Gluten-Free Baking
Thursday, November 6, 2008
By: Carin Yavorcik

New recipes from Annalise Roberts

Gluten-Free Baking Classics, 2nd Edition by Annalise Roberts includes more than 40 all-new recipes and is a great resource for people who want to enjoy their favorite baked goods, but must adhere to strict dietary constraints. The book has already earned plaudits from the mainstream cooking press: Gourmet magazine has written about its recipe for chocolate chip cookies, “We were captivated by [their] crisp yet yielding texture, and we dare anyone to detect that they weren’t made with traditional wheat flour.”

Gluten-Free Baking Classics contains recipes for everything from cakes, cookies and brownies to pizza crusts, bagels, fresh pasta, and a variety of breads and pastries. You’ll find homey treats like biscuits and blueberry muffins; old-fashioned favorites such as éclairs and lemon squares; artisan-style breads; and a huge selection of cakes, from a simple vanilla layer cake to a decadent German chocolate cake. The recipes capture the flavor and texture of baked goods made with wheat, making them truly stand out from the field of other gluten-free recipes.

Novice gluten-free bakers will benefit from the book’s thorough treatment of classic baking techniques, as well as its detailed instructions on how to buy, mix and measure gluten-free flours. The recipes have been tested on expert and inexperienced bakers alike, and the instructions and tips have been crafted to ensure maximum clarity.

For more information or to purchase the book, visit Amazon.com.