The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, buche de NoIl-even a gingerbread house-everyone can pull up a chair to the holiday table with comfort and joy.
Gluten-Free Baking for the Holidays
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About the Author
Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She lives in Seattle, Washington.<br><br>Clare Barboza is a Seattle-based food photographer.
Customer Reviews
Most helpful customer reviews
By A. Soares
TOP 500 REVIEWER
Format:Hardcover|Amazon Verified Purchase
I am a huge fan of Jeanne's blog and have tried many of her recipes with success (her waffles are particularly good). Flipping through the book, it was difficult to choose which recipes to try first. I finally settled on Rugelaches (used my own filling here and made smaller size cookies ~5 dozen instead of 2 dozen) and cheese sticks. Both recipes yielded fabulous results and my guests could not tell that they were gf versions. Looking forward to trying more of these fantastic recipes as the holidays approach! Note: these recipes are not exclusively for the holidays. I am also looking forward to trying one of the many bread recipes and trying out the pie crust.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.8 out of 5 stars
33 reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars
Gluten-free goodness
Oct 4 2012
By sly
- Published on Amazon.com
Format:Hardcover
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."
Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
7 of 7 people found the following review helpful
5.0 out of 5 stars
Real insight about process and materials
Dec 23 2012
By Pamela G. Smith
- Published on Amazon.com
Format:Hardcover
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.
One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.
Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.
Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
4 of 4 people found the following review helpful
5.0 out of 5 stars
The Best Gluten-Free Baked Goods
Oct 28 2012
By Nancy Baggett
- Published on Amazon.com
Format:Hardcover
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
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Go to Amazon.com to see all 33 reviews
4.8 out of 5 stars
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