Gluten-Free Baking Classics

Annalise G. Roberts, Peter H. R. Green

$32.99

Paperback

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English

Agate Publishing
02 September 2008

Cookery for specific diets & conditions; Cakes, baking, icing & sugarcraft

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.

By: Annalise G. Roberts
Foreword by: Peter H. R. Green
Imprint: Agate Publishing
Country of Publication: United States
Edition: Second Edition
Dimensions: Height: 228mm, Width: 177mm, Spine: 15mm
Weight: 354g
ISBN: 9781572840997
ISBN 10: 1572840994
Pages: 250
Publication Date: 02 September 2008
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

"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."

Reviews for Gluten-Free Baking Classics

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.