When you or someone in your family is first diagnosed with gluten intolerance, a gluten allergy or coeliac disease, the thought of life with no wheat feels overwhelming. What to do about birthday cake? What about school lunches – how to make sandwiches without bread? Then, slowly, one begins to try the gluten free products available at the stores. And thank goodness for them! But some of the breads are less than satisfying – many of them crumble at the slightest touch. And the cookies – let’s face it – many of them are downright grainy in texture. If you’re lucky enough to have a gluten free bakery, that can help but not every town has one. So what is the answer? Nothing beats home made bread and fresh baked cookies!
If you want to enjoy baked goods that are gluten free but that taste no different (or are even better) than those made from wheat, you need to find yourself a copy of Gluten Free Baking Classics, the amazing cookbook by Annalise Roberts. The paperback version contains 250 pages of the most delectable gluten free recipes. From perfect gluten free cookies to multi-grain artisan bread, to gluten free cake, this cookbook has something to please everyone.
If you’re not an expert chef, not to worry. This cookbook was written for novice and experienced cooks alike. In some ways, that is why it is such a popular gluten free cookbook. The main reason to get this book are the great recipes – but the cookbook doesn’t stop there. It has a lot of great baking tips as well, and there are clear step-by-step instructions. In addition to the great foods you can make, you’ll find yourself gaining an education in the gluten-free lifestyle. Ms. Roberts explains techniques and provides tips and tricks to ensure success.
One thing to note – Annalise Roberts recommends particular brands of flours and other ingredients in the recipes. Be sure to follow her recommendations if you wish to achieve superlative results. When she suggests a particular flour, it’s for a reason. Some mills grind their flours more finely or coarsely than others. In order to achieve the same results as Ms. Roberts you’ll need to be sure to use the same ingredients.
Do yourself and your family a favor – walk, or click, to the nearest bookstore and pick up a copy of Gluten Free Baking Classics and flip directly to page 107. Then proceed to make the best gluten free Chocolate Chip cookies ever. Thank goodness milk is gluten free as well, because you’ll want a big, icy glass of it to go with!