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Most gluten-free baking books focus on imitating wheat-based recipes with processed substitutes, but this book takes a different approach. It celebrates the unique qualities of alternative grains, blending traditional baking wisdom with modern nutritional insights to create a one-of-a-kind resource for home bakers.
From basic techniques to step-by-step instructions for making a gluten-free sourdough starter and shaping dough, chapters include starters and poolish dough, pizzas, crispbreads & crackers, flatbreads, poolish breads, sourdough, yeasted bread and rolls, buns and cookies.

Delicious recipes, from caramelised red onion and sun-dried tomato focaccia to a spiced orange fruit loaf, millet sunflower seed loaf to rosemary and sea salt crackers reveal just how tasty organic gluten-free baking can be. Numerous recipes for savoury biscotti, sourdough tin loaves and chocolate cookies make a fantastic treat when entertaining gluten-intolerant guests.