Gluten-Free Baking Classics

Gluten-Free Baking Classics

3.3 22
by Annalise G. Roberts
     
 

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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

Overview


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.

Editorial Reviews

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

Product Details

ISBN-13:
9781572840812
Publisher:
Surrey Books
Publication date:
03/10/2006
Pages:
190
Product dimensions:
7.00(w) x 9.00(h) x (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.

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Gluten-Free Baking Classics 3.4 out of 5 based on 0 ratings. 22 reviews.
GermanGirlWithCurls More than 1 year ago
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.
Anonymous More than 1 year ago
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.
Guest More than 1 year ago
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.
Anonymous More than 1 year ago
love this cookbook. Recipes taste like the real thing. I have even given this out as gifts.
10sanyone More than 1 year ago
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!
Anonymous More than 1 year ago
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.
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