I first borrowed the ebook version of Gluten-Free Baking for the Holidays by Jeanne Sauvage, better known as gluten-free baker extraordinaire at Art of Gluten-Free Baking, last year from my library. When I bought the hardcover last month, I was even more blown away by it; I was amazed by the recipes, and also by Jeanne’s depth of knowledge and expertise.
As implied by the title, Gluten-Free Baking for the Holidays is a cookbook for the winter holidays, such as Thanksgiving and Christmas, but there are some recipes that are versatile for any time of year like the Dinner Rolls and Super Soft Bread. In a similar vein to Sweet Cravings, another gluten-free baking book, the recipes are built on a foundation of classic techniques and use simple, natural ingredients that are easily recognizable and staple items, so that it feels as if one was reading a traditional, wheat-filled baking cookbook. Best of all, they’ve all been meticulously made to not only taste just like their wheat counterparts but even have the same or similar texture and mouthfeel.
I’ve gotten to know Jeanne online, through her blog and conversations on Twitter. I’ve made her recipes on her blog, and now from her cookbook, and they’re all winners! For Christmas, I made her recipe for Pepparkakor (Swedish gingerbread) many times, which everyone loved, and I’ve also made her gluten-free pie crust with success, which has made me want to master pie making (and that I’ve started to do). As I read the introduction in her cookbook, I became more and more duly impressed with her aforementioned expertise. I expressed this on Twitter and was delighted when she said yes to an interview.
I ask Jeanne about the research that went into writing her cookbook, recipe testing, the merits of learning and utilizing classic baking techniques, and the progress of her second cookbook (with a projected release date of Autumn 2015). This interview was conducted over email.
(Interview after the jump!)
Continue reading “Gluten-Free Baking for the Holidays and an Interview with Jeanne Sauvage”
I was excited to receive an advance copy of Elana Amsterdam’s new cookbook, Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes – her third cookbook, it is one I’ve been looking forward to since last year when she announced it on her blog Elana’s Pantry and on Twitter. Available now, Paleo Cooking from Elana’s Pantry is on sale wherever books are sold!
Elana’s cookbook is packed with lots of great, everyday recipes, including savoury. There are some baking recipes but most of the emphasis is on cooking. The very first recipe, and the one I’m most excited to try (once I’ve found a donut pan!) is for bagels, which can be seen on the cover.
All the recipes are easy and use simple ingredients to impact the most flavour. It’s the kind of cooking I like best and how my family eats as well. For lunch last week, I made the Honey Lemon Chicken (using bone-in, skin-on chicken thighs instead of a whole chicken); with crispy skin and a lemony, sweet flavour, it was a hit!
All of the recipes are gluten-free, grain-free, dairy-free, sugar-free, and also nightshade-free (nightshade is a diverse family of plants that include tomatoes).
I’m pleased to announce that on behalf of the publishers, Ten Speed Press, I am giving away 1 copy! To enter the giveaway, please click after the jump (click “read more”). Giveaway details and guidelines are found after the recipe for Colorful Winter Salad.
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The Dairy-Free and Gluten-Free Kitchen by Denise Jardine is an upcoming cookbook with recipes designed for gluten-free and dairy-free living. I received an advance copy from the publishers, Ten Speed Press; it is officially released next month – January 3rd, 2012. Previously published as The Dairy-Free Kitchen, it’s been updated by the author, a certified nutrition educator, to also make it gluten-free (and wheat-free) as gluten and dairy sensitivities are often related and as more awareness and understanding is gained about gluten and dairy sensitivities and intolerances and diagnosing them.
In addition to all the recipes being 100% gluten-free and dairy-free, the recipes also include modifications to make the recipes without common allergens such as soy, using a coding system. (It is recognized that those who have food intolerances often have multiple food allergies.) There are also recipes for staples like a gluten-free flour mix for baking and desserts, how to make your own non-dairy nut milk and nut cheese, among others.
If you’re new to living dairy-free or gluten-free, or both, extensive information is included explaining about dairy issues, tips for how to recognize different dairy labels, and dairy substitutes. This is also done for gluten, explaining what it is, and explaining celiac disease and how it is sometimes connected with lactose intolerance, as well as gluten sensitivity and wheat allergy. There are also guidelines for navigating your way and identifying gluten-free products, including food labels, a list of common additives and other ingredients that gluten may hide in (besides foodstuff, this list also includes makeup products like lipstick and other products such as over the counter medications and vitamin mineral supplements).
Continue reading “The Dairy-Free and Gluten-Free Kitchen (and Asian Chicken Skewers with Spicy Peanut Sauce)”