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Gluten-Free Baking Paperback – February 10, 2011

4.5 out of 5 stars 8 customer reviews

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Editorial Reviews


The misperception that people with celiac disease or any kind of gluten intolerance have to give up baked goods--or settle for sad facsimiles of the breads and cakes they once enjoyed--is heartbreaking to Phil Vickery. The award-winning British chef insists that gluten-free goodies are easy to make, and sets out to prove they can taste every bit as good as their gluten-laden counterparts. Vickery, whose previous book Seriously Good: Gluten-Free Cooking became an international bestseller, spent a year developing the 70 recipes in his latest release, Gluten-Free Baking. Don't be fooled by the cover's chocolate fudge cake. While Vickery includes plenty of dessert receipts--from Chocolate Caramel Rocky Road Shortbread to Strawberry Tart with Crushed Meringue and Mint--the book also features a handful of savory recipes, including Yorkshire pudding and Indian-style flat bread. (Kim Shiffman Allergic Living)

Sweets-lovers forced to avoid gluten due to dietary or health concerns will find a plenty of inspiration (and possibly even elation) in U.K. chef Vickery's collection of 70 gluten-free cakes, muffins, crackers, and breads for all occasions and tastes. (Publishers Weekly 2011-03-07)

Award-winning chef and cookbook author Phil Vickery offers 70 recipes for baked treats ranging from the sweet to the savory. The cookbook opens with an introduction to celiac disease--its diagnosis, symptoms and dietary requirements. A list of essential products for gluten-free baking flours and other useful ingredients follows along with tips on how to get the best baking results. Innovative recipes like Sweet Potato Thins, Polenta Cake with Raspberry Drizzle Frosting and Roasted Banana Walnut Cake with Maple Frosting are some of the recipes calculated to satisfy anyone's sweet tooth. (Taste for Life 2011-05-01)

For anyone suffering from celiac disease, something as common as wheat, rye or barley can cause painful bloating, stomach cramps and nausea. But gluten, the name of the protein found in all three grains, is what gives bread its elasticity and a springiness to cakes and muffins. Forget baking then, right? Award-winning author and chef Phil Vickery says absolutely not, and he has the cookbook to prove it.... In this soft-covered cookbook, there are 70 recipes for everything from rosemary and garlic focaccia bread to Yorkshire pudding, fudge brownies, apple crumble and chocolate chip cookies. Each recipe includes a colour photo of the baked goods and tips for proper storage and freezing. There is also a helpful list of naturally gluten-free cereals and grains, tips to avoid contaminating gluten-free foods and what essential ingredients should be in your pantry to eat healthy. (Patrick Langston Windsor Star 2011-06-08)

Phil Vickery brings baked goods back into the lives of those with celiac disease or any form of gluten intolerance. (Metro London 2011-05-13)

About the Author

When Phil Vickery was head chef at the Castle Hotel in Somerset, England, he won Michelin stars four years in a row. He is the author of Seriously Good! Gluten-Free Cooking as well many other cookbooks.


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Product Details

  • Paperback: 176 pages
  • Publisher: Firefly Books; 1 edition (February 10, 2011)
  • Language: English
  • ISBN-10: 1554078113
  • ISBN-13: 978-1554078110
  • Product Dimensions: 10 x 8.1 x 0.5 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,554,442 in Books (See Top 100 in Books)

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Format: Paperback
For those suffering from celiac disease or who are on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. Gluten-Free Baking makes it easier to enjoy breads, cakes, cookies, and other baked goods. In this cookbook, chef Phil Vickery explains the basics of a gluten-free diet and analyzes its implications for baking. He provides the essential ingredients of a gluten-free pantry and gives instructions for making three gluten-free flour mixes that serve as the base for most of the 70 recipes throughout the book.

There are chapters dedicated to cookies, cupcakes and muffins, large cakes, special occasion cakes, sheet cakes and bars, bread, and desserts and sweet treats. Recipes include buttermilk muffins, breakfast brioche, rosemary and garlic focaccia, chocolate cherry trifle cake, gooey chocolate fudge cake, and coffee cupcakes with mocha frosting. A few of the recipes don't use any kind of flour, such as the chocolate peanut butter and fudge cookies.

Gluten-free baking requires a few special ingredients such as glycerine and xanthan gum to duplicate the texture that is lost when gluten is eliminated. These types of ingredients are not usually found in local grocery stores but can be purchased in health food stores or from online sources. Other ingredients may also be a challenge to find. My local grocery store did have rice flour but I would need to search out specialty stores for the potato, tapioca, brown rice, and chestnut flours needed for the flour mixes used in the recipes.

I appreciate that the author has researched celiac disease and gluten intolerance extensively, and his dedication to come up with good-tasting recipes is evident in this cookbook.
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Comment 12 of 14 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Paperback
OK I admit that I found this petite cupcake of a cookbook because I was searching for gluten-free. I have a friend and a couple of acquaintances with celiac. I was looking to make things for them. And, yes I found everything I needed, background, technical and recipe wise to accomplish my mission. The cookies and cakes got yummy raves as opposed to, "Aren't you the thoughtful one". Once the initial look of terror passed and the crossed index fingers came down.)

I love good quality corn flour and polenta. I go berserk for chestnut flour, which is plentiful in Northern Italy (mountains are also allergic to wheat) and France. Actually we make polenta from either corn or chestnut. So when I went beyond my initial mission of air dropping cookies to a party, and then a birthday cake, I sat paging through the rest at a slower pace. I never would have thought to buy this for me. I do like Firefly publishing. But I noticed them later. At 175 pages, I was happy without a careless compendium of untested bramble. Chef Vickery has been a good working chef for a while and it shows in these recipes, but also in every bit of writing included.

Pay attention to his two flour mixes if you are keying on gluten-free. That is why you can make a SPONGE CAKE, I kid you not, from this book. And not the sponge in your car wash bucket. Apricot & Brandy pan muffin. Not a pan of muffins. A muffin, solo, in a pan. But for me, it is his brilliant use of corn and chestnut that makes this book important. In the Large Cake category, Chef Vickery gives us Pear and Blueberry Polenta Cake. If you do not already know the genius of pear with blueberry, get a move on. But using it with corn flour and with butter for shortening just has it all over wheat flours.
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Although I have not made every recipe in the book (yet), I have enjoyed all that I have made. In fact, even my family, the gluten-eaters have not noticed the gluten missing from the cakes, muffins, and cookies they've enjoyed. I have tried several GF cake recipes and baking books over the years to taste only dry, crumbly baked goods. I had not been satisfied with even one Gluten free flour, scratch cake until I found this book. I am now learning how to modify other favorite recipes (particularly cake recipes) from the experience gained here.

I love the pictures! The photos give the goodies a rustic appeal, they inspire me to bake things that taste good and not worry about them looking perfect. The recipes are uncomplicated and approachable. Initially, I was a little concerned about finding ingredients such as glycerin and chestnut flour, but I have been able to locate everything at local health food stores. Gluten-Free Baking is well written, enticingly photographically illustrated, and contains stress-free, delicious recipes.
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I would have given this book 5 stars if it weren't for the fact that it uses margarine and light corn syrup. It doesn't say if you could substitute butter and honey for those, which is important to know in GF baking due to its unique nature (substitutions are not easy). I have tried two recipes successfully and love them, the book itself is lovely and pleasant to read. You can tell that a baker put a lot of thought on this book. The pictures in the book are fantastic. Like most GF books there are mixes called for but you don't have to make a huge amount with each batch, which I find really practical.The mixes call for easy to find ingredients that you would normally have in your pantry if you bake GF regularly, perhaps with the exception if glycerin, but that can be found in the US at most baking stores (Wilton brand is widely available, King Arthur brand by catalogue). Overall, this is a great book to have in your collection, I will try to sub those ingredients I didn't care for and report back.
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