This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as 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 baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless 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.
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
Delicious!:
This book is wonderful. I really don't mind either way, but for those who don't want to buy and store a lot of different GF flours, give this book a try. You don't even have to make the flour blend it calls for yourself - you can buy it on Authentic Foods' website. I haven't been disappointed in anything I've made thus far. I might add a little more flavoring for a couple recipes the next time I make them, but the food itself was very good. Everything I have tried has had good texture, too. The lemon layer... more info
Something is wrong with the chocolate chip cookie recipe:
I changed to a gluten free diet at age 41 so I am used to gluten dough cooking. Gluten free dough can be difficult. It's wetter and stickier. I've made bread/sweets recipes from this book and others. I made the doughnuts. Very frustrating. So frustrating that if I really want doughnuts I'm just going to buy them frozen at the grocery store. I made the chocolate chip cookies. It makes a very wet dough and hard to get on the pan. They spread out like pancakes on the pan and crumbled apart when I tried to get... more info
Great gluten free recipes:
This cookbook is a really good one to have as a resource for gluten free baking. I appreciated the explanation of the three mixes which helps in understanding how the flours interact. There are also a great variety of recipes.
Better than my wheat-flour favorites!!:
I love to bake and have favorite recipes for brownies, muffins, waffles, banana bread....and every one of the recipes I've tried from this cookbook is FAR better than my wheat-flour recipes.
When I stopped to think about it, it made perfect sense. With quick breads, the object is to mix everything quickly and gently, never mind the lumps, before the gluten has a chance to develop and create a tough, unpleasant texture.
When you remove the gluten, you eliminate any chance of that. Tender... more info
