Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, Hannah Miles has created a delicious collection of gluten-free versions of everyone’s favourites. Cookies, Brownies & Bars are always popular. Bake a batch of Ginger Cookies; White Chocolate and Walnut Brownies; or Caramel Shortbreads to share with friends or colleagues. A chapter devoted to Cakes provides plenty of inspiration – try Apple and Pecan Cake; Caramelized Lemon Cake; or Almond and Chocolate Chip Layer Cake. Small Bakes to enjoy every day include Apricot Cornmeal Muffins; and Buttermilk Scones or for a special occasion, try indulgent Red Velvet Cupcakes. There is no need to miss out on freshly-baked
Breads either – easy recipes include Perfect Pizza Dough; Cinnamon and Raisin Bagels; and Sunshine Cornbread. Fantastic sweet and savoury recipes using gluten-free Pastry include
Chocolate and Raspberry Profiteroles; Blueberry Millefeuille; and Brie and Onion Tartlets. Finally, delicious Desserts include Baked Toffee Apple Cheesecake and Caramel Banana Cake with Rum Cream. Also included is advice on buying and working with glutenfree
ingredients and keeping a gluten-free kitchen.
• This book is a must for the gluten intolerant and coeliacs, or for those who like to bake for gluten-intolerant family and friends.
• More than 60 recipes for gluten-free cookies, cakes, bread, pastry and desserts – delicious treats for every day and special occasions – beautifully photographed by William Reavell.
A lawyer and MasterChef finalist in 2007, Hannah Miles has developed a second highly successful career as a cook and food writer. She has a monthly column in Country Kitchen and Country & Town House magazines and writes for Delicious. She is also the author of Sundaes & Splits, Whoopie Pies, Mini Cakes, The Gluten-free Baker, and Popcorn Treats, all published by Ryland Peters & Small and lives in Bedfordshire, UK.