Ebook GlutenFree Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods Including Cakes Pies Quick Breads Muffins Cookies and Other Delights Rebecca Reilly Romulo Yanes 9781416535997 Books
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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!
Ebook GlutenFree Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods Including Cakes Pies Quick Breads Muffins Cookies and Other Delights Rebecca Reilly Romulo Yanes 9781416535997 Books
"I have celiac disease and for the longest time I have not been able to enjoy any desserts. However, so far every recipe I have tried in this book have turned out amazingly. I especially love her crepe recipe. I strongly recommend this book if gluten-free baking is a struggle for you. Her recipes are easy to follow and turn out great."
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Tags : Gluten-Free Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights [Rebecca Reilly, Romulo Yanes] on . 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,Rebecca Reilly, Romulo Yanes,Gluten-Free Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights,Simon Schuster,1416535993,CKB106000,Health Healing - Allergy,Baking.,Gluten-free diet.,Gluten-free diet;Recipes.,Baking,COOKING / Health Healing / Weight Control,COOKING / Methods / Baking,COOKING / Regional Ethnic / American / General,Cookery For Medical Conditions,Cooking,Cooking / Health Healing / Allergy,Cooking / Wine,Gluten-free diet,Health Healing - Low Fat,Health Healing - Weight Control,Methods - Baking,Recipes
GlutenFree Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods Including Cakes Pies Quick Breads Muffins Cookies and Other Delights Rebecca Reilly Romulo Yanes 9781416535997 Books Reviews :
GlutenFree Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods Including Cakes Pies Quick Breads Muffins Cookies and Other Delights Rebecca Reilly Romulo Yanes 9781416535997 Books Reviews
- While I didn't see any yeast bread recipes, there are many other baking recipes from cookies and muffins to brownies and cakes, and quick breads. I made the blueberry cake recipe (but divided it into cupcakes) and they were/are really good. It was my first run at GF baking, and I actually LIKE the cupcakes- not just find them an OK substitute. I used a commercial blend for the flour blend (Mama's Almond Blend), and almond flour- along with everything else. The baking times were different (I used frozen berries- so may have affected the time), but once they were 'toothpick clean' they were really good. There was a bit of the batter left over, and I nuked it- and it came out well also. There are many recipes I'm looking forward to trying. It's a great cookbook for someone who is just getting started in GF baking.
- My daughter and my husband were both recently diagnosed as being allergic to gluten (although not Celiac). At first we just avoided everything with gluten in it and I didn't try to make any replacement foods for their favorite -and now off-limits- baked goods. I LOVE to bake, but I was very confused and intimidated by the new world of gluten-free baking. The ingredients are so expensive compared with wheat flour that I was very afraid of baking up a costly disaster. But, my husband was in mourning for baked goods so I took the plunge and got this book from the library. The instructions are very clear and guide you around the differences between the wheat version and GF versions. For example, you don't have to worry about overworking GF pie crust, which makes sense if you think about it, but is TOTALLY different than the treatment of a wheat crust. I have made several recipes out of this book and we have loved them all. I have taken them to work as treats for collegues and they are incredulous when I tell them that they are GF. A group of us wheat-eaters all agreed that Reilly's GF brownie recipe is better than the "normal" wheat-laden recipe I used to bake. This book gave me new-found confidence in GF baking. I am very happy that I can provide delicious "normal"-looking and tasting treats that are safe for my family to eat. I have now returned the libraries copy and have bought my own.
- Since I am on a medically restricted diet I need to find alternatives to wheat and enjoy the ideas these books represent.
- I have celiac disease and for the longest time I have not been able to enjoy any desserts. However, so far every recipe I have tried in this book have turned out amazingly. I especially love her crepe recipe. I strongly recommend this book if gluten-free baking is a struggle for you. Her recipes are easy to follow and turn out great.
- Thought it would be more colorful and easier to follow.
- Well written. She gives the science behind what we need to make gluten free baking work. Many times recipes I've used have been dissapointing. Not hers. So far every recipe I've tried has come out well.
I like that she gives a couple of different gluten-free flour recipes. Not everyone who will use this book has celiac disease. Some of us are wheat/gluten allergic and have other allergies as well (I'm allergic to potatoes too and often gluten free baking relies on using potato starch or flour ).
She also has a comprehensive list of sources for gluten free ingredients. - This is such a fun book. It holds a special place on my bookshelf. Colorful recipes and great ideas are wonderful for gluten-free people like me. When flour is required, I only use gluten free and my husband cannot tell the difference, except in chocolate chip cookies, but he has been eating those for over 40 years, so he's an expert on how they should taste.
- As some of the reviewers mentioned there are some duds in this book. The oil crust, for one, was awful. As was the plum coffee cake -- I wonder if every recipe was actually tested. The way she gushed over the coffee cake and how horrible it actually was, it makes no sense! And my GF desserts are known around as being excellent -- clearly some of these reviews on are from people who tried one recipe and it worked so they wrote a 5-star review talking about how Ms. Reilly went to the Cordon Bleu -- well, credentials mean nothing to me when I'm brushing my teeth to get rid of the taste and texture it leaves behind and destroying all traces of the rest so no one eats it inadvertently! And some of the cookies/muffins are just amateur compared to Annalise Roberts. So, why the 3 stars? When I started cooking GF over 2 years ago I found Annalise Roberts's books to be the ones to produce the most gourmet results. But also found that they rely heavily on the starches and lacked the nutritional content of baked goods with gluten flours. 20 lbs larger, I stopped baking! But I still couldn't bear to give up muffins etc. So I revisited Rebecca Reilly's Gluten-Free Baking recently in search of recipes with higher protein and found them - she does use less starch in a lot of her recipes as well as soy flour, almond flour etc. So far I can recommend her banana breads and pumpkin cookies, and am at least glad to be learning more about making higher-nutrition GF baked goods. After all, the more you know about what doesn't work, the more you know about what does, right?
