- Paperback: 190 pages
- Publisher: Surrey Books (April 6, 2006)
- Language: English
- ISBN-10: 1572840811
- ISBN-13: 978-1572840812
- Product Dimensions: 8.9 x 7.4 x 0.4 inches
- Shipping Weight: 10.4 ounces
- Average Customer Review: 476 customer reviews
- Amazon Best Sellers Rank: #2,284,508 in Books (See Top 100 in Books)
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Gluten-Free Baking Classics Paperback – April 6, 2006
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Perfect chocolate chip cookies, crisp yet yielding texture, we dare anyone to detect they werent made with traditional wheat flour. -- Gourmet Magazine, November 1, 2005
Rich but light, this cake loses absolutely nothing from the absence of white flour. -- Gourmet Magazine, November 1, 2005
From the Author
My philosophy about gluten-free baking is that it should be simple. Most gf bakers I know don't want to reach for six different flours every time they bake- and neither do I. Wheat bakers use only two flours- all purpose for cakes, pies, muffins and cookies, and bread flour for bread. I do the same: I have an all-purpose brown rice flour mix (extra finely ground brown rice flour, potato starch and tapioca starch) for my all purpose flour and the bread flour mix (millet, sorghum, potato starch, tapioca starch and corn starch) in this book for my breads. It is easy- and it increases your learning curve. If you use a different combination of flours each time you bake, how will you know what goes wrong- or right? Baking pros don't do this; that is how they become skilled in their craft.
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Top customer reviews
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I do wish the book had more photos of the finished products, but I am very happy with my purchase.
I did want to share that I have mourned the loss (since going GF) of my favorite Italian/French breads and the recipe on page 171 has given me hope that I can again enjoy bread with the taste and texture I crave. Oh my!
I also want to mention that my time factor for baking breads the old fashioned way is just not there, I'm pretty busy. I've wanted to try this bread for such a long time, but having a chunk of time to dedicate to rising and working with it just wasn't happening in my life. So, I took a chance and put the ingredients in my bread machine and used the French bread cycle. It came out well, it was not a pretty loaf but it was so good I almost danced in the kitchen. The taste and texture I have craved is MINE again! But, I did remove the loaf about 20 minutes before the end of the baking cycle as I peeked at it and did a knife test and it seemed done. Had I left it in there longer it might have dried out or burned. I would recommend setting a time for a half hour or so before the bread baking cycle ends and checking it and making your own determination as to doneness. It was so very good and I thank you Annalise for this book. I shall be trying more recipes and I am pretty confident they will be just as awesome. If these recipes are here for us, why aren't the commercial GF bakeries making something even half as good? : )
I make desserts from this book and get rave reviews from people who don't know they are gluten-free. This week I made the sour cream coffee cake for a neighborhood get-together, and they loved it and couldn't believe it was gluten-free. My husband's birthday was last month, and I made the chocolate layer cake which was fabulous. Next week is my son's birthday, and I will be making his favorite coconut cake. I made it last year for his birthday and none of his 11-year old friends knew it was gluten free, and they all loved it.
In two weeks I'll be starting our Christmas cookie baking, and will be using several different recipes from the book. She gives enough information about gluten free baking that also helps when I want to try and create something new.
I've had cake and cupcakes from some of the gluten-free bakeries in New York and elsewhere, and I have to say that these cookbook recipes are better, or at least as-good.
Can you tell that I like this book? :-) I don't typically take time to write reiviews, but I felt I owed it to this author to really thank her for creating something that has contributed so much to our family. If I had to keep only one cookbook, this would be it.
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