Take the mystery out of gluten-free baking for all skill levels and learn how to use alternative flours, unrefined sugars, and other healthful ingredients to achieve a taste and texture comparable to the “real thing.”
The books offer over 100 gluten, dairy, and soy-free recipes, as well as hundreds of tips for both new and experienced gluten-free bakers.
Ever wonder about this mystical term – xanthan gum – that you read on the labels of gluten-free baked goods? What is it? Why is it? How can you use it to your gluten-free advantage? In this season of homemade sweets, we all want to know how to give our gluten-free baked goods that little bit of chewy texture we’ve been missing all these years.
If you’ve never found yourself in need of a toothbrush (or some aspirin, or a greeting card) on the streets of Manhattan, you may not be familiar with Duane Reade.
New York City’s largest drugstore chain, Duane Reade has had two big changes in 2010:
Why is this relevant for us here at Triumph Dining? Two reasons:
