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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles
For those with food sensitivities, these desserts have remained a distant dream—until now.
Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites—all created without...more
Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites—all created without...more
Hardcover, 144 pages
Published
April 12th 2011
by Clarkson Potter
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For people who need to eat gluten-free and vegan, baked goods can be one of the greatest losses. Thank goodness for the people at BabyCakes, who have now written two vibrant cookbooks full of creative and satisfying recipes. I made pumpkin gingerbread pancakes loosely based on her gingerbread pancake recipe, and then wonder buns and hame/antaschen. Gluten-free baking is a challenge. The ingredients are pretty expensive and the end result's proximity to its non gluten-free equivalent depends on w...more
For a gluten free, vegan cookbook- it's fantastic. Not all the recipes are winners (the pancakes were horrible). The plain cake donuts are light and fluffy are are full of flavor. The texture is perfect for a donut. The Snickerdoodles are amazing once I doubled the amount of applesauce in the recipe. I generally don't use bean flours so I have swapped out the garbanzo and fava bean flour for sorghum flour with positive results. I'm excited to work through more recipes in this book.
She does use a...more
She does use a...more
Wow! Gluten-free, dairy-free, vegan recipes for DESSERTS! O my, o my! Makes me want to run out and buy a lot of coconut oil/milk, rice flour and xanthum gum! Donuts, seriously, donuts, that are baked, not fried. A "Mounds"-like candy. An ice-cream cake. AND they have a bakery in NYC, LA and Orlando! My beloved daughter, Riley (allergic to dairy and beef) is going to NYC for a chorus trip next spring...wonder if they'd let her go visit the bakery and indulge! I do remember, after stalking their w...more
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I am an experienced cook and avid baker! I found the schmaltzy intro. to this book & indeed to each recipe tiresome. I felt like saying, "Give me the recipe already!"
The recipes call for multiple ingredients, some of which are not easily found and are quite expensive. I had to hunt to find refined coconut oil and larger quantities of arrowroot as several of the recipes called for 1/4 cup of arrowroot.
I make it a rule to always follow a recipe to the letter the first time I make it, then, I...more
The recipes call for multiple ingredients, some of which are not easily found and are quite expensive. I had to hunt to find refined coconut oil and larger quantities of arrowroot as several of the recipes called for 1/4 cup of arrowroot.
I make it a rule to always follow a recipe to the letter the first time I make it, then, I...more
Feb 2012
I'm not gluten-free, although I am vegan, and love trying new techniques in baking. I honestly find gluten-free baking a bit boring but I love tackling the nuances. However, the recipes I tried out of this book all ended poorly despite my following their instructions (something I do not generally do and cannot help but wonder if that was the problem!). I am confident in my baking skills and have no problem creating wonderful treats regularly so I have little doubt that the recipes were t...more
I'm not gluten-free, although I am vegan, and love trying new techniques in baking. I honestly find gluten-free baking a bit boring but I love tackling the nuances. However, the recipes I tried out of this book all ended poorly despite my following their instructions (something I do not generally do and cannot help but wonder if that was the problem!). I am confident in my baking skills and have no problem creating wonderful treats regularly so I have little doubt that the recipes were t...more
If you have to eat gluten-free. This book is the one baking guide you need to cover the classics of childhood. Chocolate chips cookies, whoopie pies, doughnuts, snickerdoodles and S'mores!!! In addition to the great recipes, there is good info for those new to the gluten-free lifestyle. This is a 5 star book, I gave it 4 only because the ingredients can be hard to find depending on where you live. I'm anxiously awaiting more ingredients to be delivered to try more recipes!
Unfortunately, both of these Babycakes cookbooks are pretty terrible. Every recipe has an issue, and is an expensive failure. Maybe she screwed up the conversions from mass quantities at the bakery to small batches-? Pre-read everything & prepare for trouble with her recipes. Vegan GF baking can be good- online recipes are better than any of these. Sorry to say.
The gluten free rice krispie treats were tasty but fell apart when taken out of the pan. (Maybe I put in too much coconut oil?)
I'll come back and try some of the other recipes as I adored the original BabyCakes cookbook and am sure that there are gems in this one as well.
I'll come back and try some of the other recipes as I adored the original BabyCakes cookbook and am sure that there are gems in this one as well.
These recipes are awesome! I baked up the Hamentaschen and honestly no one could tell they were vegan or gluten free (which I find pretty impressive). As with many gluten free cookbooks, there is a down side - you have to buy A LOT of special ingredients, which are expensive. However, it's well worth the investment, and you'll be able to make several different recipes with the special ingredients you have to purchase.
In theory this is a great cookbook. I want to make everything Erin has to offer me. But in practice, the ingredients are ridiculous (only a specific kind of soy powder will work? Really?!) and the results are never as good as when I visit Babycakes.
After the first cookbook came out, I was talking to a girl at Babycakes in FL and she told me that McKenna had to alter the recipes for the book. That the ingredients they use in the bakery cannot be bought by the average home cook. So they made chang...more
After the first cookbook came out, I was talking to a girl at Babycakes in FL and she told me that McKenna had to alter the recipes for the book. That the ingredients they use in the bakery cannot be bought by the average home cook. So they made chang...more
Jan 24, 2012
Trelesa
added it
As always- great photos! I think I must buy all the babycakes books!! A wonderful selection of the challenging to convert to gluten-free foods.
This is one of those freakish Vegan cookbooks that makes me feel less freakish. I could present almost everything out of it to friends or co-workers and they would enjoy it and never suspect that I had just fed them something with arrowroot powder and tapioca flour and Agave nectar.
Love it! The authors are so creative!
Love it! The authors are so creative!
My blood sugar skyrocketed just reading it. Can't wait to bake all this vegan yumminess! Snickerdoodles anyone?
I was wondering how people baked without using eggs. I guess I need some xantham gum but that stuff is expensive!
Have been exploring going more vegan and gluten-free and found many very usable recipes in this book.
Healthier for you donuts, enough said, as well as the chocolate chip cookies.
This is a great cookbook. I make the doughnut recipe all the time.
The pancakes were excellent!
Think I need to read the first baby cakes cookbook first...
A humongous improvement from the first book. Things are explained. Questions are answered. Baking disasters are avoided.
Also part of the improvment: no spelt flour. Completely gluten-free. And the pricier coconut oil is interchangable for canola.
Best recipes so far: the Thin Mints and the oatmeal cookies (with cranberries instead of raisins). I just ate way too many of those.
Also part of the improvment: no spelt flour. Completely gluten-free. And the pricier coconut oil is interchangable for canola.
Best recipes so far: the Thin Mints and the oatmeal cookies (with cranberries instead of raisins). I just ate way too many of those.
May 24, 2013
Natalie Boon
marked it as to-read
May 19, 2013
Jennifer
marked it as to-read
May 17, 2013
Bernadette
marked it as to-read
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