Gluten-Free Baking

Gluten-Free Baking

4.0 1
by Phil Vickery, Tara Fisher
     
 

Fabulous recipes for those suffering from celiac disease.

For those on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. With the innovative recipes in Gluten-Free Baking, it is easy for those with gluten intolerance to once again safely enjoy the delicious pleasures of breads, cakes,

Overview

Fabulous recipes for those suffering from celiac disease.

For those on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. With the innovative recipes in Gluten-Free Baking, it is easy for those with gluten intolerance to once again safely enjoy the delicious pleasures of breads, cakes, cookies and other baked goods.

Phil Vickery explains the basics of a gluten-free diet and analyzes its implications for baking. He provides the essential ingredients of a gluten-free pantry and gives instructions for making a gluten-free flour mix that can be used in recipes throughout the book.

This new book provides 70 easy recipes for delicious baked treats that were specifically designed to be gluten free. There are tasty versions of family favorites and sophisticated delicacies, such as:

  • Pancakes with maple syrup
  • Yorkshire puddings
  • Roasted hazelnut cookies

A full chapter on breads includes everyday breads and muffins as well as specialty and international offerings, including:

  • Buttermilk muffins
  • Breakfast brioche
  • Rosemary and garlic focaccia
  • Indian flatbread

There is also a chapter dedicated to celebration cakes.

Editorial Reviews

Publishers Weekly
Sweets-lovers forced to avoid gluten due to dietary or health concerns will find a plenty of inspiration (and possibly even elation) in U.K. chef Vickery's collection of 70 gluten-free cakes, muffins, crackers, and breads for all occasions and tastes. Armed with a few base recipes for gluten-free flour and pastry that rely on xanthan gum, rice flour, and a few other specialty ingredients, home bakers will be able to enjoy standards like Buttermilk Pancakes, Blueberry Muffins, Chocolate Cheesecake, Focaccia, and even tortilla chips without worry. Even those without restrictions will want to consider Vickery's Coffee Cupcakes with Mocha Fondant Frosting, Apple Pudding Cake with Cider Crunch Topping, and the savory Blue Cheese Buttermilk Muffins. Those pressed for time or baking experience will appreciate the handful of treats like Chocolate, Peanut Butter and Fudge Cookies, Chocolate Brownie Torte, and Salted Caramel Popcorn that call for just a handful of common ingredients. Though gluten-avoiding expats from the U.K. will get the most out of the book (there are gluten-free versions of Yorkshire Pudding and Simnel Cake, a traditional Easter favorite), even dyed-in-the-wool Yanks will appreciate Vickery's tutelage and breadth of offerings. Photos. (Mar.)
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.
Windsor Star - Patrick Langston
For anyone suffering from celiac disease, something as common as wheat, rye or barley can cause painful bloating, stomach cramps and nausea. But gluten, the name of the protein found in all three grains, is what gives bread its elasticity and a springiness to cakes and muffins. Forget baking then, right? Award-winning author and chef Phil Vickery says absolutely not, and he has the cookbook to prove it.... In this soft-covered cookbook, there are 70 recipes for everything from rosemary and garlic focaccia bread to Yorkshire pudding, fudge brownies, apple crumble and chocolate chip cookies. Each recipe includes a colour photo of the baked goods and tips for proper storage and freezing. There is also a helpful list of naturally gluten-free cereals and grains, tips to avoid contaminating gluten-free foods and what essential ingredients should be in your pantry to eat healthy.
Allergic Living - Kim Shiffman
The misperception that people with celiac disease or any kind of gluten intolerance have to give up baked goods—or settle for sad facsimiles of the breads and cakes they once enjoyed—is heartbreaking to Phil Vickery. The award-winning British chef insists that gluten-free goodies are easy to make, and sets out to prove they can taste every bit as good as their gluten-laden counterparts. Vickery, whose previous book Seriously Good: Gluten-Free Cooking became an international bestseller, spent a year developing the 70 recipes in his latest release, Gluten-Free Baking. Don't be fooled by the cover's chocolate fudge cake. While Vickery includes plenty of dessert receipts—from Chocolate Caramel Rocky Road Shortbread to Strawberry Tart with Crushed Meringue and Mint—the book also features a handful of savory recipes, including Yorkshire pudding and Indian-style flat bread.
Taste for Life
Award-winning chef and cookbook author Phil Vickery offers 70 recipes for baked treats ranging from the sweet to the savory. The cookbook opens with an introduction to celiac disease—its diagnosis, symptoms and dietary requirements. A list of essential products for gluten-free baking flours and other useful ingredients follows along with tips on how to get the best baking results. Innovative recipes like Sweet Potato Thins, Polenta Cake with Raspberry Drizzle Frosting and Roasted Banana Walnut Cake with Maple Frosting are some of the recipes calculated to satisfy anyone's sweet tooth.
Metro London
Phil Vickery brings baked goods back into the lives of those with celiac disease or any form of gluten intolerance.

Product Details

ISBN-13:
9781554078110
Publisher:
Firefly Books, Limited
Publication date:
02/10/2011
Pages:
176
Product dimensions:
8.10(w) x 9.90(h) x 0.80(d)

Related Subjects

Meet the Author

When Phil Vickery was head chef at the Castle Hotel in Somerset, England, he won Michelin stars four years in a row. He is the author of Seriously Good! Gluten-Free Cooking as well many other cookbooks.

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Gluten-Free Baking 4 out of 5 based on 0 ratings. 1 reviews.
Books_And_Chocolate More than 1 year ago
For those suffering from celiac disease or who are on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. Gluten-Free Baking makes it easier to enjoy breads, cakes, cookies, and other baked goods. In this cookbook, chef Phil Vickery explains the basics of a gluten-free diet and analyzes its implications for baking. He provides the essential ingredients of a gluten-free pantry and gives instructions for making three gluten-free flour mixes that serve as the base for most of the 70 recipes throughout the book. There are chapters dedicated to cookies, cupcakes and muffins, large cakes, special occasion cakes, sheet cakes and bars, bread, and desserts and sweet treats. Recipes include buttermilk muffins, breakfast brioche, rosemary and garlic focaccia, chocolate cherry trifle cake, gooey chocolate fudge cake, and coffee cupcakes with mocha frosting. A few of the recipes don't use any kind of flour, such as the chocolate peanut butter and fudge cookies. Gluten-free baking requires a few special ingredients such as glycerine and xanthan gum to duplicate the texture that is lost when gluten is eliminated. These types of ingredients are not usually found in local grocery stores but can be purchased in health food stores or from online sources. Other ingredients may also be a challenge to find. My local grocery store did have rice flour but I would need to search out specialty stores for the potato, tapioca, brown rice, and chestnut flours needed for the flour mixes used in the recipes. I appreciate that the author has researched celiac disease and gluten intolerance extensively, and his dedication to come up with good-tasting recipes is evident in this cookbook. He understands the challenges of finding "safe" ingredients and that of making baked goods that look and taste similar to the wheat flour versions. The color photos make the recipes look so appealing that anyone would want to try them, whether they need to avoid wheat products or not. I am fortunate to not have celiac disease but I know people who do so this is a cookbook I know they would appreciate. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required. If I didn't like the book I would say so.