Gluten-Free Baking Classics

Features

• Cover Type: Paperback with 190 pages
• Published by: Surrey Books April 6, 2006
• Written in: English
• ISBN 10 Number: 1572840811
• ISBN 13 Number: 978-1572840812
• Book Dimensions: 8.9 x 6.8 x 0.4 inches
• Weighs: 10.4 ounces

Gourmet Magazine, November 1, 2005
Perfect chocolate chip cookies, crisp yet yielding texture, we dare anyone to detect they werent made with traditional wheat flour.

Gourmet Magazine, November 1, 2005
Rich but light, this cake loses absolutely nothing from the absence of white flour.

Reader Reviews
I had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting. I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake. I was impressed with it and was really looking forward to the publication of this cookbook. This is gluten free baking with no apologies. Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking. She has gone into the kitchen and rethought how we bake with gluten free flours. The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing. Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious. And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings. The result is, product after product, items that not only look beautiful but truly taste delicious. I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what. Annalise's recipes fill that spot completely. I've been baking for over forty years. I've been baking gluten free for almost 7 years. I've bought breads ready made, baked from mixes and from scratch. I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings. These are outstanding in terms of crunch, crust and flavor. She has made a real breakthrough with her French/Submarine bread recipes. I have personally baked the chocolate chip muffins, lemon squares and chocolate ricotta muffins from this book. They are all unbelievably good. I have had a wonderful time making her angelfood cake in the past, and have had the pleasure of helping her test out new recipes for cinnamon buns and a crumb cake. My family of five (three gf eaters) are all impressed. And my non-allergic daughter, who still can and does eat wheat, can't wait for me to bake the crumb cake again - she probably ate 1/2 of the first one by herself. A word of warning - while Annalise's flour blend for cakes and muffins may look "traditional" to you, it is not. Don't think that this is the "same old same old" - it is not. And, when Annalise advises using a specific brand of brown rice flour (Authentic Foods) in her blend because of the fine grind, pay attention folks! It really makes a difference in the end product. Did I mention that Gourmet Magazine ran a November, 2005 article spotlighting her recipes? Go buy the book and bake all these goodies you've been missing. That's what I'm doing for my family. Susan Northern New Jersey Celiac Support Group Comment (1) | | (Report this)