The Joy of Gluten-Free, Sugar-Free Baking (Ten Speed Press, August 2012) is a no-sacrifice, comprehensive and long-term lifestyle prescription for the millions of Americans who are sensitive to gluten, diabetic, or need to reduce carbs to prevent illness or lose weight.
Here, the authors–Peter Reinhart, also the author of The Bread Baker’s Apprentice among other baking books, and Denene Wallace, a gluten-intolerant, type 2 diabetic who created a type of high-protein/low-sugar gluten-free flour–describe their never-ending search to create and enjoy delicious yet healthful baked goods.
Peter Reinhart: We’re so excited to introduce our new book, The Joy of Gluten-Free, Sugar-Free Baking. Writing this book has been a labor of love, but also a matter of life and death for my co-author, Denene Wallace. Denene created the book’s basic baking system, from which she–with only a little help from me–crafted over 75 recipes that you will find in the book. These recipes have made it possible for her to get off of insulin shots, protect herself and her husband from their gluten sensitivity, and to reclaim her full health. I’m going to let her introduce herself in the next section, where she’ll also share a more extensive version of her unique personal history and her innovative baking process.
What I want to say here is that I never could have done the book without Denene and together I think we will make for a strong support team for any of you who read it and use our recipes. We’ll continue to share–on our Facebook and our book tour (info can be found on our Facebook)–our ongoing thoughts, new recipes, and our responses to the questions that come from all of you. We’re here to help troubleshoot the challenges or questions you may have in the baking process and to build a growing, vibrant community of like-minded people dedicated to baking sugar-free and gluten-free.
We’d love to read your own gluten-free, sugar-free recipes if you care to share them. Just send them to us—along with any questions or comments—to: email@example.com
Get the recipe for Double-Cheese Focaccia
Denene Wallace: I was diagnosed with type 2 diabetes seven years ago, and it negatively impacted my health in many ways. The grim instruction to take five insulin shots a day was the last thing I ever expected to hear from my doctor. After I was diagnosed, I left the doctor’s office with feelings of shock and despair. What followed were several months of a blood sugar roller coaster ride using insulin. Deciding there had to be a better way, I began my research.
I set up my home kitchen as a laboratory/research facility and began experimenting with alternative flours. Focusing on low-carbohydrate flours, my goal was to find baked goods that would not raise my glucose levels, without sacrificing flavor. After a few years of intense recipe developing, I succeeded in finding an ideal combination of alternative flours from which I developed numerous delicious recipes.
All of my research and product development efforts eventually lead to the opportunity to co-author this cookbook with Peter Reinhart. Sharing these recipes with people who suffer from diabetes, gluten-sensitivity, celiac disease, or have weight loss issues is quite fulfilling.
I no longer have to give up the foods that I love. After eating these recipes for several years, I am happy to report that I no longer need to take insulin. My health is better than ever and I feel wonderful.
My hope is that you will find several of your favorite recipes in our cookbook and begin your own journey of experimenting to create satisfying, healthy dishes for yourself and your family.
“After eating these recipes for several years, I am happy to report that I no longer need to take insulin.”
I have been extremely fortunate to have Peter Reinhart as my culinary mentor. He has polished my recipe formulations into the beautiful book you see before you today — The Joy of Gluten-Free, Sugar-Free Baking. Please enjoy and eat well.
For more recipes from The Joy of Gluten-Free, Sugar-Free Baking, see this excerpt below: