Simply . . . Gluten-Free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old…

Hardcover | April 12, 2011

byCarol Kicinski

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This book's philosophy is simple-anyone can make great food that is naturally gluten-free. While there are gluten-free products out there that try to substitute for glutenized food, Simply...Gluten-Free Desserts gives cooks and bakers terrific new recipes for food that is naturally gluten-free, offering an amazing variety of choices for taste desserts and sweets.
Carol Kicinski also shows how easy it is to make your own gluten-free flours, and she includes many recipes that don't require wheat substitutions. This means that a lot of the recipes are not only gluten-free, but grain-free as well. Many of the desserts are also dairy- and even sugar-free--without ever sacrificing flavor.
Simply...Gluten-free Desserts celebrates the abundance of delicious recipes that can be made and enjoyed by anyone who is gluten intolerant. While at first living gluten-free can seem challenging, the results of good health, vigor, and energy can make the challenge highly rewarding. And with this book, a luten-free diet doesn't mean giving up on those delicious desserts.

Includes luscious recipes for:
. No-Bake Chocolate Truffle Cake
. Coconut Cupcakes
. Red Velvet Whoopie Pies
. Dairy-Free Cream Puffs
. Frozen Tiramisu
And much more!

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From the Publisher

This book's philosophy is simple-anyone can make great food that is naturally gluten-free. While there are gluten-free products out there that try to substitute for glutenized food, Simply...Gluten-Free Desserts gives cooks and bakers terrific new recipes for food that is naturally gluten-free, offering an amazing variety of choices fo...

CAROL KICINSKI is the author of the food blog Simply...Gluten- Free (www.simplygluten-free.com). She lives in Florida.

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Format:HardcoverDimensions:304 pages, 9.31 × 7.73 × 1.1 inPublished:April 12, 2011Publisher:St. Martin's PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0312643470

ISBN - 13:9780312643478

Customer Reviews of Simply . . . Gluten-Free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites

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Flourless Chocolate Cake • Grain-freeI have heard it said that in order to be a great cook you need to only really master ten recipes that you do well. This recipe would definitely be on my top-ten list.The basic recipe is rich, intensely chocolaty, and great just as is but it can also be transformed in a number of ways. Cut into layers, and spread on some whipped cream and berries and it is a pretty party cake. Bake the batter in sheet pans, cut into circles, and sandwich ice cream between, and you have flourless ice cream sandwiches. Drizzle them with caramel sauce and it transforms yet again. My favorite combination is to serve with a simple raspberry sauce (thawed frozen raspberries whirled in the blender and strained) and some lightly whipped cream.16 tablespoons (2 sticks) unsalted butter, cut into pieces plus more for preparing the pan1½ cups semisweet chocolate chips1¼ cups sugar1 cup unsweetened cocoa powder, sifted1 tablespoon instant espresso powderPinch kosher or fine sea salt6 large eggs2 teaspoons pure vanilla extractPreheat the oven to 350 degrees. Butter the bottom of a 9-inch springform pan. Cut a circle of parchment or wax paper to fit the bottom of the pan, put it in the pan, and butter it.In a microwave-safe bowl melt the butter and chocolate chips together in the microwave about 2 minutes, or until melted, stirring every 20 seconds. Or melt it in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; the bottom of the bowl should not touch the water. Whisk together the sugar, cocoa powder, instant espresso, and salt, and add to the chocolate mixture. Add the eggs and vanilla and mix well. Pour the batter into the prepared pan.Bake the cake for 45 minutes. Let cool in the pan. When the cake is completely cool, remove the outer ring from the pan, lift the cake off the bottom of the pan with a large spatula, peel off the parchment or wax paper, and transfer to a serving plate. The cake can be made ahead, covered with plastic wrap, and refrigerated for up to 2 days.Serves 10 to 12 Copyright © 2011 by Carol Kicinski

Editorial Reviews

"You're in for a real treat with Simply . . . Gluten-free Desserts. There is a tremendous breadth of variety; something to try for every occasion, including just a treat for yourself ater a long day. Enjoy!" -Dr. Vicki Peterson, author of The Gluten Effect"Kicinski offers recipes for virtually all the desserts that so many people with celiac disease have given up." -Today's Diet & Nutrition"Enticing photographs and out-of-the-ordinary recipes." -The Record (New Jersey)"There are plenty of desserts that don't contain gluten products, and those form the backbone of this book. Dishes like Mochaccino Mousse, Mexican Chocolate Cake With Cinnamon Whipped Cream, and Rhubarb Fool are among them; it also means that many of the desserts are grain free." -San Francisco Chronicle"I found myself dog-earing recipe after recipe of tempting treats. What really drew me in was that 60 percent of the recipes are naturally gluten-free." -Laura Byrne Russell, The Oregonian "Simply . . . Gluten-Free Desserts is all about accessibility. Her recipes tend toward the classic--think peanut butter cookies, s'mores, and molten lava cakes--and require only basic baking knowledge. And if you're unsure about anything, a technique or ingredient, the front of the book includes practical guidelines on both." -Epicurious