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Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries Hardcover – October 6, 2010


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Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries + The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends
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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (October 6, 2010)
  • Language: English
  • ISBN-10: 0811873315
  • ISBN-13: 978-0811873314
  • Product Dimensions: 7.5 x 1 x 8.5 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #45,125 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Karen Morgan is the "Big Bird" at Blackbird Bakery and the blogger behind http://blackbird-bakery.com/. She lives in Austin, Texas.

Knoxy is a food and lifestyle photographer based in Austin, Texas.

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Discover books, learn about writers, read author blogs, and more.

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Customer Reviews

Gluten free foods and pastries that taste like the things I hated giving up.
C. Vincent
I don't know much about gluten-free cooking so I was pleasantly surprised how much I liked this book.
Harvey Morris
I have now tried several recipes from this book, and every one of them is great.
Amazon Customer

Most Helpful Customer Reviews

33 of 34 people found the following review helpful By jenn on January 11, 2011
Format: Hardcover
My mom bought this book for me a week ago. I've tried 3 recipes from it. All of them have come out so well. I tried the onion tart, Apricot Clafoutis (couldn't find apricots, so I used cherries), and lemon bars. Another review mentioned all of the ingredients. Most of the ingredients should be staples of a gf kitchen. To really bake gf from scratch you do need a quite a few ingredients. It does use dairy and I didn't try any substitutions. Once I've tried the recipe a few times I will try to tweak it. If you're looking for gf, dairy free and sugar free try The Spunky Coconut. So far I'm thrilled with the book and highly recommend it. Give it a go if you enjoy baking.
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19 of 19 people found the following review helpful By ScottS986 on February 11, 2011
Format: Hardcover
The recipes are organized and clear. The photos and layout make it a joy to read. Most importantly, the recipes are delicious! My favorites are the Lemon Rosemary cookies, the Apple Pie, and the Sunday Morning Pancakes. A bonus tip is that if you are looking for a Classic Vanilla cupcake recipe, just use the cupcake base in the Caramel Cupcake recipe. The author was super nice and even answered some questions I had emailed about a recipe. I highly recommend this book!
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16 of 16 people found the following review helpful By C. Vincent on March 3, 2011
Format: Hardcover Verified Purchase
Gluten free foods and pastries that taste like the things I hated giving up. It is easy to stay away from gluten in meat and vegetable dishes...but pastries and breads ?!?! And so much of the bread you buy at the store goes into the trash after one slice. But these recipes put joy back into eating desserts and pastries.
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12 of 13 people found the following review helpful By T. Hanson on December 10, 2012
Format: Hardcover Verified Purchase
I've tried several recipes from this book, and not one has come out well. I really like the banana bread, but it often comes out too wet, so I've had to tweak the recipe. The ginger gingerbread was very strong and very starchy. The chocolate chip cookies were gummy. And the sugar cookies were downright rubbery. I was so disappointed, I just threw them out. I really want to like this book, but am losing faith.
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11 of 12 people found the following review helpful By Becca on January 23, 2012
Format: Hardcover
I was diagnosed with a wheat allergy (not celiacs) about 4 years-so needless to say, I am no expert in discovering delicious wheat free products. I found this book at a Borders and bought it purely on the fact that there were beautiful pictures for every recipe, my "wheat-free" frame of reference goes from "I can swallow this down" to "Oh my god, I think that was cat litter." My boyfriend, who has been outstanding and encouraging (to the point where he has willfully chosen to not even purchase wheat containing ingredients into the house) has watched me horribly "fake" my approval for some truly heinous products.

So I gave up. Until Blackbird. I was so used to being disappointed after every trial, that after the first batch of chocolate chip cookies, I literally went back to the book, back to all of my ingredients-just to make sure they really were wheat free! Every recipe I've tried has been a delight!

The only substitution that I have made is that I use Xantham Gum (it's easier to get for me) instead of Guar Gum. HOWEVER! If you do this, use HALF the amount or the food will get a weird tacky consistency (which is not pleasant).

I've read negative reviews about the extraordinary number of ingredients-I sigh. If you can't eat wheat/gluten, you kind of have to deal, and this book makes it soooo much easier. The recipes are also fairly simple-they just take some time-once again, if you don't want to die from something you REALLY want to eat, suck it up and there will be no regrets! Blackbirdbakery.com is also a great resource for recipes she develops (there's a recipe for fried chicken people!!)
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7 of 7 people found the following review helpful By nlr on March 4, 2011
Format: Hardcover Verified Purchase
I love this book! The gorgeous photos speak for themselves, and make you want to try it all! So far, I've made the mandarin crepes, the blueberry cobbler, and the creme brulee.
All were fantastic. The cobbler in particular all but disappeared when my family got ahold of it. I absolutely loved it. I can't wait to try more!
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49 of 64 people found the following review helpful By datura2002 VINE VOICE on October 27, 2010
Format: Hardcover
Two words: don't bother.

I don't write negative reviews lightly, but I stand behind this one. I tried two recipes from this book, (1) Chocolate Chip Cookies, pg. 50, and (2) Oatmeal Raisin Cookies, pg. 53 and I was disappointed. They were both a waste of ingredients. I made no substitutions and followed the recipes exactly.

I am a longtime home baker. I have made pies, cookies, cakes, my own sourdough starter, brioche, etc. I am not gluten-intolerant myself, but I have also tried a large number of gluten-free recipes, because I have friends with varying degrees of gluten intolerence. And I like a challenge.

The cookies looked okay (very similar to the pictures in the book) and smelled fine out of the oven and upon cooling, but upon tasting them, they were so unappetizing that I dumped them all. They were edible, but I decided I'd be embarrassed to serve them. I've had better gluten-free AND wheat versions.

The flavors were a little bland, but the really objectionable part for both cookies was the texture, which was gummy. The glutinous rice flour was probably to blame, since it's what makes mochi and other Chinese desserts (pleasantly) gummy. I find this gumminess unwelcome in classic cookies. I applaud creative uses of nontraditional ingredients and fusion cooking, but only when they come off successfully.

Finally, a general complaint. I wish more cookbooks, but esp. gluten free ones, listed their measures by weight and not just volume. In gluten-free baking, the list of ingredients is usually longer, and the texture of flours can vary so much.
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