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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats (Anglais) Relié – 1 septembre 2012

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4,6 étoiles sur 5 82 commentaires client

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Book by Sauvage Jeanne

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Amazon.com: 4.6 étoiles sur 5 82 commentaires
32 internautes sur 32 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The best gluten free baking book. 27 décembre 2012
Par R. Zimmerman - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent so far!! 2 janvier 2017
Par N. Malone - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this book without a lot of hope. I had been a serious home baker for 30+ years before discovering I had significant gluten issues (NCGS, autoimmune and thyroid issues, etc). I tried commercial mixes, other popular cookbooks that rely on almond flour, etc, and nothing could replicate the holiday treats I'd made forever, in a way that didn't provoke a physical reaction. Until now.

I had been fairly strict paleo for a couple of years, then found I could reintroduce rice (occasionally, and not overdoing it). I came across Sauvage's website/blog, and saw that her flour mix recipe (it's in the book and on her blog) consisted of rice flours, tapioca flour and a small amount of xanthan gum. Gums of some kind are a necessary evil in gluten free baking, but the amount is small, and xanthan has less of the weird side effects than other gums have. So I figured I would try it. No almonds! No nightshades/potato flour! It was worth a shot.

The two recipes I made first were the spritz cookies, and the chocolate chips. These are basic holiday staples in our house, and I knew if these didn't work, I would need to move on and continue searching.

Thankfully, they came out amazing. Slightly different in texture (a bit lighter and more delicate, with less "chew" to them, though not crumbly), but the TASTE was there. Was it ever!! I didn't think I'd be able to have these again. I would be delighted with this book, even if for just these two recipes. I have attached photos. The spritz photo shows *conventional* spritz on the left side of the plate (50 year old family recipe), and Sauvage's recipe on the right. Other photo is of the chocolate chips, which Sauvage adapted from an Ina Garten recipe. Delicious!

My hope is that I can sub the flour recipe for wheat in other family recipes, one-for-one. I will update on that once I've tried it.

But my next move will be to try the book's yeasted recipes (particularly the dinner rolls). That's the second huge hurdle, as bread baking can be tricky, even with conventional ingredients. I will post an update when I've made those.

I don't plan on returning to daily baking, as it still deals with sugar, butter and other ingredients that can aggravate autoimmune conditions. But it is GREAT to know this book is here, for holiday treats and special occasions. Thank you, Jeanne Sauvage.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A MUST-HAVE FOR FUNDRAISERS 9 avril 2015
Par MASmith - Publié sur Amazon.com
Format: Relié Achat vérifié
This book brought in fundraising revenue we would not have had otherwise. When we advertised the bake sale, we mentioned that gluten-free items would be for sale, listing five or six items from the book that we were going to make. The phone rang off the hook with people wanting to place special orders ahead of time. We easily pulled in $200 more than we would have without the gluten-free items. We also had a plate of taste-test bits - and everyone was surprised at how good and moist (and not "blechhh") the baked good were. Partners of gluten-free eaters can now enjoy baked good without dividing the house or the dinner able with special nutrition needs.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Easy Recipes, Consise Directions and No Outlandish Ingredients 2 janvier 2016
Par Ima Gigi2 - Publié sur Amazon.com
Format: Relié Achat vérifié
Having been diagnosed with Celiac disease for about 12 years, this is the first gluten-free cookbook I've bought. I bake a lot and have tried to find the holy grail of gluten-free breads to no avail until I tried Jeanne's dinner roll recipe off the internet. They are the best GF bread product I've made yet and there are no fancy, expensive ingredients. I was so impressed I bought the book. I've only tried one other recipe so far but it turned out great too.
I'm looking forward to gluten-free baking without so many disappointments.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Best Gluten Free Baking 29 décembre 2016
Par J. Weber - Publié sur Amazon.com
Format: Relié Achat vérifié
Love, love, love this book! I discovered Jeanne while searching the internet for gluten free recipes and found her recipe for all-purpose flour. It made such a huge difference in my results that I decided to try her cookbook. So good! So far we've tried the Rugalach, the Mexican Wedding cookies and my daughter's favorite, apple pie. Thank you Jeanne, you've made a difference for people with Celiac. It's sometimes very frustrating when you can't enjoy what others are enjoying. With these recipes, its sometimes even better.
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