Wednesday, January 02, 2013


Reviewed by Angelene Heileson

The holidays may be over but this book makes gluten-free dessert cooking easy anytime.

I made spritz cookies during the holidays and they were a family favorite.  I also cooked spritz cookies with regular white wheat flour.  The gluten-free cookies were not as sweet so I added chocolate decoration.  Everyone in the family and my guests enjoyed the gluten-free cookies better than the flour ones.

On another occasion I baked the gluten-free scones.  They were a nice addition to a great chili-cheese soup that my family loves. Baking the scones was easy and a lot less calories than deep-fried.

Preparing gluten-free meals for part of the family makes cooking challenging at best. Making desserts that everyone likes is even more difficult.  Jeanne Sauvage's Gluten-Free Baking for the Holidays has made dessert preparation just that much easier.

The book has 60 recipes for traditional festive treats, including favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house.  It also includes a complete list of sources for finding gluten-free ingredients including flours (brown rice, tapioca, and more) and xantham gum and tips on how wheat-free ingredients work.  Jeanne adds her own all-purpose flour mixture, which she personally developed for gluten-free baking. 

Jeanne Sauvage writes a popular blog "The Art of Gluten-Free Baking" which she started after discovering her child was gluten intolerant. She lives in Seattle.  The photography in the book is done by Seattle-based food photographer Clare Barboza.  Gluten-Free Baking for the Holidays is published by Chronicle Books <>. 

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