Enjoyable though they are, baked goods made with quick-metabolising wheat flour and refined sugars come with a hefty price on one's healthweight-gain, cholesterol and diabetes as well as allergies for many people. Sugar-free Gluten-free Baking and Desserts shows readers how to bring taboo treats back to the baking sheet with savory recipes that swap wheat for wholesome alternatives like quinoa, arrow root and tapioca starch and trade in sugar for natural sweeteners like agave, yacon and stevia.
