| | | Location: Home > Books > Baking > Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights | |
|
|
| Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights | 
 enlarge | Author: Rebecca Reilly
Creator: Romulo Yanes
Publisher: Simon & Schuster
Category: Book
List Price: $16.00
Buy New: $11.95
You Save: $4.05 (25%)
New (5) Used (9) from $11.05
Avg. Customer Rating:  20 reviews
Sales Rank: 592758
Format: Bargain Price
Media: Paperback
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 1.1
Dimensions (in): 9.2 x 7.5 x 0.7
Dewey Decimal Number: 641.5638
ASIN: B000WPQCBO
Publication Date: January 9, 2007
Availability: Usually ships in 1-2 business days
|
| Also Available In:
| • | Hardcover - Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights | | • | Paperback - Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights |
|
| Similar Items:
|
| Editorial Reviews:
Book Description
If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave -- but not be able to have -- a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to create delectable treats for her own gluten-sensitive family, Cordon Bleu-trained chef Rebecca Reilly believes that eating should be a pleasure, no matter what your dietary issues are. In Gluten-Free Baking, she shares more than 125 recipes for sweet and savory baked goods, from crispy cookies and meltingly tender muffins to elegant tartlets and quiches and stunning layer cakes. Baking without wheat can be notoriously tricky, but by using Reilly's detailed step-by-step recipes, anyone will be able to turn out moist Pumpkin Bread and tender Sour Cream Coffee Cake. S'mores made with gluten-free Graham Crackers, Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid- and family-pleasing favorites that will no longer be off-limits. And no one who tastes the glorious Chocolate Pecan Torte, Ginger Brie Quiche, or homey Blueberry Pudding Cake will ever think they're missing something by eating gluten-free. In addition, you'll find specifics on everything you need to know about gluten-free baking but were afraid (or didn't know enough) to ask, including how to stock a gluten-free kitchen, tips, techniques, and sources for ingredients, plus a list of resources and information on celiac disease and gluten sensitivity. Tempting color photographs show you that these are desserts with eye as well as mouth appeal. With Gluten-Free Baking you'll never again miss out on the opportunity to feast on sinfully rich desserts!
|
| Customer Reviews: Read 15 more reviews...
 excellent resource April 1, 2008
Every recipe I have made from this book has tasted excellent, the best gluten free dessert book out there
 Treats for Special Occasions Only February 28, 2008
I bought this book because it was so highly recommended by others I met on a gluten-free trip - and there are breakfast treats I may try when the family comes to visit (muffins, scones, coffee cakes, etc.). Lots of elaborate desserts too, which I might try for a pot-luck if I ever get tried of baking cheesecakes or carrot cake. But that's all the cookbook gives you. The chapters cover breakfast treats, cookies, cakes, icings, pies and tarts, puddings and cobblers, and cream puffs and crepes, and that's it - none of the day-to-day, like biscuits and corn bread and pizza crusts and such. (OK, she does suggest using a scone dough for pizza, baked in a parchment-lined pizza pan. It's that kind of book.) Lots of butter and other ingredients (like heavy cream) I try to avoid too - the non-celiac in the house is on a low-fat diet and we both try to eat sensibly. I still haven't decided whether to hold on to it or give it to a newly diagnosed fellow celiac who is still trying to gain weight. Fortunately I also own Annalise Roberts' book - Gluten-Free Baking Classics - which has the basic day-to-day along with the breakfast and other sweet stuff (everything I've tried has been fabulous, from the carrot cake to the cornbread to the first really good bread - her French Italian bread - I've been able to make in 15 years of gluten-free cooking). If I ever get bored with that book, I might learn to appreciate this one. It does seem to have more recipes in each category - and if you already have the basics covered and are looking for a variety of more elaborate treats to try, it might be the book for you.
Delicious and encouraging October 14, 2007
My daughter and my husband were both recently diagnosed as being allergic to gluten (although not Celiac). At first we just avoided everything with gluten in it and I didn't try to make any replacement foods for their favorite -and now off-limits- baked goods. I LOVE to bake, but I was very confused and intimidated by the new world of gluten-free baking. The ingredients are so expensive compared with wheat flour that I was very afraid of baking up a costly disaster. But, my husband was in mourning for baked goods so I took the plunge and got this book from the library. The instructions are very clear and guide you around the differences between the wheat version and GF versions. For example, you don't have to worry about overworking GF pie crust, which makes sense if you think about it, but is TOTALLY different than the treatment of a wheat crust. I have made several recipes out of this book and we have loved them all. I have taken them to work as treats for collegues and they are incredulous when I tell them that they are GF. A group of us wheat-eaters all agreed that Reilly's GF brownie recipe is better than the "normal" wheat-laden recipe I used to bake. This book gave me new-found confidence in GF baking. I am very happy that I can provide delicious "normal"-looking and tasting treats that are safe for my family to eat. I have now returned the libraries copy and have bought my own.
Recipes even gluten-eaters love! August 9, 2007
When I first stopped eating gluten, I gave up baking from scratch. I knew there were ways to make substitutions in recipes, but my few attempts came out very poorly. I've always been a good baker, so it was heart-breaking to turn out dry, crumbly, barely-edible versions of my previous specialties.
For a couple of years, I've been baking from mixes, which is fine, but doesn't give me the same satisfaction as baking from scratch. So, this summer, I decided to try again, and finally opened this cookbook with the intent of baking from it, and not only drooling over the gorgeous pages of full-color photos.
I've made the sour-cream coffeecake and the blueberry scones (a suggested variation on the raisin-cream scones), and served them to my parents and sister, all of whom can eat gluten and are gentle-but-candid when they don't think a recipe has come out well. They've loved them both!
And me? I can't wait to try the next one!
 nice November 12, 2006
I have enjoyed this product, it has been a great help in making gluten-free foods for my loved one.
|
|
|
| |
|
