| | |  | Desserts and Breads | Home » » » Gluten-Free Baking Classics | | | | | | | Description: | | 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.
| | | Features: | |
• ISBN13: 9781572840997
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Annalise G. Roberts | | Paperback:
| 250 pages | | Publisher:
| Agate Surrey | | Publication Date:
| September 01, 2008 | | Language:
| English | | ISBN:
| 1572840994 | | Package Length:
| 9.2 inches | | Package Width:
| 7.2 inches | | Package Height:
| 0.7 inches | | Package Weight:
| 0.85 pounds | | Average Customer Rating:
|  based on 166 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
Fantastic gf bakingAug 16, 2010
I bought this a few days ago. So far I made cinnamon rolls and yellow cake. The flavor is excellent, but what impresses me most is the texture. Really good recipes.
 One of the best GF cookbooks I've discovered.Aug 09, 2010
I joined the ranks of gluten-free eaters about six months ago. Since then, I've tried numerous cookbooks from our local library. Some of the recipes have been pretty terrible and the results ended up on our compost pile. So far, every recipe in this book has been at worst, passable, and at best, hard to tell the recipe was gluten-free. The chocolate cookies are great!
2 of 2 found the following review helpful:
 Good for Novice BakersAug 06, 2010
I recently received my cookbook and have tried out four recipes (cupcakes, fruit crisp, French baguette, sandwich bread). Although they came out fine, I did find that they were lacking some sort texture and/or flavor. I made all these recipes twice, first by the book and second with my improvements. If you've never baked gluten free and don't know about the flour ratios or additional leavening agents, this will be a good resource. If you've developed a more sophisticated and discriminating tolerance for gluten free baked good, this will be above average but certainly not five stars.
The first round of cupcakes, I found the batter to be thick and gelatinous. Adding a little bit of hot milk, melted butter, real vanilla bean and double acting baking powder and they turned out great! Big Fluffy, moist and very tasty! The second time they rose a bit more, creating a better shape to frost them. I liked the fruit crisp but thought the texture was mushy. The second round I crushed up some rice krispies and added it to the dough. I covered the top with a little bit of egg wash too. This helped create a little bit of crunch, was perfectly golden on top and the texture was a lot better.
As far as the breads, I thought there was very little flavor. The baguette didn't rise as much as I thought it would, so the baguette was little more condensed than I wanted. The second time I added melted butter and buttermilk powder. These additions finally got the taste profile to be more palatable. I added some of the baguette ingredients to fluffy eggs whites and created a much softer, lighter bread.
Overall, I think this will make a great addition to my cookbook collection. Do I think its worthy of five stars? It depends on who you ask. For a novice, than the answer would be yes. For an avid gluten free baker, three is more appropriate.
Just the Lemon Cake Recipe Alone Makes This Book a Winner!Aug 04, 2010
So far everything that my wife has made from the recipes in this book has been a hit with our family. The lemon cake (on the book's cover) has become a particular favorite. My wife even claimed third place at a church cake contest with this gem of a cake (few knew it was gluten-free). Having been on a gluten-free diet for a couple of years now I can tell you that it is a real joy to find a cookbook with so many winning recipes.
Great Resource!Jul 25, 2010
Delicious easy to follow recipes! The explanations about how to use the various ingredients and what to expect was invaluable. Awesome booK!
| | |
|
