Easy Gluten-Free Baking
by Elizabeth Barbone
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Book Summary Information
Author: Elizabeth BarboneEdition: Spiral-bound
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-03-16
ISBN: 1891105418
Number of pages: 272
Publisher: Lake Isle Press
Accessories:
- Ten Ingredients for a Joyous Life and Peaceful Home
- Latin Evolution
- Seafood alla Siciliana: Recipes and Stories from a Living Tradition
Book Reviews of Easy Gluten-Free Baking
Book Review: Perfect baking book for the gluten-intolerant
Summary: 5 Stars
I started a gluten-free diet about a month ago and, as a serious baker, was gravely concerned about my ability to reproduce all my favorite foods. I researched and purchased many books to help me with the transition. This book has been, by far, the most successful and reliable. There has not been a single failure, and several recipes have become fast favorites, competing with or even exceeding past baking favorites made with wheat. Also, the book has a helpful lay-flat spiral binding and some lovely, always appreciated pictures.
I'd say two things cause this book to stand out above the competition. First, the recipes are obviously exceptionally well tested. Second, these recipes are carefully calibrated to produce foods that very closely resemble the classic baked goods most Americans were likely familiar with before a gluten free diet. If you're craving chocolate chip cookies, pancakes, or chocolate cupcakes, this book will give you versions that, frankly, no one would guess lack wheat. The author herself is not gluten-intolerant, so she eats and compares 'regular' versions and gluten free versions. I think this perhaps gives her a leg-up in reproducing wheat based foods so exactly, without letting wishful thinking or shifting taste buds influence her judgments. There is even a chapter devoted to replicating store-bought products like twinkies, oreos and graham crackers. Although this book would be perfect for a family with celiac children, or all-american tastes, the basic recipes and techniques are so well-tested that it would be very useful to the celiac gourmet looking for help adapting the base recipes in his or her favorite creations. [The author also has a paid web site with more well-tested recipes and some product reviews. Although somewhat expensive, I have ultimately found this to be a good value given the quality of the recipes.]
The 'classic american' focus of the book is it's main virtue, because most celiacs will be craving just these kinds of foods. However, this is not the book to turn to if you are looking to make healthy, low-calorie, or 'whole-grain' type recipes, multi-component five star restaurant style desserts, or want to experiment with the newest, most unusual or health-food-store type ingredients like stevia, amaranth flour, or mesquite. Most recipes use some combination of white rice flour, cornstarch, sweet rice flour (and also xanthan gum)-- i have often substituted brown rice flour with great success, just to avoid a totally refined sugar/starch bomb (and I have found that purchasing finely ground rice flour does make a difference for products like cakes). Otherwise, most of the ingredients are pretty standard ones: butter, sugar, eggs, baking powder, cinnamon etc.. There are occasional uses of ingredients like shortening and jello (in poke cake), but not very often. Except for those who object to refined products like sugar and cornstarch, it's hard to imagine a gluten intolerant baker who wouldn't find this book extremely helpful.
Summary of Easy Gluten-Free Baking
Over 125 gluten-free recipes that taste just like-or even better than-their wheat counterparts. Plus helpful baking tips for creating light-textured breakfast favorites, muffins and quick breads, yeast breads, cookies, cakes, and pies. This book makes living a gluten-free life simple, affordable, and delicious! NEW UPDATED EDITION.Baking Books
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