This book will tell you how to make real rye bread, teach you how to grow traditional sourdough from rye, spelt, rice and reveal the secrets of baking with a dozen gluten-free flour options. There is definitely bread suitable for your comfortable digestion. Illustrations, as if descended from old paintings, here organically fit into the present: you can easily supplement a traditional festive table with panettone and gingerbread with fermented nut Easter and Easter cake without gluten, without lactose and without eggs. Among other things, the book contains recipes for "not cottage cheese" cheesecakes, "not butter" butter and marvelous summer desserts "WITHOUT": without all that is superfluous.