Gluten-Free Baking Classics
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Gluten-Free Baking Classics

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Description

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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Product details

  • Paperback | 250 pages
  • 175.26 x 226.06 x 15.24mm | 340.19g
  • Agate Publishing
  • Evanston, United States
  • English
  • Revised
  • 2nd Revised edition
  • black & white illustrations
  • 1572840994
  • 9781572840997
  • 60,132

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Review quote

"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

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About Annalise G. Roberts

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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Customer reviews

I've only made a few of the recipes from this book (basic bread, and a couple of the cakes) but the ones I have made have been great. Had some difficulty tracking down some of the ingredients (not available in general supermarkets) but once I worked out where to get them from it was all systems go.show more
by Nicole Ayliffe
This book is incredible!!! I've had it only for a week but made the chocolate fudge cake and the coconut cake. In the past my gluten-free cakes have been absolute disasters. Dry, sinking or simply uncooked. These two were perfect! Moist and flavoursome - they tasted like 'normal' cakes! They even raised well and had a a lovely domed top! My brother who steers clear of gluten-free food even said 'This cake tastes awesome! I thought you said this was gluten-free?' Best compliment ever. Can't wait to bake some more goodies from this book! Highly recommended!show more
by Sarah Clark
I bought this book hoping the recipes would be ok, but not expecting them to taste like 'normal' food! I had tried so many gluten free recipes in the past, with little success. This book is so amazing, I would recommend it to anyone who is sick and tired of gluten free food tasting like cardboard, and feeling heavy as a rock. I have only tried the muffin recipes so far, all but one recipe were a success. The very first I tried was the lemon coconut muffins, but they tasted strange...my partner said they tasted like highlighter pens! Im not sure if it was something I did...even though I followed it meticulously.. The next I tried were the banana nut muffins and choc chip, wonderful... But the most amazing ones I have baked were the carrot spice muffins..YUM!!! They really do taste like normal muffins! I almost gave up on this book before even trying it, as the ingredients needed are a little hard to find..and you must use the exact portions/ingredients.. Stock up when you find them (health food stores/coles), and you won't be sorry.. Enjoy!!show more
by rachael