My gluten-free and lactose-free baking: 50 recipes for all occasions - Nils Peillon

Gluten-free, lactose-free, but 100% delicious . Wheat flour, milk, butter, cream... all these problematic ingredients for those sensitive to gluten and lactose— the leading causes of food intolerance in France—are used in traditional pastries. This book is the result of many hours spent in the kitchen by Nils Peillon , who himself suffers from these ailments. His goal? To prove that gluten- and lactose-free pastries can be just as indulgent and comforting as their classic counterparts. After sharing all the substitution tips— gluten-free flour blends to replace wheat flour, plant-based drinks and creams, margarine and oils instead of dairy products—and techniques for guaranteed success with your desserts, Nils offers 50 recipes for every occasion. Put on your apron and get ready to make the basics - doughs, ganaches, creams... - to make quick desserts and snacks - crepes, brownies, tiramisu... - to impress your loved ones without stressing out - chocolate-caramel tart, churros, brioche, rolled cake... - or to bake (almost) like the pros - pavlova, vanilla-lemon entremets, peanut par-brest, tropézienne, Saint-Honoré tart....