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Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights (Paperback)

by Rebecca Reilly (Author), Romulo Yanes (Photographer) "Muffins, quick breads, and coffee cakes are a good place to start fine-tuning your gluten-free baking skills ..." (more)

4.8 out of 5 stars See all reviews (8 customer reviews)

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Product Details

Paperback: 240 pages
Publisher: Simon & Schuster; 1 edition (Jan 9 2007)
Language: English
ISBN-10: 1416535993
ISBN-13: 978-1416535997
Product Dimensions: 22.6 x 18.5 x 1.8 cm
Shipping Weight: 499 g

Average Customer Review: 4.8 out of 5 stars See all reviews (8 customer reviews)

Amazon.ca Sales Rank: #30,719 in Books (See Bestsellers in Books)

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#7 in	Books > Cooking, Food & Wine > Baking > Muffins
#21 in	Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Gluten-Free
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Product Description

From Library Journal

Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes...highly recommended for subject collections.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Description

If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school and how much they hate having to say no to a slice of a friend's birthday cake.

Now, with Gluten-Free Baking by Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are.

Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits.

In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity.

Gorgeous color photographs show you how appealing gluten-free desserts can be. With Gluten-Free Baking, you'll never miss out on the opportunity to feast on sinfully rich desserts again!

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	69% buy the item featured on this page: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights 4.8 out of 5 stars (8) CDN$ 13.86
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Customer Reviews

8 Reviews

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4.8 out of 5 stars (8 customer reviews)

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4 of 4 people found the following review helpful:

5.0 out of 5 stars the best book out there, May 10 2002

By	ramblin (Los Angeles, CA United States) - See all my reviews

This review is from: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights (Hardcover)

I'm not a celiac, but I am allergic to wheat, so for many years, I have sought out gluten-free recipes for the breads and pastries I've been deprived of. After trying countless recipes turning out crumbly cookies, hard, dry bread, and odd-tasting pastries, I found Gluten-Free Baking by Rebecca Reilly, the best book out there. The results of these recipes taste as good as (no kidding) the ones served at a high-end pastry shop.

No wonder, since the author was trained not only at Le Cordon Bleu, but also at Le Notre Patissier, the leading pastry school. She has the experience of running her own restaurant, cafe, and catering businesses as well as teaching others how to cook. She'd been exploring gluten-free baking for her clientele even before her son and daughter were diagnosed as celiacs! All these credentials add up to a well-tested, easy-to-understand, and enlightening collection of recipes. But the highest recommendation comes from my wheat-eating friends, who really DON'T realize that anything is missing or "weird" about these treats, something they've never been able to say about my past efforts, despite claims by the authors of those recipes that they'd never tell the difference.

Reilly's training allows her to explain how certain classic baking techniques can provide air and lightness to gluten-free recipes, which can otherwise suffer from the density of particular alternative ingredients. She reveals which ingredients can create elasticity and provide structure in lieu of gluten, so that readers can feel empowered knowing not only how to make these recipes, but also why they work. I gained so much confidence in baking that I even made the scrumptious Black Forest Cake, a labor I probably wouldn't have even attempted in my wheat-eating days. (By the way, it's totally worth the effort.) Amazingly, the recipes range from the simplest brownies to baklava, so there's something for all palates and skill levels.

With all due respect to Bette Hagman, author of The Gluten-Free Gourmet books and an undisputed pioneer in the gluten-free quest, I would love to see Reilly's take on yeast breads as well as on gluten-free cooking. I think there's enough of the gluten-free pie to go around, and all of us in the wheat-free community (and our friends) would benefit.

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2 of 2 people found the following review helpful:

5.0 out of 5 stars One of My Top Three GF Cookbooks, Jan 8 2006

By	Martine Anthony-Ross (Ontario, Canada) - See all my reviews

This review is from: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights (Hardcover)

Everytime I wish to make a cookie or dessert, this is the cookbook I reach for first. Every recipe has turned out and her pie crust is the easiest to roll out. Other pie crusts have tasted great but were a patchwork of pieces, while this one rolls easily for me. It is so good that when I loaned it to my mother, it never made it back to my house and I had to order another copy! My other two favorites are the two GF cookbooks by Donna Washburn.

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3 of 4 people found the following review helpful:

5.0 out of 5 stars Celiacs rejoice!!!!!!!!!!!!!!!!, Oct 15 2003

By A Customer

This review is from: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights (Hardcover)

Yahoo!! FINALLY (and I mean finally), a book that makes eating a gluten-free diet a pleasure, instead of a chore. For those who have a real dietary threat due to wheat, and other gluten grains, this is a book that will give you some ability to have some control in what you eat, rather than be a slave to labels as well as remove fears from the unknown food. First of all, it looks like a regular cookbook instead of the usual anemic-looking, bland, thin-spined books that are out there; it looks like any other cookbook out on the store shelves. The colorful photography of the finished recipes make them look as good as they taste. With that in mind, the "Boston Creme Pie" should be your first recipe. For someone who has had to look at others enjoy "flour" desserts (cakes, pastries, cookies, etc.) while having yet another slice of fruit or an incredibly boring ricecake, this was a gift from heaven. And I believe that knowing that both the author, and her children, have this food intolerance, makes you believe in the cookbook even more. Add to the fact that she is a highly trained culinary chef, and you know that you have purchased the right book. I've only gotten to a couple of recipes, but this will become my bible for having some semblance of a normal diet. And Chef Reilly has made the effort and knowledge needed to create these dishes, incredibly easy and simple to follow. The information is all there. So, for all those celiacs who want to enjoy this part of life, open the book, pick a dish, and savor every bite!!

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Most recent customer reviews

5.0 out of 5 stars Another well-researched book for gluten-freebies!
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