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Annelise Roberts Gluten-Free Baking Classics

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tea-and-crumpets Explorer
tea-and-crumpets
Posted

I had the good fortune of getting Gluten Free Baking classics from my sister for Christmas. I have a couple of questions.

Which recipes are your favorites or have turned out really well?

How should I handle making her baking mix? I have access to a Whole Foods and several health food stores -- do I really have to mail order the brown rice flour she suggests? Is it easier just to buy it pre-mixed from the same company?

Any other suggestions about the book would be great.

Thank you!

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sa1937 Community Regular
sa1937
Posted

I bought this cookbook a few months ago and have tried the sandwich bread on page 158. I thought it was pretty tasty. As much as I am still searching for a recipe that compares to Udi's, this bread wasn't it and became toast the second day. Really good toast, too. I'm sure it would be good for a grilled sandwich or French toast, too. I want to bake another loaf of this bread tomorrow. It rose well, which is not always the case for some gluten-free yeast breads I've made. It was not a brick (I've had a few of those, too), was highly edible and turned out well. For the bread I just made up a 2-cup batch of "Bread Flour Mix B" not knowing if I would like it or not.

For some of her other recipes I know she recommends Authentic Foods Superfine Brown Rice Flour, which I haven't seen anywhere around here. While I haven't tried any recipes using the flour mix that calls for brown rice flour, I did grind mine again in a new coffee grinder I just purchased. Had I not bought it, I'd have given it a good whirl in my blender to see if I could get a finer grind. No clue how it will compare with the Authentic Foods brand.

I'm also anxious to know what others have made using recipes from this book. I'm impressed enough with the bread to want to try some of her other recipes. biggrin.gif

Mizzo Enthusiast
Mizzo
Posted

I have made muffins and cookies. You have to be exact in her recipes NO substitutions. They are good but I find the flour mixes to be a tiny bit gritty. If you can get superfine rice flour they would be better. I find King Arthur flour superior but her recipes cannot be substituted because they are so exact. At least according to her they are, I asked about substitutes.

sa1937 Community Regular
sa1937
Posted

I have made muffins and cookies. You have to be exact in her recipes NO substitutions. They are good but I find the flour mixes to be a tiny bit gritty. If you can get superfine rice flour they would be better. I find King Arthur flour superior but her recipes cannot be substituted because they are so exact. At least according to her they are, I asked about substitutes.

Just curious...did you try to grind the brown rice flour again in a blender or coffee grinder to make it finer? I did but don't know if it's any better than what I originally started with as I've not baked anything using it.

Do you recommend any particular muffin or cookie recipe that turned out exceptionally well? And have you tried any of the breads?

mamaw Community Regular
mamaw
Posted

Annalise's cookbook is wonderful. Everything I ever made has been perfect. I did add a bit more spice to the gingerbread recipe... The kids love the cupcakes....

Authenic Flours can be ordered by mail... I too, only use her flour blend fro her recipes.

Super fine flours make the biggest difference in recipes.

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