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The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake
     

The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake

by Donna Washburn, Heather Butt
 

Where variety and manageable batches mix deliciously.

These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave — with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts.

The reasons vary from

Overview

Where variety and manageable batches mix deliciously.

These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave — with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts.

The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the sheer cost of the ingredients. The high cost of these ingredients often means that the baked goods tend to be enjoyed only by those actually suffering from the intolerance as opposed to other family members, friends and the like. And we've heard time and time again how much people crave variety and the ability to bake something that is quick, is easy to clean up and doesn't require hours of baking in the kitchen.

You'd never know that dazzling baked goods like these were gluten-free:

  • Muffins, loaves and mixes, including banana oatmeal muffins, date cashew loaf
  • Cookies and bars, such as crunch mocha cookies, almond macaroons, citrus squares
  • Cupcakes, including sour cream fudge cupcakes, mini carrot cakes, amaretto cheesecake
  • Crisps, crumbles, puddings and cobblers, such as baked pear pudding for two, strawberry rhubarb crisp, crème caramel, peach cobbler
  • No-knead yeast breads, including lemon millet bread, pumpernickel
  • Tarts and pastry, including basic pastry, lemon meringue tarts, pumpkin tarts
  • Holiday baking, including sticky date pudding, Scottish shortbread, classic crepes

The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.

Editorial Reviews

San Francisco Book Review
A great place to start for beginning GF bakers, a strong addition to the GF kitchen or for those baking for a small crowd.
Today's Diet and Nutrition Editor's Pick
There's virtually nothing you can't bake gluten-free with a little help from Donna Washburn and Heather Butt.... They give you tasty recipes that won't cost a fortune, take hours to make, or require a shelf-load of special ingredients.

Product Details

ISBN-13:
9780778802747
Publisher:
Rose, Robert Incorporated
Publication date:
08/25/2011
Pages:
320
Sales rank:
1,382,398
Product dimensions:
7.10(w) x 9.90(h) x 0.90(d)

Meet the Author

Donna Washburn and Heather Butt are professional home economists and baking experts, and they are the bestselling authors of 11 cookbooks.

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