New Bread - Bake without gluten
By Jessica Frej & Maria Blohm

Buckwheat, cornmeal and rose-hip peel flour are a few out of many alternatives to the more traditional wheat, rye and barley. With them follow unexpected possibilities both for gluten-intolerant people who are tired of the gluten-free range in shops, and for curious home bakers who just want to try something new.
This book contains recipes for all kinds of bread, from tortilla bread to fiber rolls, but also marmelades and other complements that go well with the bread. With this book it will be easy and delicious to bake without gluten.

This book is written in Swedish.