Do you also enjoy surprises? Nothing is impossible. From flour, carob, raising or custard powder - of course without gluten - you can conjure up incredibly tasty pieces of Christmas cookies, fluffy cakes and buns, as well as refreshing doughs like a dream.
Many of the gluten-free recipes were invented by the book's author herself. The waft of aromas from her kitchen once again lured everyone who passed by her house to the table. None of the invitees refused a short stop.
"Gluten-free sweets are not yet typical for most of our households, but the number of confectioners who bake in this way is rapidly increasing. I tried it too. It just takes determination, time and the conviction that even gluten-free baking is interesting and, most importantly, everyone will enjoy it. The preparation is simple and the result… just great. I discovered the wonderful world of gluten-free ingredients and I can really recommend Christmas rolls, Linz stars, lard carobs, Paris rolls, pecans with star anise or Mauritius cut," says Helena Vybíralová.