Saturday, December 27, 2014

A New Year, a new take on gluten free baking

A chapter-by-chapter preview of what's coming in 2015-- 400 pages of unique techniques and richly photographed recipes. No need to add binders and gums, no need to create special baking mixes, and no unusual or hard-to-find ingredients. My goal is to change the way you bake and view gluten-free baking.

the fundamentals of gluten-free baking 
Over 50 easy-to follow introductory pages lay out my baking philosophy—how to use the natural properties of real foods to create baked goods with superior taste and texture. Create the best gluten free baked goods and learn to substitute ingredients with confidence.

traditional breads and flatbreads
hot cross buns 

Old-fashioned warmly-spiced buns with hints of dried fruit. These will become a holiday favorite. Grain-free and nut-free.

pumpernickel rolls

Dark, chewy, and moist rolls perfect for deli sandwiches and substantial enough to hold a juicy burger and all its fixings. Grain-free and nut-free.

potato rosemary bread

New potatoes in this yeasted loaf create a moist, soft crumb that slices easily and cleanly for sandwiches. Pure simple ingredients with no gums or binders. Grain-free, dairy-free, and nut-free.

quick breads, breakfast foods, and muffins

flourless blueberry banana crepes

These moist crepes have only four main ingredients, including a touch of sour cream that pairs well with the fruit and adds a slight tang to the crepes. Grain-free and nut-free.

glazed yeast doughnuts

Melt-in-your mouth and squishy doughnuts. They puff up when fried and are the lightest gluten-free doughnut I’ve ever encountered. Grain-free and nut-free.

sunrise warming muffins

These unique muffins contain all kinds of anti-inflammatory ingredients like turmeric, ginger, rosemary, and green tea. They are sweet and hot and oh so comforting. Grain-free and nut-free.


ravioli with creamy roasted garlic filling
Gluten free fresh ravioli is a rarity, but dairy-free ravioli is unheard of. This dough mixes easily and rolls out without a fuss—a combination of potato starch and mashed potatoes adds elasticity and a wonderful creamy flavor. Grain-free, dairy-free, and nut-free.

cheesy breadsticks
These addictive cheesy and crisp bread sticks can be prepared in minutes. The dough rolls out cleanly and easily. The recipe makes 30 12-inch bread sticks or make the dough ahead of time and bake fresh breadsticks whenever you want. Grain-free and nut-free.

shortcrust pastry (pâte brisée)
Just four ingredients plus salt, this is a piecrust that you can whip up in your food processor in minutes. It is durable enough to hold any fillings and shines as a stand-alone tart shell. Grain-free and nut-free.
cookies and bars
benne wafers
Sesame seeds are the stars in these thin, crispy, melt-in-your mouth wafers. Practically flourless, they are a South Carolina Low Country tradition. One batch makes 80 thin cookies. The wafers stay fresh in a tin for several weeks. Grain-free and nut-free.

fortune cookies
Remember when you used to be able to eat fortune cookies? The batter for these light and airy cookies is surprisingly simple to prepare, and the cookies can be the hit of your next dinner party. Grain-free, dairy-free, and nut-free.

yankee ginger snaps
“Snaps” is a bit of a misnomer with these soft and chewy ginger snaps bursting with flavor and molasses goodness. They also make your kitchen smell divine. Grain-free, dairy-free, and nut-free.


applesauce cake with brown sugar caramel glaze
This uncomplicated cake is just flour, sugar, oil, eggs, and apple sauce with spices and a little leavening. The creamy caramel glaze takes an ordinary applesauce cake and makes it a truly special dessert. Nut-free.
sponge shortcakes
This fool-proof sponge shortcake is both easy to make—just four main ingredients-- and extremely versatile  for use in many other types of desserts like tiramisu or trifles Grain-free and nut-free.

italian cream cake

This rich cake is studded with toasted pecans and topped with cream cheese icing. Definitely a show-stopper, but don’t be fooled by its looks. It is a easy to make as any traditional cake. Grain-free.

pies and desserts

chocolate lava bonbons
The inspiration for these bonbons was 1994 Pillsbury Bakeoff winning recipe: a Hershey’s Kiss wrapped in a brownie. They are fun to make and so satisfying to eat. Grain-free and nut-free.

fresh pear tart
This Anjou pear recipe with hints of orange and clove works just as well as an open-faced tart or with the crust as shown here. The pastry dough is  sweetcrust pastry (pâte sucrée,) another recipe found in this cookbook. Grain-free and nut-free.

fresh fruit cheesecake tartlets
These coconut-based tart shells are reminiscent of a macaroon with the flavor burst and crunch of cacao nibs. Topped with a light cheesecake filling and fresh seasonal berries, this is the perfect dessert for a summertime picnic or a no-fuss dessert to serve at an elegant dinner party. Grain-free and nut-free.
recipes featuring pre-made breads
blue potato pizza with red pepper confetti
Top an Against The Grain Pizza Shell with tomato sauce, cheese, blue potatoes and diced sweet red pepper or prepare the yeasted rising crust pizza dough (recipe in cookbook) for a colorful and delicious pizza. Grain-free and nut-free.
south-of-the-border grilled flatbread, vermont style
The rising crust pizza dough (recipe in cookbook) or an Against The Grain Pizza shell makes a very satisfying flatbread Panini on the grill. This one is made with Cabot Chipotle Cheddar cheese and local bacon. Grain-free and nut-free.
onion rings
These fried onion rings are battered and breaded with crumbs from Against The Grain Original Baguettes. Or make sourdough baguettes (recipe in cookbook) and save the leftovers for breadcrumbs. These are a plump and juicy treat. Grain-free and nut-free. 
Photography by Jennifer May.
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