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!)