Publisher's Synopsis
Gluten is a group of proteins in wheat that's responsible for giving wheat bread its chewy, spongy texture
Due to challenges replicating this texture without gluten, gluten-free bread often gets a bad reputation for being hard, dense, and crumbly. Many products can also be low in fiber and contain large amounts of artificial additives. Fortunately, several gluten-free options on the market are both tasty and nutritious. All of the breeds on this list are certified gluten-free and were chosen based on their nutritional content, texture, flavor, and ingredient quality. n this book, you will find 20 delicious Gluten-Free, grain-free, and processed ingredients-free baking recipes.
