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PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.
This review applies only to the recipes that call for Stevia products. I've been making recipes from this book now for over 6 months, trying to convince myself that I can adapt to... Read morePublished 1 month ago by GadgetsGalore
I have tried three recipes, so far. They are truly delicious. Each one I have made twice, the second time with half the sweetener that the recipe calls for. Read morePublished 2 months ago by Sofia Gaviria
Tasty amazing recipes, unfortunately shortly after using the baking book I was diagnosed as almond, walnut and pecan nut and egg intolerant, which happens to be what these recipes... Read morePublished 2 months ago by firewomynak
YES! Truly low carb options, not just sugar free. This book is mostly nut-based baked goods. I recommend this and the KRUPS electric spice and coffee grinder so you can make your... Read morePublished 3 months ago by J. M. Pollack