Gluten-Free Baking Classics for the Bread Machine

Publishers Information

About Gluten-Free Baking Classics for the Bread Machine

Publisher Web Link: http://www.agatepublishing.com/

Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts’ outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

Author Information

About Annalise G. Roberts

Author Web Link: http://www.foodphilosopher.com/

After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine wrote an article about her work and featured several of her recipes in its November, 2005 issue. An expanded and revised edition of her highly acclaimed book, Gluten-Free Baking Classics (Surrey Books, 2006), was released in September, 2008. A third book, Gluten-Free Baking Classics for the Bread Machine (Surrey Books) was released in April, 2009. It contains a small collection of 40 well-tested recipes developed for the Zojirushi bread machine.

Annalise’s background has largely been in communications and marketing. She graduated as a Henry Rutgers Scholar from Rutgers College and earned an MBA from New York University Stern School of Business. She worked at several Fortune 500 Companies and advertising agencies, and taught at the Rutgers University School of Business. An accomplished cook, she lives in New Jersey with her husband and two sons. (http://www.foodphilosopher.com/)

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