A comprehensive, visual collection of more than 80 master recipes (with variations) for gluten- and allergen-free breads, muffins, scones, cakes, cookies, pies, tarts, and more, developed and refined by a baking instructor/pastry chef to achieve stellar results every time.
JAMES BEARD AWARD WINNER • IACP AWARD WINNER
Despite the volume of gluten- and allergen-free baking books on the market, it's still surprisingly difficult to find recipes that work every time. Enter Gluten-Free Baking at Home, a compendium of tried-and-true gluten- and allergen-free baked good recipes that everyone will love. Using customized flour blends, high-quality whole foods, and inventive flavor combinations, these recipes present gluten-free baking at its best. From cookies to cobblers, and quickbreads to muffins, all the beloved bakehouse classics are included, such as Chocolate Chip Cookies, Banana Bread, Brioche, and Biscuits. Using techniques from a long-time gluten-free baking master, you'll learn how to make moist cakes, flakey pies, light and airy yeast breads, and so much more. The recipes are designed to be free of gluten, dairy, soy, nuts, and eggs--with numerous substitutions for each that still achieve wonderful results. Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.
In this enticing debut, food stylist and recipe developer Larsen presents a comprehensive guide to gluten-free baked goods. Larsen, who has suffered from digestive issues, writes that gluten-free food shouldn't be a compromise and begins with a helpful rundown of allergen substitutions and kitchen equipment, and explains the importance of weighing ingredients. Chapters including "Quick Breads, Muffins & Scones," "Cakes, Cookies & Bars," "Pies & Tarts," "Crisps & Cobblers," and "Yeasted Breads & Rolls" begin with "Tips for Success," which explain pan selection and cooling techniques, among other things. If ingredients such as psyllium husk powder and sorghum flour come across as intimidating for home bakers, the author's extensive knowledge of gluten-free baking and step-by-step photos will alleviate panic in the kitchen, with such recipes as a doable Weeknight Bread studded with roasted seeds and ideal alongside an easy dinner stew. Individual Microwave Muffins were designed with young bakers in mind and make for fast and wholesome snacks of pumpkin and banana and apple sauce muffins. This well-researched, reliable guide is a must for those on a gluten-free diet and should hold some appeal to home bakers eager to look beyond traditional flour.