Gluten-Free Baking Classics

Front Cover
Agate Publishing, Mar 1, 2009 - Cooking - 250 pages
7 Reviews
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic togluten whowant to enjoydeliciousfresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookiesas well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the bakerneed know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, frombeginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well astimeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

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User Review  - Rascalstar - LibraryThing

There is plenty of solid information about ingredients. So far, I've made blueberry muffins. They turned out fine but had a grainy texture, as though made with cornmeal. That's because I couldn't find ... Read full review


User Review  - nana18431 -

I bought this book for my daughter. My grandson requires a gluten free diet. This book has wonderful recipes that are actually easy to make! Plus it has hints websites she is very happy with it. Thank You Read full review


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About the author (2009)

Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.

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