Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsen

  • How to clarify butter (page 25)

    from Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More Gluten-Free Baking at Home by Jeffrey Larsen

    • Categories: How to...; Vegetarian; Gluten-free
    • Ingredients: butter
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Notes about Recipes in this book

  • Weeknight bread

    • cjross on September 17, 2020

      It's nice that this recipe is pretty quick but I didn't love the flavour of this with the baking powder instead of yeast. I also got a big bubble right under the crust which meant cutting the loaf mangled the slices. I am at high altitude though so that might be a factor.

  • Apple tarte Tatin

    • bebemoche on November 05, 2020

      Far too heavy on vanilla flavor for my personal taste, but I did serve the cake without the ginger jam that he recommends. Perhaps the ginger would balance the vanilla. Make sure to use a skillet with an 8" base (9" to 10" total width), not 8" total width which is specified in the recipe. I'm fairly certain that the ingredients would not fit into 8" wide skillet. A skillet with straight sides will make a better looking tart.

  • Brownies

    • jenburkholder on February 05, 2022

      Good! I followed the recipe, used butter (clarified one stick and then topped off with coconut oil), and a mix of chocolate bars and chips to use up whatever was in the pantry. However, his timing is WAY off. I think I pulled my pan at about 30 minutes and it was perfect. Don't even think about baking for 45 unless you like them very well done. They don't have a crazy fudgy texture (you know how some are like almost raw-ly gooey) but they have a very nice brownie texture and flavor. Would repeat.

  • Buttermilk biscuits

    • jenburkholder on April 20, 2022

      Good. Didn't have buttermilk powder and did use real butter. These were not light (haven't yet found a GF biscuit that is really light!) but they were tasty. So much butter in them that they moved towards a shortbread/pie crusty vibe. I'd actually try with a bit less to see how that came out. But a solid recipe that I would make again, just maybe tweak a bit.

  • Oatmeal and dried cherry cookies

    • jenburkholder on February 08, 2024

      These were good. I used coconut oil and added pecans. Would do well with even more mix-ins as the amount of cherries seemed scanty to me. Nice blend of spices but would be good as a oatmeal/chocolate chip cookie and a reduced spice amount as well. Held up fine, but like most cookies they were best on day 1 with lovely crunchy edges and a chewy middle. Would repeat.

  • Italian almond cake

    • nutrica6 on April 28, 2024

      This is one of my favorite recipes. It is moist and the combination of orange, almond, and cherry is impressive. It is great with just a sprinkling of powdered sugar, but obviously also good with ice cream or compote. I cooked it in a 9" cake pan for 35 minutes, but if you have an 8" pan that would make a thicker care that would be even better. For cherry liqueur I used kirschwasser cherry brandy.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Jeffrey Larsen makes gluten-free baking easy, rewarding and beautiful in this stunning title.

    Full review
  • ISBN 10 0399582797
  • ISBN 13 9780399582790
  • Linked ISBNs
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A comprehensive, visual collection of more than 80 master recipes (with variations) for gluten- and allergen-free breads, muffins, scones, cakes, cookies, pies, tarts, and more, developed and refined by a baking instructor/pastry chef to achieve stellar results every time.

Despite the volume of gluten- and allergen-free baking books on the market, it's still surprisingly difficult to find recipes that work every time. Enter Gluten-Free Baking at Home, a compendium of tried-and-true gluten- and allergen-free baked good recipes that everyone will love. Using customized flour blends, high-quality whole foods, and inventive flavor combinations, these recipes present gluten-free baking at its best. From cookies to cobblers, and quickbreads to muffins, all the beloved bakehouse classics are included, such as Chocolate Chip Cookies, Banana Bread, Brioche, and Biscuits. Using techniques from a long-time gluten-free baking master, you'll learn how to make moist cakes, flakey pies, light and airy yeast breads, and so much more. The recipes are designed to be free of gluten, dairy, soy, nuts, and eggs--with numerous substitutions for each that still achieve wonderful results. Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.

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