Hlavní jídla, pečivo a speciality 1 - Bezlepkově (2026)

This Czech-language cookbook contains more than 60 carefully developed gluten-free recipes for everyday bread and other baked goods, including recipes using the Tangzhong and sourdough techniques. It also includes several kinds of soups, main courses, quick meals, spreads, specialities and sweet baked goods, with alternatives to milk, eggs and other allergens. This expanded second edition adds more than 40 recipes, updated methods and carefully refined instructions. The recipes are designed to taste indistinguishably from classic gluten-based treats, while the simple, quick and clear procedures are suitable for beginners as well as experienced cooks. It includes savoury and sweet baking for everyday and festive occasions, photographs for easy selection, commonly available ingredients and precise preparation instructions. The recipes have been carefully tested and used for many years, including with family and friends who do not have coeliac disease. The book provides basic recipes for everyday foods familiar from before a gluten-free diet, recommended substitutes for milk and eggs, and QR codes linking to preparation videos for selected recipes. Detailed instructions, practical tips and tested methods make gluten-free baking easier and more reliable, helping the whole family enjoy bread and other baked goods whose taste and appearance compare favourably with traditional recipes.