Abstract

Delicious snacks are essential for mental well-being. When you hand-make them with wholesome, body-friendly ingredients, both adults and children can enjoy them without worry.

This book introduces light and airy chiffon cakes characterized by two key features: using no oil and substituting wheat flour with rice flour.Because these cakes are lower in calories and completely gluten-free, you can indulge even while dieting—totally guilt-free!

✨ Effortless Baking, Effortless Cleanup
The smooth texture of rice flour means no sifting is required, saving you time. Plus, since no oil is used, cleanup is a breeze! Simply rinse your bowls and whisks with lukewarm water, and you're done.　Start by mastering the basic recipe for the "Fluffy Soy Milk Chiffon Cake." The book includes a wide range of variations, from sweet chiffon cakes (incorporating fruit and chocolate) to savory, meal-time chiffons using vegetables and herbs.

Author’s Information

A culinary expert and nutritionist, she suggests recipes for books, magazines, television, and corporate websites, and also serves as a lecturer at events. She is also certified as a food education instructor and an international herbal medicine food educator. Her books include "Safe meals for Crohn's disease and ulcerative colitis" and "Delicious non-oil sweets" (both published by Joshi Eiyo University Press).