Anyone affected by celiac disease, gluten sensitivity, or wheat allergy needs a suitable reference work that conveys theory and practice in a solid manner. Bread expert Martin Pöt Stoldt explains clearly how to successfully make gluten-free bread and cakes. In the comprehensive foundational section, you will gain an understanding of grains and their problematic ingredients. Learn everything about gluten-free flours, leavening and binding agents, and with a little skill and the right techniques, you'll be ready for the recipe section: over 50 aromatic creations of bread, cakes, and pastries await you - from gluten-free country bread to buckwheat rolls to sheet pan fruit cake.