Sugar free recipes. got here fastPublished 5 months ago by Nancy Seevers
When I had to switch to a low glycemic diet I reluctantly bought this book. Sweets are my biggest hurdle to get over. Read morePublished 15 months ago by Naaga
Has some good recipes. It is harder to bake this way, but the book is very helpful.Published 18 months ago by suzyq