Kohnke loves her cookie art and approaches it with humor and zest. This is a lovely addition to any library, whether gluten-free or not. --In Mama's Kitchen
Presenting 50 recipes, each with a full-page color photograph, along with a gluten-free primer that explains ingredients such as xanthan gum, and a selection of gluten-free products, Kohnke's first effort is a serious contender in the busy field of gluten-free baking books. Kohnke presents classic cookies (Shortbread Galettes; Chocolate Chip and Pecan), children's favorites (Sweet Cinnamon Snickerdoodles; Decorated Cookie Cutouts), fruit-based cookies (Lemon Drops; Frosted Pumpkin Currant Spice Cookies), bars (Double-Chocolate Brownies with Walnuts; Rocky Road S'Mores Bars), an entire chapter of creative flour-free meringues, and celebration-worthy confections like French Chocolate Macaroons and Pecan Wedding Cakes. The recipes use Kohnke's own gluten-free flour blend, which contains brown rice flour, potato starch, tapioca flour, and almond flour, chosen by her taste testers as the closest to wheat flour in taste and appearance. This blend can be mixed in advance, and she provides conversion information for readers wishing to modify wheat-based recipes. Many of the recipes use no flour at all, but this isn't a diet book: butter, eggs, and sugar appear in most recipes, and nutritional data is not included. With clear, concise instructions and beautiful photographs, Gluten-Free Cookies will appeal to novice and experienced bakers alike. --Publishers Weekly
Here's the latest cookbook to address the gluten-free craze: Luane Kohnke s Gluten-Free Cookies, which features 50 recipes for everything from sugar cookies to lemon squares tobiscotti. Using ingredients like rice flour, potato starch, and tapioca flour, she offers tasty alternatives for favorite baked goods that would otherwise be off-limits. So if you re following a gluten-free diet and craving homemade chocolate chip cookies and brownies, there s no need to miss out --Real Simple.com - March 29, 2011
We'll assume you know us well enough to know that we ve never met a cookie we didn t like. So we re eager to see this cookbook hit stores March 2011. The book description sounds like something right up The Lab s alley: The recipes in this book are designed to create the very best, tastiest cookies that just happen to be glutenfree..... We re intrigued...explore more on Luane Kohnke s website! --The Gluten Free Lab.com - January 26, 2011
About the Author
Luane Kohnke has been an accomplished, gourmet cookie baker for more than 20 years. She has studied baking techniques and restaurant management at the Institute for Culinary Education in New York City. She writes a blog about cookie baking at luanekohnke.com. Two of her cookie recipes were featured in the 2009 holiday cookie section of The New York Times online edition.