Simply . . . Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites

Simply . . . Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites

4.2 5
by Carol Kicinski
     
 

View All Available Formats & Editions

This book's philosophy is simple—anyone can make great food that is naturally gluten-free. While there are gluten-free products out there that try to substitute for glutenized food, Simply...Gluten-Free Desserts gives cooks and bakers terrific new recipes for food that is naturally gluten-free, offering an amazing variety of choices for taste desserts

Overview

This book's philosophy is simple—anyone can make great food that is naturally gluten-free. While there are gluten-free products out there that try to substitute for glutenized food, Simply...Gluten-Free Desserts gives cooks and bakers terrific new recipes for food that is naturally gluten-free, offering an amazing variety of choices for taste desserts and sweets.
Carol Kicinski also shows how easy it is to make your own gluten-free flours, and she includes many recipes that don't require wheat substitutions. This means that a lot of the recipes are not only gluten-free, but grain-free as well. Many of the desserts are also dairy- and even sugar-free--without ever sacrificing flavor.
Simply...Gluten-free Desserts celebrates the abundance of delicious recipes that can be made and enjoyed by anyone who is gluten intolerant. While at first living gluten-free can seem challenging, the results of good health, vigor, and energy can make the challenge highly rewarding. And with this book, a luten-free diet doesn't mean giving up on those delicious desserts.

Includes luscious recipes for:
• No-Bake Chocolate Truffle Cake
• Coconut Cupcakes
• Red Velvet Whoopie Pies
• Dairy-Free Cream Puffs
• Frozen Tiramisu
And much more!

Editorial Reviews

From the Publisher

“You're in for a real treat with Simply . . . Gluten-free Desserts. There is a tremendous breadth of variety; something to try for every occasion, including just a treat for yourself ater a long day. Enjoy!” —Dr. Vicki Peterson, author of The Gluten Effect

“Kicinski offers recipes for virtually all the desserts that so many people with celiac disease have given up.” —Today's Diet & Nutrition

“Enticing photographs and out-of-the-ordinary recipes.” —The Record (New Jersey)

“There are plenty of desserts that don't contain gluten products, and those form the backbone of this book. Dishes like Mochaccino Mousse, Mexican Chocolate Cake With Cinnamon Whipped Cream, and Rhubarb Fool are among them; it also means that many of the desserts are grain free.” —San Francisco Chronicle

“I found myself dog-earing recipe after recipe of tempting treats. What really drew me in was that 60 percent of the recipes are naturally gluten-free.” —Laura Byrne Russell, The Oregonian

“Simply . . . Gluten-Free Desserts is all about accessibility. Her recipes tend toward the classic--think peanut butter cookies, s'mores, and molten lava cakes--and require only basic baking knowledge. And if you're unsure about anything, a technique or ingredient, the front of the book includes practical guidelines on both.” —Epicurious

Product Details

ISBN-13:
9780312643478
Publisher:
St. Martin's Press
Publication date:
04/12/2011
Pages:
304
Product dimensions:
7.40(w) x 9.20(h) x 1.20(d)

Read an Excerpt

Flourless Chocolate Cake

 

• Grain-free

I have heard it said that in order to be a great cook you need to only really master ten recipes that you do well. This recipe would definitely be on my top-ten list.

The basic recipe is rich, intensely chocolaty, and great just as is but it can also be transformed in a number of ways. Cut into layers, and spread on some whipped cream and berries and it is a pretty party cake. Bake the batter in sheet pans, cut into circles, and sandwich ice cream between, and you have flourless ice cream sandwiches. Drizzle them with caramel sauce and it transforms yet again. My favorite combination is to serve with a simple raspberry sauce (thawed frozen raspberries whirled in the blender and strained) and some lightly whipped cream.

16 tablespoons (2 sticks) unsalted butter, cut into pieces plus more for preparing the pan

1½ cups semisweet chocolate chips

1¼ cups sugar

1 cup unsweetened cocoa powder, sifted

1 tablespoon instant espresso powder

Pinch kosher or fine sea salt

6 large eggs

2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees. Butter the bottom of a 9-inch springform pan. Cut a circle of parchment or wax paper to fit the bottom of the pan, put it in the pan, and butter it.

In a microwave-safe bowl melt the butter and chocolate chips together in the microwave about 2 minutes, or until melted, stirring every 20 seconds. Or melt it in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; the bottom of the bowl should not touch the water. Whisk together the sugar, cocoa powder, instant espresso, and salt, and add to the chocolate mixture. Add the eggs and vanilla and mix well. Pour the batter into the prepared pan.

Bake the cake for 45 minutes. Let cool in the pan. When the cake is completely cool, remove the outer ring from the pan, lift the cake off the bottom of the pan with a large spatula, peel off the parchment or wax paper, and transfer to a serving plate. The cake can be made ahead, covered with plastic wrap, and refrigerated for up to 2 days.

Serves 10 to 12

 

Copyright © 2011 by Carol Kicinski

Meet the Author

CAROL KICINSKI is the author of the food blog Simply...Gluten- Free (www.simplygluten-free.com). She lives in Florida.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Simply . . . Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites 4.2 out of 5 based on 0 ratings. 5 reviews.
CTGipson More than 1 year ago
The recipes are easy to follow. The flour blend is very simple to make. I made the Red Velvet cupcakes the same day I purchased the cookbook and they came out delicious. I have at least 4 different Gluten-Free cookbooks at home and I've been the most successful cooking from this book. Typically I have felt like I wasn't getting foods that were comparable to non-Gluten Free foods, but these were definitely comparable to a regular Red Velvet cake.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
The cupcakes came out of the oven, it looked fine, but when I ate it I threw up all over my kitchen!!!