Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats Hardcover – Sep 26 2012
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"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)
"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents
"With recipes for everything from spritz cookies to buche de Noel, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News
"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times"
About the Author
Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She lives in Seattle, Washington.
Clare Barboza is a Seattle-based food photographer.
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.