The Baking Beauties » Cookbook Reviews

Cookbook Review ~ Gluten-free Baking for the Holidays (J. Sauvage)

Jeanine Friesen — Thu, 25 Oct 2012 18:58:31 +0000

Christmas is a mere 2 months away. For those of you who are celebrating your first gluten-free holiday season, this can seem like you are coming upon a dark & dreary time. A time of sitting in the corner munching on rice crackers and carrot sticks while everyone around you is enjoying cookies, cakes, and candies. I am here to tell you that is not the case.

With recipe developers like Jeanne Sauvage, author of the blog “Art of Gluten-Free Baking“, working at recreating gluten-free versions of your favorite wheat-based holiday recipes, there is no need feel left out this holiday season. Jeanne’s new cookbook, “Gluten-Free Baking for The Holidays: 60 Recipes for Traditional Festive Treats“, has recipes to help you celebrate Hanukkah, Kwaanza, Christmas, and plenty others.

Recipes like:

Gluten-Free Rugelach

Gluten-free Applesauce Spice Muffins

Gluten-Free Pfeffernuesse

Gluten-free Cheese Straws

Pros:

I had the pleasure of testing recipes for Jeanne last year for this book, and I had great success with the four recipes that I tried. All of the recipes that I tried were full of flavour, easy to follow, and very similar in texture to their wheat-based counterparts. Side-by-side, you would probably never know the difference. It is a beautiful hardcover book with many inspiring colour pictures.

Cons:

The one and only potential downfall I see with this book is that it uses “Jeanne’s Gluten-Free All-Purpose Flour”. When I began my gluten-free baking journey, I used quite a few ‘all purpose blends’. However, I found that every author has their own blend, and when I wanted to bake something from a different author, I felt I needed to mix up another blend. I have begun changing all my recipes to individual flours and starches so that I would not have to have a drawer full of blends. That being said, when I tested Jeanne’s recipes, I did use the all-purpose blend she recommends, and it did work wonderfully.

Would I recommend you purchase it:

Yes, I would! I think this beautiful book will help many people to begin to enjoy the holidays again instead of dread them. Families can continue their baking traditions, and maybe even begin to create new family memories around the recipes in this book. And right now, the book is selling for under $14 on Amazon, which really is a great deal!

Disclaimers:

I received a complimentary review copy of “Gluten-Free Baking for the Holidays”, however, the opinions expressed are my own.
The above post contains Amazon affiliate links. For every book purchased through that link, I earn a few cents. Thank you for supporting The Baking Beauties, I appreciate it.

Cookbook Review ~ the Dairy-free & Gluten-free Kitchen

Jeanine Friesen — Tue, 24 Jan 2012 17:03:29 +0000

The cookbook that I am reviewing today not only helps those on a gluten-free diet, but also those that require to eat dairy-free as well. The Dairy-Free and Gluten-Free Kitchen by Denise Jardine contains 150 recipes that are both free from dairy and gluten. In this book you will find recipes for pizza, pancakes, French toast, lasagna, ice cream, brownies and more. I must say, the pizza pictured on the front cover has really got me intrigued. It uses a Creamy Macadamia Pine Nut Cheese, which is featured on page 175.

I am really quite impressed with this book. Besides being gluten and dairy free, any other allergens that it is free from are listed under the recipe title. For example, the Maple Raisin Scones (page 146) are also free from Eggs, Soy, Nut and Sugar (as long as a soy yogurt is not used).

The book also includes recipes for the basics in her book, like her flour blend (which uses rice flour, potato starch, tapioca or arrowroot flour, and sorghum or garbanzo bean flour), and Date Syrup (page 189), which is used as one of the sweeteners in some of the recipes.

I did make the Maple Raisin Scones (page 146) and we all thought they were really good. Especially fresh (but what GF baking isn’t best fresh?). Although they are not as light as my scones (which are not as allergen friendly), they were really good. I liked that they did not have any refined sugars in them as well, makes for a great, healthy option.

Another recipe I tried was the Cranberry-Banana Oat Bread (page 149). This quick bread is also free of soy, nuts, sugar and oil, in addition to the gluten and dairy. It was a very soft, moist loaf, which would be perfect with a cup of tea in the afternoon.

Cranberry-Banana Oat Bread

Source: the dairy-free and gluten-free kitchen by Denise Jardine

Makes one 9-inch loaf

“By adding your choice of chopped nuts or any type of dried fruit in place of the cranberries, you can easily adapt this basic recipe to your taste.”

Ingredients:

1 1/4 cups Gluten-Free Flour Mix (see recipe below)
3/4 cup gluten-free quick oats
1 Tbsp gluten-free baking powder
1/2 tsp xanthan gum
1/2 tsp salt
2 large eggs
1 cup mashed rip banana (about 2 medium bananas)
1/2 cup Date Syrup (see recipe below)
1/4 tsp lemon juice or apple cider vinegar
1/3 cup dried cranberries

Directions:

Preheat the oven to 350°F. Coat an 8 1/2 by 4 1/2-inch bread pan with cooking spray and line with parchment paper. Set aside.

To Prepare the Batter:

Combine the flour, oats, baking powder, xanthan gum, and salt in a bowl. Thoroughly mix together with a whisk and set aside. Whisk the eggs, banana, date syrup and lemon juice together in a large bowl. Add the cranberries and mix until blended. Stir in the flour mixture and mix until fully combined.

To Bake the Bread:

Pour the batter into the prepared pan and with a rubber spatula, smooth out the top. Loosely cover the pan with aluminum foil (so that steam can escape), and bake for 35 minutes. Remove the foil and bake 25 minutes longer or until an instant-read thermometer inserted into the center of the loaf without touching the pan, reads 200°F. Allow the loaf to cool 10 minutes in the pan, then turn it out onto a wire rack, remove the parchment paper, and cool completely, about 1 hour. Using a serrated knife, slice the loaf into 3/4-inch-thick pieces. Store the bread by wrapping each piece in plastic wrap and placing them in an airtight container for up to 5 days, or freeze for up to 2 weeks.

Gluten-Free Flour Mix:

1 1/4 cups brown or white rice flour
3/4 cup potato starch (do not use potato flour)
1/2 cup tapioca flour or arrowroot flour
1/2 cup sorghum flour or garbanzo bean flour

Combine the rice flour, potato starch, tapioca flour and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined. Transfer the flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.

Date Syrup:

Makes 2 cups

1 1/4 to 1 1/2 cups filtered cold water
1 cup pitted medjool dates, halved (12 to 14 dates)
1 tsp freshly squeezed lemon juice

To prepare the syrup:

In a blender, combine all the ingredients. Cover the blender and pulse the mixture a few times to break up the fruit. Whirl at top speed, occasionally scraping down the sides, until the mixture is smooth and creamy, about 2 minutes. Transfer the syrup to a glass container with a tight-fitting lid, label it with the date, and refrigerate for up to 2 weeks. Before using, stir the syrup to blend.

So, to sum it up, if you are on a gluten-free and dairy-free diet (or don’t mind eating dairy free), the dairy-free and gluten-free kitchen is a clear, easy to follow cookbook with a wide variety of recipes, something for everyone’s tastes. My only complaint…not enough pictures.

Cookbook Review ~ Gluten-free Makeovers

Jeanine Friesen — Wed, 18 Jan 2012 21:00:33 +0000

Gluten-free Makeovers, written by Beth Hillson, is the next cookbook that I will be reviewing. This cookbook has over 175 recipes that are made over to be gluten-free. This cookbook includes family favorites such as Oven-Fried Chicken Nuggest to Mexican Pizza. But it also includes yummy baked good like Auntie’s Apple Cake and Banana Chip Muffins.

A picture is worth a thousand words, and there is one colour section with some great looking pictures. I wish there were more, but I understand that this is done to keep the cost of the book down (which they succeeded at, the book is selling for only $11.49 on Amazon).

Many of the recipes state if they are also free of other allergens, like dairy or eggs. There are also many Tips and Variations along-side the recipes, to help you get the best results.

One thing that I found to be a bit of a drawback with this book is that there are 5 different flour blends. Two of them are designed to be used as bread flours, one as a self-rising flour, one a cake and pastry flour, and the last a basic blend. The blends include flours like white rice flour, sweet white sorghum flour, amaranth flour, brown rice flour, potato starch, cornstarch, and tapioca starch. Since I didn’t care to have leftover blended flour in my kitchen, I chose to test recipes using the “basic flour blend”, that very closely resembles the ‘all-purpose gluten-free flour blend’ that I use.

First, I tried the Granola Breakfast Bars (page 90). These bars use granola as the base (I used a homemade granola that I had on hand), and add other protein high flours, some natural sweeteners and peanut butter (among other things) to bind the granola together. I thought the bars were OK, but a little dry. Not bad if you’re in a bind for a quick breakfast on the go though, I suppose.

Next, I tried the Flaxseed Bread (page 43). This bread was really quite delicious. It held up well, was moist and had a minimal number of ingredients. We really enjoyed this one.

Flaxseed Bread

Source: gluten-free Makeovers by Beth Hillson

Ingredients:

1 1/2 cup rice flour
1 1/2 cups tapioca starch/flour
1/2 cup plus 2 Tbsp flaxseed meal
3 tsp xanthan gum
2 Tbsp sugar
1 1/2 tsp salt
1 large egg
3 Tbsp olive oil
1 1/2 cups warm milk or water (105 degrees to 110 degrees F)
4 1/2 tsp instant active or active dry yeast
1 tsp cider vinegar

Directions:

Lightly oil a 9×5-inch loaf pan.
Combine the rice flour, tapioca starch/flour, flaxseed meal, xanthan gum, sugar and salt in a bowl of a mixer fitted with the paddle attachment. In a separate bowl, whisk the egg with the oil, milk, and yeast. Add the mixture to the dry ingredients and beat on low speed for 1 minute, or until blended. Add the vinegar and beat on medium speed for 4 minutes.
Scrape the dough into the prepared pan. Coat a rubber spatula or a sheet of plastic wrap with vegetable spray and smooth the top. Cover with oiled plastic wrap and set in a warm, draft-free area to rise to the top of the pan.
Preheat the oven to 375 degrees F. Remove the plastic wrap and bake 60-70 minutes, until an instant read thermometer inserted into the center reads 190 degrees F to 200 degrees F. Let cool in the pan for 15 minutes, then turn onto a wire rack to cool completely. Slice and freeze any portion not used within three days.

Cookbook Review ~ The Gluten-Free Baking Book

Jeanine Friesen — Mon, 16 Jan 2012 18:05:46 +0000

Now, in the past, I have been contacted by publishers asking if I would like to review their company’s newly released gluten-free cookbooks. The answer is always a quick “YES” because I love looking through new cookbooks. I actually love looking through them even if they are not gluten-free cookbooks, because you can get a lot of great ideas and inspiration from them. THIS cookbook though, the Gluten-Free Baking book by Donna Washburn & Heather Butt, is one that I asked to review. I saw this book in the store right when it was newly released, and I wanted to give it a try.

I know a lot of people on a gluten-free diet that don’t want to bake because they think that there will be so much waste if they are baking only for themselves. This book helps in that respect, because it contains 250 small-batch recipes. That means that the recipes will bake 6 muffins, or 2 mini-bundt size cakes, or an 8-inch round pizza crust. It isn’t baking so much that it won’t get eaten before it goes bad. It is also good for those that like their gluten-free goods to be fresh. I know I prefer eating muffins when they are fresh, instead of 5 days old, and when you bake a batch of 6 muffins or cupcakes, you get just that.

But…are the recipes any good? Well, yes, they are! I made a few recipes from this book to test them out, and really enjoyed the Oatmeal Dinner Rolls (page 97) and the Classic Banana Bread was a-maz-ing! Best banana bread I’ve had in a very, very long time! And, with other recipes like Maple Walnut Cake, Chocolate Hazelnut Dessert Bread, Lemon Meringue Slices, Everyday Biscuits and Mocha Angel Food Cake, there is sure to be a recipe for everyone’s tastes.

I like the layout of the book as well. In the beginning of the book is all the “How To” basics of gluten-free baking, describing the flours, sweeteners, baking pans, etc. The book itself is not colour, but there are 3 colour inserts in the book, with mouthwatering pictures of some of the enticing recipes. Each recipe also includes the Tips, Variations, and Nutritional Value.

Here is the Classic Banana Bread recipe. I still have a few bananas in the freezer, and just may need to bake another loaf of this today. I really think that baking it in the smaller loaf size gives better structure to the loaf as well.

Classic Banana Bread

Source: the Gluten-Free Baking book by Donna Washburn and Heather Butt

Ingredients:

3/4 cup mashed bananas
2 Tbsp milk
1/2 tsp cider vinegar
1/2 cup sorghum flour
1/3 cup low-fat soy flour
2 Tbsp tapioca starch
1/4 cup packed brown sugar
1 1/2 tsp GF baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1 large egg yolk
2 Tbsp vegetable oil

Directions:

5 3/4- by 3 1/4-inch mini loaf pan, lightly greased

In a large bowl, combine bananas, milk and vinegar. Let stand for 5 minutes.
In a bowl or plastic bag, combine sorghum flour, soy flour, tapioca starch, brown sugar, baking powder, baking soda, xanthan gum and salt. Mix well and set aside.
Add egg yolk and oil to banana mixture and, using an electric mixer, beat until combined. Add dry ingredients and mix just until combined.
Spoon batter into prepared pan. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Bake for 20 minutes. Check to see if loaf is getting too dark and tent with foil if necessary. Bake for 15-20 minutes or until internal temperature of loaf registers 200 degrees F on an instant-read thermometer. Let cool in pan on a rack for 5 minutes. Remove from pan and let cool completely on rack.

Variation: Stir in 1/3 cup chopped walnuts or pecans at the end of step 3.

Cookbook Review ~ Gluten-Free in Five Minutes

Jeanine Friesen — Tue, 16 Aug 2011 16:30:48 +0000

I get contacted occasionally to test out new cookbooks. I enjoy this little perk of blogging, because it gives me a chance to see what is out there, and lets me give YOU my honest opinion of a book. You never know. Sometimes I am pleasantly surprised when I get a new cookbook. Enters Roben Ryberg‘s new cookbook “Gluten-Free in Five Minutes“.

I will admit to you, I was very hesitant to try this book. I flinched a little when I read the words “Make ‘Em in Your Microwave”. Not much good has ever been baked in the microwave, much less good AND gluten-free. But, I tried it. And?

I enjoyed some Gluten-Free Red Velvet cake…mixed & baked in about 5 minutes. Seriously. (I was out of red food colouring though, hence the lack of red). This cake was really very delicious, the texture was really good, and it was a nice late night dessert on the deck for my husband & I to share.

Then…

I had some cornbread, also ready to eat in about 5 minutes. And you know what? I’d make it again! If I were having something like chili for supper, and everyone else had their own bread to eat it with, I’d make myself a little cornbread. Really good warm, not quite as great cool, but hey, what do you expect with 5 minute & a microwave? I was quite happy that it was so good warm.

Oh yeah, there’s more…

You see the above? They are gluten-free blueberry muffins, made in the microwave one morning. Yes, they look a little off, but you know what? They tasted good! I actually preferred them once they had cooled, as opposed to warm.

Ok, I thought, I’ve had cake, cornbread, and muffins. And I have been surprised by all of them. I know what my readers really want to know…can you REALLY make a single gluten-free hamburger bun in 5 minutes? One that tastes good? My answer for you?

Absolutely! I really do not know how Roben does it. She’s amazing, and has totally gained my respect. This hamburger bun was really, really good. Moist, but not wet & spongy. Not crumbly, but not rubbery. I did not eat mine with a burger, instead I topped it with some honey and ate it that way. I shared it with my husband, even he was amazed (he’s not on a GF diet, btw). And you know what? I think we’ll be having burgers tonight for supper, and I will be having mine on a bun!

There are 4 hamburger bun recipes in the book, each is a little different. She tells you the differences in each recipe’s description. This one is more spongy, or this one is more moist. This one tastes like whole grain, etc. Helpful information! Plus, most recipes use only one flour. And you can pick which recipe will work best for you, based on what you have on hand.

Here are some tips from Roben Ryberg herself:

Two tips for baking with Gluten-Free in Five Minutes: 1. Beat egg until nearly uniform in color (or beat your batter well if you forget to beat the egg well) and 2. Remember that each microwave is different. If yours is very powerful, you will need to cook your food item less. If your microwave is not so powerful, you will need to cook your food item more. A 15 second adjustment in time is usually all it takes!

Gluten-Free in Five Minutes – Hamburger Rolls

Author: Jeanine Friesen

Serves: 1

It is possible to make just one hamburger bun when you’re in a bind. Source: Roben Ryberg – Gluten Free in Five Minutes

Ingredients

1 large egg
1/2 tablespoon canola oil
1 tablespoon applesauce
1/16 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon sugar

Instructions

Bake in: 2-cup ramekin or other straight-sided microwave-safe bowl.
In a small bowl or cup, briefly beat egg until almost uniform in color.
Add remaining ingredients and mix well to combine.
Spray 2-cup ramekin with nonstick cooking spray.
Pour batter into ramekin and tap base to level batter.
Microwave on high for 2 minutes. Roll will rise and then settle.
Gently remove from dish and cool.

One thing to keep in mind…the microwave will not brown your food for you the way a skillet (in the case of pancakes, which are now on my ‘must try’ list) or oven will. If you want the tops of the buns or muffins to be slightly browned (which will just make for better visual appeal), feel free to pop the item in a toaster oven or oven for a few minutes.

Do I recommend it? Yes. Absolutely. Right now on Amazon her book is selling for less than $12, which I think is a real steal. If you’re looking for a recipe book with quick, easy recipes, give it a try. I can not vouch for all of the recipes, but I tried 4 of them, and they were all really quite good.

The book includes other recipes like English Muffin, Sandwich Bread, Pizza Crust, Stuffed Mushrooms, Lemon Poppy Seed Pound Cake, Extreme Chocolate Cake, Pineapple Upside Down Cake, a section on Icings, Chocolate Chip Cookie Bars, Banana Bread, and Raspberry Cobbler. 123 recipes in total. Wow.