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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets (Anglais) Broché – 19 août 2014

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Descriptions du produit

Baking delicious, one-of-a-kind desserts is one thing, but when those desserts put the exclamation point on healthy by being gluten-free AND vegan, now that's something everybody can enjoy. And Cara Reed, creator of ForkandBeans, is sharing over 100 amazing and easy gluten-free vegan recipes, using tasty substitutions such as almond milk, soy butter, coconut oil and nut-based cream, so your treats can be the star of the show in any setting. Cara Reed's popular site, Fork and Beans, gets over 5,000 hits a day and her recipes have been featured in VegNews magazine and on KrisCarr and Enjoylifefoods. Her blog has also been voted one of the Top 50 Vegan Blogs. Decadent Gluten-Free Vegan Baking allows you to bake French macaroons, cinnamon coffee cake, Foccacia bread, Pop Tarts, Doughnuts and Cheez-Its to name a few. So whether you're gluten-free, vegan or just looking to try something a little more nutritious, this book has it all.

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Détails sur le produit

  • Broché: 192 pages
  • Editeur : Page Street Publishing Co. (19 août 2014)
  • Langue : Anglais
  • ISBN-10: 1624140718
  • ISBN-13: 978-1624140716
  • Dimensions du produit: 20,4 x 1,8 x 22,7 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 43.962 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Maiocco Ona sur 11 novembre 2014
Format: Broché Achat vérifié
Exactly what I needed, great recipes, great book. (And this is particularly tricky when you have to match some vegan + gluten free expectations).
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Commentaires client les plus utiles sur (beta) 42 commentaires
14 internautes sur 16 ont trouvé ce commentaire utile 
What I love most about this gluten-free vegan baking book? Everything! 15 août 2014
Par Evelyn A. Getchell - Publié sur
Format: Broché Achat vérifié
Lucky me was blessed at birth with a grandma who was a chef and food service manager and rather than being born with a silver spoon in my mouth, I was born with one of Grandma's measuring spoons there. With her guidance I have been a baker since I was ten years old and to this day there is nothing I love to do more than bake.

For more than three decades I have been a vegan - a vegetarian who consumes no animal products including dairy and eggs - and adapting my recipes for my vegan lifestyle has never been a problem. But the real challenge for me was when I was diagnosed with Celiac Disease about ten years ago. Celiac Disease means no gluten, and no gluten means no gluten containing flours, and no gluten containing flours mean no wheat, and no wheat means no traditional baked goods.

There are plenty of vegan cook books out there but so very few gluten-free vegan baking books. I have been bereft of my favorite baked sweet treats! For someone with a sweet tooth such as mine giving up gluten containing baked goods has been a real punishment...up until now! Cara Reed has rescued me with her beautiful new gluten-free and vegan baking book - DECADENT GLUTEN-FREE VEGAN BAKING.

What I love most about this book is Cara's approach to, well just about childhood favorite Girl Scout cookies or Poptarts or Fig Newtons; or cookie bars and brownies; or donuts, muffins, scones and biscuits; or cupcakes and cakes; or bread and pastries.

This is truly a delightful book and I enjoyed reading it from cover to cover, scanning recipes, pouring over the photography, studying Cara's notes and tips, but most of all testing the recipes. All of Cara's recipes that I have tried so far have been a triumph, including her Hot Cocoa Snickerdoodle cookies, the gluten-free Graham Crackers, the Brown Sugar Mini Donuts, the Cinnamon Coffee Cake Muffins, and the Upside-Down Sticky Pecan Biscuits. I can't wait to try even more and have a dozen recipes marked for testing next. I'll probably gain 30 pounds in the process!

I really do love this gluten-free vegan baking book! The photography is beautiful and enticing; take a look inside this book and you immediately want to start baking. The very readable recipes are written clearly with easily obtainable ingredients and they have been well-tested so they are all trustworthy.

Everybody you bake for - gluten free vegan or not - will love you for any of these to-swoon-over sweet treats.
15 internautes sur 18 ont trouvé ce commentaire utile 
Good stuff but with some land mines to avoid 7 septembre 2014
Par N. Wallach - Publié sur
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
Many people have adopted a gluten free eating style in recent years, some because they suffer from the effects of not being able to process gluten in their bodies and get discomfort or worse symptoms when they do eat foods that contain gluten. Others have adopted a vegetarian lifestyle and even a vegan lifestyle for many reasons. Unfortunately, when you go to the local store to buy groceries, the plethora of products that are offered do not really support these life and eating styles and those folks tend to feel left out. There are increasing amounts of gluten-free and vegan foodstuffs available, but they are still a very small proportion of what a typical supermarket in the U.S. carries and tend to be rather more expensive than the norm. Also, many people have commented to me on the fact that gluten-free foods just do not taste the same as what they may have been used to or been able to eat in the past. I certainly feel bad for these folks. This book attempts to solve some of those problems by creating a series of recipes that are both gluten-free and vegan and also recipes that taste great. Hence the name "Decadent ... baking". While this book does deliver on some of its promises, there are significant mistakes in the book that made me take two stars away from my rating of it.

Now, I have to admit that I do not suffer from a Gluten sensitivity, nor am I a vegan. I took on the challenge of making these recipes and compared them to what I am used to and that is the basis of my own evaluations. I do have friends that restrict themselves to a gluten-free diet and I served several of these recipes to them asking them to evaluate them for me based on their own experience with gluten free foods and I took their ratings into account as well.

All of the recipes here rely on combinations of ingredients as a base that the author calls either "Cara's All-Purpose Blend" or "Cara's Special Blend". These blends include: Brown Rice Flour; Sorghum flour; potato starch; arrowroot powder for the first and Oat flour; Millet flour; tapioca flour and arrowroot powder for the second. I was able to assemble all of these ingredients together but I should warn the reader that these ingredients are much more expensive than regular flour, and also more expensive than the gluten-free flour substitutes that I saw in the supermarket!

Over the past few weeks we've made: Peanut Butter Cup bars; Vegan fudge; Shortcake Biscuits; Chocolate Icebox Cake; Tomato Herb Focaccia Bread; and Rosemary Beer Bread "Cupcakes" and several other recipes. As you can tell from the names, these are supposed to have a close resemblance to goods that are readily available. On a side note, the first few recipes in these books attempt to replicate most of the Girl Scout Cookie offerings - a fun idea, but we did not attempt to make any of those.

I mentioned above that this book contains several major mistakes and I want to discuss two of them in the context of this review and what the results were. The first time we went through a bunch of the recipes we noted that they would not set correctly. Of course, this is the function of Gluten so we expected some of that, but all of these were exceptionally poor. Even those items that were frozen or chilled only held their shapes for a few minutes after they left the refrigerator. In at least one case - the fudge - we could never get it to a solid state. We tried freezing it for hours and it was still a gloppy mess. The icebox cake was too soft to set and our friends recommended that it be eaten in bowls, with a spoon. Of course, that was before they tasted it, which revealed another problem with how these came out: Every one of these was exceptionally sweet. To the point where they were almost inedible. I had posted an earlier version of this review and from the comments I received discovered that the source of both problems was in the Coconut Cream that I was using. Turns out that the Coconut Cream intended to be used as a cocktail mixer has significant amounts of added sugar and other ingredients in it. Consequently, the excessive sweetness and the lack of structure. When I went to look for an unsweetened Coconut Cream, I eventually found one in a health food store that came in a brick. It was definitely solid, and definitely unsweetened! Making several of these recipes with the unsweetened coconut cream worked. Our gluten-free friends were much happier - so were we! - with the second version and comparing them to commercial product yielded positive votes for the homemade versions.

With that success behind us, we went ahead and tried several more recipes. And immediately ran into another problem. This time, we tried two recipes that called for Flax meal in addition to other ingredients. The issue was that one of the two recipes just had you add the flax meal to the mix with no advance preparation while the other had you steep it first. Not steeping the flax meal had a huge negative impact on the recipe and the way things came out. Again, it took our own sleuthing in the kitchen before this mistake came to light.

My concern is that these kinds of details are obviously critically important. Not everyone who picks up this book will know in advance to steep your flax meal or to look for unsweetened coconut cream. Even us, who have been cooking for many years and consider ourselves pretty knowledgeable and comfortable in the kitchen missed these things. They should have been highlighted in the book and made clear, preferably in EVERY recipe, to avoid the kinds of pitfalls that we ran into. Because of these mistakes, I cannot give this book a rating higher than a three star rating and would caution the purchasers to research things BEFORE making any one of the recipes in the book.
13 internautes sur 17 ont trouvé ce commentaire utile 
Great recipes, mostly normal ingredients (I've got swaps for the rarer ones). 16 août 2014
Par SAlaska - Publié sur
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
We're not gluten-free at our house; we're more like gluten-lite. We're not completely vegan either, but I like to serve as many vegan/vegetarian dishes as my carnivorous husband will handle. Given all that, I am COMPLETELY loving this Decadent Gluten-Free Vegan Baking!

I love color pictures in cookbooks. I like to know (best scenario) what things will look like. I'm way more likely to make a recipe if it has an accompanying color picture. What can I say? I'm shallow and into images. The photography in Decadent Gluten-Free Vegan Baking is beautiful. It kind of reminds me of the food photography in Martha Steward Living; stylish and homey and clear enough to see the fine details.

I really appreciate that the recipes in this book call for ingredients that aren't too out of the realm of what my gluten-lite and occasional vegan/vegetarian pantry contains. Maple syrup, non-dairy milk, unsulphured molasses, flaxseed, and chia seeds are all staples in our house. For the more rare ingredients, like xanthan gum or guar gum, flaxseed or chia seed make great substitutes. To substitute flaxseed for xanthan gum/guar gum, use the same weight of ground flaxseed stirred into twice the amount of warm water. To substitute chia seed for xanthan gum/guar gum, use the same amount of chia seed. Ideally, the chia seed should be dissolved in water too, but sometimes I just throw it in dry. I'm efficient, you see.

And, yum. YUM! I made the Chocolate Almond Biscotti on page 24 specifically because that recipe is included in the Look Inside! preview so any prospective buyer (you--a likely person to be reading this review) could try it out too with or without my substitutions. In this recipe, I swapped out the xanthan gum with chia seeds since the recipe already calls for flaxseed meal in warm water. I included all the other ingredients, mixed, and baked as written. The texture (one of my judgments for gluten-free foods), taste, and appearance? YUM. YUM. YUM. Crunchy without the metallic taste that I sometimes get in gluten-free baking. I also did the Samoas (page 13 of Look Inside! preview) completely as written. Again, texture, taste, and appearance were excellent. And my Samoas even looked like the pictured cookies! I brought both batches of cookies to work to test out on my unsuspecting co-workers and got rave reviews! Carnivorous husband also approved of both cookies even though he's not normally much of a biscotti fan.

Whether you're dedicated to a strict gluten-free and vegan diet or you dabble in it like I do, you'll find things to like in Decadent Gluten-Free Vegan Baking. So nice to have so many options!
2 internautes sur 2 ont trouvé ce commentaire utile 
Good for regular gluten-free baking, options for vegan, may have to double some recipes 29 septembre 2014
Par J. Loscheider - Publié sur
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
The short: I'd recommend this for someone who has some experience with gluten-free baking, needs to do it regularly, and is either trying an elimination diet (specifically, eliminating eggs, butter or milk) or is baking for eaters with other food allergies or who keep a vegan diet. Because Cara (the author) recommends a gluten-free flour blend for which she gives the recipe (and it's a good blend, it works well), there's some investment up-front in the flours and starches. If you just need a handful of recipes to use with a box of all-purpose gluten-free flour for, say, entertaining a guest who has dietary restrictions, this book might be more work than you'd like.

I'm writing as a Vine reviewer, which means I received this as a free copy and I'm giving a certain amount of time to review it, so I can't say I've tried every recipe (but believe me the chocolate sandwich cookies are next on my list) but I can speak to what I've done.

I'm also coming to this book from a gluten-free diet, not a vegan one. Cara's book supplements my gluten-free cookbook shelf by helping me bake for friends with other dietary concerns, whether ethical or allergic. For those trying to embrace a vegan lifestyle, Cara does suggest vegan and often organic products such as her recommendation of chocolate chips, so I'll note that should be helpful to vegans, while I'll still use my milk-based chocolate chips if I'm just trying to avoid eggs in a recipe.

There's a lot to like here. The flour blend Cara suggests works very nicely. I used Bob's Red Mill ingredients and found the blend has a consistency like the Swann's cake flour my mother used to bake with. The only ingredient that would be hard to find is arrowroot starch, which is also a bit pricier than rice flour but you can't sub with corn starch and get the same results. I wouldn't expect these recipes to turn out quite as well with an all-purpose gluten-free flour, but I didn't try (I could if someone requested). For example, I tested the shortcake biscuits and found the dough surprisingly easy to knead and work with. Kudos to Cara because I've found that pastries and biscuits are something that few gluten-free cookbooks get right.

The variety of recipes is satisfying - cookies of course but also graham crackers, muffins but also sticky buns. I'll note she offers recipes for frosting and even rainbow sprinkles, something I would just purchase for my own baking but I think vegan bakers would really appreciate.

This isn't a casual vegan cookbook - like i said above, there's some work to get the flour blend. There's also heavy use of vegan butter and nondairy milk, which results in moist and well-textured baked goods but either is more costly, harder to find, or you have to figure out a substitute. Almond, soy and rice milks are pretty common now, but I did have trouble finding vegan butter. I decided to experiment with chilled coconut oil, which doesn't work quite as well as butter if you use a pastry cutter (it's really susceptible to heat and humidity). Then I realized that vegetable shortening is effectively vegan even if it's not organic. It would have helped a little more if Cara had included specific suggestions for substitutes - I know I can find these online but I like them all to be in one place. Again, this book works really well if you do a lot of vegan cooking and have the ingredients on-hand regularly.

One complaint - I'm not sure that all the recipes have an accurate serving size, so you may find that you need make a double batch of some. I mentioned the shortcake biscuits above - these were delicious and had a fantastic texture, but with the recipe as printed I only managed to make five 2" biscuits out of dough that was rolled 1-1/2" thick, when the recipe said I'd have 8 to 12. When I compare with Betty Crocker's red cookbook, I find Betty has an additional cup of dry and nearly double the wet ingredients. This isn't a fatal flaw but it's a little frustrating and merits a note in the margin.

Lastly, the book is gorgeous. The photos are beautiful and there's a strong rustic theme. I honestly don't care about the pictures except that this becomes a book I'd be happy to give as a gift. There are other books with plenty of recipes, but no photos, which makes them less expensive but somehow less likely to be used. So that's one last consideration.

What should I bake next?
6 internautes sur 8 ont trouvé ce commentaire utile 
Sugary Goodness for Those with Allergies 14 septembre 2014
Par Book Sake - Publié sur
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
In first opening this book, the binding has come unglued and pages are about to fall out. While that isn't reflective of the author/writer, it still makes me "not happy" when using the book that's falling apart as soon as I got it.

The author is a blogger first, Fork and Beans is her site. While the recipes in this book are tasty (and the ones I haven't tried sound tasty), it is in part due to the fact that nearly everything has sugar in it. I try to eat healthy and bake healthy when I can, this is not the book for me in that aspect. It is the book for those who are just looking to work around their allergies and have great tasting baked goods. I've found that sugar can be omitted from most recipes (especially if they already have natural fruit sugar in them) and they taste really good still. Maybe not sugar addicting good, but really good. So I am mostly using this book as a guideline for new recipes and altering to make them healthier.
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