Health & wholefood cookery
May 2020
Written in an easy and didactic way, it goes into depth in the features and peculiarities of the gluten-free ingredients and how to use them in gluten-free bakery: from flower and starch to unknown hydrocolloids, also dealing with yeast, fats, seeds, sugars, eggs or milk among others. The elaboration processes and techniques that are used in gluten-free breadmaking need a wide section: the different types of kneading, the shaping, the different types of fermentation, the timing, the piece cutting and the baking.