This is a great gluten free baking book for any occasion. I particularly enjoyed the first chapter in this book which deals with gluten free ingredients and even gives a recipe for making your own all purpose gluten free flour. There are gluten free baking tips, substitutions for common ingredients, and information on how to store your baked goods. Since I do not bake strictly gluten free this section was particularly helpful to me.
The book is then broken down into five sections: cookies, cake, pies/tarts, breads/crackers, and deep-fried treats. Each recipe lists the serving size, the ingredients, and the directions. Each also includes a paragraph or two about the recipe. The photographs that go along with the recipes are beautiful as well. The instructions are easy to follow and the recipes I've made so far have been delicious. I've tried the lemon bars and gingerbread cookies. A few of the recipes I have on my "to make" list include the pumpkin pie, pound cake, stollen, and cannoli.
This is a wonderful cookbook for anyone who loves to bake and is either gluten free themselves or is baking for someone who is gluten free. This is the perfect time of year to purchase this book because there are many holiday recipes included.
Lemon Bars (from Gluten-Free Baking for the Holidays)
5 T. butter
1 c. sugar
1 c. gluten-free all purpose flour
2 large eggs1 T. grated lemon zest
3 T. fresh lemon juice
1/2 t. baking powder
Powdered sugar for dusting
1. Preheat the oven to 350 degrees. Spray an 8 x 8 baking pan with cooking spray.
2. In a large bowl beat the butter until it is light and fluffy. Add in 1/4 cup of sugar and beat for an additional minute.3. Add the flour to the butter mixture and stir until combined. The mixture will look like wet sand.
4. Press the mixture into the prepared pan and bake for 18 minutes.
5. Meanwhile, add the eggs to a large mixing bowl. Beat for several minutes or until they are fluffy. Add the remaining sugar and mix well. 6. Stir in the lemon zest and lemon juice. Add the 2 tablespoons of flour and baking soda and mix until combined.
7. Remove the pan from the oven and pour the lemon mixture over top of the hot crust. Bake for 15 minutes or until the top is lightly browned.
8. Cool on a wire rack. Sprinkle with powdered sugar, cut into 16 squares, and store in the refrigerator.
This post linked to:
Seasonal Inspiration, Gingerbread Sweet Saturday, Cast Party Wednesday, Whatcha Whipped Up, Recipe Box Wednesday,
This is a great gluten free baking book for any occasion. I particularly enjoyed the first chapter in this book which deals with gluten free ingredients and even gives a recipe for making your own all purpose gluten free flour. There are gluten free baking tips, substitutions for common ingredients, and information on how to store your baked goods. Since I do not bake strictly gluten free this section was particularly helpful to me.
The book is then broken down into five sections: cookies, cake, pies/tarts, breads/crackers, and deep-fried treats. Each recipe lists the serving size, the ingredients, and the directions. Each also includes a paragraph or two about the recipe. The photographs that go along with the recipes are beautiful as well. The instructions are easy to follow and the recipes I've made so far have been delicious. I've tried the lemon bars and gingerbread cookies. A few of the recipes I have on my "to make" list include the pumpkin pie, pound cake, stollen, and cannoli.
This is a wonderful cookbook for anyone who loves to bake and is either gluten free themselves or is baking for someone who is gluten free. This is the perfect time of year to purchase this book because there are many holiday recipes included.
Lemon Bars (from Gluten-Free Baking for the Holidays)
5 T. butter
1 c. sugar
1 c. gluten-free all purpose flour
2 large eggs1 T. grated lemon zest
3 T. fresh lemon juice
1/2 t. baking powder
Powdered sugar for dusting
1. Preheat the oven to 350 degrees. Spray an 8 x 8 baking pan with cooking spray.
2. In a large bowl beat the butter until it is light and fluffy. Add in 1/4 cup of sugar and beat for an additional minute.3. Add the flour to the butter mixture and stir until combined. The mixture will look like wet sand.
4. Press the mixture into the prepared pan and bake for 18 minutes.
5. Meanwhile, add the eggs to a large mixing bowl. Beat for several minutes or until they are fluffy. Add the remaining sugar and mix well. 6. Stir in the lemon zest and lemon juice. Add the 2 tablespoons of flour and baking soda and mix until combined.
7. Remove the pan from the oven and pour the lemon mixture over top of the hot crust. Bake for 15 minutes or until the top is lightly browned.
8. Cool on a wire rack. Sprinkle with powdered sugar, cut into 16 squares, and store in the refrigerator.
This post linked to:
Seasonal Inspiration, Gingerbread Sweet Saturday, Cast Party Wednesday, Whatcha Whipped Up, Recipe Box Wednesday,
No comments:
Post a Comment