Description

Thirty million Americans are gluten-intolerant or have a gluten  sensitivity, eliminating it from their diets because glutena protein  found in wheat, rye, and barleyhas been implicated in health issues  ranging from respiratory problems and abdominal discomfort to anemia,  anxiety, and infertility. The food industry has bullishly taken notice.  Gluten-free baking products, including cake mixes from Betty Crocker,  King Arthur, Whole Foods, and others, have increased sevenfold on  grocery shelves in recent years, and the number of other gluten-free  products has grown as well832 were introduced in 2008 alone.  And  gluten-free options are on the menu of national restaurants like Boston  Market, Chilis, Ruby Tuesday, Outback Steakhouse, and others.Now  comes even sweeter news for people looking to cut gluten from their  diets: Anne Byrn shows how to transform gluten-free cake mixes into 76  rich, decadent, easy-to-make, impossible-to-resist desserts. Performing  the magic thats made her a bestselling baking author with over 33  million copies of her books in print, she doctors mixes with additions  like almond extract, fresh berries, cocoa powder, grated coconut,  cinnamon, lime zest, and morenaturally, all gluten-free ingredientsand  voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond  Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache,  Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus  brownies, bars, muffins, and cookies. Dessert is back on the menu.