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Gluten-Free Baking (Williams-Sonoma) Hardcover – December 23, 2014

3.8 out of 5 stars 11 customer reviews

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Editorial Reviews

About the Author

After recently discovering that she had celiac disease, and facing significant changes to her lifestyle, Kristine Kidd had only one objective: to eat as well as she always had. Kristine was the food editor of Bon Appetit magazine for more than 20 years. She has written five cookbooks, including Weeknight Fresh & Fast and Weeknight Gluten Free and blogs about cooking and gluten-free living at www.kristinekidd.com.

Excerpt. © Reprinted by permission. All rights reserved.

Chocolate Walnut Brownies
 
8 oz (250 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (3 oz/90 g) unsalted butter, cut into pieces
3⁄4 cup (6 oz/185 g) firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon sorghum flour
1 tablespoon tapioca flour or potato starch
1 ⁄8 teaspoon kosher salt
1 cup (4 oz/125 g) walnuts, toasted and coarsely chopped
 
* Makes 1 dozen brownies,
 
1. Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm)
square baking pan with foil, letting some excess foil extend
up 2 opposite sides of the pan. Butter the foil.
 
2. In a saucepan over low heat, melt the chocolate and butter
until smooth, stirring constantly. Remove the pan from the heat,
add the brown sugar, and stir well. Stir in the eggs, 1 at a time, then
stir in the vanilla. Add the cocoa powder, sorghum flour, tapioca
flour, and salt and whisk vigorously until the batter is silky and no
longer grainy, at least 1 minute. Stir in the walnuts. Scrape the
batter into the prepared pan.
 
3. Bake until the brownies are just set in the center and a
toothpick inserted into the center comes out with moist crumbs,
25–30 minutes. Let the brownies cool completely in the pan on
a wire rack.
 
4. Holding the ends of the foil, lift the brownies onto a cutting
surface. Peel back the foil sides. Using a large, sharp knife, cut
into 12 rectangles. Store at room temperature, covered with foil,
for up to 3 days, or freeze for up to 1 month.
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Product Details

  • Hardcover: 128 pages
  • Publisher: Weldon Owen (December 23, 2014)
  • Language: English
  • ISBN-10: 1616288108
  • ISBN-13: 978-1616288105
  • Product Dimensions: 8.5 x 0.7 x 9.5 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #652,463 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I was very excited to get this book. I am a big fan of Kristine Kidd's cookbooks for their healthy recipes and easy to follow instructions. I love to bake, but I am not familiar with gluten free recipes. This cookbook takes the mystery out of gluten free baking., and made me realize it can be achieved in any kitchen, with the help of the ingredient primer and pantry list. I already have a favorite recipe, the Blackberry Cornmeal Cake, the perfect combination of crunchy texture and moist blackberries, with just the right amount of sweetness. I really like that it covers everything from muffins, scones, breads, cookies to cakes! I don't know what I'll try next, Coconut- Lime Pie or Berry-Peach -Cornmeal Crisp?
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Format: Hardcover Verified Purchase
This is a GREAT gluten-free baking book. It has the best brownie recipe in it, among other things. I've tried about 10 recipes so far and all are excellent, loved by even those not gluten-free. There aren't a whole lot of recipes in it, , maybe 100 at most (I haven't counted), but each one is a gem.
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Format: Hardcover Verified Purchase
I've used the cookbook four times with no success. Even after contacting the author for clarification of instructions my flat bread was so flat and hard we couldn't cut it with a knife or eve gnaw it without breaking teeth. Dumpster ware....
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Format: Hardcover Verified Purchase
This is an amazing book - wonderful recipes for desserts whether or not you need to bake gluten-free. I love how the author guides you step by step - from finding the ingredients to presenting the final product. I love this book!!!
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Format: Hardcover Verified Purchase
I love this book! Haven't had it long, but I love the raspberry oatmeal muffins so much I've made them several times. I'm just now scarfing down the pumpkin-date-walnut bread (can be kept in fridge for up to 5 days… but it will disappear long before then!). Next: raspberry buckwheat scones. This book uses more "interesting" (and more nutritious) grains than many GF books.
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Format: Hardcover Verified Purchase
A nice book unless you have celiac disease. All recipes involve some form of dairy (which many celiac patients cannot tolerate) or ingredients that I cannot find certified gluten-free. This makes this cookbook useless for me. If they could only get away from the dairy, this book would be useful.
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