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We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren't made with traditional wheat flour. --Gourmet, on Annalise's gluten-free chocolate chip cookies from Gluten Free Baking Classics Now in a dramatically expanded second edition, with more than 40 great classic baking recipes, plus expanded information on the art and science of gluten-free baking.
Details
Title
Gluten-Free Baking Classics, Second Edition
Edition
2
Author
Annalise G. Roberts
Publisher
Surrey
Title First Published
10 August 2008
Format
Paperback
ISBN-10
1572840994
ISBN-13
978-1-57284-099-7
GTIN13 (EAN13)
9781572840997
Publication Date
10 August 2008
Nb of pages
211
Dimensions
7 x 9 in.
Weight
13 oz.
List Price
$17.95
Format
PDF
ISBN-10
1-57284-640-2
ISBN-13
978-1-57284-640-1
GTIN13 (EAN13)
9781572846401
Nb of pages
I - 212
List Price
$9.99
Original Edition
First Edition
Original Publication
2006
ExcerptAdditional Materials
Gluten Free Baking Classics Presskit
(
pdf 174 KB
)
ReviewsPress Reviews
EatingWell Jul 1, 2009
"This recently updated book proves that gluten-free baked goods, such as quick breads, cookies and even doughnuts, can be delicious! Roberts clearly explains the science behind combining different gluten-free flours to mimic the structure and texture of baked goods made with wheat. The book also includes tips on egg, dairy and sguar substitutes for those with other food allergies."
- Kristin Ohlson and Bageshree Blasius
Autism Society of America Nov 6, 2008
"The recipes have been tested on expert and inexperienced bakers alike, and the instructions and tips have been crafted to ensure maximum clarity."
- Carin Yavorcik
Calgary Herald
Last week, I was excited to offer some quick and fun recipes for baked treats for Halloween. But in the back of my mind, I kept thinking about those kids and adults who couldn't stomach wheat or gluten-based goods normally offered at local bakeries. So I went hunting. I happened to stumble upon a rather delicious find… GLUTEN-FREE BAKING CLASSICS, Second Edition. Written by Annalise Roberts, who lives with celiac disease, she prepares gluten-free cakes, pies, muffins, and seasonal delights for family. A self-proclaimed perfectionist, her kitchen tested recipes make her baked goods lighter, and fluffier than the rest.
- Donna Gray
Midwest Book Review
Now in a significantly revised and expanded second edition, "Gluten-Free Baking Classics" by Annalise G. Roberts offers a culinary wealth of 'kitchen cook friendly,' delicious, gluten-free baked goods that will result in cakes and muffins, pies and tarts shells, cookies and brownies, pizza crusts and sandwich breads, pancakes and pastas that are as light, as flavorful, and as filling as those made with wheat. Of special note are the ‘Chef’s Notes’ providing tips and advice throughout. Enhanced with the inclusion of an introduction to gluten free baking, a section listing measurements and equivalents, and a comprehensive index, the recipes range from such classics as Cinnamon Rolls; Buttermilk Biscuits; Gingerbread; and Chocolate Doughnuts; to more exotic fare as Hazelnut Biscotti; Savory Crepes; Babka (Ukrainian Style); and Golden Italian Bread with raisins and Fennel. “Gluten-Free Baking Classics” is a welcome addition to community library cookbook collections in general, and the family cookbook shelves of anyone having to deal with Celiac Disease for themselves or a loved one.
Living Without magazine
When Gourmet magazine admits it's captivated with a recipe for chocolate chip cookies—and the cookies are gluten-free—you know you’re on to something. Gluten-Free Baking Classics (Agate Surrey Books) by Annalise G. Roberts serves up the perfect chocolate chip cookies—and more. This book also delivers gluten-free biscuits, muffins, breads and cakes. From delicacies, like éclairs and lemon squares, to desserts that range from simple to sublime, these recipes take the cake. Roberts provides clear instructions and easy-to-follow tips, as well as information on how to buy, mix, and measure gluten-free flours. Forget about hidden ingredients and forbidden desserts. The only thing risky about this cookbook is eating too much of a good thing
Gourmet magazine
A promise of 'baked goods' is the quickest way to round up the troops here at Gourmet, but adding the phrase 'gluten-free' would typically produce the opposite effect. Imagine our surprise, then, when a recent delivery of chocolate chip cookies that disappeared as fast as they'd appeared, as well as a lighter-than-air lemon layer cake, turned out to be gluten-free[...]We think Roberts's recipes are worth making, even if allergies are not an issue. 'The cookies have a light, delicate crispness,' says senior food editor Kemp Minifie. 'Anyway, we're so conditioned in this country to use wheat flour for everything; maybe mixing in different kinds of flours would give our bodies a break from the daily wheat grind.
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Gluten-Free Baking Classics, Second Edition
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