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Cake Angels: Gluten, Wheat & Dairy Free Cakes Hardcover – 15 Sep 2011

131 customer reviews

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  • Cake Angels: Gluten, Wheat & Dairy Free Cakes
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  • The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes: More Than 100 Mouth-watering Recipes for All the Family
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  • Free-From Food for Family and Friends: Over a hundred delicious recipes, all gluten-free, dairy-free and egg-free
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Product details

  • Hardcover: 176 pages
  • Publisher: Collins (15 Sept. 2011)
  • Language: English
  • ISBN-10: 0007439296
  • ISBN-13: 978-0007439294
  • Product Dimensions: 19.5 x 2 x 24 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (131 customer reviews)
  • Amazon Bestsellers Rank: 9,141 in Books (See Top 100 in Books)

More About the Author

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Product Description

Review

‘these cupcakes are so light and moist you’d be hard pressed to taste the difference’ Best magazine

‘exquisite’ ‘awarded Two Gold Stars’, Great Taste Awards

“irresistible collection of easy-to-make recipes.” Chosen as The ‘Cookbook Choice’ in the Basingstoke Midweek Gazette.

About the Author

Julia Thomas established the award-winning free-from bakery, Cake Angels, after being diagnosed with breast cancer during pregnancy. Being a lifelong baker and cake lover, Julia was determined to still enjoy delicious cakes while following nutritional advice to remove diary from her diet. As she began to recover, she also began to experiment. Her cakes were such a success that she was soon asked to bake wheat-, gluten- and diary-free cakes for friends and family. A year of research and testing later and Cake Angels was born. It now delivers great-tasting cakes nationwide through www.cakeangels.co.uk.

Julia lives in Hereford with her husband and son, Charlie. She continues to bake every cake in her home kitchen.


Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

59 of 59 people found the following review helpful By Janine Scott on 15 Sept. 2011
Format: Kindle Edition
How refreshing to find a cook book for people with intolerances that doesn't make us feel 'different'. Julia Thomas is obviously passionate about what she does, the recipes are easy to follow, use ingredients that are very easy to source, and above all taste delicious and totally normal!! I was beginning to get fed up with strange books containing strange recipes with ingredients that seemingly were impossible to find, more disappointingly the cakes were heavy and tasteless. Cake Angels is a brand that will run and run, the book is beautifully presented, easy to follow and would stand shoulder to shoulder with Mary Berry anyday.We have all tucked in to the chocolate and banana cake, chocolate brownies and victoria sponge, all delicious and my non intolerant friends really cannot taste the difference.
Well done Julia on a brilliant book that will get used and used in our house!!
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14 of 14 people found the following review helpful By Becky P VINE VOICE on 14 Nov. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This recipe book contains recipes for cakes, traybakes and cupcakes & muffins that are all gluten-free and dairy-free. If you only need to cut out either gluten or dairy, you can easily adapt the recipes to exclude only what you can't eat. You need a few specialist ingredients, but if you are already living with a dietary requirement then you probably already have the right things - eg xanthan gum for gluten-free. I already bake quite a lot of gluten-free cakes - and I have found these recipes to be excellent. They don't just taste ok - they are delicious! And they really look professional. So far I have made the gluten-free versions of the apple & blueberry cake, the 'blondies' (a bit like brownies!) and chocolate and almond sponge - which I iced using the chocolate frosting recipe and it was fabulous! All the family and friends - coeliac and non-coeliac - have enjoyed these cakes. And everyone has been impressed - my chocolate cake actually looked like the one on the cover of the book (although it's a different recipe)! And one little thing - I appreciate the way the book lies flat when you open it. Yes, we love this book.
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16 of 16 people found the following review helpful By Beansmummy TOP 500 REVIEWERVINE VOICE on 15 Dec. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I have been searching for a book like this for years, so I could make gluten-free cakes for my coeliac mother's visits. I have experimented with various recipes with different gluten-free flour blends, with very little success.

This book has changed all that. I am absolutely delighted with it, and recommend it to my cake-loving coeliac patients.

Apart from this, the book meets the standards set by so many modern cooking and baking books with beautiful photography and well-written text.

A pleasure to read and a revelation to follow the recipes.
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26 of 27 people found the following review helpful By Cross 70's Football Fan on 3 Oct. 2011
Format: Hardcover Verified Purchase
I fear for my waistline but am so very pleased with this book. It is full of fantastic recipes for those who love their cake but have allergies and intolerances which relegate them to eating inferior strange tasting alternatives or to attempting to adapt regular recipes with rather mixed results. My 14 year old daughter and I have just spent a happy day making the Mega Chocolate Muffins and the Chocolate Fudge Cake for my son's birthday. A quick call to Cake Angels when I couldn't source the powdered soya milk necessary to make the fudge ganoche and it was with me the next day. Everything else could be found at the supermarket. The recipes are clearly laid out and really easy to follow. Everything worked as it should and the tips were very helpful - knowing that the cake would crack and sink a little averted a potential panic from my daughter. The end results were spectacular (not an adjective normally attached to my baking) and tasted incredibly rich and delicious. Julia has achieved the seemingly impossible, amazing taste and texture without the wheat and dairy. Can't wait to try some of the other recipes - Parkin, Gingerbread and Black Forest Brownies have caught my eye but with a newly mixed container of non-dairy condensed milk sitting in my fridge it will probably be a close call between Millionaires Shortbread and Flapjack. Since it is more than a decade since I have eaten caramel, I'm guessing the Millionaires Shortbread will win the day.....Thank you Julia!
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6 of 6 people found the following review helpful By Kathryn on 14 Dec. 2012
Format: Hardcover Verified Purchase
`Ten out of ten!' ... `How do you make your cakes so light?' ... `You've never disappointed me yet!' ... `I didn't want that to end.' ... `Mmm ... I could swear you've put something not quite legal in this!' These are just some of the appreciative comments from our Friday coffee mornings after sampling a variety of cakes from this fabulous recipe collection by Julia Thomas. Our Friday favourites include the: Raspberry & Almond Cake; Carrot Cake; Cherry & Almond Cake; Chocolate & Almond Sponge and the Chocolate Brownie.

We have experimented mainly with the cake recipes, the majority of which follow the classic Victoria sponge method and use familiar baking ingredients or widely available gluten/dairy-free alternatives. Apart from the xanthan gum (which we ordered online) we found most items at our local supermarket and could get baking straight-away without having to trawl the internet for lots of obscure ingredients or faff about mixing our own flour.

The cakes keep well, but we like to refresh some of the non-iced cakes in the microwave (10sec/slice) for that `just out of the oven' feeling. Some improve for keeping: the Sticky Gingerbread was at its best a week later and the flavour of the Chocolate & Almond Sponge intensified over several days. We liked this dairy-free frosting but used a whole bar of dark chocolate and reduced the icing sugar by 3oz for a more intense flavour. To make the Carrot Cake as sticky as possible we like to substitute an extra 2oz of sultanas for the walnuts. Additionally, if a cake mixture curdles slightly we find it helps to keep adding a little flour whilst gradually beating in the egg. We've also found it necessary to reduce the cooking times for our electric fan oven, sometimes by as much as 15 minutes.
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