Every Last Crumb: Paleo Bread and Beyond;

Everybody loves bread! This fluffy, crusty favorite is a staple in so many cultures around the world, yet sadly, it is one of the first items people remove from their diet when they need or choose to transition to a gluten-free or Paleo diet. Many are left with a “dietary dent” that is not easily filled

Get prepared to have your life changed. Every Last Crumb will take you down a revolutionary bread-making road with recipes that look, smell, and taste like their gluten-filled counterparts. These recipes use healthier ingredients, and many of them are accessible to those with dietary restrictions. Dairy-free? Egg-free? Nut-free? Every Last Crumb has you covered. You will be exposed to coconut flour, almond flour, and chestnut, plantain, and sweet potato flours, which will open your eyes to new ways of making healthy and tasty breads and other baked goods.

Experience favorites that you won’t find anywhere else, from grain-free croissants and puff pastries to easy-to-prepare sandwich breads, soft pretzels, bagels, rolls, and more. Transform your healthy diet into a magical feel-good experience with no guilt. You’ll find yourself eating Every Last Crumb and then some. Finally, you can experience comfort food the right way!

Inside this book you’ll find:

More than 150 recipes for all types of baked goods, both sweet and savory

Lots of egg-free, nut-free, yeast-free, and lower-carb options for those with dietary restrictions

Classic, everyday breads like sandwich bread, hamburger buns, and dinner rolls

Specialty breads like lavash, naan, arepas, and tortillas

Breakfast treats like bagels, muffins, donuts, scones, waffles, pancakes, and even croissants and danish

A variety of burgers and sandwiches, along with condiments to top them

Chips, crackers, and pretzels to satisfy every snack craving

Desserts for every occasion, from cookies and brownies to decadent cakes

An informative overview of grain-free baking ingredients

A helpful section of baking tutorials, with tips on measuring ingredients precisely and proofing dough