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angel_jd1

Book Review: Gluten Free Baking Classics

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I am the girl that Annalise speaks of on page 37 of her cookbook. She created her Vanilla (butter) layer cake for ME! It is the most amazing recipe EVER! She saved my special day by creating this wonderful recipe just for me. The people at my reception kept begging me for the recipe and when I told them it was gluten free, they could not believe it. They raved about this cake, and still do to this day! (over a year later)

Not only is Annalise a super cook, but she is a wonderful woman. Thank you for saving my special day! I highly recommend this cookbook! I'm not making money off of her book or anything, but do happen to believe she is a wonderful cook and this is a super book!

http://www.amazon .com/gp/product/157284081...glance&n=283155

-Jessica :rolleyes:

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I've tried some of Annalise Roberts' recipes before and they are fantastic. But the link you just gave on the book says that the author of this book is Peter H.R. Green with a "forward" by Annalise Roberts. ??? I was going to order it, but not if they're not her recipes.

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The foreward is by Dr. Green and the recipes are by Annalise. It is a wonderful book and I would buy it in a heart beat. There is even a recipe for cream puffs in there!!! I can't not wait to try that one out. mmmmmm

I also found out recenlty that her flour mix is being sold by Authentic foods. It is called gluten-free Classic Blend. That is also pretty awesome.

Anyways, hope you enjoy the book, it is a great one.

-Jessica :rolleyes:

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I'm pretty sure they are under copyright in her book. Sorry. Maybe you can e-mail her and see if she would send it to you?

-Jessica :rolleyes:

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The foreward is by Dr. Green and the recipes are by Annalise. It is a wonderful book and I would buy it in a heart beat. There is even a recipe for cream puffs in there!!! I can't not wait to try that one out. mmmmmm

I also found out recenlty that her flour mix is being sold by Authentic foods. It is called gluten-free Classic Blend. That is also pretty awesome.

Anyways, hope you enjoy the book, it is a great one.

-Jessica :rolleyes:

That's weird. I tried to order it, and for sure Amazon says that the author is Dr. Green. Doesn't matter. I'm gonna order it anyway. The cake on the cover looks divine!

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Vanilla cupcakes are on her website.

http://www.foodphilosopher.com/assets/docs/recarchkey.cfm

Not to be confused with the vanilla (butter) layer cake recipe. It is exactly like gluten filled wedding cake. It has that texture.....YUM!

-Jessica :rolleyes:

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Today I made the coconut cake recipe in the book, my house smells SO yummy right now. I am waiting for the layers to cool so that I can frost them. Her coconut frosting recipe is yummy!! I have snuck some of that out of the bowl haha I can't wait to have a piece of that cake.

-Jessica :rolleyes:

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I actually own this book! When I got it I could not believe that she had come up with all of the recipes in there. They all look great, haven't actually made anything out of there. We have company coming this weekend, maybe I'll make that cake!

She is a really nice lady. I emailed her to tell her that I loved her book and she replied promptly and told me that if I ever had any questions, just to ask her.

I bought this book at Barnes and Noble.

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In my opinion, that is the best gluten-free baking book out there. The carrot cake and the coconut cake (although i made a different frosting).... were superb..and NO ONE could tell they were gluten-free.

Ive tried some other gluten-free books, and was rather let down. And I LOVE to bake for my family and friends..was glad to not have to give that up. Thanks Annalise!

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I actually own this book! When I got it I could not believe that she had come up with all of the recipes in there. They all look great, haven't actually made anything out of there. We have company coming this weekend, maybe I'll make that cake!

She is a really nice lady. I emailed her to tell her that I loved her book and she replied promptly and told me that if I ever had any questions, just to ask her.

I bought this book at Barnes and Noble.

Could you post the email address you used. I went to food philosopher and emialed from there and it was returned to me. I have some questions I would like to ask her.

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I've heard good stuff about this book... Do most of her recipes have dairy in them?

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AndreaB,

The email address I used is Foodph@aol.com and that will reach her.

We had company come over a few nights ago after I said I wanted to make this cake. So I got ambitious and made it. Our guests couldn't even tell that it was gluten-free and I was so happy because the cake tasted just as good as I remembered it. (The other day I did a gluten challenge and the cinnamon roll wasn't even worth it!! lol)

Most of the recipes do call for at least some dairy. I just thumbed through the book and almost all call for butter, and most call for eggs as well. Although I know that for butter and eggs you can substitute, right? Like, a half a cup of applesauce for every egg?

Anyway, hope this helps! Happy baking

justjane

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AndreaB,

The email address I used is Foodph@aol.com and that will reach her.

We had company come over a few nights ago after I said I wanted to make this cake. So I got ambitious and made it. Our guests couldn't even tell that it was gluten-free and I was so happy because the cake tasted just as good as I remembered it. (The other day I did a gluten challenge and the cinnamon roll wasn't even worth it!! lol)

Most of the recipes do call for at least some dairy. I just thumbed through the book and almost all call for butter, and most call for eggs as well. Although I know that for butter and eggs you can substitute, right? Like, a half a cup of applesauce for every egg?

Anyway, hope this helps! Happy baking

justjane

So most of the dairy is butter? That is easy to replace... However, yogurt, sour cream are a bit harder...but can be done. Just wondered...

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So most of the dairy is butter? That is easy to replace... However, yogurt, sour cream are a bit harder...but can be done. Just wondered...

there are recipes that call for butter, eggs, milk, whole-milk yogurt, sour cream, milk.... most look like they just call for butter and eggs most of the time.

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*does the happy dance* I'm making cream puffs....I'm making cream puffs........wooT!!

I can't wait to try them!! The shells are in the oven "drying" out the middle. The pudding/filling is in the fridge cooling.............I'm NOT a good patient waiter!!

-Jessica :rolleyes:

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I just got the book, I am excited to try out some of the recipes.

My question is, are there any other brands besides Authentic Foods that have a finer ground rice flour? Someone said in another thread they just use Bob's Red Mill and everything has turned out great but there has been such an issue with cc and BRM.

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I just got the book, I am excited to try out some of the recipes.

My question is, are there any other brands besides Authentic Foods that have a finer ground rice flour? Someone said in another thread they just use Bob's Red Mill and everything has turned out great but there has been such an issue with cc and BRM.

I use bob's for her recipes........and I have never gotten sick from any of the gluten free bob's red mill products. They make them in a dedicated facility. I trust them.

-Jessica :rolleyes:

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Julie,

I had read on another post that the fine grind by BRM made the product grainy. The superfine by Authentic is supposed to be better. All my other flours except sweet rice are by BRM. I haven't tried anything yet. Hopefully this weekend will afford the time...Hubby has Monday and Tuesday off for a 4 day weekend. Then he can tend to the little one or take over in the kitchen. Annalise says to make sure you have time to go from start to finish. With a baby! Well that makes things a little more challenging. :P

Oh, one more thing. I asked the guy at the gluten free store in Vancouver about the superfine flour and BRM and he said Authentic is the only one that makes it that fine.

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Julie,

I had read on another post that the fine grind by BRM made the product grainy. The superfine by Authentic is supposed to be better. All my other flours except sweet rice are by BRM. I haven't tried anything yet. Hopefully this weekend will afford the time...Hubby has Monday and Tuesday off for a 4 day weekend. Then he can tend to the little one or take over in the kitchen. Annalise says to make sure you have time to go from start to finish. With a baby! Well that makes things a little more challenging. :P

Oh, one more thing. I asked the guy at the gluten free store in Vancouver about the superfine flour and BRM and he said Authentic is the only one that makes it that fine.

Thanks Andrea for your input, you are always so helpful :)

Please post if you do get the chance to get something made, I am anxious to hear the results.

You need two more arms :lol: and probably two more sets of eyes and two more days in the week to get everything done :lol: wrangling the kids and husband.

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Julie,

My last post was probably confusing. I do have the superfine by Authentic. If I'm able to afford the time I will make a batch each of muffins from the superfine and BRM. I'm inclined to believe Annalise though. She says that these will be similar to wheat things...IMO if the BRM is used it wouldn't be the same. Although, maybe we are just used to whatever we get that will pass muster as far as taste. Just a thought.

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I made the vanilla cupcakes from the book, with the Authentic Foods superfine flour, per the author's suggestion. They turned out quite tasty, but I think I may have beat the ingredients at too high of a speed, as they came out rather "fluffy." All is good though - I added some strawberries and whipped cream for a PERFECT strawberry shortcake!

I've used Arrowhead Mills brown rice flour in the past, and I do find it makes things gritty. There is absolutely no trace of "grit" in the cupcakes I made w/AF's flour.

I want to try the coconut cake next - I love coconut! But the problem is that I bake just for myself - so I have to eat up all the cupcakes first before I can start on my next cooking venture!

- Lauren

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I've used Arrowhead Mills brown rice flour in the past, and I do find it makes things gritty. There is absolutely no trace of "grit" in the cupcakes I made w/AF's flour.

- Lauren

I read that you can make powdered sugar by putting regular sugar in the food processor and whirling it with a couple of spoons of cornstarch. Could we make superfine rice flour the same way--put regular brown rice flour in the food processor and whirl it? I just HATE that AF flours are SO expensive--that in itself leaves a bad taste in mymouth! :angry:

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