Follow The Recipe Club

Posts Tagged ‘denene wallace

Five Things That Terrify Me: Denene Wallace

Posted by Ali Slagle on October 24th, 2012

DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, the recipes from her and Peter Reinhart’s cookbook–The Joy of Gluten-Free, Sugar-Free Baking–have helped her completely eliminate her need for insulin. Here, she tells us five other foods besides sugar and carbs she stays away from. This is a fun one!

READ THE STORY  |  Comments Off

The Story behind The Joy of Gluten-Free, Sugar Free Baking, from Baking Pros Peter Reinhart and Denene Wallace

Posted by Ali Slagle on August 24th, 2012

Authors of The Joy of Gluten-Free, Sugar-Free Baking–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.

READ THE STORY  |  Comments Off

Double-Cheese Focaccia from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace

Posted by Ali Slagle on August 6th, 2012

This focaccia is what so many of us fondly call a Grandma pizza or Sicilian pizza, with cheese oozing from the dough and the topping. This recipe The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace, however, is gluten- and sugar-free, which is ideal for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight.

READ THE STORY  |  Comments Off


Facebook


  • Signup for The Recipe Club enwsletter

    GET THE RECIPE CLUB
    IN YOUR INBOX




Twitter: therecipeclub

  • Could not connect to Twitter


CURRENT COOKBOOKS

ISBN 9780804186629
ISBN 9780307888068
ISBN 9780307985248
ISBN 9781607745419
ISBN 9781607744764