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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats Hardcover – October 10, 2012


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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats + Gluten-Free Holiday Baking + Gluten-Free Christmas Cookies
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Product Details

  • Hardcover: 168 pages
  • Publisher: Chronicle Books (October 10, 2012)
  • Language: English
  • ISBN-10: 1452107017
  • ISBN-13: 978-1452107011
  • Product Dimensions: 9.2 x 0.8 x 8.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #183,297 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)

"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents

"With recipes for everything from spritz cookies to bûche de Noël, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News

"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times

About the Author

Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She lives in Seattle, Washington.

Clare Barboza is a Seattle-based food photographer.

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Customer Reviews

Then a friend gave me Jeanne's book.
Amanda B.
Jeanne's All-Purpose Flour Mix is wonderful and her recipes work beautifully.
R. Zimmerman
The recipes are clear, easy to follow and accompanied by beautiful pictures.
Steveatron9000

Most Helpful Customer Reviews

22 of 22 people found the following review helpful By Pamela G. Smith on December 23, 2012
Format: Hardcover
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.

One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.

Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
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13 of 13 people found the following review helpful By R. Zimmerman on December 27, 2012
Format: Hardcover Verified Purchase
As a pastry chef who has become gluten intolerant, I have high standards when it comes to baked goods. Jeanne's All-Purpose Flour Mix is wonderful and her recipes work beautifully. I have experimented extensively in the past with other flour blends and recipes with very mixed results, despairing of ever being truly happy with my efforts. Jeanne suggests that you use finely milled flour, and I agree. Authentic Foods flours are finely milled and very much worth having when creating delicately textured cakes and breads. I am happy that the book has weights as well as cup measures. It is worth having a simple scale when baking because measuring by volume is often inaccurate, causing poor results. The pie crust is so good that my family did not know that their Thanksgiving pumpkin pie was gluten free! This book is NOT just for holiday baking, and I look forward to using it all year long.
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12 of 12 people found the following review helpful By sly on October 4, 2012
Format: Hardcover
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."

Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
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10 of 10 people found the following review helpful By Nancy Baggett on October 28, 2012
Format: Hardcover
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
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9 of 9 people found the following review helpful By Barbara W Rocheleau on March 1, 2013
Format: Hardcover Verified Purchase
Her Soft Sandwich Bread loaf is fantastic! She's been a great teacher for me, since baking with rice flours, etc., is brand new (for me) and totally different than baking with wheat products. If you follow her directions exactly, your first loaf will be a great success. Read her PRIMER at the beginning of this cookbook so you can learn her baking techniques she's developed over years of research and practice. I've found that when using a GLASS 8.5" by 4.5" loaf pan, I'm the most pleased with her bread recipe. I've also made her King Cake, her Lemon Bars, and her Dinner Rolls...YUM to all ~ Jeanne also has a blog with more recipes. I just took a loaf of her blog's Multi-Grain Sandwich Bread out of my oven. It looks great!
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6 of 7 people found the following review helpful By nlr on October 10, 2012
Format: Hardcover
I have made several of these recipes from Jeanne's blog and now from the cookbook. Everything I've tried, from the stuffing, biscuits, pie crust to the rosettes has turned out amazing! She is a genius in the world of gluten free baking, rivaled by none! An essential cookbook for you and your family, during the holidays, and throughout the year!
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3 of 3 people found the following review helpful By jthughes on February 18, 2013
Format: Hardcover Verified Purchase
I am a home baker and several of my friends have asked if I could do gluten free. I've made several recipes and they've all turned out great. Even people I know who aren't gluten free love everything! I've had several emails with Jeanne and she is always very helpful and knowledgeable. I hope she comes out with another book!
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3 of 3 people found the following review helpful By J. Yates on December 21, 2012
Format: Kindle Edition Verified Purchase
Great recipes, great instructions, great results. Gluten free AND delicious. Everything has the taste and texture just like you remember from forbidden gluten versions. Highly recommend the book but I would not recommend downloading a recipe book to the Kindle, you need to turn pages often because of the smaller size and mostly with messy hands, so it's not too practical.
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