Fresh bread scent, crispy croissants and baguets, fucking pastries - all without gluten and milk! It is no longer the need to compromise those who need to feed freely and love traditional flavors. In addition to the previous 50 recipes, more than 20 new ones, as well as a lot of useful tips and technical advice, include the expanded and revised edition of Gluten -Free Bakery. Thanks to the yeast, baking powder and baking soda, we can safely start baking bread even if you do not want to work with a silk. But if you still want for leaven bread, you can also find the secrets of making gluten -free leaven. And to enjoy freshly baked bakery with a variety of food sensitivity, it also helps to make a variety of free lies. We can become a pinch of knowledge, a lot of love - and at home, we can become a real -free baker. Judit Horváth is the founder of the Facebook Group of the Free Coating Workshop, Head of Recipe Development and Cooking Courses. In his work, he has long been combined three professions: confectionery, writing and education. "Judit Horváth's name is a guarantee that gluten -free baking is not a compulsion but a real experience. His recipes have a noticeable knowledge. His book is a great help for those who want to consume delicious, healthy and varied bakery goods free." Mary Libor, Limara's bakery