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The Gluten-free Baker: Delicious baked treats for the gluten intolerant

4.09  ·  Rating Details ·  11 Ratings  ·  3 Reviews
Cookies, Brownies, & Bars include Ginger Cookies, Caramel Shortbreads, and White Chocolate and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and other special occasions—try Apple and Pecan Cake; Caramelized Lemon Polenta Cake; or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and Apricot Cornmeal Muffins. F ...more
Hardcover, 144 pages
Published August 11th 2011 by Ryland Peters & Small (first published August 1st 2011)
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Jan 13, 2014 Rosemary rated it liked it
Nice photos and interesting recipes. Unfortunately, nearly every one recommends eating the finished product the same day (sadly, par for the course with gluten free baking).

I disagreed on a couple of points: firstly, that commercially available premixed gluten free flour is just an optimal ratio of flours such as rice flour and tapioca flour. This is simply not true. The commercial mix we bought had an awful aftertaste which made the baked products inedible. There must be some chemicals added t
Aug 29, 2012 Nikki added it
Great introductory baking book for anyone who is having to convert to a gluten free life. There are lots of tips and a list of supplies at the beginning for those who are making the switch to gf. If however you are already gf, then you will love going back time-and-again for delicious recipes. I don't think you can ever say you've finished reading this book as you'll keep going back to it regularly. Great recipes, great inspiration.
Dec 08, 2011 Hallie rated it it was amazing
Shelves: in-library
I saw this in the bookshops in town and decided to check it out from the library on the basis of a recipe for pumpkin scones. YUM. I'll probably end up buying this, but have already drooled over lots of the recipes (not literally - it's a library book!). Nice photography too.
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