Gluten-Free Baking : More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

by Rebecca Reilly; Romulo Yanes

• ISBN13: 9781416535997
• ISBN10: 1416535993
• Edition: 1st
• Format: Paperback
• Copyright: 2007-01-09
• Publisher: Simon & Schuster

Summary

If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave 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 and how much they hate having to say no to a slice of a friend's birthday cake.Now, withGluten-Free Bakingby Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are.Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits.In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity.Gorgeous color photographs show you how appealing gluten-free desserts can be. WithGluten-Free Baking,you'll never miss out on the opportunity to feast on sinfully rich desserts again!

Author Biography

Rebecca Reilly currently does private catering and teaches at the Cambridge School of Culinary Arts

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
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