Bergerie's Baked Goods and Sweet Treats: Gluten Free, Wheat Free, Yeast Free, Dairy Free, Egg Free, Soy Free Recipes

by Bryr Brannigan, Elizabeth Wessling (Editor), Johanna McCormick (Editor), Donna Mulvenna (Editor)

Overview

Offering over 60 recipes with EACH and EVERY recipe completely free from Gluten, Wheat, Yeast, Dairy, Eggs and Soy. All recipes except the smoothies and ice cream can be made without a food processor.

The book is tailored an international audience and contains both metric and imperial measurements. It also contains an in depth Hints & Tips section covering a wide variety of topics, some of which include 'working with different flours', 'suggested substitutes' and 'glossary of terms'.

The book also comes with full membership access to our website which includes access to all the recipes online and to any new recipes released, access to a discussion forum for asking questions, offering suggestions and networking, plus access to a number of video tutorials to help you on your way. For information on setting up membership, read the Introduction section of the book.

Product Details

BN ID:	2940014761055
Publisher:	eBookIt.com
Publication date:	06/07/2012
Sold by:	Barnes & Noble
Format:	eBook
File size:	584 KB

About the Author

I am an Australian entrepreneur that has been living in the UK since 2005. I have a passion for health and overall well being, and I love helping people.

I am presently a distributor for Neways, a company that sells nutritional health products and a broad range of carcinogen free household products.

Over the past few years I have developed over 60 baked goods and sweets recipes, where each and every one is completely free from Gluten, Wheat, Yeast, Dairy, Eggs and Soy.

These recipes are offered with membership to our website. This gives full access to all of the recipes online, any new recipes released, a discussion forum, and a number of video tutorials to help get people started. See the Introduction of the book for further information.

Though my business is merely information based currently, I will be developing it into a training program where I can actually show people in person how to make the products, and train them to show others.