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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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Knoxy is a food and lifestyle photographer based in Austin, Texas.
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Top Customer Reviews
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!!)
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.
Most Recent Customer Reviews
Love this cookbook! Very simple recipes - ones that you will make a part of your family recipes - baked goods are delish- another win win!Published 3 months ago by Coffee lover
I stumbled across Miss Morgan's latest cookbook at Library and tried the Pie blend recipe for fresh strawberries pie. Read morePublished 6 months ago by WilliamsburgV
I was a baker long before I could no longer have gluten. A really great baker. Those of us in the same boat know how challenging, albeit frustrating the learning curve is in the... Read morePublished 7 months ago by Kristin N. Kelly
this is a wonderful cookbook! They offered time to actually bake the different kinds of baked goods and proportion the amount of dry ingredients correctly! Read morePublished 12 months ago by Judy Vanderbeck
This is also an awesome, guilt free goody option!
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