cover image Gluten-Free Baking

Gluten-Free Baking

Phil Vickery, photog. by Tara Fisher, Firefly, $24.95 trade paper (176p) ISBN 978-1-55407-811-0

Sweets-lovers forced to avoid gluten due to dietary or health concerns will find a plenty of inspiration (and possibly even elation) in U.K. chef Vickery's collection of 70 gluten-free cakes, muffins, crackers, and breads for all occasions and tastes. Armed with a few base recipes for gluten-free flour and pastry that rely on xanthan gum, rice flour, and a few other specialty ingredients, home bakers will be able to enjoy standards like Buttermilk Pancakes, Blueberry Muffins, Chocolate Cheesecake, Focaccia, and even tortilla chips without worry. Even those without restrictions will want to consider Vickery's Coffee Cupcakes with Mocha Fondant Frosting, Apple Pudding Cake with Cider Crunch Topping, and the savory Blue Cheese Buttermilk Muffins. Those pressed for time or baking experience will appreciate the handful of treats like Chocolate, Peanut Butter and Fudge Cookies, Chocolate Brownie Torte, and Salted Caramel Popcorn that call for just a handful of common ingredients. Though gluten-avoiding expats from the U.K. will get the most out of the book (there are gluten-free versions of Yorkshire Pudding and Simnel Cake, a traditional Easter favorite), even dyed-in-the-wool Yanks will appreciate Vickery's tutelage and breadth of offerings. Photos. (Mar.)