Review by Library Journal Review
Sauvage (Gluten-Free Baking for the Holidays) aims to make gluten-free products that are identical in taste and texture to typical baked goods. Here the author provides recipes for the foods that people who have given up gluten tend to miss the most. Most of these straightforward recipes are based on an all-purpose flour substitute mixture, which contains three types of rice flour, tapioca flour, and a smidge of xanthan gum. From this relatively simple base, Sauvage prepares a wide variety of sweet and savory baked goods and dough products, including sourdough, pretzels, pizza dough, and ramen noodles. She even tackles tricky items such as danishes, puff pastry, and croissants. Other than the ingredients in the flour mixture, most of the recipes contain regular pantry items. VERDICT For those looking to expand their specialty cooking section or who are thinking of going gluten-free themselves, this book would seem to be the ticket. For all cookbook collections.-Susan Hurst, Miami Univ. Libs., Oxford, OH © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
