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1
The Gluten-Free Baking Bible
A dedicated encyclopedia for baking without wheat, barley, or rye. It thoroughly explains the science of gluten replacement, detailing the unique properties of rice, almond, tapioca, and potato starch...
2
The Baker's Guide to Gluten-Free Baking
This essential guide tackles the unique challenges of baking without wheat, barley, or rye. It educates the baker on the properties of alternative flours (rice, tapioca, almond) and the necessary bind...
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