|Amazon Price||New from||Used from|
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.
Made two recipes and they both turned out terrible. Looking at the ingredients prior to making the cakes I thought, 'Geez, there's so much oil in nut flour already, why add more? Read morePublished 6 days ago by Diane G.
I have made 2 deserts from this book, and probably won't make any more. They used pecan flour in the recepies I made which is very difficult to find locally, ordered flour and... Read morePublished 13 days ago by LYNN
No nutrition information, as noted in other reviews. Biggest problem for me is "NO SERVINGS" mentioned. Great cake on the cover. Can I eat the whole thing? Of course. Read morePublished 1 month ago by John L.
If you are gluten-sensitive AND need to avoid sugar, this is the book for you.Published 3 months ago by P. Murphy
Seems to be a lot of artificial sweeteners used - which I'm not a fan of . . . but recipes are interestingPublished 3 months ago by Bith