- Rilegato: 167 pagine
- Editore: Chronicle Books (10 ottobre 2012)
- Lingua: Inglese
- ISBN-10: 1452107017
- ISBN-13: 978-1452107011
- Peso di spedizione: 839 g
Gluten-Free Baking for the Holidays
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33 recensioni
9 di 9 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
Gluten-free goodness
4 ottobre 2012
Di sly
- Pubblicato su Amazon.com
Formato:Rilegato
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."
Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
7 di 7 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
Real insight about process and materials
23 dicembre 2012
Di Pamela G. Smith
- Pubblicato su Amazon.com
Formato:Rilegato
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.
One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.
Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.
Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
4 di 4 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
The Best Gluten-Free Baked Goods
29 ottobre 2012
Di Nancy Baggett
- Pubblicato su Amazon.com
Formato:Rilegato
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
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