You can use your Las Vegas-Clark County Library District card to borrow titles from these partner libraries:
Cannelle et Vanille Bakes Simple
A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes)
by Aran Goyoaga
ebook
0 of 2 copies available
Wait time: Available soon
“The gluten-free baking bible we all need.” —Odette Williams, author of Simple Cake
Cannelle et Vanille Bakes Simple is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter.
Aran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions, and some are naturally vegan as well.
The 100 recipes include:
• One-Bowl Apple, Yogurt, and Maple Cake
• Double Melting Chocolate Cookies
• Honeyed Apple Pie
• Buttery Shortbread
• Lemon Meringue Tartlets
• Baguettes, brioche, and boules
• Crispy Potato, Leek, and Kale Focaccia Pie
• Pumpkin and Pine Nut Tart
With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time.
-
Creators
-
Series
-
Publisher
-
Release date
October 26, 2021 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9781632173713
-
EPUB ebook
- ISBN: 9781632173713
- File size: 216629 KB
-
-
Languages
- English
-
Reviews
-
October 1, 2021
Award-winning chef Goyoaga (Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood) highlights gluten-free baking in her latest book. Breads, cakes, cookies, tarts, pies, and biscuits are well represented, along with a few recipes for condiments, fillings, and toppings (homemade jams, frangipane, buttercream, etc.). Fruit features heavily in many of the recipes, and sweet orange flavors are plentiful (reflecting Goyoaga's Basque upbringing and the influence of her family's pastry business). But the book also quite successfully presents attractive savory tarts and several sourdough and yeasted recipes. Goyoaga writes clearly and for a wide audience, with recipes offering egg substitutes and dairy-free options. Unconventionally for a gluten-free book, some of the recipes even offer modifications for readers who want to use all-purpose whole wheat flour. For those interested in timesavers, she considerately includes a recipe for a make-ahead flour mix, something omitted from Jeffrey Larsen's James Beard-winning Gluten-Free Baking at Home, which otherwise has a similar scope. VERDICT Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too.--Bonnie Poquette, Milwaukee
Copyright 2021 Library Journal, LLC Used with permission.
-