Gluten-Free Baking

If you thought a gluten intolerance meant you had to give up baked goods, this cookbook is filled with gluten-free recipes for cookies, scones and cakes, just for you!


| May 17, 2011



Gluten Free Baking

For those on a gluten-restricted diet, baking is usually the most difficult culinary obstacle to overcome. Gluten-Free Baking provides 70 easy recipes for cakes, breads, cookies and sweet and savory snacks that are tasty enough to try whether or not you have a gluten intolerance. 


COVER: TARA FISHER (FIREFLY PUBLISHING)

The following is an excerpt from Gluten-Free Baking by Phil Vickery (Firefly Books, 2011). Brimming with inspiration, this book opens up a whole new world of delicious treats —all completely gluten-free — showing you how to face every meal of the day with a selection of delicious recipes that may have seen impossible for gluten-intolerant diets. You can find beautiful photos of each of the recipes below in the Image Gallery. 

Soft Pine Nut Cookies 

Makes: about 20 cookies

Preparation: 15 minutes

Baking: 30 minutes 

Ingredients:  

1 3/4 cups (7 oz) slivered almonds 

jeff behm
5/28/2011 11:11:22 AM

Udi's is very good, and one of the best commercially available GF breads, but if you are near central NJ, it's worth a trip to Fallon's Gluten Free bakery in Fords, NJ. Their GF bread is simply amazing -- much better than any other GF bread I have had. www.fallonsglutenfreebakeshop.com


charla shamhart
5/20/2011 5:28:59 PM

Not all glutens are created equal, as the gluten in different grains has different chemical structures. 10% or less of people who are allergic to WHEAT gluten are allergic to oats, rye and barley. I find I can use barley with no problems. I roast hulless barley, grind into flour, then create some awesome pancakes with the addition of a small amount of amaranth and chia, which I powder, and other pancake ingredients. I think it is not appropriate to post here, as it is not gluten free.


b-)
5/20/2011 3:54:08 PM

I've been playing around with cocoa powder lately to come up with a vegan brownie (I am not a vegan BTW). An hour ago, sweet potato and cauliflower brownies were removed from my solar oven. They are very tasty,not sweet in the conventional sense but I feel that is a good thing and can be modified to anyone's liking. I am not one to use a recipe unnecessarily or to measure so the amounts are my best guess. Here's what I did... Preparation: Mince and combine; 1/2 cup raw cauliflower 1 1/2-2 c raw sweet potato (probably the sweeter the better. I used a Garnet and several Hawaiian (Okinawan) purple yams) 3/4 cup raw shelled almonds (ground to a powder. This ingredient along with the cauliflower is the "flour". The almonds also add oil to the mix.) 1/2 c apple sauce (the sauce adds moisture, pectin for coagulation, and more sweetness) 1 heaping Tsp cocoa powder. Spread evenly in a greased pan. I used a glass bread baking dish. The mix was about 2" thick. Baking is tricky for me because I have only a solar oven. Monitoring the temperature, the oven did not exceed 300 degrees (from 9:30am to 12noon) for 2 1/2 hours. When flipped over and right out of the oven the loaf held its shape. If cooled it would probably be more solid, however I never know until the next batch as this one is Gone! Note: I was going to sub 1 Tsp of ground flax seed covered in water for the coagulate, but surmised that the apple sauce would have the same effect. It did... Please post your experiments!


suzanne horvath
5/20/2011 3:16:20 PM

You should add Udi's bread to that list. Trader Joe's is finally carrying it now, at least in our area. I used to have to go to health food stores or order online (Amazon). BTW, Udi's texture is not heavy at all. I keep trying others, but still go back to Udi's. Supposedly, there is promising research on tapioca starch, where they are altering the properties of it to resemble gluten more closely that any other grain/flour.


really
5/18/2011 12:43:00 PM

Baking gluten-free only becomes a problem only when when baking bread, pizza, etc; quick breads, cakes, waffles, etc are not a problem. Xanthan gum, and guar gum; however, don't approximate the texture of gluten in yeast breads. The only commercial yeast breads that(in my experience)come close are http://www.tartedesserts.com/Tarte.html http://www.johannsbakery.co/Home.php Like I said, however, close, their texture is still heavy, at least they aren't cake-y. When an additive is found to replace gluten's elasticity -- the finder will be very rich -- considering possibly a third of whites are gluten intolerant.


really
5/18/2011 12:42:40 PM

Baking gluten-free only becomes a problem only when when baking bread, pizza, etc; quick breads, cakes, waffles, etc are not a problem. Xanthan gum, and guar gum; however, don't approximate the texture of gluten in yeast breads. The only commercial yeast breads that(in my experience)come close are http://www.tartedesserts.com/Tarte.html http://www.johannsbakery.co/Home.php Like I said, however, close, their texture is still heavy, at least they aren't cake-y. When an additive is found to replace gluten's elasticity -- the finder will be very rich -- considering possibly a third of whites are gluten intolerant.






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