The Essential GlutenFree Baking Guide Part 1 edition by Brittany Angell Iris Higgins Cookbooks Food Wine eBooks
Download As PDF : The Essential GlutenFree Baking Guide Part 1 edition by Brittany Angell Iris Higgins Cookbooks Food Wine eBooks 
This Essential Guide is the all inclusive one stop shop to gluten and allergen free baking. Six chapters each dedicated to a specific flour including 50+ diverse recipes that are packed with the information you need for successful gluten free baking. From delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. Learn how to make these unique and hard to find allergen free recipes. Brittany and Iris will help you Learn how to successfully bake with each flour Learn how to best substitute each flour Understand the basics of baking without eggs, corn, soy, dairy Learn the ins and outs of all the unrefined sugars and how to exchange them. Also Included are baking tips from some of today s leading gluten free experts Elana Amsterdam This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.
The Essential GlutenFree Baking Guide Part 1 edition by Brittany Angell Iris Higgins Cookbooks Food Wine eBooks
Now HERE's a comprehensive primer on Gluten Free flours, and not a moment too soon. Part 1 of this 2 part series starts out discussing the relative merits of weight (grams) vs. volume in baking and explains the pros and cons. Chapter One gives you an overview of the flours and starches which were analyzed for this book, when to use them, what to substitute for them and the likely results of that substitution; then goes on to recommend specific brands. It gives an overview on making your own Gluten Free flour mixes and includes a short biopic on Gluten Free Yeast breads as well. There's an over-view of more than half a dozen sweeteners that details their best uses as well as their pros and cons. Then there's a section on how to replace gums, eggs, dairy and corn, i.e. cornstarch, baking powder, vanilla and powdered sugar and that's just the first chapter!There are individual chapters on: ALMOND Flour; QUINOA; AMARANTH; GARBANZO BEAN, COCONUT and MILLET Flours.
These chapters are full of helpful hints and tips on the individual flour as well as mini interviews with some of today's best known alternative cooks. In fact, there's a tip on treating QUINOA that is worth its weight in gold. The chapter on Almond Flour interviews Elana Amsterdam from Elana's Pantry, the author of 2 books on the subject.
The chapters go on to give you sample recipes. In the Almond Flour chapter that includes:
Italian Style Flatbread
Zucchini Bread
Blackberry & Lime Cobbler
Fig Newton-style Cookies
Chocolate Mint Graham Crackers
Molasses Spice Cookies (yum, I made these)
Magic Bars
Ice Box Peanut Butter Swirl Brownies
Coconut & Lime Pound Cake
The ingredients and instructions are ON THE SAME PAGE. I hate cookbooks that break them up.
Does the book stop with analyzing the flours and giving delicious recipes? Nope. Chapter 8: Make Your Own Gluten Free Vegan Muffins and Quick Breads gives you a template to make your own using the flours and flavorings YOU choose.
Chapter 9: Frostings. Seriously, this is one book that keeps on giving. There's Whipped Cashew Cream; Caramel Cream; Berry Syrup; Homemade Powdered Sugar; Marshmallow Crème. Marshmallow Crème?
Yup. There's Dairy Free Buttercream; a recipe for Coconut Cream Cheese; Coconut Cream Cheese Frosting; Coconut Strawberry Cream Cheese; Chocolate Glaze; Nut or Seed Butter Frosting; German Chocolate Cake Frosting and last, but hardly least, a recipe for a Simple Soft (dairy free) Caramel candy.
There are so many well tested recipes in here you won't even know where to start. English Muffins anyone? Soft Pretzels? How about some Buttermilk Biscuits, Whisky Brownies, Garlic Cheesebread, Artisan Sandwich Bread, Italian Herb Crackers, Challah, Scones, Cinnamon Raisin Bread, Blueberry Buckle, Cranberry Orange Cake (I can attest to this one as well), Vegan Pizza Crust, Popovers, FUNNEL Cake, Apple Fritters or Baked Doughnuts? And no, that is NOT ALL. My fingers are tired.
If there's anything else you could possibly want from a Gluten Free primer, buy Part 2, it'll be there.
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The Essential GlutenFree Baking Guide Part 1 edition by Brittany Angell Iris Higgins Cookbooks Food Wine eBooks Reviews
This book is a must have for anyone who needs to live a gluten free life! I have been cooking gluten free for a over a year now and feel like I am pretty good at it - but I learned so much for this book. I now know why certain flours are used together and why others should not be substituted. There were a few flours I have never thought to use but am excited to try now. Even though recipes in the book do not use alternative sweeteners, there is a chapter that will tell you exactly how to substitute an alternate sweetener in place of sugar if you choose to do so. I like how the authors share their favorite brands throughout the book. The directions in the recipes are easy to follow and the ingredients are things that any gluten free cook/baker will already have in their kitchen. I love how Brittany and Iris incorporated information from other gluten free experts. This book will be worth every dime of your investment!
Giving this 4 stars instead of 5 as I was hoping for more tips in using coconut flour and found it to be lacking in that area. With that being said, it's a marvelous guide in helping you understand the chemistry behind the basics of baking and how to create your own homemade essentials as well as how to work with replacements such as eggs. I now understand why some of my paleo recipes have flax in them beyond it's healthful benefits. Very cool! For that reason alone, I will highly recommend the book.
Found the book to be VERY informative on how to work with various flours to ensure success in the final product outcome for taste, texture and more. I don't use many of the flours listed in the book due to higher glycemic index and bought the book strictly to learn more about almond flour and coconut flour. If you are buying the resource solely for this purpose, you will be left with far too many questions unanswered. However, you will learn quite a bit about the other flours highlighted as well as the purpose in using them and how to mix them with various flours for a successful end product. I can say that I may consider using other flours for various things, but also understand how adding a bit of starch to my almond/coconut recipes can create an enhanced outcome. (However, adding those starches increase the glycemic index if that is something you trying to manage.)
Now HERE's a comprehensive primer on Gluten Free flours, and not a moment too soon. Part 1 of this 2 part series starts out discussing the relative merits of weight (grams) vs. volume in baking and explains the pros and cons. Chapter One gives you an overview of the flours and starches which were analyzed for this book, when to use them, what to substitute for them and the likely results of that substitution; then goes on to recommend specific brands. It gives an overview on making your own Gluten Free flour mixes and includes a short biopic on Gluten Free Yeast breads as well. There's an over-view of more than half a dozen sweeteners that details their best uses as well as their pros and cons. Then there's a section on how to replace gums, eggs, dairy and corn, i.e. cornstarch, baking powder, vanilla and powdered sugar and that's just the first chapter!
There are individual chapters on ALMOND Flour; QUINOA; AMARANTH; GARBANZO BEAN, COCONUT and MILLET Flours.
These chapters are full of helpful hints and tips on the individual flour as well as mini interviews with some of today's best known alternative cooks. In fact, there's a tip on treating QUINOA that is worth its weight in gold. The chapter on Almond Flour interviews Elana Amsterdam from Elana's Pantry, the author of 2 books on the subject.
The chapters go on to give you sample recipes. In the Almond Flour chapter that includes
Italian Style Flatbread
Zucchini Bread
Blackberry & Lime Cobbler
Fig Newton-style Cookies
Chocolate Mint Graham Crackers
Molasses Spice Cookies (yum, I made these)
Magic Bars
Ice Box Peanut Butter Swirl Brownies
Coconut & Lime Pound Cake
The ingredients and instructions are ON THE SAME PAGE. I hate cookbooks that break them up.
Does the book stop with analyzing the flours and giving delicious recipes? Nope. Chapter 8 Make Your Own Gluten Free Vegan Muffins and Quick Breads gives you a template to make your own using the flours and flavorings YOU choose.
Chapter 9 Frostings. Seriously, this is one book that keeps on giving. There's Whipped Cashew Cream; Caramel Cream; Berry Syrup; Homemade Powdered Sugar; Marshmallow Crème. Marshmallow Crème?
Yup. There's Dairy Free Buttercream; a recipe for Coconut Cream Cheese; Coconut Cream Cheese Frosting; Coconut Strawberry Cream Cheese; Chocolate Glaze; Nut or Seed Butter Frosting; German Chocolate Cake Frosting and last, but hardly least, a recipe for a Simple Soft (dairy free) Caramel candy.
There are so many well tested recipes in here you won't even know where to start. English Muffins anyone? Soft Pretzels? How about some Buttermilk Biscuits, Whisky Brownies, Garlic Cheesebread, Artisan Sandwich Bread, Italian Herb Crackers, Challah, Scones, Cinnamon Raisin Bread, Blueberry Buckle, Cranberry Orange Cake (I can attest to this one as well), Vegan Pizza Crust, Popovers, FUNNEL Cake, Apple Fritters or Baked Doughnuts? And no, that is NOT ALL. My fingers are tired.
If there's anything else you could possibly want from a Gluten Free primer, buy Part 2, it'll be there.
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