Welcome to the home page for our new book, The Joy of Gluten-Free, Sugar-Free Baking. This book has been a labor of love and also one of life and death for my co-author, Denene Wallace, who created the basic system from which she, with only a little help from me, created the more than 75 recipes that you will find in the book, recipes that have made it possible for her to get completely off of insulin shots, protect herself and her husband from their gluten sensitivity, and to reclaim her full health. I’m going to let her introduce herself in the next section (and she also shares a more extensive version of her unique personal history and her innovative baking process in the introduction section of our book).
What I want to say here is that I never could have done the book without Denene and, together, I think we will make for a strong support team for any of you who read it and use these recipes. We’ll continue to share, here on this website, our ongoing thoughts, new recipes, and our responses to the questions that come from all of you. We’re here to help troubleshoot the challenges or questions you may have in making the recipes and to build, right here on this site, a growing, vibrant community of like-minded people dedicated to baking sugar-free and gluten-free products.
Denene and I will take turns posting new blog entries here on a regular basis and share our latest thoughts, favorite resources, ingredients, and recipes. So, keep checking back every now and then, and please write to us and also reply or comment to any discussions that ensue. Also, we’d love to post your own gluten-free, sugar-free recipes if you care to share them. Just send them to us at: email@example.com
And now, let me introduce you and turn this over to Denene Wallace, the innovator of this exciting new method of baking.
Peter…Thank you very much for that lovely introduction.
I was diagnosed with type 2 diabetes 7 years ago. It had affected my health in many negative ways. The grim instructions to take 5 insulin shots a day was the last thing I ever expected to hear from my doctor. I left the doctor’s office with feelings of shock and despair. What followed were several months of a blood sugar roller coaster ride using insulin. Deciding there had to be a better way, I began my research.
I set up my home kitchen as a laboratory/research facility and began experimenting with alternative flours. Focusing on low carbohydrate flours, I hoped to find something that would not raise my glucose levels. I also refused to sacrifice taste. After a couple of years of intense recipe developing, I succeeded in finding an ideal combination of alternative flours from which I developed delicious recipes.
All of my research and product development efforts eventually lead to the opportunity to co-author this cookbook with Peter Reinhart. Sharing these recipes with people who suffer from diabetes, gluten-sensitivity, celiac disease, or have weight loss issues is quite fulfilling.
I no longer have to give up the foods that I love. After eating these recipes for several years, I am happy to report that I no longer need insulin. My health is better than ever and I feel wonderful.
My hope is that you will find several of your favorite recipes in our cookbook and begin your own journey of experimenting to create satisfying, healthy dishes for yourself and your family.
I have been extremely fortunate to have Peter Reinhart as my culinary mentor. He has polished my recipe formulations into the beautiful book you see before you today -- The Joy of Gluten-Free, Sugar-Free Baking. Please enjoy and Eat Well – Denene Wallace
WHERE TO PURCHASE THE INGREDIENTS YOU NEED:
Please click the netrition.com link (to your right) to find the various products you will need for our recipes.
When you are on the home page of netrition - look in the blue bar at the top for brands - hit the arrow (drop down) and then scroll down until you see the specific brand indicated below (they are in alphabetical order) - click on the brand and make your selection -- repeat with each brand until your shopping list is complete.
Choco-Perfection Bars - Brand - LoCarb Specialities
*These come in 3 flavors. You can eat as a candy bar if you like. The net carbs are nearly zero.
All types of ground nut/seed flour, coconut flakes - Brand - Bob's Red Mill
Coconut Flour - Brand - Aloha Nu
Coconut Flour - Brand - Sensato
Liquid or Powdered Stevia - Brand - NOW
Unsweetened Soy Milk - Brand WestSoy
Splenda sweetener - Brand Splenda
*less expensive than most grocery stores
Liquid or powdered Stevia, whole shelled almonds/other nuts - Brand - NOW
Maple flavored syrup - Brand- Vermont Sugar Free *note this syrup has less than 5 net carbs per serving
Powdered Erythritol - Brand - Sensato
Any type barbecue sauce, jellies, marinades, etc - Brand - Jok n Al
*Note - This barbecue sauce is wonderful. If you want to make it sweeter, just add a few drops of liquid stevia. If you prefer spicer, then add cayenne pepper or your favorite pepper. Best sugar-free jellies I have ever eaten. -- Denene
For any information or questions -- Please contact us at:
ALL PHOTOS ARE OF ACTUAL BAKED RECIPES FROM "THE JOY OF GLUTEN-FREE, SUGAR-FREE BAKING" COOKBOOK
Shipping is ALWAYS only $4.95 at Netrition -- no matter how much you order at netrition.com
The Joy of Gluten-Free, Sugar-Free Baking
The fact that the incredible Peter Reinhart, one of the foremost bakers in the world, has chosen to work on gluten-free baked goods has made me happy beyond belief. That he and his baking partner, Denene Wallace, have perfected gluten-free, sugar-free baked goods for those who are diabetic or worried about becoming diabetic is truly a joy. This gorgeous book is sure to inspire anyone who wants to bake.”
— SHAUNA AHERN, author of Gluten-Free Girl and the Chef
“Peter Reinhart and Denene Wallace have joined forces to write a valuable cookbook for those trying to eliminate all grains and sugar from their diet. Their gluten-free, sugar-free, low-carb recipes combine an artisan’s culinary sensibilities with a master baker’s skill. Most importantly, they have raised the bar on grain-free baking.”
— ANNALISE ROBERTS, author of Gluten-Free Baking Classics
“I don’t consider myself a baker, but these wonderfully forgiving recipes for nutritious morsels of yum have me cranking up my oven. This is a fantastic book for everyone!”
— REBECCA KATZ, MS, author of The Cancer-Fighting Kitchen and One Bite At a Time
“Peter is the person I trust most in the world for baking wisdom. I also look to his books for pure visual inspiration, always so generously available. This new volume delivers every compelling detail I would expect from a Peter Reinhart tome—this time with dietary restrictions taken into account, yet with none of the beauty or taste compromised. Another winner!”
—MOLLIE KATZEN, author of Moosewood Cookbook
“Having just struggled with creating delicious recipes for my own book, I am impressed and delighted by The Joy of Gluten-Free, Sugar-Free Baking and all the work it took to produce these wonderful results.”
— BARBARA KAFKA, author of The Intolerable Gourmet
“For those who have just been diagnosed with diabetes or prediabetes, these recipes for much-loved baked goods will help bring a sense of normalcy to your life.”
— SAM TALBOT, author of The Sweet Life: Diabetes without Boundaries