The Essential Gluten-Free Baking Guides:
Available on Amazon.com
“In the world of gluten-free baking, I am often the teacher. But, today I feel like the roles have been reversed and I am the student, learning droves of information about gluten-free baking and flours from authors, Brittany Angell and Iris Higgins." -Beth Hillson, Food Editor, Living Without
“Brittany Angell and Iris Higgins have painstakingly worked through 12 gluten-free flours, profiling taste, texture and best uses along with invaluable baking tips, nutritional profiles and substitutions. Their guide will only lead you to baking greatness—and the thankful realization that they’ve done the heavy lifting for you. Now, all you have to do is soak in the knowledge and you’ll be ready for anything.” -Silvana Nardone, Founding Editor-in-Chief, Easy Eats
The first of their kind, the Essential Gluten-Free Baking Guides are the all inclusive, one-stop shop to gluten and allergen free baking. In each book, six chapters are dedicated to a specific flour, including 50+ diverse recipes that are packed with the information you need for successful gluten-free baking. In Part 1 you will find everything from delicious Stove Top English Muffins, Italian Style Flatbread, and Vegan Pizza Crust to Chocolate Babka Bread, Graham Crackers and Cranberry Orange Cake. In Part 2 you will learn to make recipes ranging from Bagels, Naan and Mini Pizza Pockets to Cinnamon Rolls, Oreo Cookies and Mocha Biscotti. You will be delighted with these unique and hard to find allergen free recipes.
Authors Brittany Angell & Iris Higgins will help you:
Learn how to successfully bake with 12 different unique gluten free flours.
Learn how to best substitute each flour.
Learn the basics of baking without eggs, corn, soy, and dairy
Learn the ins and outs of all the unrefined sugars and how to exchange them.
Also Included are baking tips from some of today’s leading gluten free experts:
Elana Amsterdam of Elana's Pantry
Sara Boswell- Food Scientist Extraordinaire
Kelly Brozyna of The Spunky Coconut
Peter Bronski from No Gluten, No Problem
Carol Fenster of Carol Fenster Cooks
Amy Green of Simply Sugar and Gluten Free
Ricki Heller of Diet, Desserts and Dogs
Linsey Herman of Cake and Commerce
Katie Higgins of Chocolate Covered Katie
Kim Maes of Cook it Allergy Free
Dr. Jean McFadden Layton of Gluten Free Doctor
Silvana Nardone of Easy Eats & Silvana’s Kitchen
As a complete guide, these books will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible, and will gift you with the knowledge to create your own.
Silvana Nardone of Easy Eats & Silvana’s Kitchen
As a complete guide, these books will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible, and will gift you with the knowledge to create your own.
—
-FAQ-
What flours are used in The Essential Gluten-Free Baking Guide Part 1?
Part 1 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Amaranth flour, almond flour, garbanzo bean flour, quinoa flour, millet flour, and coconut flour. This book also covers rice flour and the starches: Potato, arrowroot and tapioca.
What flours are used in The Essential Gluten-Free Baking Guide Part 2?
Part 2 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Sorghum flour, buckwheat flour, teff flour, cassava flour, and potato flour. This book also covers rice flour and the starches: Potato, arrowroot and tapioca.
Part 2 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Sorghum flour, buckwheat flour, teff flour, cassava flour, and potato flour. This book also covers rice flour and the starches: Potato, arrowroot and tapioca.
Are the recipes Egg-Free and Vegan Friendly?
100% of the recipes can be made with or without Dairy based products. Over 50% of the recipes are egg-free. Each book will include a detailed guide that will teach you how to swap out the eggs in the majority of the remaining recipes - and in your own recipe applications.
100% of the recipes can be made with or without Dairy based products. Over 50% of the recipes are egg-free. Each book will include a detailed guide that will teach you how to swap out the eggs in the majority of the remaining recipes - and in your own recipe applications.
Are the recipes Soy-Free?
Yes, all of the recipes are free of all soy products.
Yes, all of the recipes are free of all soy products.
Are the Recipes Sugar-Free ?
Each recipe in these books was tested with a variety of unrefined sugars, such as coconut palm sugar, xylitol, honey, maple syrup, and more. Throughout each book, there are suggestions and provided instruction to help you make the best substitutions to meet your dietary needs. You won’t want to miss the section dedicated just to sugar provided in both Part 1 and Part 2.
Each recipe in these books was tested with a variety of unrefined sugars, such as coconut palm sugar, xylitol, honey, maple syrup, and more. Throughout each book, there are suggestions and provided instruction to help you make the best substitutions to meet your dietary needs. You won’t want to miss the section dedicated just to sugar provided in both Part 1 and Part 2.
Are the recipes Yeast-Free?
While many of the bread recipes do contain yeast, there are also several that are free and clear for those that are sensitive. Be sure not to miss the Grain and Yeast-Free Cinnamon Raisin Bread in Part 1 and the Yeast-Free, Vegan Sandwich Bread in Part 2!
While many of the bread recipes do contain yeast, there are also several that are free and clear for those that are sensitive. Be sure not to miss the Grain and Yeast-Free Cinnamon Raisin Bread in Part 1 and the Yeast-Free, Vegan Sandwich Bread in Part 2!
Are the recipes Grain-Free? Flours such as almond, coconut, amaranth, quinoa and buckwheat are considered grain-free. Included in these chapters are several grain-free recipes. However, not all of our recipes are grain-free. These books will offer you a strong understanding in how each of these flours works and how to substitute them, which will enable you to vastly improve your baked goods no matter what your baking style.
Do the recipes contain Xanthan or Guar Gum?
Approximately half of the recipes use xanthan or guar gum, while the other half call for flax seeds, chia seeds and/or whole psyllium husks. For those looking to avoid the gums, included in both books is a section which will teach you how to replace them in your own recipes.
Approximately half of the recipes use xanthan or guar gum, while the other half call for flax seeds, chia seeds and/or whole psyllium husks. For those looking to avoid the gums, included in both books is a section which will teach you how to replace them in your own recipes.
Are the recipes listed by Weight or Volume?
Both! Each baked good recipe is listed both by cups and grams.
Both! Each baked good recipe is listed both by cups and grams.
Books Available March 1, 2012
Photography provided by Calabrese Studios.
What our testers are saying about our recipes:
On our Pizza Roll Ups: “This is the best recipe I've tasted from a gluten-free cookbook, blog or website in 12 years - and I have tried hundreds!” - Jenni Schneider
On our Vegan Pizza Crust: "This is the first homemade gluten-free pizza crust that my family has liked!” - Jessica Angell
On our Cranberry Orange Cake: "I'd make this every week and give it as gifts..." - Laurel VanBlarcum
On our Italian Herb Crackers: "They were the perfect midnight snack with a bit of cheese. Thanks so much for this great recipe we will make again and again!" - Linda Stiles
Pre-order your copies now from Amazon.com or e-mail me to order a signed copy directly from me.
