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From red velvet cupcakes to potato and rosemary bread, the recipes are made with real foods and they range from beginner to experienced cook. It’s not a two/three-ingredient bung-it-all-in book for the non-cook, but then again, the end results get you much closer to their gluten-laden counterparts, which is what so many are craving. This book is 70% sweet and dessert recipes and 20% in depth explanation of the science and chemical reactions to her method.
Sure, there is the extra laminating step but honestly, this gluten free pie crust is really simple to make. Additionally, many recipes in the bread chapter are “neutral” in terms of their sweetness or savouriness – things like bagels, baguettes and sandwich bread. If you chill it for longer than 1 hour before using, soften it for about 15-30 minutes at room temperature, so that it’s pliable. Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.Next time, we’ll mix most of the cheese into the meat layer so that it cuts easier at the table… that awesome cheesy layer was pretty thick and crushed the rest of the casserole when serving. But you must top it with something, because the toppings really make it way better, that is if you can improve upon perfection. The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time. My favourites include an amazing Gluten-Free Pizza (with PROPER pizza dough), Rosemary Focaccia and Caramelised Onion + Cherry Tomato Tartlets. Full of recipes to replace all the basics I miss, but also some that are inspiring and make you want to cook them!
Add the cold water and mix well with a fork or rubber spatula until the dough starts coming together. The extra laminating step makes the pie crust extra flaky and the pie dough easier to handle, so you can crimp your pie edges and create lattice designs without any fear of the pie crust crumbling, cracking or tearing.
These recipes look beautiful and the author does a great job of explaining the science behind baking, including baking GF.
Adding more water will make your baked pie crust tough, whereas we’re trying to achieve perfectly crisp, tender perfection. Cooking the green chilis with the burger instead of in the cornbread seems to be a good option as well. To crimp the edge, form a V-shape with the thumb and index finger of your non-dominant hand on the outside edge of the pie crust. The dough for these buns was highly malleable (unlike the sloppy batters that some books have you dealing with) and the finished buns had a slightly sweet, admirably bread-like flavour and an impressive tender, non-cakey texture that lasted happily into the next day.His book is a treasure trove of inspiration for every cook – it's a great one to keep on your shelf for whenever you want to add a new recipe to your repertoire. I was impressed enough at the authenticity of these to experiment with chucking a few from my second batch into the freezer to see how they turn out after defrosting.
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