Gluten-Free Baking Classics
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based,...
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This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.
Notes about the Second Edition viiForeword ixWhat are You Hungry For? 1Gluten Reality 3Getting Started 5Muffins, Sweet Breads, Scones, and Sweet Rolls 19Cakes 43Pies and Tarts 85Cookies 105Other Sweet Treats 131Breads, Bread Crumbs, Pizza, and More 155Other Savories 195Measurements/Equivalents 207Index 209
\ From the Publisher\ “Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were ‘perfect’ and ‘dared anyone to detect that they weren’t made with traditional wheat flour.’ I took the challenge and tried a test recipe on chocolate chip cookie-lovers only to find that Gourmet was right and I didn’t have enough taste samples to keep up with their enthusiastic appetites.”\ —Sue Ade, Morris News Service\ “[Roberts’s] kitchen tested recipes make her baked goods lighter, and fluffier than the rest.”\ —Donna Gray, Calgary Herald\ “We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren’t made with traditional wheat flour [the] rich but light cake loses nothing from the absence of white flour.”\ —Gourmet\ “This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus.”\ — Elaine Monarch, Executive Director, Celiac Disease Foundation\ “This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”\ —Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia\ “An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”\ —C. Allison, CookingHelpWeb\ \ \
