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Gluten-free for the Holidays [Hardcover]

Jeanne Sauvage

RRP: 15.99
Price: 14.32 & FREE Delivery in the UK. Details
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Book Description

1 Sep 2012
60 recipes for baking gluten-free for the holidays; organised by type of baked good: cakes pies, cookies, etc. Includes classics like pumpkin pie, sugar cookies, rugelach, pepparkakor, gingerbread, and Buche de Noel.


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Review

"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents"With recipes for everything from spritz cookies to buche de Noel, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times"

About the Author

Jeanne Sauvage writes the popular blog the Art of Gluten-Free Baking. Since discovering she was gluten-intolerant she has devoted herself to investigating and developing new gluten-free recipes that taste just as great as those with wheat. Her philosophy is that it's not enough to bake gluten-free, the recipe needs to be delicious or what's the point?

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Customer Reviews

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Amazon.com: 4.7 out of 5 stars  56 reviews
20 of 20 people found the following review helpful
5.0 out of 5 stars Real insight about process and materials 23 Dec 2012
By Pamela G. Smith - Published on Amazon.com
Format:Hardcover
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.

One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.

Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
13 of 13 people found the following review helpful
5.0 out of 5 stars The best gluten free baking book. 27 Dec 2012
By R. Zimmerman - Published on Amazon.com
Format:Hardcover|Verified Purchase
As a pastry chef who has become gluten intolerant, I have high standards when it comes to baked goods. Jeanne's All-Purpose Flour Mix is wonderful and her recipes work beautifully. I have experimented extensively in the past with other flour blends and recipes with very mixed results, despairing of ever being truly happy with my efforts. Jeanne suggests that you use finely milled flour, and I agree. Authentic Foods flours are finely milled and very much worth having when creating delicately textured cakes and breads. I am happy that the book has weights as well as cup measures. It is worth having a simple scale when baking because measuring by volume is often inaccurate, causing poor results. The pie crust is so good that my family did not know that their Thanksgiving pumpkin pie was gluten free! This book is NOT just for holiday baking, and I look forward to using it all year long.
12 of 12 people found the following review helpful
5.0 out of 5 stars Gluten-free goodness 4 Oct 2012
By sly - Published on Amazon.com
Format:Hardcover
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."

Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
10 of 10 people found the following review helpful
5.0 out of 5 stars The Best Gluten-Free Baked Goods 29 Oct 2012
By Nancy Baggett - Published on Amazon.com
Format:Hardcover
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
9 of 9 people found the following review helpful
5.0 out of 5 stars Jeanne Sauvage is THE GF BAKING GURU! 1 Mar 2013
By Barbara W Rocheleau - Published on Amazon.com
Format:Hardcover|Verified Purchase
Her Soft Sandwich Bread loaf is fantastic! She's been a great teacher for me, since baking with rice flours, etc., is brand new (for me) and totally different than baking with wheat products. If you follow her directions exactly, your first loaf will be a great success. Read her PRIMER at the beginning of this cookbook so you can learn her baking techniques she's developed over years of research and practice. I've found that when using a GLASS 8.5" by 4.5" loaf pan, I'm the most pleased with her bread recipe. I've also made her King Cake, her Lemon Bars, and her Dinner Rolls...YUM to all ~ Jeanne also has a blog with more recipes. I just took a loaf of her blog's Multi-Grain Sandwich Bread out of my oven. It looks great!
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