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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""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-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot."
--C. Allison, CookingHelpWeb
About the Author
Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website foodphilosopher.com. She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.
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Most helpful customer reviews
5 of 5 people found the following review helpful
By nataliej
Format:Paperback
What an amazing book. Every recipe is fantastic. So many taste like "the real thing" and my non-GF friends/family can't tell the difference. Four people have been diagnosed with celiac disease in my family in the past year and I've convinced them all to get this book. I highly recommend this book to anyone who needs or wants to cut gluten out of their life. It's the surest way to get back to tasting great baking, pizza & bread.
3 of 3 people found the following review helpful
By Lois BT
Format:Paperback
I bought this book on the recommendation of a friend who is also a dietitian. I have developed a gluten intolerance and I was having a hard time finding purchased food product or recipes that were truly good. I have now tried many of these recipes in this book and they are the BEST gluten free I have had. Her approach to living gluten free is clearly laid out within the book, and once I had understood the products required and how to propoerly store them, I am now living gluten-free quite easily and affordably. I thank the author for sharing the detail about how to make this work and her recipes which are great. This Christmas season I made many of the cookies as gifts (biscotti) and everyone loved them - even better than the ones made with regular flour!
1 of 1 people found the following review helpful
By bonniebaker
Format:Paperback|Amazon Verified Purchase
This is by far the best gluten-free baking cookbook that I have found. I am a former professional baker and was recently diagnosed gluten intolerant. I read every gluten-free cookbook available in our local library system and this stood out as the best so I bought it. I have had great success particularly with the baking powder biscuits, light but rich, and pizza crust, crisp and satisfying.
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Most recent customer reviews
2.0 out of 5 stars
Not a big fan of flour blend
I've recently purchased a number of gluten free cookbooks. While I haven't tried an extensive selection of recipes from each, I have, so far, been less than impressed with... Read more
Published 14 months ago by A. Soares
5.0 out of 5 stars
fabulous gf baking
I have read the entire book and taken notes and now am ready to start some serious gf baking. I am tired of trying to adapt my regular recipes and now understand why so many of... Read more
Published on Mar 5 2009 by S. Farquhar
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