Gluten-Free Baking Classics Review

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Gluten-Free Baking Classics ReviewI had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting. I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake. I was impressed with it and was really looking forward to the publication of this cookbook.
This is gluten free baking with no apologies. Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking. She has gone into the kitchen and rethought how we bake with gluten free flours. The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing.
Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious. And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings. The result is, product after product, items that not only look beautiful but truly taste delicious. I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what. Annalise's recipes fill that spot completely.
I've been baking for over 40 years. I've been baking gluten free for almost 7 years. I've bought breads ready made, baked from mixes and from scratch. I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings. These are outstanding in terms of crunch, crust and flavor. She has made a real breakthrough with her French/Submarine bread recipes.
I have personally baked the chocolate chip muffins, lemon squares and chocolate ricotta muffins from this book. They are all unbelievably good. I have had a wonderful time making her angelfood cake in the past, and have had the pleasure of helping her test out new recipes for cinnamon buns and a crumb cake. My family of five (three gf eaters) are all impressed. And my non-allergic daughter, who still can and does eat wheat, can't wait for me to bake the crumb cake again - she probably ate 1/2 of the first one by herself.
A word of warning - while Annalise's flour blend for cakes and muffins may look "traditional" to you, it is not. Don't think that this is the "same old same old" - it is not. And, when Annalise advises using a specific brand of brown rice flour (Authentic Foods) in her blend because of the fine grind, pay attention folks! It really makes a difference in the end product.
Did I mention that Gourmet Magazine ran a November, 2005 article spotlighting her recipes? Go buy the book and bake all these goodies you've been missing. That's what I'm doing for my family.
Susan
Northern New Jersey Celiac Support GroupGluten-Free Baking Classics Overview

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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas Review

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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas ReviewI own several Gluten Free, Sugar Free cookbooks and many more medical science books to explain the "WHY"- and there are so many. This book is an excellent cookbook with detailed information for what to substitute where and when. So many Gluten-Free cookbooks never consider the SUGAR factor, which in my opinion, is very mis-leading and for so many Gluten-sensitive people an incredible waste of time, energy, and frustration.
Likewise I have several sugar-free recipe books, where the most common sugar substitutions are still, biochemically sugar. For instance, brown rice syrup-still sugar, your body doesn't know the difference on a chemical level. Glycemic Index wise it's only slightly lower than brown sugar, not enough that one should become too comfortable using as a constant substitution. I don't know what research Kelly relied on, maybe trial-and-error, whatever her method her product is sound and it shows in her consistency and the results the sugar-sensitive consumer experiences. ALSO, importantly, if you're cooking for a skeptical audience, or difficult-to-please children, the food is absolutely delightful.
-LPSugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas Overview

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The Essential Gluten-Free Restaurant Guide Review

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The Essential Gluten-Free Restaurant Guide ReviewI was so impressed with the glowing reviews of this volume that I ordered a copy. The restaurants are listed alphabetically by name (instead of alphabetically by city) which makes it almost impossible to find a restaurant in any city you happen to be in, unless you're willing to read the entire chapter. 95% of the restaurants in this book are described as having "no gluten-free menu." The author admits that neither he nor his editor made any attempt to verify information listed in the book, going so far as to print, repeatedly, that the restaurant's chef or owner, "reports" that their menu includes gluten-free offerings(!) As a celiac patient who is on the road 200+ days a year, this book allowed me to locate less than thirty restaurants and bakeries, nationwide, that actually maintain a gluten-free kitchen, let alone a gluten-free menu. Save your money and do your research online.The Essential Gluten-Free Restaurant Guide Overview

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The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free Review

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The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free ReviewGF home baking at it's best! I loved the chickpea bread as a sandwich bread - it had a "bland" taste and it didn't fall apart at all. I slice and wrap each piece in plastic wrap and then freeze them in a ziploc freezer bag. I also loved the Farmhouse bread. I made the batter and then baked it in English muffin pans to use as hamburger rolls - yum! I found two errors in the book. Two additional eggs are listed in the dry ingred. section for the Farmhouse Bread recipe - these should be omitted. Also, barley is listed in the GF flour ingredient list at the beginning of the book. Barley is NOT gluten free and should NEVER be eaten by a Celiac. This book had eliminated my search for edible GF breads.The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free Overview

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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College Review

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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College ReviewGot this book last week. I am a '77 graduate of the CIA so had GREAT HOPES for this book. The gluten free information is great. The recipes we have tried so far, however, are pretty bad.
Here's what we think about the specific recipes we have tried so far. Remember, our rating is based upon what we have tried.
We are very frustrated that so far we picked two very bad bread recipes. Did this guy test his recipes? I think not. Celiac sufferers need bread recipes. HELLO, are you listening? Please, if you have a great bread recipe would you please post it in your review of this book? My customers are desperate!
1. Soft Rolls - We made these into loaves just as the recipe indicated we could. They turned out to be more like popovers. They are NOT BREAD although they might be good to use for bread pudding. Rating = 0
2. Lean Bread - This is really another large popover. It has a tremendous puff in the oven. You prop open your oven for 5-7 minutes at the end, then you remove the bread at 200º F. After you do that you stand there and watch it deflate. Heart Breaking! It has no business being called BREAD. Thank goodness that I learned my lesson from the Soft Roll recipe last week and only had to throw out three loaves instead of the seven loaves we threw out of that particular recipe. Rating = 0
3. Shortbread- These are heavy and taste like cornmeal cookies. They are not crunchy like a shortbread should be and there is NO WAY anyone could roll this mushy dough out, even if chilled for two hours as suggested. We had to scoop these cookies out and then pat with a sugared tamp. Please pay attention here: these cookies need to be baked THIN. Since you can't roll them out you will have to scoop them onto parchment, butter the bottom of a glass, press it in sugar, then tamp the cookie down to about 1/8" thick. Raspberry jam tasted good. Apricot was not that great. We will try these cookies again only next time we will tamp them down THIN, THIN, THIN! Thise have potential. Rating: 4
4. Chocolate Pecan Cookies - The first batch had no flavor so we doubled the vanilla. These are the most cookie like of all the cookies we've made out of this book. We may increase the sugar a bit. These have potential. Rating: 4
5. Peanut Butter Cookies - WAY too much salt in this recipe. Thank goodness we decided to halve it. We liked the texture of this cookie but feel they needed some vanilla. Could taste more peanut buttery but vanilla may help that. These are close to being 'there.' Rating 4 1/2
6. Spritz Cookies - This cookie has no business being called a spritz cookie. It is more like a pudding pat with a raspberry center. It puffs up in the oven to look like a cream puff. Then it deflats to look like a flat tire with ridges. Please change the name of this poser cookie to Pudding Pat Cookie. Rating: 0
7. Macaroons: Okay, FINALLY the author gets an A+. These cookies were great. Bernie put about 5 ounces of melted semisweet chocolate in half the batter. Mmmm mmmmm. We will make these with other flavors, too. We put dried cherries and pecans in the vanilla ones. Very, very good. Rating: 5
Score Average is 2 1/2
Buyer Beware! I you buy this book make sure you do not try a recipe for a special occasion without a making a trial batch first.Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College Overview

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The Gluten-Free Way: My Way: A Guide to Gluten-Free Cooking Review

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The Gluten-Free Way: My Way: A Guide to Gluten-Free Cooking ReviewAlthough not gluten intolerant, I have family and friends who are. I have been curious to gain further knowledge, yet with no desire to read the textbook style or medical jargon involved. I wanted it in more layman terms to see how it actually worked into one's daily life.
This is a book that excites the soul with the exuberance of success by one who went Gluten-Free themselves, to more fully protect the health of loved ones; versus the hard reality of trials by family members having to, not wanting to, make the dietary switch.
In addition, the book gives insight and hope of eating foods you've grown accustom to, so not to view the new direction as total deprivation of taste and goodness. It explains the process of experimentation and learning as you go and putting your personal taste in to it, not just accepting pre-packaged foods. And it includes simple recipes to get you started that have already gone through the taste testing stage.
Yet, it brings to light that all will not be completely smooth sailing just because you decide to give it a go and obstacles will pop up along the way. However, it gives resources on which to build that take you not only to other books, but the Internet for one-on-one contact with others transitioning; as well as, places to obtain dietary elements and restaurants that can meet your fine dining needs.
Moreover, it demonstrates why it is an advantageous trip, even though the road may be bumpy and curvy at times. It emphasizes that it is worth it; however, like anything of value it comes through work, determination, and dedication on one's own part.
The co-authors writing styles complement each other and add some lightness to a serious subject matter. It is not only informative; it is written in a way that entertains.The Gluten-Free Way: My Way: A Guide to Gluten-Free Cooking Overview

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Wild Bread - Handbaked sourdough artisan breads in your own kitchen Review

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Wild Bread - Handbaked sourdough artisan breads in your own kitchen ReviewWe have recently discovered the joys of baking (and eating) homemade bread...so much so that we've taken the plunge to purchase a grain mill to begin grinding our own flour. To expand our knowledge, I also purchased nearly all the top selling books on artisian breads as well as several popular general bread books. I wasn't sure what to expect from this one but with relatively few books on whole grains and wild yeasts, decided to give it a try. To be perfectly honest, I did not have high expectations especially because I (like many others) have an inordinate fondness for full color splashy photographs, rich paper and enticing ad copy. The promise of simple binding, a few drawings and an unknown author didn't seem promising.
To my great surprise, this book QUICKLY went to the top of my "must keep" list. The reading is engaging, very enjoyable with a pleasant conversational style. The drawings - while not full color photogaphs - are equally interesting and truly add a great touch...but, the Real value of this book is the content and information contained. It's absolutely packed full of relevant content about bread-making...without a doubt this book has more information than almost all the other books I bought including the highly ranked books by Peter Rheinhart and Richard Bertinet...in fact, this book contained nearly evething in both of those books COMBINED plus much more.
I do not know the author but would like to express my sincere gratitude for an exceptionally written, well researched and engaging book.
Who will Love this Book....
- Anyone that loves bread, baking, baking bread or eating bread.
- Anyone interested in creating the most unique, natural breads with a distinctive taste and style of their very own.
- Anyone searching for several different starters, sources for ordering them around the world, variations on taste/texture etc...
- Anyone searching for great, easy to understand recipes including many beautiful shapes, interesting textures and of course - good flavors!
- Anyone interested in using a solar oven or sustainable cooking methods (note, this is not heavily emphasized but for those like us that have a solar oven or are thinking of getting one it is all you need. BTW, living in a hurricane prone area (Florida) makes solar ovens a great idea...we ran across one years ago at a thrift store for $20 and have been amazed how well it cooks so it was a very nice surprise to see info on it here!).
Bottom Line...
Don't let the sophistication of glossy pages fool you...this book has it all. It's the same difference between buying store-bought white bread that lacks all flavor and nutrition but is well marketed versus making your own.
A seriously good bread book!Wild Bread - Handbaked sourdough artisan breads in your own kitchen Overview

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Gluten-Free Baking Classics for the Bread Machine Review

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Gluten-Free Baking Classics for the Bread Machine ReviewThis cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you'd think she got royalties. Her fixes to common problems all start with, "if you read the recipe, and bought the same brand and model of machine I have then you would have no problems". In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don't cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.
I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.
I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.
I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.
Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.
Then an hour and a half later, it beeps for done.
I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!
Oh and don't try to use her flour mix to make bread machine bread with Betty Hagmann's bread machine recipes, it does not work well.Gluten-Free Baking Classics for the Bread Machine Overview

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The Living Gluten-Free Answer Book: Answers to 275 of Your Most Pressing Questions Review

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The Living Gluten-Free Answer Book: Answers to 275 of Your Most Pressing Questions ReviewMy doctor recently made a case for me to try a gluten free diet. I tested negative for celiac but she thinks I have a gluten sensitivity nonetheless. The idea of changing to gluten free seemed daunting and I resisted the attempt until I started reading this excellent book by Susanne Bowland. Bowland has thoroughly researched the topic of gluten free living and presents a wide variety of indpeth information in a well organized easy to read book. She cites resources galore and the index is extremely helpful as well. Bowland makes an effective and convincing case that, going gluten free is about the abundance of new foods (as well as medicines & cosmetics) to try rather than about denial. Like many things in life, success is predicated on attitude. My own experience validates Bowland's statement that if you feel much better, then sticking to a gluten free diet is not very difficult to do - especially with the help of this book! Beyond opening the reader's horizons to new taste treats, Bowland also provides useful nutritional information as well as hints on successful food preparation, baking, and dining out. This book is a FANTASTIC resource, a kind of "bible" for gluten free living. Bowland knows what she is talking about.The Living Gluten-Free Answer Book: Answers to 275 of Your Most Pressing Questions Overview

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The Allergen-Free Baker's Handbook Review

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The Allergen-Free Baker's Handbook ReviewHaving to switch to gluten free baking was challenging enough, but I have to avoid dairy, nuts and nut flours, soy, too. Baked goods have tried my patience for the past 8.5 years. Because my child has sensitivity to soy, I can't buy a lot of GFCF mixes that are on the market. And many years I lost count of the absolute flops that went straight to the trash can. GFCF baked goods can be gritty and gummy, especially when you are avoiding eggs, too. (Because we rotate eggs, sometimes I need to bake without them.)
The demands of a child with autism monopolized my time, and I have, over the years, found a cake mix, a brownie mix and a pancake mix that I like and have stuck with them, and that's pretty much it.
Gluten free flours, xanthan gum, and all the "tricks" to GFCFSFEF+++ baking are expensive. They take up a lot of space in kitchen cupboards. Spending the money and time to try a recipe only to have turn out gritty or gummy is frustrating, and I admit, I gave up in a big way. (Gluten was the first big allergen that we removed 8.5 years ago, and I remember it being so very challenging at the time. Little did I know I'd have to remove a lot more and that I would envy folks who are simply gluten free -- I think that would be so easy!)
I simply never understood the science to baking GFCFSFEF+++ breads, cookies, cakes and other baked goods. I didn't have the time or the background to try to figure it out.
Until now. Now, I'm getting an education about the alchemy of baking without traditional baking ingredients like milk, wheat and eggs: The Allergen-Free Baker's Handbook, How To Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree nuts, and Sesame by Cybele Pascal. Cybele Pascal is a chef who happens to be the mother of a child with severe food allergies. She went to work adapting all of our favorite baked items and put her collection of successes into a beautiful cookbook. And yes, there are color photos of some of the recipes (I like photos!).
I. Adore. This. Cookbook! This book is not just a collection of recipes. Instead, Pascal takes the time to teach me about baking allergen free with almost the same restrictions we have at my house. The section called, "The Dry Goods Pantry" in Chapter 1, Stocking your Allergen-Free Pantry, combined with all of Chapter 2, "How To Bake Allergen-Free" provide a mini-baking school, and I would like these pages + the resource section in the back of the book available in a purse sized tri-fold to take with me to the grocery store. Pascal offers suggestions for replacing eggs, dairy, and wheat flour that have me looking through "regular" cookbooks with a new perspective.
I wish I'd had this cookbook nine years ago.The Allergen-Free Baker's Handbook Overview

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Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights Review

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Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights ReviewMy Book just arrived, and I was SO tired of seeing my friends devour sugar over the holidays...I couldn't wait to try something that would not trigger all of my allergies...yet be delicious.
I'd tried some of the author's allergen free cookies, found them far superior to similar products on the market...so why not try to learn to make such desserts myself?
Too many dinner parties of making a scrumptious dessert, only to watch in envy as it was devoured by friends...while I suffered in silence, unable to consume the dreaded egg, sugar, wheat trifecta of doom.
First of all, the book looks great...wonderful photos of mouth watering, allergen free cakes, cookies, and other treats. For my first experiment, I zeroed in on a long time favorite...vanilla cake. Directions were clear, recipe simple to follow...and it wasn't long before I stared at my reward for a holiday of dairy abstinence. I'm embarrassed to say that I devoured most of the cake before I could share it with my egg and wheat eating brethren. Unlike many of these 'healthy' desserts, it was delicious...moist, and a rich and creamy frosting. None of that disappointing aftertaste. (like you get with carob...I hate carob. I loathe carob)
I'm really happy with the book, and what I've sampled so far. Looking forward to dinner parties at which I don't have to sip green tea, clutching the saucer in resentment as I watch others down their sweet treats. The book is really wonderful, and I highly recommend it for its layout, photos, and most of all...delicious, easy to follow, recipes.Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights Overview

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Gluten-Free Diet: A Comprehensive Resource Guide- Expanded and Revised Edition Review

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Gluten-Free Diet: A Comprehensive Resource Guide- Expanded and Revised Edition ReviewSuccessfully following a gluten-free (GF) diet involves much more than just avoiding gluten. It is about getting optimal nutrition from healthful foods. And it is not all about GF breads and cookies, it's about eating a bounty of whole foods and incorporating healthful whole GF grains, using them in ways that maximize their nutritional benefits.
As a registered dietitian, I refer to Gluten Free Diet on a regular basis; I trust that the information is research-based, backed with science, and 100% reliable. It is the number-one resource on GF diets / GF living for myself and for my clients.
Shelley Case, a registered dietitian who herself follows the GF diet, is an international expert on celiac disease and the GF diet. The book not only covers the GF diet in detail, but common medical questions and issues that arise among folks suffering from celiac disease, or wondering if they might have it. From everyday concerns to more remote issues, all topics are covered in an easy-to-understand prose, complete with useful tables, appendices, and easy recipes.
The book gets updated regularly, so is up to speed on the more controversial issues such as oats (are they GF or not?), hidden sources of gluten in the diet, cross-contamination issues, limiting nutrients and where to find them, whether a "dedicated facility" is important or not and other labeling issues, and great resources for anyone needing support and information on going GF. One of the best sections of the book is Case's well-researched list of GF manufacturers/brands, bakeries, stores, distributors, and web-sites.
If you've been diagnosed with celiac disease or want to follow a gluten-free diet for any other reason, this is the only book you'll need.Gluten-Free Diet: A Comprehensive Resource Guide- Expanded and Revised Edition Overview

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Flying Apron's Gluten-Free & Vegan Baking Book Review

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Flying Apron's Gluten-Free & Vegan Baking Book ReviewI love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.
As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.
Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)
In short, I can't wait to try every single recipe in this book. Seriously. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.
For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!Flying Apron's Gluten-Free & Vegan Baking Book Overview

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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Review

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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery ReviewI was *so* excited when I learned that a Babycakes cookbook was in the works. When it arrived, I sat down and excitedly read it cover to cover with a pen and paper in hand to make my baking grocery list. It was then that I came across upon several issues:
1) As mentioned by many others, the book is only about 2/3 gluten-free. I know that Babycakes bakery bakes spelt items, so this was not a surprise to me. However, the book sub-title calling it Gluten-Free is misleading.
2) A large amount of the recipes call for Bob's Red Mill Gluten-Free All Purpose Baking Flour. There are two problems with this. First and most important to me, this flour is N A S T Y. It has garbanzo and fava bean flour in it, and those have a very strong and bitter taste. Many bakers, including myself, hate this stuff. Second, I was dissapointed to see that the book even suggests using a mix at all. On the Martha Stewart show when Erin and Martha make the Allergen-Free Cinnamon Toasties, Martha asks as she is stirring the flours together, 'Do you use mixes at your bakery?' Erin answers no. If this is the case, then why on earth is the cookbook directing me to do so? If the recipes had the true list of flours and starches used at the bakery, I would have an easier time making substitutions, like swapping garfava flour for, say, a combo of sorghum or rice flour, or subbing potato starch for arrowroot or cornstarch.
3) Coconut oil and agave nectar. These fabulous, spendy, and sometimes elusive ingredients are frequently used in hefty quantities in the book, and unfortunately we are left a somewhat in the dark about the details. Yes, the resources give us brand recommendations (aside: Did you look into the coconut oil source? small jar and big $$), but does not specify if it matters if we use virgin coconut or regular coco oil or light or dark agave. Since I don't want to go broke buying coconut oil, I googled and found an extra-virgin organic coconut oil by Nutiva that comes in 54 oz. containers and is reasonably priced. The same goes for the agave nectar. Madhava has a raw organic agave nectar that you can find right here on Amazon in bulk for a decent price. Hopefully these will so the trick.
4) Frosting. I do not believe these are the frostings used at the bakery. For example, a red flag to me is that the cookbook recipe for vanilla frosting is called 'Vanilla Frosting/Vanilla Sauce" but the Babycakes bakery frosting is called "Creamy Vanilla Frosting". While on Martha Stewart (the episode where they made the Allergen-Free Cinnamon Toastie loaf), Erin casually mentions some of the ingredients of her famous frosting. Among the ingredients is coconut milk. Unfortunately, there is zero coco milk in the book recipe, but there is liquid and dry soy milk. Babycakes NYC is a soy-free bakery. This is so disappointing to me, as I was really looking forward to making the real deal.
While I enjoy the aesthetic and the creativity of the book, I think it fell short in a number of critical areas.BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Overview

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Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries Review

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Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries ReviewMy mom bought this book for me a week ago. I've tried 3 recipes from it. All of them have come out so well. I tried the onion tart, Apricot Clafoutis (couldn't find apricots, so I used cherries), and lemon bars. Another review mentioned all of the ingredients. Most of the ingredients should be staples of a gf kitchen. To really bake gf from scratch you do need a quite a few ingredients. It does use dairy and I didn't try any substitutions. Once I've tried the recipe a few times I will try to tweak it. If you're looking for gf, dairy free and sugar free try The Spunky Coconut. So far I'm thrilled with the book and highly recommend it. Give it a go if you enjoy baking.Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries Overview

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