The Gluten-Free Quick Breads Cookbook takes the waiting out of baking with 75 tantalising recipes that skip the yeast and embrace alternative wheat-free flours, providing freshly baked loaves in a fraction of the time. Simple enough to whip up on a weeknight, these breads require minimal prep work and no kneading - and every recipe relies on the author's special gluten-free flour blend, making them accessible to gluten-free baking enthusiasts and their friends and family members. With delightfully unexpected flavours like Trail Mix and Nutella Swirl, as well as beloved classics like Strawberry Rhubarb and Iced Gingerbread, this collection of recipes offers a bread for every palate and occasion. Bake a batch of Everything Bagel Mini Breads for a quick, on-the-go breakfast, or satisfy your sweet tooth with Snickerdoodle or Triple Chocolate Bread. Sharon Lachendro, founder of What the Fork Food Blog, guides you through each fast and flavourful recipe, sharing the tips and tools you need to create breads that come out moist and bursting with flavour every time. This book will have 75 recipes and 75 photographs.

Baking quick breads is faster, easier and healthier than ever with 75 mouthwatering gluten-free recipes by an influential and respected food blogger in the gluten-free community.

About the Author
Sharon Lachendro is the author of the What the Fork Food Blog, which has more than 34k Facebook followers and is a three-time nominee for The Gluten-Free Buyer's Guide's Best Gluten-Free Blog. She is a contributor to Honest Cooking, Pop Sugar Select Food and Food Fanatic, and her Healthier Chocolate Cheesecake Dip was featured on Access Hollywood. She lives in Connecticut with her husband and kids.


Book Information
ISBN 9781624147562
Author Sharon Lachendro
Format Paperback
Page Count 192
Imprint Page Street Publishing Co.
Publisher Page Street Publishing Co.
Weight(grams) 616g
Dimensions(mm) 228mm * 207mm * 13mm