Gluten-Free Baking: Baking

By Tiffany Shelton

Gluten-Free Baking - Recipes for all your gluten-free cake and bake needs!

 

Living gluten-free doesn't mean you have to sacrifice your favorite baked goods. In fact, each of the more than 55 easy-to-make recipes found in this book is the result of passion to take the everyday comfort foods we each hold dear and reinvent them so that they're not only acceptable gluten-free substitutes for old favorites, but are so delightfully flavorful that you won't even notice anything is missing.

 

Baking is an art as well as a science. My heartfelt mission in writing this book is to provide you with a whole host of deliciously comforting gluten-free baking recipes, while also inspiring you to rediscover the joy of sharing your delightful creations with those you love. With the easy, delicious recipes found in this book, your kitchen can once again become a welcome gathering place for you, your family, and friends to break bread and share your lives with one another.

 

The Gluten-Free Baking Cookbook includes:

 

• Gluten-Free Guidelines everything you need to know about how to prep and cook for your gluten-free lifestyle
• Essential tips for making the perfect gluten-free bread, cookies and more the easy way. Along with basic equipment, what to stock in your kitchen and how to use substitutions
• Delicious fool-proof recipes, covering an exciting range of loaves from savory to sweet breads, pancakes, cookies, muffins and more
• No bread machine required with most recipes being made straight from the oven
• Every recipe lists serving quantity, prep time, cook time, easy to follow ingredients listing, preparation instructions, images and nutritional information on a per-serving basis

If you're excited to finally eat good bread again, click the buy button, and buy the book. It's that easy.

• Language: English
• Publisher: Independently Published
• Release date: Apr 30, 2021
• ISBN: 9798201861797

Book preview

Gluten-Free Baking

Perfect Gluten Free Bread, Cookies, Cakes, Muffins and other Gluten Intolerance Recipes for Healthy Eating on a Gluten-Free Diet

The Essential Cookbook for Beginners

to Avoid Celiac Disease

––––––––

Tiffany Shelton

Copyright © 2021 by Tiffany Shelton.

All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, except in the case of a brief quotation embodied in articles or reviews, without written permission from its publisher.

Disclaimer

The recipes and information in this book are provided for educational purposes only. Please always consult a licensed professional before making changes to your lifestyle or diet. The author and publisher shall have neither liability nor responsibility to anyone with respect to any loss or damage caused or alleged to be caused directly or indirectly by the information contained in this book. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.

Images from shutterstock.com

CONTENTS

INTRODUCTION

CHAPTER 1. The Basics

What is Gluten?

Managing a Gluten-free Diet

Baking Basics

Important Equipment

The Gluten-free Baking Pantry

Ready, Set, Bake! Strategies For Maximizing Your Success

CHAPTER 2. Recipes

MUFFINS

Banana-Nut Muffins

Quinoa Morning Muffins

Buckwheat-Corn Muffins

Quinoa Flakes Muffins

Sorghum Scones

Teff Muffins

Honey Muffins

Cornbread Muffins

Hot Herb and Spice Muffins

Gingerbread Muffins

PANCAKES

Cinnamon Apple Crêpes

Herb Crêpes

Chocolate Dessert Crêpe

Apple Pancakes

Buckwheat Pancakes

Quinoa Pancakes

Tapioca Waffles with Cumin

Soy Griddle Cakes

Potato Pancakes

Coconut Pancakes

BREADS

Monkey Bread

Yeast Bread with Molasses

Brown and White Rice Bread

Chickpea Yeast Bread

Farmhouse Sour Milk Yeast Bread

Cranberry Yeast Bread

Pumpkin Yeast Bread

Indian Ricegrass Yeast Bread

Buckwheat Yeast Bread

Mock Black Russian Yeast Bread

Millet Bread

COOKIES

Nitty Gritty Cookies

Hazelnut Cookies

Almond Crispies

Old-Fashioned Almond Macaroons

Almond Sugar Cookies

Molasses Snaps

Brownies

Carob Brownies

Chocolate Coconut Macaroons

Quinoa Applesauce Cookies

Sesame Seed Butter Cookies

Chocolate Muddy Buddies

French Lace Cookies

Marshmallow Fluff Squares

CAKES

Trampoline Cake

Zucchini Cake

Tapioca White Cake

Nut and Buckwheat Spice Cake

Teff Gingerbread

Banana Cake

Cranberry Loaf Cake

Chocolate Dump-It Cake

Carob Fudge Cake

Carrot Cake

Hazelnut Applesauce Cake

CONCLUSION

Conversion Tables

Other Books by Tiffany Shelton

INTRODUCTION

According to the National Institute of Health in the US, around 1 in every 133 Americans may be affected by celiac disease, but 97 percent of sufferers will go undiagnosed. It’s also estimated that between 5 and 10 percent of the world’s population may be suffering some form of gluten sensitivity. A growing number of doctors believe gluten consumption is directly responsible for many common intestinal and nonintestinal complaints, and symptoms can be improved greatly or completely cured by removing gluten from the diet.

Living gluten-free doesn’t mean you have to sacrifice your favorite baked goods. In fact, each of the more than 55 easy-to-make recipes found in this book is the result of passion to take the everyday comfort foods we each hold dear and reinvent them so that they’re not only acceptable gluten-free substitutes for old favorites, but are so delightfully flavorful that you won’t even notice anything is missing.

Baking is an art as well as a science. My heartfelt mission in writing this book is to provide you with a whole host of deliciously comforting gluten-free baking recipes, while also inspiring you to rediscover the joy of sharing your delightful creations with those you love. With the easy, delicious recipes found in this book, your kitchen can once again become a welcome gathering place for you, your family, and friends to break bread and share your lives with one another.

CHAPTER 1. The Basics

What is Gluten?

Gluten is an elastic substance found in grains such as wheat, barley and rye. It is nearly everywhere, most especially in processed food items. It is found in almost every product from cereal to salad dressings.

You can see below on how gluten can end up on foodstuffs we purchase:

Wheat is found in baked products, soups, breads and pasta

Barley is found