The Gluten-free Baking BookBook - 2011
Where variety and manageable batches mix deliciously.
These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave -- with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts.
The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the sheer cost of the ingredients. The high cost of these ingredients often means that the baked goods tend to be enjoyed only by those actually suffering from the intolerance as opposed to other family members, friends and the like. And we've heard time and time again how much people crave variety and the ability to bake something that is quick, is easy to clean up and doesn't require hours of baking in the kitchen.
You'd never know that dazzling baked goods like these were gluten-free:Muffins, loaves and mixes, including banana oatmeal muffins, date cashew loaf Cookies and bars, such as crunch mocha cookies, almond macaroons, citrus squares Cupcakes, including sour cream fudge cupcakes, mini carrot cakes, amaretto cheesecake Crisps, crumbles, puddings and cobblers, such as baked pear pudding for two, strawberry rhubarb crisp, crème caramel, peach cobbler No-knead yeast breads, including lemon millet bread, pumpernickel Tarts and pastry, including basic pastry, lemon meringue tarts, pumpkin tarts Holiday baking, including sticky date pudding, Scottish shortbread, classic crepes
The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.