Baking is the most difficult aspect of the gluten-free diet to overcome, but using
clever substitutes and ingenious baking methods, experienced baker Hannah Miles has
created a delicious selection of gluten-free versions of everyone’s favourites. Cookies,
Brownies & Bars include Ginger Cookies, Caramel Shortbreads and White Chocolate
and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and
other special occasions – try Apple and Pecan Cake; Caramelized Lemon Polenta Cake
or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and
Apricot Cornmeal Muffins. Fantastic Breads to try are Perfect Pizza Dough, Bagels and
Sunshine Cornbread. Pastry treats to try include Chocolate Profiteroles, Blackcurrant and
Blueberry Millefeuille and Nectarine and Cream Choux Rings. Finally, Desserts include
Plum and Amaretto Crumble and Toffee Apple Cheesecake. This book is a must for the
gluten intolerant or for those who bake for gluten-intolerant family members or friends.

About the Author

A lawyer and MasterChef finalist in 2007, Hannah Miles has a second career as a food writer. She has a column in Country Kitchen and Country & Town House magazines and writes for Delicious. She is the author of Sundaes & Splits, Whoopie Pies and Mini Cakes (all published by Ryland Peters & Small) and lives in Podington, Bedfordshire.