Dessert, at its core, is about pleasure. And pleasure is a universally deserved experience. Not being able to enjoy dessert because of dietary restrictions or gluten intolerance is a shame, but no longer a reason to skip it. Peter Reinhart and Denene Wallace have addressed the issue with delicious flair in The Joy of Gluten-Free, Sugar-Free Baking.
Peter is a celebrated bread maker who brings his expertise in taste and texture to the world of alternative flours and sweeteners, creating recipes that are modest but satisfying. His baking partner Denene brings a rare combination of dessert expertise and firsthand experience with dietary restrictions, coming from her having been diagnosed with type-2 diabetes.
Together, they've created The Joy of Gluten-Free, Sugar-Free Baking, a science lesson and alternative culinary crash course combined. No expensive equipment is required; all kinds of treats from Lemon and Poppy Seed Scones, to this week's first feature, Seriously Chocolate Pecan Cookies, can be made simply, with ingredients that are just a little different from average recipes.
For those not necessarily worried about their sugar intake, sugar can easily be reincorporated into any recipe that calls for sweetness. The Joy of Gluten-Free, Sugar-Free Baking is a cookbook that caters both to the recipe-restricted and culinarily curious, as well as any home baker looking to learn more about what makes gluten-free desserts so differently delicious.
Win A Copy!
Thanks to the generous folks over at 10 Speed Press, we are giving away five (5) copies of The Joy of Gluten-Free, Sugar-Free Baking this week.
All you have to do is tell us which dessert you'd love to remake as gluten-free in the comments section below.
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