I am so pleased to share with each of a you a bit of an inside look at my new books that I co-authored with Iris Higgins. We are very excited for their March 1st release, as we believe they will change your gluten free baking experience drastically for the better.
Our Publisher Triumph Dining is giving away 25 copies right now! Go stop by and enter to win!
“In the world of gluten-free baking, I am often the teacher. But, today I feel like the roles
have been reversed and I am the student, learning droves of information about gluten-free bakingand flours from authors, Brittany Angell and Iris Higgins“. -Beth Hillson. Living Without.
“Brittany Angell and Iris Higgins have painstakingly worked through 12 gluten-free flours, profilingtaste, texture and best uses along with invaluable baking tips, nutritional profiles andsubstitutions. Their guide will only lead you to baking greatness—and the thankfulrealization that they’ve done the heavy lifting for you. Now, all you have to do is soak inthe knowledge and you’ll be ready for anything.” -Silvana Nardone. Easy Eats.
The first of their kind, these Essential guides are the all inclusive one stop shop to gluten and allergen freebaking. In each book Six chapters are dedicated to a specific flour including 50+ diverserecipes that are packed with the information you need for successful gluten freebaking. In Part 1 you will find everything from delicious Stove Top English Muffins, Cheesy Skillet biscuits, andChocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. In Part 2you will learn to make recipes ranging from Bagels, Naan and Tortillas to Cinnamon Rolls, OreoCookies and Nilla Wafers. You will be delighted with these unique and hard to findallergen free recipes.
Authors Brittany Angell & Iris Higgins will help you:
- Learn how to successfully bake with 12 different unique gluten free flours.
- Learn how to best substitute each flour
- Learn the basics of baking without eggs, corn, soy, dairy
- Learn the ins and outs of all the unrefined sugars and how to exchangethem.
Also Included are baking tips from some of today’s leading gluten free experts:
Elana Amsterdam of Elanas Pantry
Beth Hillson of Living Without and Gluten Free Makeovers
Ricki Heller of Diet, Dessert and Dogs
Amy Green of Simply Sugar and Gluten Free
Linsey Herman of Cake and Commerce
Kelly Brozyna of The Spunky Coconut
Katie Higgins of Chocolate Covered Katie
Carol Fenster of CarolFensterCooks.com
Silvana Nardone of Easy Eats & Silvana’s Kitchen
Peter Bronski from No Gluten, No Problem
Sara Boswell- Food Scientist Extraordinaire
Nicole Hunn of Gluten Free on a Shoestring
Kim Maes of Cook it Allergy Free
Dr. Jean McFadden Layton of Gluten Free Doctor
As a complete guide these books will provide all the information and useful tips needed to prepare wonderful baked goods you never thought possible and will giftyou with the knowledge to create your own.
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What Flours are used in The Essential Gluten Free Baking Guide Part 1?
Part 1 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Amaranth Flour, Almond Flour, Garbanzo Flour, Quinoa Flour, Millet Flour, and Coconut Flour. This book also covers Rice Flour and the starches: Potato, Arrowroot and Tapioca.
What Flours are used in The Essential Gluten Free Baking Guide Part 2?
Part 2 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Sorghum Flour, Buckwheat Flour, Teff Flour Cassava Flour and Potato Flour. This book also covers Rice Flour and the starches: Potato, Arrowroot and Tapioca.
Are the recipes Egg- Free and Vegan Friendly?
100% of the recipes can be made with or without Dairy based products. Over 50% of the recipes are egg free. Each book will include a detailed guide that will teach you how to swap out the eggs in the remaining recipes- and in your own recipe applications.
Are the recipes Soy Free?
Yes, all of the recipes are free of all soy products.
Are the Recipes Sugar Free ?
Each recipe in both books was tested with a variety of unrefined and sugar free sugar alternatives. Throughout each book there are suggestions and provided instruction to help you make the best substitutions to meet your dietary needs. You won’t want to miss the section dedicated just to sugar provided in both Part 1 and Part 2.
Are the recipes Yeast Free?
While many of the bread recipes do contain yeast, there are also several that are free and clear for those that are sensitive. Be sure not to miss the Grain and Yeast Free Cinnamon Raisin bread recipe!
Are the recipes Grain Free?
Flours such as Almond, Coconut, Amaranth, Quinoa and Buckwheat are considered grain free. Included in these chapters are several grain free recipes. These books will offer you a strong understanding in how each of these flours works and how to substitute them which will enable you to vastly improve your baked goods no matter what your baking style.
Do the recipes contain Xanthan or Guar Gum?
Approximately half of the recipes use xanthan or guar gum, while the other half call for flax seeds, chia seeds and or whole psyllium husks. For those looking to avoid the gums, included in both books is a section which will teach you how to replace them in your own recipes.
Are the recipes listed by Weight or Volume?
Both! Each baked good recipe is listed both by cups and grams.
photography provided by Calabrese Studios.
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