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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats Hardcover – October 10, 2012

4.6 out of 5 stars 76 customer reviews

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Editorial Reviews

Review

"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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Product Details

  • Hardcover: 168 pages
  • Publisher: Chronicle Books (October 10, 2012)
  • Language: English
  • ISBN-10: 1452107017
  • ISBN-13: 978-1452107011
  • Product Dimensions: 9.2 x 0.8 x 8.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (76 customer reviews)
  • Amazon Best Sellers Rank: #348,847 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.

One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.

Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
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Format: Hardcover Verified Purchase
As a pastry chef who has become gluten intolerant, I have high standards when it comes to baked goods. Jeanne's All-Purpose Flour Mix is wonderful and her recipes work beautifully. I have experimented extensively in the past with other flour blends and recipes with very mixed results, despairing of ever being truly happy with my efforts. Jeanne suggests that you use finely milled flour, and I agree. Authentic Foods flours are finely milled and very much worth having when creating delicately textured cakes and breads. I am happy that the book has weights as well as cup measures. It is worth having a simple scale when baking because measuring by volume is often inaccurate, causing poor results. The pie crust is so good that my family did not know that their Thanksgiving pumpkin pie was gluten free! This book is NOT just for holiday baking, and I look forward to using it all year long.
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Format: Hardcover
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."

Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
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Format: Hardcover Verified Purchase
Her Soft Sandwich Bread loaf is fantastic! She's been a great teacher for me, since baking with rice flours, etc., is brand new (for me) and totally different than baking with wheat products. If you follow her directions exactly, your first loaf will be a great success. Read her PRIMER at the beginning of this cookbook so you can learn her baking techniques she's developed over years of research and practice. I've found that when using a GLASS 8.5" by 4.5" loaf pan, I'm the most pleased with her bread recipe. I've also made her King Cake, her Lemon Bars, and her Dinner Rolls...YUM to all ~ Jeanne also has a blog with more recipes. I just took a loaf of her blog's Multi-Grain Sandwich Bread out of my oven. It looks great!
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Format: Hardcover
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
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Format: Hardcover Verified Purchase
I am a home baker and several of my friends have asked if I could do gluten free. I've made several recipes and they've all turned out great. Even people I know who aren't gluten free love everything! I've had several emails with Jeanne and she is always very helpful and knowledgeable. I hope she comes out with another book!
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Format: Kindle Edition Verified Purchase
Great recipes, great instructions, great results. Gluten free AND delicious. Everything has the taste and texture just like you remember from forbidden gluten versions. Highly recommend the book but I would not recommend downloading a recipe book to the Kindle, you need to turn pages often because of the smaller size and mostly with messy hands, so it's not too practical.
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Format: Hardcover Verified Purchase
This book brought in fundraising revenue we would not have had otherwise. When we advertised the bake sale, we mentioned that gluten-free items would be for sale, listing five or six items from the book that we were going to make. The phone rang off the hook with people wanting to place special orders ahead of time. We easily pulled in $200 more than we would have without the gluten-free items. We also had a plate of taste-test bits - and everyone was surprised at how good and moist (and not "blechhh") the baked good were. Partners of gluten-free eaters can now enjoy baked good without dividing the house or the dinner able with special nutrition needs.
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