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Library | Call Number | Material Type | Home Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | RM237.86 .R449 2002 | Adult Non-Fiction | Open Shelf | Searching... | Searching... |
Searching... | RM237.86 .R449 2002 | Adult Non-Fiction | Open Shelf | Searching... | Searching... |
Searching... | RM237.86 .R449 2002 | Adult Non-Fiction | Open Shelf | Searching... | Searching... |
Searching... | RM237.86 .R449 2002 | Adult Non-Fiction | Open Shelf | Searching... | Searching... |
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Summary
Summary
If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave -- but not be able to have -- a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to create delectable treats for her own gluten-sensitive family, Cordon Bleu-trained chef Rebecca Reilly believes that eating should be a pleasure, no matter what your dietary issues are. In Gluten-Free Baking, she shares more than 125 recipes for sweet and savory baked goods, from crispy cookies and meltingly tender muffins to elegant tartlets and quiches and stunning layer cakes. Baking without wheat can be notoriously tricky, but by using Reilly's detailed step-by-step recipes, anyone will be able to turn out moist Pumpkin Bread and tender Sour Cream Coffee Cake. S'mores made with gluten-free Graham Crackers, Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid- and family-pleasing favorites that will no longer be off-limits. And no one who tastes the glorious Chocolate Pecan Torte, Ginger Brie Quiche, or homey Blueberry Pudding Cake will ever think they're missing something by eating gluten-free. In addition, you'll find specifics on everything you need to know about gluten-free baking but were afraid (or didn't know enough) to ask, including how to stock a gluten-free kitchen, tips, techniques, and sources for ingredients, plus a list of resources andinformation on celiac disease and gluten sensitivity. Tempting color photographs show you that these are desserts with eye as well as mouth appeal. With Gluten-Free Baking you'll never again miss out on the opportunity to feast on sinfully rich desserts
Reviews 1
Library Journal Review
With four previous books on the topic to her credit, Hagman is the authority on cooking for those with celiac disease and others allergic to wheat. This time she provides more than 200 recipes for sweet baked goods, from Lemon Spice Cake to Mock Oreos (for Oreo-deprived kids) to Mud Pie. Some of the recipes are appropriate for those with other dietary restrictions as well, and there's also a separate chapter of recipes that require no special ingredients (such as the special flours, xanthan gum, etc., with which many gluten-free baked goods are made). Sure to be in demand, this is highly recommended. Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes than Hagman's. Her book, too, is highly recommended for subject collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 11 |
| Working with Gluten-Free Baking Ingredients | p. 15 |
| Stocking the Gluten-Free Kitchen | p. 21 |
| Gluten-Free Baking: Tips and Techniques | p. 26 |
| Suppliers | p. 33 |
| Equipment and Cookware | p. 33 |
| Baking Supplies and Products | p. 33 |
| Information and Resources | p. 35 |
| Muffins, Quick Breads, and Coffee Cakes | p. 37 |
| Cookies and Bars | p. 65 |
| Cakes | p. 97 |
| Icings, Frostings, and Sauces | p. 143 |
| Pies, Tarts, and Quiches | p. 155 |
| Puddings, Crisps, and Cobblers | p. 191 |
| Cream Puffs, Filo Pastries, and Crepes | p. 215 |
| Metric Equivalencies | p. 229 |
| Index | p. 230 |