Seriously Good! Gluten-Free Baking by Phil Vickery

  • Gluten-free flour mix A (page 22)

    from Seriously Good! Gluten-Free Baking Seriously Good! Gluten-Free Baking by Phil Vickery

    • Categories: Gluten-free
    • Ingredients: superfine white rice flour; potato flour; tapioca flour
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Notes about this book

  • FJT on June 01, 2012

    I have quite a few gluten-free baking books but this one has given me by the far the best results to date. Every recipe I have tried has come out perfectly and the end products do not taste as if they are gluten-free!! Baking gluten-free had been slightly depressing until now, but I've rediscovered my pleasure in making and eating cakes and biscuits. A lot of my gluten-free baking books measure ingredients by volume which I have never found to be reliable. This measures by weight. I guess this might put some people off, but for me it's a definite plus. I also like the fact that I don't need a huge range of exotic flours for these recipes - there are three basic flour mixes and none of the ingredients for them are hard to find.

Notes about Recipes in this book

  • Toffee chocolate fudge brownie muffins

    • FJT on December 18, 2016

      Seriously good! I never have 3 different types of chocolate for this, so I always make them with the one that I have to hand. These always disappear really quickly.

  • Coffee cupcakes with mocha fondant icing

    • FJT on December 18, 2016

      I've made these a lot! The cupcake batter isn't overly sweet, which is just as well because the icing is seriously sugary. I often leave some of the cupcakes un-iced; they're very nice on their own.

  • Quick extra moist fruit cake

    • FJT on December 18, 2016

      This is my 'go to' quick cake when I just want something that is quite plain, but satisfying. Never lasts long in my house!

  • Chocolate brownie torte

    • tekobo on August 14, 2022

      Delicious with fennel ice cream

  • Rich fruit Christmas cake

    • etcjm on July 23, 2018

      Works and is like 'normal' Xmas cake. I omit the peel, cherries and whole almonds but that's because some of my family don't like them. My go to birthday cake or substantial cutting cake for visitors. Currently in the oven smelling gorgeous, very odd on a sunny day!

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  • ISBN 10 185626923X
  • ISBN 13 9781856269230
  • Linked ISBNs
  • Published Oct 14 2010
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

This is a collection of 100 mouthwatering gluten-free baking recipes that coeliacs have until now only been able to dream about. Baking is often the most difficult aspect of the gluten-free diet to overcome, as it is gluten that gives bread its elasticity and cakes their spring. Recipes for delicious gluten-free cakes, puddings and pastries are hard to find - all too often the results are disappointingly crumbly and dry. But Phil Vickery's easy-to-follow instructions and practical advice, which draw on his Michelin-honed cooking skills, will have you whipping up melt-in-the-mouth blueberry cheesecake, chestnut and roasted onion bread, springy scones and squidgy chocolate brownies in an instant.

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