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Gluten-Free Baking Classics
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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 --This text refers to the Paperback edition.
Review
“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.”
— Elaine Monarch, Executive Director, Celiac Disease Foundation
“This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”
—Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
“An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”
—C. Allison, CookingHelpWeb
See all Editorial Reviews
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 --This text refers to the Paperback edition.
Review
“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.”
— Elaine Monarch, Executive Director, Celiac Disease Foundation
“This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”
—Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
“An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”
—C. Allison, CookingHelpWeb
See all Editorial Reviews
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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brown rice flour mix, active dry yeast granules, ground brown rice flour, eaten within four days, square muffin pan, spoon dough into prepared pan, unfrosted cake layers, dust with rice flour, teaspoon xanthan gum, spread rice flour, eaten within three days, tablespoons sweet rice flour, cup sweet rice flour, slice chilled dough, teaspoons xanthan gum, ridged bottom, pat seeds, teff flour, refrigerator for two weeks, tightly sealed plastic container, round layer cake pans, generously dust, wrapping for storage, sprinkle with granulated sugar, rich chocolate flavor Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gluten-Free Baking Classics, Cook's Note, Traditional Pie Crust, Tart Shell Crust, Crumb Topping, Authentic Foods, King Arthur Flour, Vanilla Filling, New York, Cream Filling, The Baker's Catalogue, Streusel Topping, Walnut Bread, Hazelnut Praline Buttercream, Sandwich Bread, Bread Flour Mix Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
brown rice flour mix, active dry yeast granules, ground brown rice flour, eaten within four days, square muffin pan, spoon dough into prepared pan, unfrosted cake layers, dust with rice flour, teaspoon xanthan gum, spread rice flour, eaten within three days, tablespoons sweet rice flour, cup sweet rice flour, slice chilled dough, teaspoons xanthan gum, ridged bottom, pat seeds, teff flour, refrigerator for two weeks, tightly sealed plastic container, round layer cake pans, generously dust, wrapping for storage, sprinkle with granulated sugar, rich chocolate flavor Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gluten-Free Baking Classics, Cook's Note, Traditional Pie Crust, Tart Shell Crust, Crumb Topping, Authentic Foods, King Arthur Flour, Vanilla Filling, New York, Cream Filling, The Baker's Catalogue, Streusel Topping, Walnut Bread, Hazelnut Praline Buttercream, Sandwich Bread, Bread Flour Mix Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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5% buy The G-Free Diet: A Gluten-Free Survival Guide $16.49 |
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4% buy Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities $12.89 |
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4% buy 1,000 Gluten-Free Recipes $23.10 |
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