Something Sweet
100+ Gluten-Free Recipes for Delicious Desserts
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- $15.99
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- $15.99
Publisher Description
Spanning cookies, cakes, cupcakes, brownies, bars, pies, crisps, and no-bake treats including fudge and ice cream, this tantalizing collection will inspire home bakers of all ages everywhere. Lindsay Grimes—creator of the blog The Toasted Pine Nut, author of Cauliflower Power, and founder of a line of baking mixes, Good & Gooey—shares 100 of her fabulous recipes for desserts that just happen to be gluten free.
With interest in gluten-free food and home baking at an all-time high, Lindsay’s personal expertise and collection of goodies—which include cakes, cookies, fun projects for kids, and non-bake treats—bring a fresh perspective to this popular subject. Her signature recipes—like brownie brittle ice cream sandwiches, birthday crunch crumble, sweet oat fig galette, cherry pie shortbread bars—are accessible and tantalizing, sure to become new everyday favorites.
100+ RECIPES: Gluten-free recipes that will appeal to bakers of all levels looking for health-conscious inspiration
LEARN FROM AN EXPERT: Expert advice and tips from the creator of The Toasted Pine Nut blog
DELICIOUS, EASY & UNIQUE: Recipes are accessible and feature innovative flavors, modern ingredients, and striking presentations
PUBLISHERS WEEKLY
Toasted Pine Nut blogger Grimes debuts with a tasty compendium of gluten free baked goods. She opens with simple instructions for homemade almond and oat flours alongside a handful of useful tips (for best texture when working with gluten free flours, allow baked goods to cool completely on the baking sheet before removing them). Cashew butter lends sprinkle cookies a soft, chewy texture, while the trick to gluten-free cut out cookies is to roll out the dough and freeze it for 30 minutes before going in with cookie cutters. A chapter on brownies and bars includes strawberry cheesecake swirl brownies and fudgy "brookies," an imitation of the Trader Joes half-brownie, half-cookie treat of the same name. Oat flour funfetti cake and spiced sweet potato snack cakes appeal, while the slightly more limited pie chapter offers chocolate-on-chocolate brownie pie (with a dough that Grimes promises is "super forgiving"). Rounding things out are no-bake desserts (Pistachio freezer fudge, peanut butter bars with puffed quinoa) and assorted sauces and toppings. In addition to non-traditional flours, Grimes favors coconut sugar, agave, maple syrup, or honey over cane sugar in most recipes. Mouthwatering photos and personable introductions to each entry add charm. Those looking to go gluten-free without sacrificing taste will want to add this to their shelf.
