"With over a decade of baking experience, Dana Pollack has become a master at taking any classic dessert or baked goods and transforming it into a version that's gluten free. In Bake It Gluten Free, her first completely gluten-free baking book, Dana takes the classic and beloved recipes and transforms them into gluten-free versions that don't sacrifice any of the flavor of the original."
"If you're having a busy week, make Rainbow Chip Granola Bars so you have something in your back pocket when you need it. Make Babka French Toast or Monkey Bread if you get a sweet tooth in the mornings, or Strawberry Shortcake Cookies for a cookie version of this pretty cake. In addition to recipes for every kind of dessert you could dream up, Dana includes detailed information on technique and ingredient substitutions, ensuring that whatever you choose to bake, you can bake it gluten free."
Dana Pollack adapts classic, beloved desserts into fully gluten-free versions that preserve the flavor and texture of the originals. The collection includes 100 recipes with examples such as Confetti Birthday Cake, Rainbow Chip Granola Bars, Babka French Toast, Monkey Bread, and Strawberry Shortcake Cookies. Recipes are paired with detailed technique notes and ingredient substitution guidance to help bakers succeed when baking gluten free. Dana Pollack trained in the pastry arts at the Institute of Culinary Education, founded Dana's Bakery, developed macaron flavor innovations and DIY kits sold on QVC, and won EY's Entrepreneur of the Year Emerging Business award in 2017.
Read at Food & Beverage Magazine
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