Gluten-Free Baking Classics

Product Description This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods.Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being. Review “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.”—Gourmet “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-freecookbooks....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. Moreover, wheat bakers enhance the taste and texture of their breads with other added flours (whole wheat, rye, etc.) and so do I. I recommend using whole grain teff and ground oatmeal (my favorites), Montina, amaranth, or quinoa. I give recommendations as to how to do this in the book.  About the Author Annalise Roberts co-writes for the website foodphilosopher.com. She gives talks and demos to a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group. She is a resource contact for the Celiac Sprue Association in Bergen County, New Jersey (CSA is the largest celiac organization in America and has more than 10,000 members.) She