At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and Erin McKenna's Bakery NYC and the visionary who also cracked the code of vegan frosting
For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants. Brunch was even worse: flaky croissants, biscuits, bagels . . . As an act of self-preservation, she tried to pretend they didn’t exist. After pioneering vegan and gluten-free dessert baking at her beloved bicoastal bakery, Erin set about righting this wrong, tackling the beautiful treats in those forbidden bread baskets. The result is all the savory bread a gluten-free vegan guy or gal could want and more, including English Muffins, Cinnamon Raisin Bread, Sweet Potato Sage Rolls, Pizza Dough, Corn Tortillas, Puff Pastry Dough, Pretzels, Scallion Pancakes, even a simple and perfect Sandwich Bread. And since you can’t say “bread” without saying “butter,” she created a rich and creamy vegan butter unlike anything else, too. The world’s bread basket just got a whole lot fuller.
|Product dimensions:||7.70(w) x 9.20(h) x 0.80(d)|
About the Author
ERIN McKENNA is the founder and head baker of BabyCakes NYC and Erin McKenna's Bakery NYC, which specialize in gluten-free vegan pastries and baked goods, with outposts in New York City, Los Angeles, and Disney Springs at Downtown Disney in Orlando, Florida. This is her third book—the first to focus on savory breads. She lives with her husband and their children in New York City.
Table of Contents
FOREWORD BY DAVID LEBOVITZ
BREAD FOR EVERYONE
A GUIDE TO SWAPPING FLOURS
THE HELP DESK
The Waking Hours
Pizza and Focaccia
This Is for the Kids
Puff Pastry and Beyond
Dips and Dressings, a Sauce, a Spread, and Butter
Sweets: The Bonus Round
Most Helpful Customer Reviews
This cookbook is geared at gluten-free and vegan baking. Baking gluten-free is not bad, and baking vegan is not bad; however, combining the two can be extremely difficult. I tried two recipes in this book and both came out sub-par. The flavor was lacking, the consistency was unusual, and I was overall disappointed. Since the author of the cookbook owns a bakery, I have no doubt that the items can come out well. However, I do not own a bakery and have no formal culinary training. This cookbook is not for the average baker. Considering how some breads take over 3 hours to make and use expensive flour blends, I did not try to make any more recipes from the book for this review. On a positive note, the book is very nice with glossy high-color images.
This purchase was highly anticipated! However, I am unable to read any complete recipe. I bought the book on my nook tablet and it is unusable. Hopefully it is some sort of glitch and will be remedied soon!
What a great book! Just the Sandwich Bread recipe alone is priceless! I just made it and it is simply the best gluten free bread I have ever had. It was easy to make too. I am so excited about all the recipes in this book. Tomorrow I am making the Cinnamon-Raisin Bread. If you fret about being gluten free and hate that you can't have "real" bread (like the no-no wheat kind), then you just GOTTA,GOTTA buy this book. It's the best investment you can make for your future bread enjoyment. Erin McKenna knows what she is doing! I don't have to buy gluten free bread anymore, I can make it myself and it tastes tons better. All I can say is "Thank you Erin!"
I tried the sandwich bread recipe having high hopes for the end result but sadly the recipe was a flop. I precisely followed the instructions, bought every single ingredient measured everything as the book instructed but the recipe failed. Initially the dough rose but quickly shrank and collapsed creating a well in the middle, I tried to save it because it looked edible and perhaps I still had hope. Baked it, and it came out looking underbaked, lumpy and still raw in the middle. So disappointed! P.S. also tried the shortbread cookie recipe, failed too.