Paperback: 240 pages
Publisher: Simon & Schuster; Reprint edition (January 9, 2007)
Product Dimensions: 7.4 x 0.7 x 9.1 inches
Shipping Weight: 1.1 pounds
Average Customer Review: 4.5 out of 5 stars See all reviews (50 customer reviews)
Best Sellers Rank: #1,025,045 in Books (See Top 100 in Books) #338 in Books > Cookbooks, Food & Wine > Baking > Biscuits, Muffins & Scones #871 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat #1107 in Books > Cookbooks, Food & Wine > Special Diet > Allergies
I'm not a celiac, but I am allergic to wheat, so for many years, I have sought out gluten-free recipes for the breads and pastries I've been deprived of. After trying countless recipes turning out crumbly cookies, hard, dry bread, and odd-tasting pastries, I found Gluten-Free Baking by Rebecca Reilly, the best book out there. The results of these recipes taste as good as (no kidding) the ones served at a high-end pastry shop.No wonder, since the author was trained not only at Le Cordon Bleu, but also at Le Notre Patissier, the leading pastry school. She has the experience of running her own restaurant, cafe, and catering businesses as well as teaching others how to cook. She'd been exploring gluten-free baking for her clientele even before her son and daughter were diagnosed as celiacs! All these credentials add up to a well-tested, easy-to-understand, and enlightening collection of recipes. But the highest recommendation comes from my wheat-eating friends, who really DON'T realize that anything is missing or "weird" about these treats, something they've never been able to say about my past efforts, despite claims by the authors of those recipes that they'd never tell the difference.Reilly's training allows her to explain how certain classic baking techniques can provide air and lightness to gluten-free recipes, which can otherwise suffer from the density of particular alternative ingredients. She reveals which ingredients can create elasticity and provide structure in lieu of gluten, so that readers can feel empowered knowing not only how to make these recipes, but also why they work. I gained so much confidence in baking that I even made the scrumptious Black Forest Cake, a labor I probably wouldn't have even attempted in my wheat-eating days.
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