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.