Gluten-Free Baking Classics

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More About This Book

Overview

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.

Product Details

  • ISBN-13: 9781572840997
  • Publisher: Surrey Books
  • Publication date: 9/1/2008
  • Edition description: Second Edition
  • Edition number: 2
  • Pages: 250
  • Sales rank: 62,027
  • Product dimensions: 6.90 (w) x 8.90 (h) x 0.60 (d)

Meet the Author

Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website foodphilosopher.com. She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.

Table of Contents


Notes about the Second Edition     vii
Foreword     ix
What are You Hungry For?     1
Gluten Reality     3
Getting Started     5
Muffins, Sweet Breads, Scones, and Sweet Rolls     19
Cakes     43
Pies and Tarts     85
Cookies     105
Other Sweet Treats     131
Breads, Bread Crumbs, Pizza, and More     155
Other Savories     195
Measurements/Equivalents     207
Index     209

Customer Reviews

Average Rating 3.5
( 22 )

Rating Distribution

5 Star

(5)

4 Star

(7)

3 Star

(4)

2 Star

(3)

1 Star

(3)

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See All Sort by: Showing 1 – 20 of 22 Customer Reviews

  • Posted February 23, 2011

    Good, Basic GF Cookbook for Bakers, Leaves Room for Personal Touch

    I am giving this book a 4-star rating due to the ease of the recipes and being able to make up large batches of just a few basic flour blends and using them for almost everything. This is perfect for people who are brand new to the GF life-style and newly diagnosed Celiacs. And the recipes also leave room so that you can add your own twist on things, especially when making muffins and cakes. I do have to be honest though and say that I've found tastier recipes by scouring the popular GF food blogs online. I have also created my own recipes that I feel are better in terms of texture and taste. I do appreciate all the hard work and long hours the author has put into creating this book. Creating GF recipes in the beginning isn't easy. Even the basic flour blends do not react like wheat, so you have to be a bit of a 'mad scientist' when stepping into the GF test kitchen. I have made the pizza crust, which is perfect for those of you missing pizza. It has a good texture, not as chewy as a wheat pizza but pretty close. Again, this is a case where I actually prefer a different pizza crust recipe over this one, but it gets four stars because you can just pull out your pre-mixed flour blend and add the additional ingredients. The one I have is more tedious and requires more things, but the end results are always better. Same with the muffins...I've made several of her recipes now and they are good, basic GF muffins. However, I prefer the use of Sorghum flour in all my muffin and cake recipes. It makes the muffins taste and feel more like wheat muffins. So what I do is simply sub in one cup of sorghum in place of one cup of her brown rice flour blend (so it's half and half if it's a 2-cup recipe) and then keep most of the other measurements the same, except to add in more wet such as Greek yogurt to add moisture. Summary...great cookbook for beginners...easy to use with pre-made flour mixes you can whip up in batches on a Sunday afternoon...but might not be 'perfect' if you are already an experienced GF baker and know how to take it to the next level.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted March 30, 2009

    It's a keeper.

    This is one of the best gluten-free cookbooks I have seen. It was recommended to me and I would recommend it to anyone. All the recipes have a great taste and texture. Gave some of the bakegoods to friends who didn't know they were gluten free.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted December 15, 2007

    A reviewer

    This was my first gluten-free baking cookbook after my diagnosis. I had always been a good cook but not a baker. So this was a good beginning book with easy to follow-up recipes with great results. The pies were the best. Have fun with this book.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted October 16, 2010

    highly recommended

    love this cookbook. Recipes taste like the real thing. I have even given this out as gifts.

    2 out of 2 people found this review helpful.

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  • Posted November 3, 2009

    Must Have Book

    I have made many things in this cookbook and every one has turned out perfect. I like the thoughtfulness she put into creating her recipes. The biggest challenge, as with any gluten free cookbook, is assembling the ingredients but once you do it will be worth it. I have made chocolate chip cookies, oatmeal cookies. English muffins, sandwich bread, multigrain bread and waffles and all turned out perfect!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 11, 2009

    good basic baking

    I've only tried a few of the recipes - good pizza crust and cornbread. My chocolate chip cookies didn't turn out the first time.

    Good information about each recipe and ingredients to use to improve the taste of gluten free foods.

    2 out of 2 people found this review helpful.

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    Posted December 4, 2009

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