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Brief Description:
This exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, a thorough grounding in classic baking techniques, and detailed instructions for buying, mixing, and measuring gluten-free flours.
Brief Description:
Annalise Roberts shares her most wonderful creations with the celiac community. Her cakes and muffins are as light as those made with standard flour; her pie and tart shells are perfect; her breads are tender and delicious.
Description for Sales People:
Now in a dramatically expanded second edition, with more than 40 great classic baking recipes, plus expanded information on the art and science of gluten-free baking.Gluten-Free Baking Classics combines easy-to-use recipes and techniques for baking everyday basics (bread, bread crumbs, pizza, and cookies) as well as the classics that would be expected in any good baking book: simple chocolate and vanilla layer cakes, angel food cake, carrot cake, brownies, lemon squares, biscuits. Author Annalise Roberts has devised breakthrough recipes using precise mixes of non-wheat-based, gluten-free flours that produce to-die-for delicious baked goods. When you, your family, and your guests are enjoying them these delicious and healthful baked treats, you would never guess that they are completely gluten-free.Gluten-Free Baking Classics is designed for a variety of baking skill levels. The recipes are varied enough to be of interest to more experienced bakers (for example, it includes recipes for eclairs and cream puffs), as well as those just starting out (simple shortbread cookies and corn muffins). In fact, it is perfectly suited for the gluten-free baking novice because it contains detailed instructions on how to get started as well as classic baking techniques and guidelines to help assure success. Moreover, it includes valuable insights on how to incorporate gluten-free baking into your busy weekly schedule, and why baking wholesome and delicious breads, muffins, cakes, and other items can be so important for emotional as well as physical well being.So what's new in the second edition? See below: Chapter 3 Getting StartedUpdates/changes to copy to include new break down within chapter: The Science of Baking with Gluten-free floursThe Art of Baking with Gluten-free floursAlso will include a new FAQ culled from correspondence to website and classes and lecturesChapter 4 Muffins: (3 new recipes)Banana Nut BreadCinnamon RollsHot Cross BunsChapter 5 Cake: (3 new recipes)European Style Yeast Coffee Cake (Cheese Filled)Crumb CakeHazelnut CakeChapter 6 - Pie and Tart: (2 new recipes)Rustic Apple TartRustic Plum TartChapter 7 - Cookies: (5 new recipes)Gingerbread MenMandelbrotWalnut MandelbrotBlack & White CookiesAlmond CookiesChapter 8 Other Sweet Treats: (3 new recipes)Apple Cider DoughnutsOld Fashioned Buttermilk DoughnutsChocolate Cake DoughnutsChapter 9 - Bread: (18 new recipes)Buttermilk BreadMulti Grain Sandwich BreadCinnamon BreadCinnamon Raisin BreadHamburger/Hot Dog BunsEnglish MuffinsBagels"Rye" BreadMulti Grain Artisan BreadPecan Raisin Artisan BreadGolden Italian Bread with Raisins and FennelTraditional Dinner RollsMulti Grain Dinner RollsChallahBabka (Ukrainian Style)Irish Soda BreadSoft PretzelsNEW Chapter 10 Other Savories-: (7 new recipes)Fresh PastaHerbed StuffingButtermilk PancakesButtermilk WafflesCrepesFlour TortillasParathasPopovers"
Table of Contents:
Notes about the Second Edition -- Foreword -- 1. What are You Hungry For? -- 2. Gluten Reality -- 3. Getting Started -- 4. Muffins, Sweet Breads, Scones, and Sweet Rolls -- 5. Cakes -- 6. Pies and Tarts -- 7. Cookies -- 8. Other Sweet Treats -- 9. Breads, Bread Crumbs, Pizza, and More -- 10. Other Savories -- Measurements/Equivalents -- Index.
Marc Notes:
Includes index.;Recipes for gluten-free pastries, breads, sweets, savories and other baked dishes. Includes recipes for wheat-free flour mixes--Provided by publisher.
Review Quotes:
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Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were 'perfect' and 'dared anyone to detect that they weren't made with traditional wheat flour.' I took the challenge and tried a test recipe on chocolate chip cookie-lovers...only to find that Gourmet was right and I didn't have enough taste samples to keep up with their enthusiastic appetites."
--Sue Ade,
Morris News Service
"[Roberts's] kitchen tested recipes make her baked goods lighter, and fluffier than the rest."
--Donna Gray,
Calgary Herald
"We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren't made with traditional wheat flour...[the] rich but light...cake loses nothing from the absence of white flour."
--
Gourmet
"This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus."
-- Elaine Monarch, Executive Director, Celiac Disease Foundation
"This wonderful book by Annalise Roberts is very readable, and the recipes taste great!"
--Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
"An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot."
--C. Allison, CookingHelpWeb
Biographical Note:
Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website foodphilosopher.com. She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.
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