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Gluten-Free Vegan Baking for Every Occasion: 75 Classics and New Creations to Celebrate
Baking just invited Gluten-Free and Vegan to the Party!
Sticky Buns, Fudgy Brownies, Salted Caramel Cupcakes, and more—who says your favorite sweets can’t be gluten-free and vegan? Gluten-Free Vegan Baking serves up the best recipes for the tastiest treats so that you can bake your cake and eat it too!
Celebrate every occasion with new recipes that rival traditional favorites. Complete with an introductory guide for seasoned and new bakers alike, this cookbook offers everything you need to indulge your inner baker and taste how great gluten-free vegan baking can be.
The Gluten-Free Vegan Baking cookbook
Everything You Need to Know—Learn the basic Do’s and Don’ts of baking delicious gluten-free and vegan baked goods.75 Classic and New Recipes—Whip up breakfast bakes, breads, cookies, brownies, bars, cakes, cupcakes, pies, and tarts.Sweet and Simple—Forget about fancy equipment and ingredients—this vegan baking cookbook keeps things hassle-free with on-hand kitchen equipment and easy-to-find ingredients.RSVP for the party filled with showstopper desserts for every occasion. Gluten-Free Vegan Baking makes your taste buds go wild!
Sticky Buns, Fudgy Brownies, Salted Caramel Cupcakes, and more—who says your favorite sweets can’t be gluten-free and vegan? Gluten-Free Vegan Baking serves up the best recipes for the tastiest treats so that you can bake your cake and eat it too!
Celebrate every occasion with new recipes that rival traditional favorites. Complete with an introductory guide for seasoned and new bakers alike, this cookbook offers everything you need to indulge your inner baker and taste how great gluten-free vegan baking can be.
The Gluten-Free Vegan Baking cookbook
Everything You Need to Know—Learn the basic Do’s and Don’ts of baking delicious gluten-free and vegan baked goods.75 Classic and New Recipes—Whip up breakfast bakes, breads, cookies, brownies, bars, cakes, cupcakes, pies, and tarts.Sweet and Simple—Forget about fancy equipment and ingredients—this vegan baking cookbook keeps things hassle-free with on-hand kitchen equipment and easy-to-find ingredients.RSVP for the party filled with showstopper desserts for every occasion. Gluten-Free Vegan Baking makes your taste buds go wild!
- GenresCookbooksNonfiction
267 pages, Kindle Edition
Published May 21, 2019
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Displaying 1 - 21 of 21 reviews
May 31, 2019
I always enjoy finding new gluten free recipes. Gluten-Free Vegan Baking for Everyone did not disappoint me! It is chock full of mouth-watering recipes. Included are useful baking and measurement conversions and a handy list of ingredient substitutions. I have already made the blueberry pie and the fudge pie recipes. I had to increase the tapioca flour in the crust for each, but they came out amazing! By happy accident I found out if you chill the fudge pie filling instead of baking it, it comes out like a rich, decadent cream-free, egg-free chocolate mousse! Vegan or not (I am not), this gluten-free cookbook will inspire you to make delicious breakfasts, treats and deserts.
June 7, 2019
The Gluten Free Vegan Baking for Every Occasion is the perfect guide to the person who wants to have sweets but can't handle the traditional desserts. 75 recipes from Blueberry Muffins to Savory Butternut Squash Tarts. The recipes use Gluten Free flours like brown rice flour or oat flour. Sweeteners like coconut sugar and monk fruit are prominent in a lot of the recipes. My favorite part of the book is the Substitutions section in the back of the book. It tells you what you can use in place of traditional ingredients like sugar, butter, buttermilk, eggs, etc.
I think that this cookbook is perfect for the gluten-free or vegan or both. Even though I am not a vegan or have gluten-free issues, there were a few recipes in the book that I could make, like the Fudgy Brownies and the German Chocolate Cake. The only issue for a nonvegan, there are a lot of ingredients that are needed to have in the pantry. Some things I don't think I could even find. That said, if you are already gluten-free or a vegan, then you more than likely have the needed ingredients.
All in all, a nice cookbook!
I think that this cookbook is perfect for the gluten-free or vegan or both. Even though I am not a vegan or have gluten-free issues, there were a few recipes in the book that I could make, like the Fudgy Brownies and the German Chocolate Cake. The only issue for a nonvegan, there are a lot of ingredients that are needed to have in the pantry. Some things I don't think I could even find. That said, if you are already gluten-free or a vegan, then you more than likely have the needed ingredients.
All in all, a nice cookbook!
June 20, 2021
I've been looking for gluten free recipes since I was diagnosed with Celiac disease. This book was a nice surprise in some ways.
There were a lot of recipes that look good. I haven't made anything from this book yet so I will write more when I know how well the recipes work.
There is a lot of cakes, cookies, bars, cupcakes and pies but no bread apart from one sandwich bread that uses Bob's red mill flour with beans and is made with baking soda. There is also a cinnamon raisin bread made with baking powder. There are no pictures in this book. I would have liked to have pictures for some recipes that are more difficult to picture.
The only thing I wish had been in this book was some information about if you can replace the vegan ingredients to non vegan. Some recipes have cashew and almond butter in them. I don't like peanut butter so I don't know if I will like these butters. I would have liked to know if you can use regular butter in these recipes. Is coconut sweeter than milk? I'm going to just use milk but it would have been nice to know. Most recipes use almond flour and a lot use coconut flour, coconut milk and coconut sugar. Using canola oil where it works in the recipes would have been a lot healthier than using coconut oil. It says you can use Safflower oil or olive oil instead of coconut oil but they are all liquid at room temperature and will not work like coconut oil . I use Stevia so I'm not going to use coconut sugar.
There were a lot of recipes that look good. I haven't made anything from this book yet so I will write more when I know how well the recipes work.
There is a lot of cakes, cookies, bars, cupcakes and pies but no bread apart from one sandwich bread that uses Bob's red mill flour with beans and is made with baking soda. There is also a cinnamon raisin bread made with baking powder. There are no pictures in this book. I would have liked to have pictures for some recipes that are more difficult to picture.
The only thing I wish had been in this book was some information about if you can replace the vegan ingredients to non vegan. Some recipes have cashew and almond butter in them. I don't like peanut butter so I don't know if I will like these butters. I would have liked to know if you can use regular butter in these recipes. Is coconut sweeter than milk? I'm going to just use milk but it would have been nice to know. Most recipes use almond flour and a lot use coconut flour, coconut milk and coconut sugar. Using canola oil where it works in the recipes would have been a lot healthier than using coconut oil. It says you can use Safflower oil or olive oil instead of coconut oil but they are all liquid at room temperature and will not work like coconut oil . I use Stevia so I'm not going to use coconut sugar.
June 20, 2019
A cookbook with useful strategies (like mixing alternative milk and with apple cider vinegar) for the gluten-free/casein-free baker, my only problem with this book is its heavy reliance on coconut oil and coconut in general. While my own problems with coconut tend to be allergic in nature, concerns over the effects of high saturated fat, see here, in the Harvard Health Letter, would make me hesitant to use most of these recipes other than on special occasions.
June 23, 2019
This book is ideal for vegans and people who must eat gluten free but still love their baked goods. The book starts with the author's own journey into gluten-free vegan baking, and she follows this up with a solid section of information including tips and pantry essentials. The recipe chapters themselves are divided much like you would probably think they should be, with sections on each major type of sweet or savory baked good, like bread, cakes and cupcakes, pies and tarts, and cookies and brownies. There's even a chapter on breakfast baking. Some recipe goes beyond just gluten free and vegan; some area also oil, nut, soy, or grain free; these are clearly marked. The recipes themselves look pretty straightforward, and some of them are derived from classics, like hummingbird cake and key lime pie. Others are just plain yummy sounding, like Apple Cinnamon Donuts with Maple Glaze and Salted Caramel Cupcakes. The only downside I see is that there aren't enough photos of the recipes. While not every cookbook needs to show a picture of every recipe, I think it is more important for gluten-free cookbooks to have pictures because success is often elusive in gluten-free baking, so it would be good to know what success looks like for each recipe. That said, I still think this is a fantastic collection of a variety of recipes that would interest those who must eat gluten free or who choose to be vegan.
I received a free copy of this book, but that did not affect my review.
Read my other reviews at https://www.readingfanaticreviews.com.
I received a free copy of this book, but that did not affect my review.
Read my other reviews at https://www.readingfanaticreviews.com.
May 8, 2019
"Gluten-Free Vegan Baking: 75 Classics and New Creations to Celebrate" is an informative, user-friendly cookbook and guide to gluten-free and vegan baking that will be appreciated by both beginning bakers and longtime home cooks. Full of delicious and decadent recipes that celebrate special occasions and add enjoyment to everyday eating, this book is written to make use of easy-to-find ingredients and on-hand kitchen tools and equipment. Whether you strictly follow a gluten-free vegan diet, or you are integrating these types of foods into your regular eating plan, you will find helpful hints and easy food conversions. Baking gluten-free and vegan means substituting for eggs, butter, and dairy and still producing tender, tempting baked goods with desirable taste and texture. Author Sara McGlothlin has created dozens of fabulous recipes using entirely plant-based ingredients. Here's a sampler of the delicious dishes you'll find: "Pumpkin Muffins with Ginger-Vanilla Icing"; "Morning Glory Muffins"; "Sliced Sandwich Bread"; "Butternut Brown Bread"; "Chocolate Loaf"; "Fudgy Brownies"; "Soft and Chewy Peanut Butter Cookies"; "Maple Pecan Bars"; "Salted Caramel Cupcakes"; "Chocolate-Cherry Cheesecake"; "Southern-Style Sweet Potato Pie"; and "Chocolate Fudge Tart". Learn new ways to prepare favorite foods and reward family, friends, and yourself with wholesome baked treats.
Book Copy Gratis Callisto Publishers.
Book Copy Gratis Callisto Publishers.
August 8, 2019
There are a lot of misconceptions that chocolate has gluten (it never should) and that it isn't vegan (dark chocolate had better be). While I'm not surprised that only 17 of the 75 recipes are listed under "Chocolate" in the index, I am disappointed.
I love that the introductory chapter clarifies that if you bake gluten-free there will be texture differences. Texture, the feel of a food or drink in our mouth, has an impact on our enjoyment of it. The recipes themselves are fairly easy to follow if you have some baking experience and the right equipment. Most of the equipment is likely to be in a middle or higher economic class of kitchen. However, finding the gluten-free substitutes can be a pricey challenge for people even in the middle class so be aware of that issue. Tree nut flours are common in this and other gluten-free cookbooks so if you have tree nut allergies, a lot of these recipes will not be feasible for you (this is the case in my household).
I wish the book had more photos, what there are is minimal in the introduction and at the beginning of chapters. I know that would increase the cost of the book but honestly cookbooks need images. The five categories of baked goods is good but how the recipes were organized inside each chapter wasn't clear to me.
If you are vegan and practicing gluten-free baking, you should check this book out. Just be wary of any tree nut allergies you or loved ones may have.
I love that the introductory chapter clarifies that if you bake gluten-free there will be texture differences. Texture, the feel of a food or drink in our mouth, has an impact on our enjoyment of it. The recipes themselves are fairly easy to follow if you have some baking experience and the right equipment. Most of the equipment is likely to be in a middle or higher economic class of kitchen. However, finding the gluten-free substitutes can be a pricey challenge for people even in the middle class so be aware of that issue. Tree nut flours are common in this and other gluten-free cookbooks so if you have tree nut allergies, a lot of these recipes will not be feasible for you (this is the case in my household).
I wish the book had more photos, what there are is minimal in the introduction and at the beginning of chapters. I know that would increase the cost of the book but honestly cookbooks need images. The five categories of baked goods is good but how the recipes were organized inside each chapter wasn't clear to me.
If you are vegan and practicing gluten-free baking, you should check this book out. Just be wary of any tree nut allergies you or loved ones may have.
June 4, 2019
This cookback is fantastic! The recipes sound delicious, the ingredients are easy (though they may be lesser known if you have not cooked GF before, in which case she gives details on the staples, such as brown rice flour, almond flour, etc.) and she adds other details about the recipes and tips and tricks along the way.
My biggest caveat is there are hardly any pictures. I realize at one point, years ago, this was a thing. However most new cookbooks have pictures for every recipe or at least for MOST recipes. Since I'm a tired momma, it usually takes a really yummy looking picture to entice me to make a recipe. The fact that this lacks that means I'm not very likely to actually come back to it when I need to make something for my family, which is sad since they sound delicious. But usually by meal time I am exhausted and my creativity is used up so I need the pictures to do the talking. This seems to be a common theme for many moms or women who have been working all day, so I think not having those pictures is a huge negative here. I really hope McGlothlin adds some pictures!! It would also be nice to have nutritional facts added. It isn't terribly hard to calculate (I have done it for many meals I have created) and many people find them helpful even if they aren't tracking macro-nutrients.
It would be a 5 star if I could see what some of the recipes looked like!
My biggest caveat is there are hardly any pictures. I realize at one point, years ago, this was a thing. However most new cookbooks have pictures for every recipe or at least for MOST recipes. Since I'm a tired momma, it usually takes a really yummy looking picture to entice me to make a recipe. The fact that this lacks that means I'm not very likely to actually come back to it when I need to make something for my family, which is sad since they sound delicious. But usually by meal time I am exhausted and my creativity is used up so I need the pictures to do the talking. This seems to be a common theme for many moms or women who have been working all day, so I think not having those pictures is a huge negative here. I really hope McGlothlin adds some pictures!! It would also be nice to have nutritional facts added. It isn't terribly hard to calculate (I have done it for many meals I have created) and many people find them helpful even if they aren't tracking macro-nutrients.
It would be a 5 star if I could see what some of the recipes looked like!
June 1, 2019
The Gluten Free Vegan Baking for Every Occasion is the perfect guide to the person who wants to have sweets but can't handle the traditional desserts. 75 recipes from Blueberry Muffins to Savory Butternut Squash Tarts. The recipes use Gluten Free flours like brown rice flour or oat flour. Sweeteners like coconut sugar and monk fruit are prominent in a lot of the recipes. My favorite part of the book is the Substitutions section in the back of the book. It tells you what you can use in place of traditional ingredients like sugar, butter, buttermilk, eggs, etc.
I think that this cookbook is perfect for the gluten-free or vegan or both. Even though I am not a vegan or have gluten-free issues, there were a few recipes in the book that I could make, like the Fudgy Brownies and the German Chocolate Cake. The only issue for a nonvegan, there are a lot of ingredients that are needed to have in the pantry. Some things I don't think I could even find. That said, if you are already gluten-free or a vegan, then you more than likely have the needed ingredients.
All in all, a nice cookbook!
I think that this cookbook is perfect for the gluten-free or vegan or both. Even though I am not a vegan or have gluten-free issues, there were a few recipes in the book that I could make, like the Fudgy Brownies and the German Chocolate Cake. The only issue for a nonvegan, there are a lot of ingredients that are needed to have in the pantry. Some things I don't think I could even find. That said, if you are already gluten-free or a vegan, then you more than likely have the needed ingredients.
All in all, a nice cookbook!
May 25, 2019
This book will show you for sure that gluten free and vegan does not mean baking will result in something that is flavorless and too healthy to be enjoyed. The book contains such recipes as brownies and sticky buns that no one ever associated with health food or having no flavor. The book contains 75 recipes of traditional favorites and some more innovative and new baked goods.
It does start off with a basic intro to how to bake without gluten and sticking to a vegan diet, even while enjoying what seem like traditional favorites like cupcakes.
This book is recommended for anyone who tried to avoid gluten and is worried that baked goods will now no longer taste good. I have several friends with gluten allergies and they all started to bake their own goods, such as breads and cakes because that ensured not only gluten-free enjoyment without regret, but also proved to result in more flavorful and tasty baked good than trying to find something appetizing in the store.
I received a free copy of this book from the publisher.
It does start off with a basic intro to how to bake without gluten and sticking to a vegan diet, even while enjoying what seem like traditional favorites like cupcakes.
This book is recommended for anyone who tried to avoid gluten and is worried that baked goods will now no longer taste good. I have several friends with gluten allergies and they all started to bake their own goods, such as breads and cakes because that ensured not only gluten-free enjoyment without regret, but also proved to result in more flavorful and tasty baked good than trying to find something appetizing in the store.
I received a free copy of this book from the publisher.
June 1, 2019
Okay let me start with saying I've yet to make anything in this baking book but I'm excited to!!
I'm not a great baker by any means but I get by. Sometimes when I get read cookbooks or baking books, I'm always floored by how complicated the authors make them. Clearly, their pros but the people reading their books don't do this for a living !!! That being said, this was a breath of fresh air. Nothing seemed overly complicated and I feel fairly confident I'd be able to knock any of these out with the instructions given which is nice.
However, the one thing I can say I didn't like was there weren't enough pictures! There was hardly any! Pictures are such a big deal to me in cooking books and I know the same goes for my family and friends so it's really upsetting when you get a book and there's nothing to reference or look at. Hell, pictures are what makes me want to bake when I see how tasty and nice they look.
So the recipes seemed great I just would've liked there to be more pictures.
I'm not a great baker by any means but I get by. Sometimes when I get read cookbooks or baking books, I'm always floored by how complicated the authors make them. Clearly, their pros but the people reading their books don't do this for a living !!! That being said, this was a breath of fresh air. Nothing seemed overly complicated and I feel fairly confident I'd be able to knock any of these out with the instructions given which is nice.
However, the one thing I can say I didn't like was there weren't enough pictures! There was hardly any! Pictures are such a big deal to me in cooking books and I know the same goes for my family and friends so it's really upsetting when you get a book and there's nothing to reference or look at. Hell, pictures are what makes me want to bake when I see how tasty and nice they look.
So the recipes seemed great I just would've liked there to be more pictures.
June 11, 2019
While I am not gluten-free, I do cook and bake vegan and there are times I need a good gluten-free recipe so I was excited to check this cookbook out. I was happy to see a good variety of recipes. If you aren't used to baking without gluten, you will need to stock your pantry with some specialty items such as almond flour, brown rice flour and other gluten-free flours. Coconut sugar and coconut milk is also commonly called for. Both sweet and savory recipes are included though, as expected, most recipes fall into the sweet category. The photos included are well-shot and make the goods look appetizing. I do wish there were more photos though.
Thank you to Callisto Media and NetGalley for the eARC in exchange for my honest review.
Thank you to Callisto Media and NetGalley for the eARC in exchange for my honest review.
June 13, 2019
Gluten-Free Vegan Baking for Every Occasion: 75 Classics and New Creations to Celebrate is a great cookbook for those who are both gluten-free and vegan. It is relatively easy to find foods that are gluten-free, or ones that are vegan, but it is harder to find foods that have the non-gluten, vegan combination. Most of the recipes in the book do not include accompanying photographs, but the preparation instructions are clearly written, and the results sound mouth-watering. My favorite recipes that I found were the maple pecan bars, macadamia nut cookies, and vanilla cake with buttercream frosting. The book gives many good ideas for replacing gluten and staying vegan when baking.
I received this book for review.
I received this book for review.
August 11, 2019
Because my son has dye food allergies, I usually have to make deserts and breads by hand at home instead of buying them. I also try to be gluten free most of the time, so I was really excited to see this cookbook!
There are lots of fun recipes in this book like gingerbread men, sweet potato rolls, blueberry muffins, orange cranberry bread, maple pecan bars, etc. YUMMMMM!!!
I can't wait to try more recipes! It is so hard to find GOOD, yummy, gluten free recipes.
I received a copy of this book complimentary for blog and social media review. All opinions are my own.
There are lots of fun recipes in this book like gingerbread men, sweet potato rolls, blueberry muffins, orange cranberry bread, maple pecan bars, etc. YUMMMMM!!!
I can't wait to try more recipes! It is so hard to find GOOD, yummy, gluten free recipes.
I received a copy of this book complimentary for blog and social media review. All opinions are my own.
February 10, 2020
Since my daughter has now had to stop gluten when I came across this book, I was excited and Leary. One I not her enjoys food and was sure that there was going to be a huge change in taste. Once she and I made cookies and sticky buns using the recipe from this book I figure we can move forward and have since tried other recipes. The back of the book also has substitutions that you can use in place of sugar, eggs, and buttermilk which is very helpful. This is a very good book and I must say a book for anyone with a gluten problem.
November 1, 2021
All recipes look really yummy
I haven't had the time to make them yet but they all look really good. Unfortunately, they need A LOT of ingredients which is expensive and time consuming. Also, I don't like to use vegan cream and other replacements because they taste bad, so I would rather use something else like cashew cream, etc. Still worth trying out.
I haven't had the time to make them yet but they all look really good. Unfortunately, they need A LOT of ingredients which is expensive and time consuming. Also, I don't like to use vegan cream and other replacements because they taste bad, so I would rather use something else like cashew cream, etc. Still worth trying out.
August 27, 2019
I'm looking into cutting down my gluten intake as I just feel better without it. This book is absolutely amazing. I love the recipes, and cant wait to make so many of them! The photography is beautiful as well.
April 25, 2020
Favorite recipes GF and vegan
I found so many of my favorite recipes here! My new "go to" cookbook for desserts!
I've learned enough to convert my own recipes too!
I found so many of my favorite recipes here! My new "go to" cookbook for desserts!
I've learned enough to convert my own recipes too!
September 3, 2021
Very few pictures. For a visual baker like myself, it's a big challenge. Was not motivated to try any recipes in this book.
cookbooks
November 8, 2021Not enough pictures. The recipe I did try was good.
August 3, 2019
My best friend has two sisters: one is gluten intolerant, one is vegan. She is also an avid baker. So I requested and read this book with the thought that I might get it for her for Christmas if I really loved it. I didn’t love it; therefore, I can’t see adding it to her already extensive library of gluten-free and vegan cookbooks.
In my mind, the gold standard of gluten-free baking books is set by two books: Cake Magic by Caroline Wright and Doughnuts by Lara Ferroni. Both books start with the creation of a gluten-free dry mix that can be used interchangeably with the glutinous dry mix throughout all (or most) of the recipes in the book. The Cake Magic recipes also have special instructions for adapting each recipe to a vegan version.
Gluten-Free Vegan Baking takes a completely different approach: each recipe is both gluten-free and vegan right out of the gate. Additionally, each recipe has a headline indicating whether the recipe is nut-free, grain-free, soy-free, and/or oil-free. The majority of the baking recipes rely on coconut flour, almond flour, brown rice flour, tapioca starch, or a combination thereof. The recipes also heavily relied on flax eggs (one part ground flax seed to two parts water), coconut oil, palm shortening, unsweetened almond milk and coconut milk to maintain their dairy- free and egg-free qualities. The frequent use of coconut oil disturbed me quite a bit. For example, the cake frostings were beaten coconut oil, palm shortening, and maple syrup that was stable at room temperature for several days prior to use.
The recipes in the book were quite diverse, ranging from breads and breakfast pastries to cookies and cakes to pies and tarts. However, the recipes in the cookies section and in the cakes section read so similarly to each other that the author might have been better served writing a master recipe for cookies, a master recipe for cakes, and then a half a dozen or so variations on each. It wouldn’t have filled as many pages, but it would have been much more efficient.
The recipes themselves were of varying quality. Typically the recipe started with liquid ingredients in a medium bowl, dry ingredients in a large bowl, and then the two bowls being mixed together. Sometimes the flax eggs were started in a small bowl and added to the medium bowl of other liquids; sometimes, the flax eggs were started in a medium bowl and then all other liquids added to the flax eggs. It did seem to be determined a bit randomly. Sometimes, especially in the cake section, it was clearly indicated that the batter should be beaten by the mixer at a medium speed. Other times, the mixture was just supposed to be beaten until a batter formed, without any clarity as to whether it was by hand or by mixer or at what speed.
The full color photographs in this book were limited to one photograph at the beginning of each chapter. This was neither enticing nor helpful. Gluten-free baked goods need more, not fewer, illustrations because the ingredients are so unfamiliar. It would have been super helpful to have a photograph for each recipe (or every other recipe) in order to get a better feel for how they actually turned out.
Overall, I just didn’t love this book. The variety of recipes was decent, but it was a real drag to read because there was insufficient explanation and illustration of the recipes.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have not prepared any recipes from this book. When I do, I will update this review with the results.
In my mind, the gold standard of gluten-free baking books is set by two books: Cake Magic by Caroline Wright and Doughnuts by Lara Ferroni. Both books start with the creation of a gluten-free dry mix that can be used interchangeably with the glutinous dry mix throughout all (or most) of the recipes in the book. The Cake Magic recipes also have special instructions for adapting each recipe to a vegan version.
Gluten-Free Vegan Baking takes a completely different approach: each recipe is both gluten-free and vegan right out of the gate. Additionally, each recipe has a headline indicating whether the recipe is nut-free, grain-free, soy-free, and/or oil-free. The majority of the baking recipes rely on coconut flour, almond flour, brown rice flour, tapioca starch, or a combination thereof. The recipes also heavily relied on flax eggs (one part ground flax seed to two parts water), coconut oil, palm shortening, unsweetened almond milk and coconut milk to maintain their dairy- free and egg-free qualities. The frequent use of coconut oil disturbed me quite a bit. For example, the cake frostings were beaten coconut oil, palm shortening, and maple syrup that was stable at room temperature for several days prior to use.
The recipes in the book were quite diverse, ranging from breads and breakfast pastries to cookies and cakes to pies and tarts. However, the recipes in the cookies section and in the cakes section read so similarly to each other that the author might have been better served writing a master recipe for cookies, a master recipe for cakes, and then a half a dozen or so variations on each. It wouldn’t have filled as many pages, but it would have been much more efficient.
The recipes themselves were of varying quality. Typically the recipe started with liquid ingredients in a medium bowl, dry ingredients in a large bowl, and then the two bowls being mixed together. Sometimes the flax eggs were started in a small bowl and added to the medium bowl of other liquids; sometimes, the flax eggs were started in a medium bowl and then all other liquids added to the flax eggs. It did seem to be determined a bit randomly. Sometimes, especially in the cake section, it was clearly indicated that the batter should be beaten by the mixer at a medium speed. Other times, the mixture was just supposed to be beaten until a batter formed, without any clarity as to whether it was by hand or by mixer or at what speed.
The full color photographs in this book were limited to one photograph at the beginning of each chapter. This was neither enticing nor helpful. Gluten-free baked goods need more, not fewer, illustrations because the ingredients are so unfamiliar. It would have been super helpful to have a photograph for each recipe (or every other recipe) in order to get a better feel for how they actually turned out.
Overall, I just didn’t love this book. The variety of recipes was decent, but it was a real drag to read because there was insufficient explanation and illustration of the recipes.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have not prepared any recipes from this book. When I do, I will update this review with the results.
Displaying 1 - 21 of 21 reviews