Gluten-Free Baking Classics
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Filed under Cook Books
- ISBN13: 9781572840997
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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.
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Maureen T. Quigley on Tue, 16th Mar 2010 10:54 pm
even though the cookbook is gluten free, the recipes call for “refined sugars”, I would like to see a more healthier approach than using such refined ingredients which is very harmful to your health
Rating: 2 / 5
Karen Burroughs on Wed, 17th Mar 2010 12:20 am
Good recipes for celiacs that allow you to feel “normal” again! Enjoy comfort foods with this book that has wheat flour substitutes. Hagman is well respected in the community.
Rating: 4 / 5
Judia on Wed, 17th Mar 2010 12:26 am
The recipes are great but I am a visual person when it comes to recipes. little or no color pics left me a little less than excited about my purchase…
Rating: 3 / 5
amolba on Wed, 17th Mar 2010 2:44 am
This cookbook may be good for some, but one of the main ingredients in almost every recipe is potato starch, to which I and a large number of other people are food-sensitive. I was also shocked to see that the chocolate chip cookie recipe relies on vegetable shortening. Hydrogenated fats should be a thing of the unhealthy past. I am giving the book away.
Rating: 3 / 5
Wildflower on Wed, 17th Mar 2010 4:31 am
I’ve tried out a few recipes but find I like the recipes from other sources better. The best thing going for this book is the simplicity of the offerings and a novice gluten free cook might find this a quick and easy place to start, but I doubt the results will pass the “tastes just like wheat test”.
Rating: 2 / 5