Secrets of Gluten-Free Baking

When a Hashimoto's diagnosis forced author Jillayne Clements onto a lifelong gluten-free diet, she refused to settle for gritty, starchy, expensive store mixes. Instead she developed recipes using whole-food ingredients—sprouted brown rice, certified gluten-free oats, teff, cooked beans, and flax—prepared through sprouting and souring for better taste, texture, and digestibility. This cookbook shares her techniques plus dozens of recipes for breads, cookies, crackers, cakes, and more that taste like wheat, without xanthan gum, potato starch, or tapioca.

• Gluten-free baking that actually tastes like wheat—no xanthan gum, potato starch, or tapioca
• Written by someone who refused to eat cardboard bread after her celiac-style diagnosis
• Uses whole-food ingredients like sprouted rice, beans, and flax for better nutrition AND flavor
• The 'glue flour' secret that binds gluten-free baked goods without gums

Perfect for a home cook with celiac disease or gluten intolerance who wants healthier, whole-food gluten-free recipes free of xanthan gum and refined starches.