People with celiac disease are looking for alternatives to regular bread and pastries made from wheat or rye, as the gluten contained in them causes problems. The selection of ready-made gluten-free baking mixes and gluten-free baked goods is limited. More variety and enjoyment can be found in baking bread from scratch without pre-made mixes. For those who want to mix their own flours, Simone Stefka presents a wide range of recipe ideas in this book.

The author provides easily understandable and practical information about gluten-free alternatives to traditional bread and cake doughs. She explains how to mix the flours and what to pay attention to when baking in your own kitchen. With basic recipes ranging from pizza to shortcrust pastry, gluten-free variations of popular family recipes can be prepared. Detailed instructions and many tips help even beginners with little baking experience.

120 tested recipes for bread, cookies, muffins, waffles, cakes, tarts, pastries, and savory dishes from the oven.