Get Free eBook Sample
Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website foodphilosopher.com. 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.
Gluten-Free Baking Classics
by Roberts
eBook
(Second Edition)
$17.95
-
ISBN-13:
9781572846401
- Publisher: Agate
- Publication date: 03/01/2009
- Sold by: Barnes & Noble
- Format: eBook
- Pages: 250
- Sales rank: 90,234
- File size: 2 MB
Available on NOOK devices and apps
Want a NOOK? Explore Now
17.95
In Stock
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as 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 baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless 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.
Customers Who Bought This Item Also Bought
-
- Gluten-Free Baking Classics…
- by Roberts
-
- Gluten-free, Sugar-free…
- by Susan O'Brien
-
- Simply Sugar and Gluten-Free:…
- by Amy Green
-
- Everyday Gluten-Free Slow…
- by Kimberly MayoneKitty Broihier
-
- The Cake Mix Doctor Bakes…
- by Anne Byrn
-
- Gluten-Free 101: Master Gluten…
- by Perrin Davis
-
- The Ultimate Gluten-Free…
- by Roben Ryberg
-
- Sugar-free Gluten-free Baking…
- by Kelly E. Keough
-
- Sugar Baby Sampler
- by Gesine Bullock-PradoTina Rupp
-
- Skizzer: A Novel
- by A. J. Kiesling
-
- Living a Prayerful Life
- by Andrew Murray
-
- Gluten-Free Cupcakes: 50…
- by Elana Amsterdam
-
- A Mom's Guide to…
- by Rick Johnson
-
- Vegan 101: Master Vegan…
- by Andrà und Rupert
-
- The Everything Healthy Cooking…
- by Linda Larsen
Recently Viewed
From the Publisher
Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were ‘perfect’ and ‘dared anyone to detect that they weren’t made with traditional wheat flour.’ I took the challenge and tried a test recipe on chocolate chip cookie-lovers…only to find that Gourmet was right and I didn’t have enough taste samples to keep up with their enthusiastic appetites.”—Sue Ade, Morris News Service
“[Roberts’s] kitchen tested recipes make her baked goods lighter, and fluffier than the rest.”
—Donna Gray, Calgary Herald
“We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren’t made with traditional wheat flour…[the] rich but light…cake loses nothing from the absence of white flour.”
—Gourmet
“This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus.”
— Elaine Monarch, Executive Director, Celiac Disease Foundation
“This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”
—Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
“An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”
—C. Allison, CookingHelpWeb