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    Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More
    Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More
    Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More
    Ebook138 pages43 minutes

    Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More

    By Smilla Luuk

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    About this ebook

    When Smilla was five years old, she was diagnosed with celiac disease, but this did not stop her from pursing her love for baking. In this book, she proves that being gluten intolerant doesn’t mean you have to give up your love for pasta and carbs. Smilla shares some of her favorite recipes, tips and tricks to living gluten free without sacrificing baked goods. Readers will learn how to adapt muffins, brownies, macaroons, pasta and pizza, to their dietary needs.
    While gluten-free baking is nothing new, Smilla’s love and enthusiasm for baking and her personal experience with gluten intolerance makes this book stand out among others of the same subject matter. Readers are sure to fall in love with Smilla and her various fun and delicious recipes.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateJun 9, 2015
    ISBN9781634501095
    Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More

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      Book preview

      Fabulous Gluten-Free Baking - Smilla Luuk

      GOOD TO KNOW

      1There are many different brands of gluten-free baking mixes available on the market, and they don’t all work the same way. I prefer to use mixes that don’t contain psyllium husk; I add this ingredient separately if I feel it is needed. Try different mixes until you find one you like, or try my homemade version:

      Smilla’s Gluten-free Flour Mix:

      1⅓ cups (150 g) corn flour (finest grade)

      1 cup (150 g) rice flour

      1¼ cups (200 g) potato flour

      Just a smidgen under 1 tbsp (6 g) guar gum

      1 tsp baking powder

      Mix everything thoroughly in a bowl and use whenever a recipe calls for gluten-free flour mix.

      2Sifting is done by putting dry ingredients into a fine-mesh sieve and carefully shaking it over a bowl or a cake in order to remove any lumps or large particles.

      3When I bake, I usually make a double batch of frosting and/or filling because I feel that many recipes are a bit stingy with them. With the recipes in this book, however, you won’t have to double them because I’ve already taken care of that for you! After all, the frosting and filling are the stars of the show, aren’t they?

      4Remember that the liquid you use to make your dough needs to be lukewarm before you add yeast to it. If the liquid is too warm it will kill the yeast, and if it’s too cold the dough will not rise. It is therefore critical that your liquid be tepid so your sweet rolls don’t end up flat as pancakes!

      5Work additional flour into the dough if it’s too loose or sticky. Follow this advice cautiously, and only if your dough is so loose that it’s absolutely impossible to shape. Gluten-free dough is always stickier than dough containing gluten, and the more flour mix you add to the dough, the drier and tougher the baked goods will be.

      6Keep in mind that all ovens have slight discrepancies in temperature and can therefore produce different-looking results. Baking times can also vary from oven to oven.

      Special note about measurements: Cups have been added for ease of the user. Some of the measurements have been rounded off, but every effort has been made to keep the measurements as precise as possible. In some cases, such as when baking macarons, it’s better to weigh the ingredients for a more exact amount. If you do not have a scale at home, measure with care. However, using the measurements will still yield fun and delicious gluten-free treats.

      Soft Baked Goods

      I’ll start off this book with my best recipes for sweet and soft baked goods—the kinds of treats you bake in the afternoon, or in the middle of the night if you’re a night owl like me. My favorite recipe is for Love’s Yummy Nibbles—they’re absolutely heavenly!

      Vanilla or Chocolate Muffins with Chocolate Fudge Filling

      makes 24 large muffins

      YOU’LL NEED:

      3 large eggs

      1¼ cups (240 g) granulated sugar

      2 tbsp vanilla extract + 2 tbsp granulated sugar or 3 tbsp cocoa powder

      1⅔ cups (240 g) gluten-free flour mix

      2 tsp baking powder

      ½ tsp salt

      ½ cup (100 g) butter

      3⅓ fl oz (100 ml) milk

      Filling:

      1 bag chocolate-covered Dumle toffee or Rolos*, or 4 oz (100 g) good-quality baking chocolate

      Individual muffin baking cups/molds

      HOW TO’S:

      1.     Preheat a convection oven to 400˚F (200˚C).

      2.     Place muffin cups onto a cookie sheet. Use sturdier muffin cups or double them up to prevent the batter from bubbling over during baking.

      3.     Beat the eggs and sugar with a handheld electric mixer until the batter is light and airy.

      4.     In a separate bowl and using a fork, combine the 2 tbsp vanilla extract and 2 tbsp sugar (for vanilla muffins) or cocoa powder (for chocolate muffins) with the gluten-free flour mix, baking powder,

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