Peter Reinhart - The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

This book would never have been possible without Denene Wallace, who has single-handedly pioneered the methods descibed in these pages. It was my good fortune to meet her at the right moment, just as the world was becoming more aware of the twin health crises of gluten intolerance and diabetes and their interconnectedness. Denene generously shared her methods with me and was a delight to partner with; she was a tireless worker as we crafted this book together over eighteen months.

Of course we both had tremendous support at home. As always, my wife, Susan, created the time and space necessary for me to carry my end. She was also a major contributor to the recipe-tweaking process, as she brought her objectivity and critical palate to the various tasting sessions. She is always the secret weapon behind my book and product development projects.

Thank you to Johnson & Wales University for again providing the flexibility that allowed me to work on this book, especially Charlotte campus president Art Gallagher, and the culinary and baking and pastry deans, Mark Allison and Wanda Cropper. Also, thanks to my colleague Laura Benoit, who provided her keen proofreading eye for the third book in a row.

This is my second collaboration with photographer Leo Gong, who proved again what a great talent he is as well as being a wonderful host. He and his wife, Harumi (and Samantha, their adorable mini-dachshund who was our team mascot for the second time), took great care of us during our weeklong photo shoot at their San Francisco studio. Karen Shinto again provided exceptional food styling and kitchen management support and I cant imagine accomplishing as much as we did in such a short time without her. Denenes mother, Dot, was amazing at the photo shoot, and many of the shots you see are a result of her contributions in the photo studio kitchen.

Thank you also to Melissa Moore, our super-talented and patient editor, who brought all the pieces together, and to the Ten Speed creative team, including designer Katy Brown and managing art director Betsy Stromberg. Many thanks to our copy editor Jasmine Star. This is my sixth book with Ten Speed Press and I dont believe there is a more creative, collaborative publishing house, so a special thanks to publisher Aaron Wehner, who has not only guided me through all of my Ten Speed books but who also conceived this one and invited me to take it on.

Without Peters confidence in me I would not have been able to do this book. When Peter and I met a few years ago, he loved the taste of my recipes and graciously asked me to participate in this book. He is by far one of the most genuine people I know. His love for the art of baking great breads is contagious and I am proud to coauthor this book with him. Peter, thank you for believing in me.

It has been an honor to work with Ten Speed Press. Thank you all for making this a delightful experience.

My husband, Greg Wallace, is my rock. He has always helped me believe that I can do anything I choose. I love you with all my love.

My mom, Dot Miller, has been by my side in the kitchen for more than five years. Thank you for your time and support. And to my dad, John Miller, who taught me to just keep pedaling, I love you both very much.

My niece and nephew, Lauren and Nicholas, have participated in more taste tests than I can count, providing me with very important feedback. Thank you both. You are the lights of my life.

It was obvious from the first time I met Dr. Tom Schneider that he truly gets it. Thank you, Tom, for being my friend and providing a wonderful and informative foreword to this book.

Dr. Tammy Robinson, my personal physician, taught me that I am brave and can manage my own health. Thank you for your dedication and compassion.

The following people have contributed in their own ways to making this book a reality. I am grateful for their friendships and I love each of you: Steve Avary, Mike and Kathy McGovern, Charles and Barbara Harvey, Herman Garner, Dr. Bruce McCormick, Octavia Shepard, Susan Reinhart, Melanie and J. T. Frazier, Ingrid and Paige Horil, Ginger Walker, Jennifer DeNyse, and many others.

My hope is that through small miracles like the recipes contained in this book, people all over the world can begin to heal their bodies. I am grateful on a daily basis for the healing I have experienced.

Finally, a big, long thank-you to our many international recipe testers and Mark Witt, who coordinated the whole process by creating a dedicated Internet site and response mechanism that allowed us to merge all the feedback we received. The testing was absolutely critical in helping us make these recipes user-friendly, and especially important as we worked through all the variables regarding sugar replacements. Thank you all:

Stacy Abernathy, Patricia Alfano, Chuck Allen, Sandra Alvarez, Rohan Arnold, David Baldwin, Kristine Bertram, Barb Blackmore, Donna Bratton, Ricardo Brill-Thiel, Patricia Brogan, Sue Brogna, Kathryn Bundy, Patrick Campbell-Preston, Laurie Chappell, Nisku Closs, Mark Cohen, Kurt Congdon, David Coppes, Christopher Dana Benjamin DeKoven, Christopher Dibble, Louise Doubleday, Carolyn Doyle, Amy Dunbar-Wallis, Kevin Farnsworth, Tim Fischer, Richard Garay, Ofelia Gonzalez, Judith Griss, David Hellman, Jan Hickey, Annie Holt, Eirlys Jenkins, Carie Jo, Cindy Johansen, Kerry Johnson, Neal Johnson, Joyce Johnston, Robyn Josephs, Dan Kane, Julie Kato, Anne Kirkland, Logan Kistler, Norma Knepp, Donna Lamoreaux, Margie Layfield, Betty Lee, Johnisha Levi, Kristen Levitt, Jay Lofstead, Janice Mansfield, Monica Marty, Jeremy M. Matthews, Samantha Menzies, Gretchen Miller, Keila Miller, Andrea Morgan, Dan Morgan-Russell, Clark Murray, Jonathan Nacht, Trang Nguyen, Robert Nowacki, Jeanne Phillips, Marianne Preston, Sue Pye, Deborah Racine, Namita Reisinger, Norell Rosado, Steve J. Ross, Mary Ann Sereth, Audi Shake, Carole Sibley, Joseph Sloan, Jennet Sullivan, Dane Summers, Scott Thompson, Michelle Tseng, Tim Turmelle, Tanith Tyrr, Lasse Warje, Jacqueline Williams, and Michal Wolf.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Junipers Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Bakers Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinharts Whole Grain Breads .

Denene Wallace started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.

Although there is no other book quite like this one, there have been a number of excellent gluten-free and diabetic friendly books that weve used as resources and that have paved the way for public acceptance and awareness. There is no way to list them all, but there are a few that we think you should consider for your own reference library. We list many on our website.