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Gluten-Free Baking Classics Paperback – April 6, 2006


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Product Details

  • Paperback: 190 pages
  • Publisher: Surrey Books (April 6, 2006)
  • Language: English
  • ISBN-10: 1572840811
  • ISBN-13: 978-1572840812
  • Product Dimensions: 8.9 x 6.8 x 0.4 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (365 customer reviews)
  • Amazon Best Sellers Rank: #976,851 in Books (See Top 100 in Books)

Editorial Reviews

Review

Perfect chocolate chip cookies, crisp yet yielding texture, we dare anyone to detect they weren’t made with traditional wheat flour. -- Gourmet Magazine, November 1, 2005

Rich but light, this cake loses absolutely nothing from the absence of white flour. -- Gourmet Magazine, November 1, 2005

From the Author

My philosophy about gluten-free baking is that it should be simple. Most gf bakers I know don't want to reach for six different flours every time they bake- and neither do I. Wheat bakers use only two flours- all purpose for cakes, pies, muffins and cookies, and bread flour for bread. I do the same: I have an all-purpose brown rice flour mix (extra finely ground brown rice flour, potato starch and tapioca starch) for my all purpose flour and the bread flour mix (millet, sorghum, potato starch, tapioca starch and corn starch) in this book for my breads.  It is easy- and it increases your learning curve. If you use a different combination of flours each time you bake, how will you know what goes wrong- or right? Baking pros don't do this; that is how they become skilled in their craft. 
Moreover, wheat bakers enhance the taste and texture of their breads with other added flours (whole wheat, rye, etc.) and so do I. I recommend using whole grain teff and ground oatmeal (my favorites), Montina, amaranth, or quinoa. I give recommendations as to how to do this in the book. 
--This text refers to an alternate Paperback edition.

More About the Author

Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes.

Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training.

For more information, visit her website: www.foodphilosopher.com and her blog at MyGluten-FreeTable.com

Customer Reviews

The recipes I have tried so far have turned out wonderfully - they look good and are delicious.
Michelle Van Kuijk
From the breads, muffins, cakes, homemade pasta dough, pie crust, oh and the chocolate chip cookies are excellent!
Lana Heater
I highly recommend this book to anyone struggling with the new experience of baking gluten free.
Airstreamer

Most Helpful Customer Reviews

275 of 278 people found the following review helpful By Susan on July 2, 2006
Format: Paperback
I had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting. I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake. I was impressed with it and was really looking forward to the publication of this cookbook.

This is gluten free baking with no apologies. Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking. She has gone into the kitchen and rethought how we bake with gluten free flours. The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing.

Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious. And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings. The result is, product after product, items that not only look beautiful but truly taste delicious. I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what. Annalise's recipes fill that spot completely.

I've been baking for over 40 years. I've been baking gluten free for almost 7 years. I've bought breads ready made, baked from mixes and from scratch. I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings. These are outstanding in terms of crunch, crust and flavor. She has made a real breakthrough with her French/Submarine bread recipes.
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107 of 109 people found the following review helpful By JLK on June 5, 2006
Format: Paperback
I recently went to a cooking demo given by Annalise Roberts and after tasting the submarine sandwich bread she made, I decided to buy the book and give it a try of my own.

I was amazed that when I tried to make the bread myself it came out just as good as hers. I have never even made bread before (gluten free or regular) and I couldn't believe with her precise instructions it made it so easy that it was a huge success on my first attempt. This bread is incredible. You can use this bread for countless things (sandwiches, garlic bread, bruschetta, even pizzas) If you have been longing for a great GF bread... you've found it.

This past weekend I decided why not try another recipe. So I made the Coconut Layer cake. OMG - AMAZING!!!!!! My mom (non-celiac) is not talking to me at the moment because she blew her diet because of this cake. She took one bite to try it and loved it so much she ate an entire piece!

If you only buy 1 GF cook book...this is absolutely the one!
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110 of 115 people found the following review helpful By SusieQ on May 9, 2007
Format: Paperback
When my kids and I were diagnosed, my first thought was, "How am I going to do this?!" I have always loved baking, and it's something my kids and I would do together --they really look forward to our baking days. I really thought that all of that was over. And, WHAT ABOUT SCHOOL LUNCHES?! The gf bread from the store is disgusting, and it crumbles if you try to use it for sandwiches. Well, my kids have sandwiches in their lunch boxes, and we are back to our baking days, thanks to this FABULOUS book! I've tried many other gf cookbooks, and this is in a totally different league -- an excellent baking book on par with conventional, wheat-based, baking books (of which I have many, as well!). Annalise, the Food Philosopher, has really devoted herself to studying gf baking and thank goodness for her! My kids can help me cut out Christmas cookies again. And, at their recent birthday party, we featured sugar cookies, chocolate and vanilla cupcakes, and chocolate chip pound cake -- all to rave reviews from our guests who couldn't believe they were eating gluten free. Kudos and many, many thanks to Annalise Roberts for her work! Seriously, don't bother with any other gf baking book -- you won't find any that are better than this one.
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145 of 163 people found the following review helpful By N. Yagues on October 8, 2009
Format: Paperback Verified Purchase
This cookbook is okay in some recipes and in some recipes not good at all!! I have tried other cookbooks that are also simple and would not rate this the best one. I read reveiws all the time and people say "This cookbook is not as good as others I have" Okay, so what are the other ones you have??!! That is so frustrating... if you take the time to leave a review you might as well help the people reading them out. So I will tell you that in my oponion I like Elizabeth Barbone's cookbooks better. I find her consitancy is better as an overall in the taste test factor.
I hope this helps all of you searching day and night for the right cookbook:)
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29 of 29 people found the following review helpful By Jaymalew on May 19, 2007
Format: Paperback
When I was told I had to go gluten-free I thought, "Oh no, what about baking?" I loooove baking. So I did some research and saw that this book had all excellent reviews on Amazon. So I tried it out. And boy am I glad I did. My husband, who is gluten-tolerant, said the oatmeal raisin cookies are the best he's ever had (I agree), and he doesn't normally even like oatmeal raisin! We most recently had the vanilla pound cake...moist and also better than the glutenous version. I started bringing baked goods into work and my co-workers couldn't believe gluten-free is good! One of my co-workers even bought this book, even though she is gluten-tolerant, because everything is just better! (Not to mention that even though desserts aren't "healthy," these are at least "healthier" than glutenous ones. Since I'm fairly new to being gluten-free, I appreciated not only the recipes themselves, but helpful hints and little tidbits and stories from Annalise for each recipe and in the intro of the book. I highly recommend this book to EVERYONE...even you gluten-eaters!
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