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| Utgitt
| London : Bloomsbury , 2021
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| Omfang
| 484 sider : fargeillustrasjoner
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| Opplysninger
| From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie, everything that once seemed impossible to make gluten-free, can now be baked by you. With a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs.
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| Emner
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| Dewey
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| ISBN
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| Hylleplass
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