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| Gluten-Free Baking Classics | 
 enlarge | Author: Annalise G. Roberts
Publisher: Agate Surrey
Category: Book
List Price: $17.95
Buy New: $12.21
You Save: $5.74 (32%)
Avg. Customer Rating:  58 reviews
Sales Rank: 14474
Media: Paperback
Edition: 2nd
Number Of Items: 1
Pages: 250
Shipping Weight (lbs): 0.8
Dimensions (in): 8.9 x 6.9 x 0.6
ISBN: 1572840994
Dewey Decimal Number: 641.5638
EAN: 9781572840997
ASIN: 1572840994
Publication Date: September 1, 2008 (In 3 Days)
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic togluten whowant to enjoydeliciousfresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookiesas well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the bakerneed know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, frombeginner to seasoned, and the book is especially useful for newbies since it contains detailed instructions on how to get started, as well astimeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.
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| Customer Reviews: Read 53 more reviews...
Buy this book! August 20, 2008
I bought this book and several others to bake a treat for a family whose daughter has celiac disease and numerous food allergies - egg, soy, nuts, and citrus among others. I found a recipe for chocolate sandwich cookies, which was easily adaptable for the child's needs, using pure palm shortening instead of soy shortening, egg replacer for the eggs, and parchment paper instead of cooking spray. (Bonus: you can reuse each sheet of parchment paper once, since the cookies do not lose a lot of butter while baking.) The recipe was overall easy to prepare, and made oodles of little sandwich cookies, which were delicious enough to stand on their own merits. I tested the cookies on several unsuspecting people, and everyone raved about them. My husband ate about six before he could stop himself. So my friends' four-year-old daughter was able to have "Oreo" cookies for the first time in her life, thanks to this book. I didn't try any other recipes in this book, and I gave it to my friend so she could explore it further; but I imagine the other recipes will taste as delicious because the author appears to have put a great deal of thought and effort into creating recipes that recreate textures and flavors people love.
Great cookbook for the person with Celiac July 14, 2008
I have tried two of the recipes and found them both to be excellent. My brother has Celiac and I made him chocolate chip cookies for a graduation and he loved them. There were others at the party who did not know they were "special" cookies and they enjoyed the cookies as well. I also made a family cheese pie recipe that normally has a graham cracker crust and I subed their pie crust and it turned out great! No one even knew. I'm excited to try some of the other recipes to surprise him when he comes to dinner at my house.
a pleasant surprise July 10, 2008
I was very pleasantly surprised after trying several of the gluten-free recipes in this book. My family members that CAN eat gluten prefer these recipes to the glutenous ones! I've tried other book's recipes that claim this type of hype, but then it's clear once you make something, that it doesn't hold a candle to the real thing. Well, Ms. Roberts has figured it out. Thanks to her for taking the time to get it right!
Easy to Follow July 8, 2008
When going gluten-free, the last thing one needs is a cookbook requiring you to invest in a dozen new flours that you have never heard of and don't know yet how to use. What I like so much about this cookbook is that it doesn't! She presents a formula for a "baking mix" which can be pre-made for easy use later (thereby not requiring you to combine several things for every recipe) and then most of the recipes call for this standard baking mix. I think this makes things easier, but also is more economical. Many of my favorite recipes are for things I never thought I'd have again - lemon bars, peanut butter balls, cupcakes and pizza crust (though the crust does not use the standard baking mix, understandably). I was so happy to get this cookbook and even though I haven't tried most of the recipes, I feel like the ease of use and presentation of options make a somewhat limiting-sounding diet not sound so limiting after all.
Great Cookbook!! June 30, 2008
This is a great gluten free cookbook. I have made a bunch of the recipes and they are wonderful!!
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