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Gluten-Free Baking Classics Paperback – September 1, 2008
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The Amazon Book Review
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Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were perfect’ and dared anyone to detect that they weren’t made with traditional wheat flour.’ I took the challenge and tried a test recipe on chocolate chip cookie-lovers only to find that Gourmet was right and I didn’t have enough taste samples to keep up with their enthusiastic appetites.”
Sue Ade, Morris News Service
[Roberts’s] kitchen tested recipes make her baked goods lighter, and fluffier than the rest.”
Donna Gray, Calgary Herald
We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren’t made with traditional wheat flour [the] rich but light cake loses nothing from the absence of white flour.”
This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus.”
Elaine Monarch, Executive Director, Celiac Disease Foundation
This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”
Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”
C. Allison, CookingHelpWeb
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.
Top customer reviews
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The author did a lot of research as to which flours and blends would recreate the taste and texture of wheat-based baked goods. If you want the results she promises, you have to follow her suggestions. Buying the brand of brown rice flour that she recommends is crucial for awesome cakes and cupcakes. I've tried them now with the flour she suggested and with a different brand of brown rice flour, and the latter didn't turn out as well, it had an unappetizing texture.
Annalise also wrote this for those new to baking, and gluten-free baking. I have always considered myself to be awful at baking, but I've done well with her recipes and explanations. It would make no sense for her to give you recipes that use 8 different kinds of flours and blends - that gets costly, fast, and makes the process allover more daunting. By her perfecting 2 flour blends, which you'd do well to mix up in advance in larger containers for easier baking, you can cut down on costs and effort. After you've mastered these, then feel free to branch out to the more exotic flours, and keep these recipes and blends for when you're feeding the masses who would otherwise turn up their uneducated noses at gluten-free.
I have found that the most cost effective way to do the baking is to purchase the flours and starches individually from Amazon Prime. I worked it out, and it's a lot cheaper to buy them separately than to buy the pre-mixed blends from Authentic Foods. If you're buying this cookbook and you don't have the Superfine Brown Rice Flour from Authentic Foods, buy it along with the cookbook. The potato and tapioca starches, sorghum and millet flours, can be had for not a whole lot more in stores than here online, but you'll need those too, in addition to xanthan gum. XG is pricey, but most grocery stores carry Bob's Red Mill. I saved 5$ getting the BRM XG at my grocery store vs buying it at the local health food store. Might be able to find that on Amazon a little cheaper, too.
UPDATE: I have now made the pancakes, dinner rolls, 3 kinds of cake and use the bread flour mix for coating meat to be fried. All items have come out so perfect, and so wonderful. Everybody gobbles up the cupcakes at lightning speed, and you simply cannot tell that there is no gluten. It's just plain amazing.
Because I live out in the middle of nowhere (over 200 miles to the nearest whole foods; 241 miles to my favorite store, Trader Joes), I would’ve really appreciated knowing what I needed to order from Amazon along with this book, so here is a list that would’ve been helpful:
1. Authentic Foods Brown Rice Flour Superfine (buy Authentic Foods brand for your superfine rice flour- the author recommends it)
2. Millet flour
3. Sorghum flour
5. Potato starch (not potato flour)
6. Tapioca flour (also called tapioca starch- according to the author)
7. Xanthan gum
8. Unflavored gelatin
9. Active dry yeast granules (not quick rise)
I am very pleased with Gluten-Free Baking Classics by Annalise G. Roberts and am especially delighted with her gf bread flour mix. This cookbook is an excellent addition to our gf library. Good luck with your baking.
Most recent customer reviews
The binding really poor-should be spiral bound or in ring binder.Read more