I have only written one other book review over here at Sweet and Crumby. And basically, that’s because usually I find cookbooks very nice and inspiring, but I don’t find them something worth talking about necessarily.
But Gluten-Free Baking Classics, honestly, changed our lives and made us happier. When else can you say that about a cookbook? I have a gluten sensitive family member and trying to make things taste “as good as” was impossible…so I thought.
Until I found GF Baking Classics, and my world changed. I made delicious, every bit “as good as”, chocolate chip cookies with her help, pancakes and waffles that were fluffy and soft and crepes that could make your mouth water and make any filling dance and sing that it was wrapped in such utter perfection. She has any recipe that your comfort foodie self is missing if you are eating GF. From basics like sandwich bread to fancy things like lemon layer cakes (pictured on the cover above). I have a 100% success rate with her recipes and have made many of them.
Nearly all of my GF recipes on this blog have been inspired by this book. Yes, I have learned to bling them out and make them mine, but I couldn’t have done that without the jump start that I got from her recipes.
Ms. Roberts has several GF flour blend recipes in this book that are easy to whip up and store so you have them on hand. She has great advice about making the flour and detailed directions in her recipes so that you are SUCCESSFUL every time if you follow her advice like the words from the Bible. OR, if you are like me, you actually will follow her commandments even closer than the real ones because food is a sort of religion for me.
My ultimate success story from her book are BAGELS. Yes, you heard that right, BAGELS for those of you who weren’t paying much attention the first time. They are CHEWY, slightly CRISPY, have ZERO graininess to them and TASTE AMAZING! They might have been my daughter’s second favorite birthday present on her 16th birthday last Friday. They are THAT GOOD! We all ate them, gf sensitive or not, and we ALL ooh’d and aaah’d. Yeah, I may have gotten up at 4:30 AM to make the dough to allow it to rise in time so she could run off to school, but I am just that crazy so whatever. And it was well worth it!
But I am afraid I cannot and will not give you the recipe here for the bagels because I firmly believe if you or someone you know or love needs to eat gluten free, then you need to BUY HER BOOK. It’s reasonably priced ($12.56 ), sold on Amazon and is written with anyone in mind from the kitchen impaired to the adept bakers. We need to financially support authors and efforts such as hers which are an obvious labor of love.
For those of you who would like a recipe on this recipe blog, just stay tuned for future programming and you won’t be disappointed.
April 8, 2014 at 12:39 pm
I have so many friends who have gone GF. I love just randomly making little treats for people, but it’s always so hard to find something GF to make that is as good as the real deal. I’m thinking this is a good one to keep around. Thanks for sharing!
April 8, 2014 at 12:42 pm
The great part is that her home made GF flour blend has only THREE ingredients. I have it made up ahead of time and keep it in an airtight container. The only ingredients are super fine brown rice flour, tapioca starch (or flour, it’s the same thing) and potato STARCH (not potato flour). The key is the superfine brown rice flour which you can get on Amazon. That does make a texture difference but you can make it up with regular brown rice flour but your product may be a tiny bit grainy or gritty. It’s nice of you to want to make up special treats for them!
April 8, 2014 at 1:28 pm
you gave me this book and I absolutely love it and so thankful for your friendship. Everything in it is delicious!
April 8, 2014 at 8:28 pm
I am going to try and track this down, thanks!
April 8, 2014 at 10:43 pm
I think I am full of longing for this book, it is full of delicious ingredients 😀
Choc Chip Uru
April 9, 2014 at 1:12 am
Sounds like a great cookbook, Geni. I’ve put it on my wishlist and may give it as a gift come the holidays. Thanks.
April 9, 2014 at 11:33 am
Have to add this to my wishlist! It sounds like a great GF book.
April 9, 2014 at 8:19 pm
We are 90% gluten-free, that means most of the time except for dinners out when they bring you this nice hot buns:D I couldn’t give up pasta for good either, but day to day I have GF bread (Udi’s) and minimize my baking indulgences. Unless I bake gluten free of course! This sounds like a great cookbook, I must get it for that bagel recipe!xx
April 11, 2014 at 5:49 am
Living gluten free is a life changing experience but once you make the change it is so simple. I bet this recipe book would make it even easier.
April 14, 2014 at 1:32 pm
I’m so excited I came across your post! I just found out I was allergic to wheat gluten which has crushed me, ha ha! I used to grind my own wheat flour and bake everything from scratch, but learning how to do it gluten free has been incredibly hard. I’m having to re-learn how to cook! Thank you so much for the information about the book. I look forward to reading it!
April 14, 2014 at 9:38 pm
Wow, I know what it’s like to have your world thrown upside down by gluten allergies or sensitivities. I was very upset and worried when my child was diagnosed. Now I mostly eat gluten free myself since that’s just how we live our life. Please believe me that with a little work and research you can be eating deliciously healthy whole grains and that there will be very little you can’t reinvent to meet your new dietary needs. Feel free to email me and i’ll give you some vital newly diagnosed do’s and don’ts. For one, don’t buy premade mixes like pancakes or bread. They are mostly disappointing and make you feel sad about your new diet. But home made stuff, especially from Annalise’s books, are delicious and satisfying. Good luck and keep in touch!