Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker

by Rachel Conners

Overview

Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar–free desserts from the popular Bakerita blog

Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.

Product Details

ISBN-13:	9780358116677
Publisher:	HMH Books
Publication date:	03/24/2020
Pages:	288
Sales rank:	113,770
Product dimensions:	8.10(w) x 8.90(h) x 0.90(d)

About the Author

RACHEL CONNERS is the creator of Bakerita, a baking blog specializing in gluten-free, Paleo, and vegan desserts as a way for the author to share her love of good food and health through delicious recipes and beautiful photos. Rachel lives in San Diego, California.

Editorial Reviews

11/04/2019

“I wrote this book because I want you to know that eating dessert is a delicious—and healthy—part of life,” writes Bakerita blogger Conners in her accessible debut cookbook, a collection of dozens of gluten- and dairy-free desserts. Conners instructs how to make popular dessert staples—such as strawberry shortcake, chocolate chip cookies, and apple crumble pie—vegan and gluten-free by replacing traditional ingredients such as all-purpose flour, milk, and white sugar with alternatives including coconut flour, cashew milk, and pure maple syrup. Some of the more inventive recipes include raspberry-lavender scones, peanut butter and fig blondies, and butternut squash pie with oat crust. Beyond desserts are some breakfast options, including blueberry cornmeal muffins and coconut-peanut butter granola bars, as well as DIY nut butters such as strawberry cashew butter and white-chocolate-pretzel peanut butter. Conners shares indispensable tips throughout, such as how to make an easy vegan egg substitute (“Mix 1 tablespoon ground flax seed with 2½ tablespoons of water”) or how to prepare cookie doughs for make-ahead purposes (“They will keep in the freezer for about 6 months”). Whether readers have food sensitivities or simply want to make healthier decisions, they will find plenty of satisfying options here. (Mar.)

Publishers Weekly

Rachel makes celebration food that is magic and healthy. This gorgeous book is filled with delicious, no-fuss desserts that make me want to ask for one of everything, please. You can feel her passion on every page, and I am delighted to support Rachel’s first foray into cookbook writing.”
—Teri Turner, creator of No Crumbs Left
 
“The first time I tried Rachel’s famous Paleo chocolate chip cookies, I thought to myself, ‘I need to be friends with this girl. These are beyond delicious!’ She brings so much joy to cooking and baking, and each recipe is curated with so much love and joy from her heart. I can’t wait to try more of her creations and share them with my family!”
—Monica Stevens Le, creator of The Movement Menu
 
“Each and every time I make a Bakerita recipe, it turns out perfectly and just as pretty as the pictures, and trust me as a recipe developer myself, that’s so important! It’s obvious that Rachel puts so much love and time into her recipes, meticulously testing each one to ensure that her readers have successful results. The world is truly lucky to have Rachel’s incredible creations at their fingertips!”
—Nicole Modic, creator of KALEJUNKIE
 
“Nothing but the sweet stuff and completely dairy-, gluten-, and refined sugar–free; this book was definitely made for me. My only complaint is that I don’t know what to make first because I’ve bookmarked the entire thing!”
—Natalie Thomas, creator of Feasting on Fruit
 
“Rachel really captures the importance of play and joy when it comes to making gluten-free, dairy-free, and refined sugar–free sweets. She explores natural ingredients, flavor combinations, stunning photography, and vivid color stories, which makes creating nutritious and delicious recipes that much more exciting. I cannot wait to test out Rachel’s One-Hour Cinnamon Rolls!”
—Meg Rosko, creator of Nutmeg & Honeybee
 

From the Publisher

02/01/2020

Blogger Conners (Bakerita.com) takes a flexible approach to gluten-free, dairy-free, and refined sugar-free cooking; some recipes are vegan, some are paleo, and some even include clarified butter (ghee) when alternatives will not create the right flavor or texture. The useful introduction explains the author's approach, followed by a brief section on pantry staples and helpful kitchen equipment. Home chefs will need an impressive array of nuts, nonwheat flours, and coconut products to create items in this collection. Sections are organized into breakfast; cakes, cupcakes, and cheesecakes; pies, tarts, and crumbles; cookies; brownies and bars; candies and confections; and sauces and nut butters. Recipes are clearly written with plenty of tips for variations, with subheadings for each recipe providing information for dairy-free, grain-free, paleo, vegan, or gluten-free options. VERDICT A great choice for health-conscious bakers interested in exploring flavors beyond the nut-and-chocolate staples prevalent in gluten-free and vegan baking.—Rebecca Brody, Westfield State Univ., MA

Library Journal

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