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Gluten-Free Breakfast, Brunch & Beyond: Breads & Cakes * Muffins & Scones * Pancakes, Waffles & French Toast * Quiches * and More Paperback – September 3, 2013
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About the Author
Linda J. Amendt is the author of four cookbooks, including Gluten-Free Breakfast, Brunch & Beyond (August 2013, Taunton), Blue Ribbon Preserves, and 175 Best Jams, Jellies, Marmalades, and Other Soft Spreads. She has won nearly 1,000 awards in state and county fair food competitions and baking contests across the country, including over 700 first-place blue ribbons and special awards for excellence. In addition, Linda is a two-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner and currently serves as a judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda was selected as a Lifetime Member of the Inaugural Class of the Sure-Jell Hall of Fame, which was established to honor the very best jame and jelly makers in the country.
Linda is a member of the International Association of Culinary Professionals (IACP), Cordon d'Or Gold Ribbon Academy of the Culinary Arts, and The Authors Guild, Inc.
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I bought her this cookbook so we could get some ideas for new breakfast dishes.
We made quiches, scones, etc from this book so far. All have turned out well. Also there is some wiggle room in the recipes for substitutions without killing the dish,
It gets a little repetitive, but for us making a few good quiches it has more then paid for itself. I'd say it's definitely worth a look to get out of a locked in breakfast routine, especially for newer (like myself) gluten free cooks.
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I was an avid home baker before my diagnosis of celiac disease a few years ago.Read more