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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats Hardcover – October 10, 2012
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"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)
"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents
"With recipes for everything from spritz cookies to bûche de Noël, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News
"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times
About the Author
Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She lives in Seattle, Washington.
Clare Barboza is a Seattle-based food photographer.
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I had been fairly strict paleo for a couple of years, then found I could reintroduce rice (occasionally, and not overdoing it). I came across Sauvage's website/blog, and saw that her flour mix recipe (it's in the book and on her blog) consisted of rice flours, tapioca flour and a small amount of xanthan gum. Gums of some kind are a necessary evil in gluten free baking, but the amount is small, and xanthan has less of the weird side effects than other gums have. So I figured I would try it. No almonds! No nightshades/potato flour! It was worth a shot.
The two recipes I made first were the spritz cookies, and the chocolate chips. These are basic holiday staples in our house, and I knew if these didn't work, I would need to move on and continue searching.
Thankfully, they came out amazing. Slightly different in texture (a bit lighter and more delicate, with less "chew" to them, though not crumbly), but the TASTE was there. Was it ever!! I didn't think I'd be able to have these again. I would be delighted with this book, even if for just these two recipes. I have attached photos. The spritz photo shows *conventional* spritz on the left side of the plate (50 year old family recipe), and Sauvage's recipe on the right. Other photo is of the chocolate chips, which Sauvage adapted from an Ina Garten recipe. Delicious!
My hope is that I can sub the flour recipe for wheat in other family recipes, one-for-one. I will update on that once I've tried it.
But my next move will be to try the book's yeasted recipes (particularly the dinner rolls). That's the second huge hurdle, as bread baking can be tricky, even with conventional ingredients. I will post an update when I've made those.
I don't plan on returning to daily baking, as it still deals with sugar, butter and other ingredients that can aggravate autoimmune conditions. But it is GREAT to know this book is here, for holiday treats and special occasions. Thank you, Jeanne Sauvage.
I'm looking forward to gluten-free baking without so many disappointments.
I have tried three recipes so far: pizzelles, rosettes and the soft sandwich bread. We like all three. Next is cinnamon rolls.