gluten-free baking

Our 60 minutes of radGluten-Free Baking for the Holidaysio you can taste features gluten-free baker, Jeanne Sauvage, author of the just published book, Gluten-Free Baking for the Holidays.  Jeanne has spent years perfecting the art of baking real tasty foods with flours that most of us have never used in our kitchens.  Her basic flour mix consists of three types of rice flours-brown, white, and sweet, plus tapioca flour. 

Jeanne began her quest to bake gluten-free when the birth of her daughter in 2000 triggered, not only her gluten intolerance, but a life-threatening allergy to wheat.  Her goal has been to bake gluten-free goods that taste as good or better than their wheat-based counterparts. 

We're very excitJeanne's Familyed to have KRUU's Great Taste be a part of Jeanne's book tour.  Jeanne's been on Great Taste several times, sharing her insights into gluten-free baking, and providing a terrific aid and inspiration for people who face the challenge of eating without consuming wheat.  In addition, Jeanne is inaugurating our first Skype video interview format during the live radio show.

We're going to test out three of Jeanne's recipes with local baker and Indian Hills culinary arts student, KellieVetter, assisting us in the Hy-Vee Kitchen Lab.  On the menu are shortbread cookies, applesauce muffins, and cheese straws.