KUSA - Wish you had the time and talent to make great cakes like your mother or aunt? Wish you could also make them gluten-free? Then take some advice from The Cake Mix Doctor.
Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten-a protein found in wheat, rye, and barley-has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility.
The food industry, and food publishers, have 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 well.
Food writer Anne Byrn, aka The Cake Mix Doctor, made a name for herself by enhancing mixes to make them as good--or better--than cakes made from scratch.
In her latest book, Unbelievably Gluten-Free! she has 128 recipes for gluten-free pizza, fried chicken, and pasta, plus breads, dumplings, fritters, pies, cakes, puddings, and more.
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