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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets Paperback – August 5, 2014
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“Cara Reed is a gluten-free dream come true. Not only does she create amazing versions of your childhood treats like Samoas and Thin Mints, her easy to follow recipes let you be your family's gluten-free hero!” ―Kathy Hester, author of OATrageous Oatmeal and The Great Vegan Bean Book
“This delightful collection of baked treats is a vegan triumph. That they are also gluten-free is nothing short of astonishing. From your favorite Girl Scout Cookies to Blueberry Buttermilk Coffee Cake, each recipe is a gem.” ―Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more
“Cara's desserts will have you absolutely swooning. With her creative gluten-free takes on classic childhood favorites like Strawberry Frosted 'Pop-Tarts,' Girl Scout Cookies, Churros with Chocolate Dipping Sauce and Cheez-It Crackers, combined with Celine's gorgeous photographs, you will want to devour everything in this book.” ―Julie Hasson, author of Vegan Diner, Vegan Pizza and more
About the Author
Cara Reed is the creator of the popular blog, Fork and Beans, which features gluten-free, vegan recipes and gets over 10,000 hits a day. Cara's blog was voted one of the Top 50 Vegan Blogs and her recipes have been featured in VegNews magazine and on HuffingtonPost.com and EnjoyLifeFoods.com. She lives in Los Angeles, California.
- Item Weight : 1.1 pounds
- Paperback : 192 pages
- ISBN-10 : 1624140718
- ISBN-13 : 978-1624140716
- Dimensions : 7.99 x 0.54 x 9.06 inches
- Publisher : Page Street Publishing (August 5, 2014)
- Language: : English
- Customer Reviews:
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Today I tried making the maple nut scones. The recipe called for 2 cups of the special flour blend (which I also made as instructed). After adding the wet ingredients, it had the consistency of pancake batter, and yet the instructions said I was supposed to shape the dough into a circle. I had to add an additional 2 + cups of the flour to make it more manageable. That is an ENORMOUS discrepancy, especially in the world of baking. Then, for the icing, the recipe called for 1 1/2 cups powdered sugar, 1 tbsp of hot water, 1 tbsp of syrup, and 1/2 tsp of extract. It produced a gummy, mostly solid mess of powdered sugar. I had to add a couple extra tbsps of hot water just to get a decent consistency. I'm scared to try other recipes lest my house burn to the ground.