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“The Gluten Free Baking Book” by Donna Washburn and Heather Butt.
THE CANADIAN PRESS/ho-Colin Erricson/www.robertrose.ca
Whether a person has celiac disease and must rely on gluten free ingredients or not, a new book serves both parties well.
“The Gluten Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake,” is co-written by Donna Washburn and Heather Butt of Ontario.
This is the home economists’™ sixth gluten free cookbook, so there is no doubt the pair know the subject well. The book is published by Robert Rose and is a $27.95 paperback.
“The number of gluten free products on the market is skyrocketing,” says Butt, adding that many home bakers prefer small batches, or yields, from their efforts.
She says a lot of empty nesters and single people want to eat smaller portions of desserts or sweets rather than facing a lot of leftovers.
Many people are also choosing whole grain flours over the more processed grains because they are recognizing the need to eat healthier, Butt notes.
Thus consumers are now finding alternative varieties of grain products including buckwheat, kasha, quinoa, sorghum and teff. This latter grain is the smallest in the world and has the versatility to be used not only in baking but in stir-fries, breakfast porridge, a polenta-like side dish or pilaf.
One drawback for those Canadians who are on tight budgets is that gluten free products are more expensive as they are a specialty item, says Butt.
“However, you have the choice, so making small batches cuts down on costs,” she suggests.
The greater expense often means that baked goods tend to be enjoyed only by those actually suffering from intolerance to gluten as opposed to other family members and friends.
“And we have heard time and time again how much people crave variety and the ability to bake something that is quick, easy to clean up and doesn’t require hours of baking in the kitchen,” says Butt.
Readers are given the opportunity to discover more information about gluten free intolerance, how to find baking equipment for smaller batches, techniques and ingredients.
In addition, there is a glossary to guide readers to the ingredients that can be used in gluten free baking and the nutrient content in every recipe is given throughout.
You will find recipes for pizza, muffins, brownies, cakes, crisps, puddings, cupcakes and other baked goodies in two to four size servings.
Butt says that she and Washburn welcome letters and e-mails. Visit their website at www.bestbreadrecipes.com or email: [email protected]
Gluten free Recipes with Bill & Sheila
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