Additional information
by Marguerite Crook (Contribution by), Kerri Krebsbach (Author)
Gluten Free can taste great Gluten free foods have a reputation for bad taste, "odd" taste, and poor texture. Recipes in this book help turn that reputation around Eat food with tastes and textures reminiscent of your wheat filled days. Special flour blends and easily followed techniques will help you achieve great tasting food. Every recipe in this book has been tested by friends, family, and coworkers. They are often astonished to find out that the food they are eating is gluten free, and often very good for them. Testers have said again and again that the recipes produce delights much better than those found in the store or gluten free bakeries Additional effort is taken with most recipes to add a little (or lot) of extra nutrients to round out picky eaters' diets.
Author Biography
Kerri Krebsbach is a mother of two. She started her gluten free journey when food allergies were discovered in her family. A passion for quality gluten free food lead her to embark on a journey of extensive research and cooking time to modify old and new recipes to be gluten free and delicious. She adds wonderful stories and insights to most recipes.
