Gluten-Free Baking Classics – The Heirloom Collection

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GFBCHC Front Cover jpg

It is with much happiness (and a sense of relief) that I can finally announce the publication of my new cookbook Gluten-Free Baking Classics – The Heirloom Collection. As many of you know, I’ve been working on this project for several years. I had the luxury of being able to spend a lot of time testing flour blends, different kinds of gums to replace gluten, inulin, seed gels, psyllium husk powder, protein isolates, modified starches, methylcellulose, and other ingredients that aren’t yet available to home bakers. I also tested new ways to bake gluten-free breads and different types of baking pans. It was all incredibly informative, and while I don’t detail all the specifics of my many years of testing in the book (it could become a whole other book!), it allowed me to write about my conclusions with confidence. Along the way, I developed some delicious recipes, all of which were field-tested by an incredible group of home bakers in their own kitchens. You can read more about the book here on this blog by clicking on the My Books link above. I also included an excerpt from the beginning of Chapter 4, a more-than-you-probably-wanted-to-know chapter about converting wheat recipes to gluten-free.

If you decide you want to buy the book (and I hope you do!), print copies are available through the Ingram Book Group at 39,000 retailers worldwide, including Amazon, Barnes & Noble, and Chapters/Indigo (Canada). Ebook versions include Amazon Kindle, Apple iBook, Barnes and Noble Nook, and Kobo. If you don’t see the book at your local bookstore, you can ask them to order it for you. And please, if you like the book, tell everyone you know (at least those who might be interested) and write a review online! I really hope you find a recipe that you like to make over and over, and that the cooking lore and explanations I’ve woven throughout the chapters add to your knowledge, and give you more confidence in your own kitchen.

I respectfully ask my many supporters in the blogging community who want to feature pictures of my new recipes, to please refrain from posting the actual recipes along with them– at least for now (or at least without permission). Please, in your post, link to my blog or to my book on Amazon. I’ve worked so hard and so long on this, please give me time to get it out into the world. However, there are about 20 recipes that I’ve already posted online myself (on this blog or my older Foodphilosopher.com website) and I don’t mind at all if you post those, as long as you link back to my site or the book on Amazon.

And finally, I thought you might be interested in seeing a few pictures from my own kitchen when I was testing some of the recipes for the book.

Mini Lemon Buttermilk Bundt Cakes- mini bundt pan test

Mini Lemon Buttermilk Bundt Cakes- mini bundt pan test

Coconut Cheesecake final version

Coconut Cheesecake final version

Apple Turnovers test version

Apple Turnovers test version

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Panettone baking time test - darker crust

Panettone baking time test – darker crust

Brioche Hamburger Buns-one rise only test

Brioche Hamburger Buns-one rise only test

"No Knead" Bread made in a Dutch oven. Best crust ever!!

“No Knead” Bread made in a Dutch oven. Best crust ever!!

Buttermilk Rye Rustic Flat Bread -finished rise

Buttermilk Rye Rustic Flat Bread -finished rise

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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11 Responses to Gluten-Free Baking Classics – The Heirloom Collection

  1. Lorraine says:

    The book is on sale at Amazon…are you saying I should wait before buying this copy from them or can I feel confident in buying now?

    • Annalise says:

      hi Lorraine,

      They still have several of the first copies that went out in stock at Amazon. The corrected version is being proofed and is almost done. The important thing for you to know is this- the copies that shipped out early really “only” have small, inconsequential typos and text placement spacing issues (stupid ones) that had been fixed, but the wrong file got sent to the printer. (It is the kind of thing that makes authors crazy and I’m very upset and sorry that it happened). These are, for the most part, tiny things. But I don’t want them in the book none the less. For a person who studies the character of the air pockets in her bread (like me), one text correction is one too many. The ingredients and amounts and steps in the recipes are fine- except for the three things I noted here on the book page (and a few inconsequential typos).

      The are text issues the recipes are these:

      • Fried Yeast Doughnuts – 1/2 teaspoon xanthan gum (it is in the nutmeg line!)
      • Dumplings for Soup and Stews – Makes 12 round dumplings (not 30). But it is correctly listed as 12 in the recipe.
      • Asian Dumpling Dough for Pot Stickers and Gyoza – Makes 14-16 dumplings (not 12). But it is correctly listed as 14-16 in the recipe.

      So the copies they have at Amazon at this very moment are not the new ones. But many people have bought the book and are successfully using it- and you could, too, if you don’t want to wait any longer. You can be confident yes – that you will get a book you can happily use. But wait if you want the updated one. I will announce when the book is back up. Barnes and Noble didn’t have any of the first ones left and would only be shipping the new ones. I’m not sure exactly how Amazon will deal with the inventory, but I can let you know if I am able to find out.

      Let me know if you have any other questions!

      Very best regards,
      Annalise

  2. Lorraine says:

    Thanks for that detailed explanation. I did just order the book. I tend to be an impatient person and the recipes sounded too good for me to wait, so it is on its way!

    Lorraine

  3. Laura says:

    Looking forward to this new book, Annalise. Thanks for your hard work!

  4. Susan Conner says:

    I purchased this book and love it. Thank you so much for the weight measurements in grams. It makes it sooo much easier to be consistent and to get it right! I made a loaf of the large sandwich bread (as written) and it was perfect … even at almost 6000 feet. My gluten loving hubby demolished the loaf; I only got two slices. He declared it better than bread made with gluten.

    • Annalise says:

      Hi Susan,
      I’m very happy to hear that you’re enjoying my new cookbook and the weight measurements listed in each recipe! And I am really excited to hear that the sandwich bread recipe worked so well for you at 6000 feet. In fact, I’d like to shout that one from a mountain top! I hope you are able to work your way through some of the other breads in the chapter. I’d love to know what you think of the one of the rustic breads or the one you bake in a Dutch oven.

      Very best regards,
      Annalise

  5. Jodi says:

    How did I miss this??? I use the first Baking Classics book (and website recipes) alllllllllllll the time! I just discovered the zucchini bread recipe online and it’s wonderful! Thank you for having such great tasting and well tested recipes. Off to buy this new book!

    • Annalise says:

      Hi!
      I’m happy you found me!! And I hope you enjoy the new book. It has a lot of wonderful new recipes in it!

      Very best regards,
      Annalise

  6. maggie says:

    ooh so glad I found you!, I have just subscribed and also wish to buy from Anazom (am in the UK) the book that contains the recipe for yiur sandwhich loaf. Which one is it please? thank you very much.

    Maggie

    • Annalise says:

      Hi Maggie,
      There is a recipe for a sandwich bread in three of my cookbooks. The first one, Gluten-Free Baking Classics, also has a lot of other classic bread recipes, so you might want to start there. However, my newest one, The Heirloom Collection, has several sandwich loaves—and several new techniques for baking them.

      You can try several of my breads out here on this blog (the Walnut Sandwich bread, and the Babka), as well as the focaccia. A basic sandwich bread recipe also appears on my first website, the FoodPhilosopher.com. Here is the link to the baking archive: http://www.foodphilosopher.com/assets/docs/glutenarchive.cfm

      Very best,
      Annalise

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