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Gluten-Free Baking Classics | 
 enlarge | Author: Annalise G. Roberts
Creator: Peter H. R. Green
Publisher: Surrey Books
Category: Book
List Price: $16.95
Buy New: $11.49
You Save: $5.46 (32%)
New (11) Used (5) from $11.49
Avg. Customer Rating:  60 reviews
Sales Rank: 29200
Media: Paperback
Number Of Items: 1
Pages: 190
Shipping Weight (lbs): 0.7
Dimensions (in): 8.9 x 6.8 x 0.4
ISBN: 1572840811
Dewey Decimal Number: 641.5638
EAN: 9781572840812
ASIN: 1572840811
Publication Date: April 6, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
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Product Description
For celiacs and others unable to eat wheat, it’s not just the dessert tray that’s forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar classics; old-fashioned favorites such as eclairs, pie crust, and lemon squares; artisan style breads; and more than 20 cakes, from a simple vanilla layer cake to a decadent German chocolate cake. A thorough grounding in classic baking techniques, as well as detailed instructions in how to buy, mix, and measure gluten-free flours, ensure success for even novice gluten-free bakers. Rounding out the book is a pertinent discussion on how readers can incorporate baking into busy schedules, and why it is so important for emotional, as well as physical, well-being.
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| Customer Reviews: Read 55 more reviews...
GF Cooking August 31, 2008
An interesting and detailed book. Be advised that one needs to plan ahead before experimenting with this chemistry. The author also advises of that!
GF Easy August 30, 2008
This book is wonderful especially because it bakes GF with a minimum of ingredients. If you have done any GF baking you know it requires many ingredients and many egg whites. Most of these recipes use whole eggs and a brown rice flour mix (that you can buy already mixed at Authentic Foods) that is easy to have on hand. If you are new to GF baking, by all means start here.
Buy this book! August 20, 2008
I bought this book and several others to bake a treat for a family whose daughter has celiac disease and numerous food allergies - egg, soy, nuts, and citrus among others. I found a recipe for chocolate sandwich cookies, which was easily adaptable for the child's needs, using pure palm shortening instead of soy shortening, egg replacer for the eggs, and parchment paper instead of cooking spray. (Bonus: you can reuse each sheet of parchment paper once, since the cookies do not lose a lot of butter while baking.) The recipe was overall easy to prepare, and made oodles of little sandwich cookies, which were delicious enough to stand on their own merits. I tested the cookies on several unsuspecting people, and everyone raved about them. My husband ate about six before he could stop himself. So my friends' four-year-old daughter was able to have "Oreo" cookies for the first time in her life, thanks to this book. I didn't try any other recipes in this book, and I gave it to my friend so she could explore it further; but I imagine the other recipes will taste as delicious because the author appears to have put a great deal of thought and effort into creating recipes that recreate textures and flavors people love.
Great cookbook for the person with Celiac July 14, 2008
I have tried two of the recipes and found them both to be excellent. My brother has Celiac and I made him chocolate chip cookies for a graduation and he loved them. There were others at the party who did not know they were "special" cookies and they enjoyed the cookies as well. I also made a family cheese pie recipe that normally has a graham cracker crust and I subed their pie crust and it turned out great! No one even knew. I'm excited to try some of the other recipes to surprise him when he comes to dinner at my house.
a pleasant surprise July 10, 2008
I was very pleasantly surprised after trying several of the gluten-free recipes in this book. My family members that CAN eat gluten prefer these recipes to the glutenous ones! I've tried other book's recipes that claim this type of hype, but then it's clear once you make something, that it doesn't hold a candle to the real thing. Well, Ms. Roberts has figured it out. Thanks to her for taking the time to get it right!
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