Finally, a book dedicated to high quality pastry recipes for people intolerant to gluten, in a balanced compromise between great ingredients and ease of implementation.
Stefano Laghi and Gabriele Bozio face, in fact, for the first time together the thorny universe of intolerances in a text that does not claim to provide universal solutions, but also dispenses all their experience, study, analysis and meticulous experimentation.
If in nature there is no substance, or set of substances that recreate in the dough exactly the same characteristics of gluten - and therefore replacing it is not simple at all - Stefano and Gabriele have developed, as they explain in the book, the best compromise, balancing the ingredients to obtain an optimal result, in the simplest way.
The work of the two authors has been characterized by research and practical application in the laboratory, whether it is egg or legume proteins, pregelatinized starches and thermo-treated flours... They started with gluten-free (all recipes in the book are gluten free), but they chose to indicate for each recipe also the possible absence of lactose, eggs, soy, nuts or sucrose sugar.
The rich technical-introductory part that precedes the recipes is also fundamental to understand the differences between intolerances and allergies (and therefore provide the client with the correct answers in terms of the law) as well as to label in a suitable way the products on sale; finally, it helps to have clarity in the communication to the client.
The volume is divided into six macro-sections: From breakfasts (puffed croissants, lemon muffins...), to mignons (baba with tea, chocolate cream puffs), from the classics of tradition and anniversaries (Panettone, Pandoro and Colomba) to monoportions (eclair tiramisu, strudel tart...), to cookies (banana or chocolate shortbread) up to the inevitable baked cakes (pecan and caramel tart, orange and chocolate cake...).
All the recipes in this book have been balanced, calibrated and tested thoroughly in order to prove their pleasantness even by those who do not need to consume gluten-free products.
TECHNICAL DATA
Author: Gabriele Bozio - Stefano Laghi
Publication date: 2016
Language: Italian
Pages: 288
