A gluten-free diet consists of a complete rejection of wheat, barley and rye throughout life. Also, in the increased attention to the purchased food products – so that they do not contain components that contain the above cereals or there was no possibility of cross mixing during the production or transportation of food products. Recipes in this book for a gluten-free diet. Baking, bread, desserts, cakes. We excluded those recipes that contain gluten: wheat, rye, barley and oats. These recipes are for people with celiac disease or gluten intolerance.
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My parents had a restaurant, and from thirteen or fourteen I knew that I would be a cook. I can do whatever I want, I have complete freedom, but for a chef it’s very important. I have been cooking since I was 13 years old – frying potatoes, doing some trivial things. And I always knew more than my friends. However, I built a further career consciously. Even while studying, I realized that I prefer cookery to the confectionery business. Then she worked with Japanese and Mexican cuisines. Now I’m actively learning Italian cuisine. I cook pasta with mild cheese and basil pesto sauce. People are surprised when they try it. But it’s very tasty. I do not regret spending time preparing food. I chose the cook’s profession, because he always liked delicious food. I never get bored when I cook checked or come up with new dishes.