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World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy-Free, and with No Refined Sugars Paperback – January 7, 2016
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About the Author
A graduate of the Culinary Institute of America, Elizabeth Barbone is the author two beloved cookbooks, Easy Gluten-Free Baking and How to Cook Gluten-Free, and shares her love of baking at GlutenFreeBaking.com. Elizabeth bakes without gluten, grains, dairy, most tree nuts, and sesame, and hasn't let multiple food allergies stop her from pursuing her passion. She currently resides in Troy, NY with her husband.
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Additionally, when I wrote about my copy falling apart right out of the box, not only did the author contact me but the publisher contacted me also (very quickly, I might add). I'm really rather impressed with Lake Isle Press. I've had horrible luck with a few other publishers when their products are sub-par; well done.
Watch the recipe editing in here- One ingredient was left out from the recipe list, but i knew what to add because I read through many other recipes.
Like most non wheat baking, it may tale some tweaking.
Recipes use blanched almond FLOUR, and coconut flour, and can be made without dairy products.
Be sure you use blanched almond flour- it is a creamy white color, and is finely ground.
Not the stuff called almond meal which has almond skins ground up in it, a little too coarse/dry.
Also-- 8 eggs? I ended up baking the coconut flour/almond flour yellow cake, adding some coconut oil since it referenced adding oil (even though none was called for in the ingredients list--had to look at other recipes in the book to see what the oil ratio was), and they were greasy, super eggy, barely edible muffin type cakes.
Needless to say, I returned the book.