Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights » (Reprint)

Rebecca Reilly graduated from the Cordon Bleu cooking school and from Master Classes at the world-renowned Le Nôtre Pâtissier in Paris. She also worked with Madeline Kamman for two years as her assistant. Reilly ran The Madd Apple, a popular restaurant and café in Portland, Maine, and Rebecca's Kitchen, a catering firm. She was regularly featured on WCSH, and hosted the New England Kitchen Holiday Kitchen, a series that appears on public television in 125 markets. She currently does private catering and teaches at the Cambridge School of Culinary Arts, where she has developed a gluten-free/special needs and a childrens' curriculum. Rebecca and her two children are gluten-intolerant.

If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school and how much they hate having to say no to a slice of a friend's birthday cake.

Now, with Gluten-Free Baking by Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are.

Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits.

In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity.

Gorgeous color photographs show you how appealing gluten-free desserts can be. With Gluten-Free Baking, you'll never miss out on the opportunity to feast on sinfully rich desserts again!

Library Journal

With four previous books on the topic to her credit, Hagman is the authority on cooking for those with celiac disease and others allergic to wheat. This time she provides more than 200 recipes for sweet baked goods, from Lemon Spice Cake to Mock Oreos (for Oreo-deprived kids) to Mud Pie. Some of the recipes are appropriate for those with other dietary restrictions as well, and there's also a separate chapter of recipes that require no special ingredients (such as the special flours, xanthan gum, etc., with which many gluten-free baked goods are made). Sure to be in demand, this is highly recommended. Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes than Hagman's. Her book, too, is highly recommended for subject collections. Copyright 2001 Cahners Business Information.

Introduction     11
Working with Gluten-Free Baking Ingredients     15
Stocking the Gluten-Free Kitchen     21
Gluten-Free Baking: Tips and Techniques     26
Suppliers     33
Equipment and Cookware     33
Baking Supplies and Products     33
Information and Resources     35
Muffins, Quick Breads, and Coffee Cakes     37
Cookies and Bars     65
Cakes     97
Icings, Frostings, and Sauces     143
Pies, Tarts, and Quiches     155
Puddings, Crisps, and Cobblers     191
Cream Puffs, Filo Pastries, and Crepes     215
Metric Equivalencies     229
Index     230