More and more people are confronted with celiac disease or a form of gluten intolerance, making classic dishes such as pizza, croissants, bread, pasta, and other gluten-rich favorites often no longer tolerable. However, this does not mean that tasty food is a thing of the past.
With the Glutenvrije Bijbel, Janneke Vreugdenhil, who is herself gluten-sensitive, offers a collection of more than 230 carefully curated recipes. From bagels and buckwheat rolls to oat tortillas, cheese schnitzels, and pumpkin lasagna: this book is a complete guide to enjoying gluten-free meals every day without compromising on flavor.
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