Top positive review
9 people found this helpful
Excellent so far!!
on January 2, 2017
I bought this book without a lot of hope. I had been a serious home baker for 30+ years before discovering I had significant gluten issues (NCGS, autoimmune and thyroid issues, etc). I tried commercial mixes, other popular cookbooks that rely on almond flour, etc, and nothing could replicate the holiday treats I'd made forever, in a way that didn't provoke a physical reaction. Until now.
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.