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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets Paperback – August 5, 2014


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Editorial Reviews

Review

"Cara Reed is a gluten-free dream come true. Not only does she create amazing versions of your childhood treats like Samoas and Thin Mints, her easy to follow recipes let you be your family's gluten-free hero!" --Kathy Hester, author of OATrageous Oatmeal and The Great Vegan Bean Book
 
"This delightful collection of baked treats is a vegan triumph. That they are also gluten-free is nothing short of astonishing. From your favorite Girl Scout Cookies to Blueberry Buttermilk Coffee Cake, each recipe is a gem." --Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more
 
"Cara's desserts will have you absolutely swooning. With her creative gluten-free takes on classic childhood favorites like Strawberry Frosted 'Pop-Tarts,' Girl Scout Cookies, Churros with Chocolate Dipping Sauce and Cheez-It Crackers, combined with Celine's gorgeous photographs, you will want to devour everything in this book." --Julie Hasson, author of Vegan DinerVegan Pizza and more

About the Author

Cara Reed is the creator of the popular blog, Fork and Beans, which features gluten-free, vegan recipes and gets over 10,000 hits a day. Cara’s blog was voted one of the Top 50 Vegan Blogs and her recipes have been featured in VegNews magazine and on HuffingtonPost.com and EnjoyLifeFoods.com. She lives in Los Angeles, California. 

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Product Details

  • Paperback: 192 pages
  • Publisher: Page Street Publishing (August 5, 2014)
  • Language: English
  • ISBN-10: 1624140718
  • ISBN-13: 978-1624140716
  • Product Dimensions: 8 x 0.7 x 8.9 inches
  • Shipping Weight: 15.5 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #36,267 in Books (See Top 100 in Books)

From the Publisher

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies Recipe

Cinnamon Coffee Cake Muffins Recipe

Cinnamon Coffee Cake Muffins

Whiteout Cake Recipe

Whiteout Cake


More About the Author

Cara Reed is the creator behind the site Fork & Beans (www.forkandbeans.com): a place dedicated to recreating your favorite classics into their own tasty gluten, egg, and dairy-free version. A Los Angeles, CA native, Cara spends her time making creative ways to eat allergen-friendly foods.

Customer Reviews

Her flour blends are the best!
Pattizia9
I'm way more likely to make a recipe if it has an accompanying color picture.
SAlaska
The different types of fonts make the pages look so busy.
Kimberly R. Norton

Most Helpful Customer Reviews

16 of 19 people found the following review helpful By Evie Getchell TOP 500 REVIEWERVINE VOICE on August 15, 2014
Format: Paperback Verified Purchase
Lucky me was blessed at birth with a grandma who was a chef and food service manager and rather than being born with a silver spoon in my mouth, I was born with one of Grandma's measuring spoons there. With her guidance I have been a baker since I was ten years old and to this day there is nothing I love to do more than bake.

For more than three decades I have been a vegan - a vegetarian who consumes no animal products including dairy and eggs - and adapting my recipes for my vegan lifestyle has never been a problem. But the real challenge for me was when I was diagnosed with Celiac Disease about ten years ago. Celiac Disease means no gluten, and no gluten means no gluten containing flours, and no gluten containing flours mean no wheat, and no wheat means no traditional baked goods.

There are plenty of vegan cook books out there but so very few gluten-free vegan baking books. I have been bereft of my favorite baked sweet treats! For someone with a sweet tooth such as mine giving up gluten containing baked goods has been a real punishment...up until now! Cara Reed has rescued me with her beautiful new gluten-free and vegan baking book - DECADENT GLUTEN-FREE VEGAN BAKING.

What I love most about this book is Cara's approach to, well just about everything...my childhood favorite Girl Scout cookies or Poptarts or Fig Newtons; or cookie bars and brownies; or donuts, muffins, scones and biscuits; or cupcakes and cakes; or bread and pastries.

This is truly a delightful book and I enjoyed reading it from cover to cover, scanning recipes, pouring over the photography, studying Cara's notes and tips, but most of all testing the recipes.
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24 of 30 people found the following review helpful By N. Wallach VINE VOICE on September 7, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Many people have adopted a gluten free eating style in recent years, some because they suffer from the effects of not being able to process gluten in their bodies and get discomfort or worse symptoms when they do eat foods that contain gluten. Others have adopted a vegetarian lifestyle and even a vegan lifestyle for many reasons. Unfortunately, when you go to the local store to buy groceries, the plethora of products that are offered do not really support these life and eating styles and those folks tend to feel left out. There are increasing amounts of gluten-free and vegan foodstuffs available, but they are still a very small proportion of what a typical supermarket in the U.S. carries and tend to be rather more expensive than the norm. Also, many people have commented to me on the fact that gluten-free foods just do not taste the same as what they may have been used to or been able to eat in the past. I certainly feel bad for these folks. This book attempts to solve some of those problems by creating a series of recipes that are both gluten-free and vegan and also recipes that taste great. Hence the name "Decadent ... baking". While this book does deliver on some of its promises, there are significant mistakes in the book that made me take two stars away from my rating of it.

Now, I have to admit that I do not suffer from a Gluten sensitivity, nor am I a vegan. I took on the challenge of making these recipes and compared them to what I am used to and that is the basis of my own evaluations. I do have friends that restrict themselves to a gluten-free diet and I served several of these recipes to them asking them to evaluate them for me based on their own experience with gluten free foods and I took their ratings into account as well.
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16 of 20 people found the following review helpful By SAlaska VINE VOICE on August 15, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
We're not gluten-free at our house; we're more like gluten-lite. We're not completely vegan either, but I like to serve as many vegan/vegetarian dishes as my carnivorous husband will handle. Given all that, I am COMPLETELY loving this Decadent Gluten-Free Vegan Baking!

I love color pictures in cookbooks. I like to know (best scenario) what things will look like. I'm way more likely to make a recipe if it has an accompanying color picture. What can I say? I'm shallow and into images. The photography in Decadent Gluten-Free Vegan Baking is beautiful. It kind of reminds me of the food photography in Martha Steward Living; stylish and homey and clear enough to see the fine details.

I really appreciate that the recipes in this book call for ingredients that aren't too out of the realm of what my gluten-lite and occasional vegan/vegetarian pantry contains. Maple syrup, non-dairy milk, unsulphured molasses, flaxseed, and chia seeds are all staples in our house. For the more rare ingredients, like xanthan gum or guar gum, flaxseed or chia seed make great substitutes. To substitute flaxseed for xanthan gum/guar gum, use the same weight of ground flaxseed stirred into twice the amount of warm water. To substitute chia seed for xanthan gum/guar gum, use the same amount of chia seed. Ideally, the chia seed should be dissolved in water too, but sometimes I just throw it in dry. I'm efficient, you see.

And, yum. YUM! I made the Chocolate Almond Biscotti on page 24 specifically because that recipe is included in the Look Inside! preview so any prospective buyer (you--a likely person to be reading this review) could try it out too with or without my substitutions.
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