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How to Bake Anything Gluten Free (From Sunday Times Bestselling Author): Over 100 Recipes for Everything from Cakes to Cookies, Bread to Festive Bakes, Doughnuts to Desserts

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Almost every single recipe in my first book (and now my second book) can be made dairy-free using the tips by the key at the top of the page. After all, I actually started out as a 100% gluten-free AND dairy-free baker, so I like to think that I know my stuff! Because the UK and the US versions of the book are one and the same, there’s been some confusion about a few UK-specific ingredients and baking terminology. I chose to make the distinction between a recipe in my book being ‘lactose-free’ or ‘low lactose’ for clarity – in reality, they both mean the same thing: that they’re suitable for someone with a lactose intolerance. I have been a longtime admirer of Becky Excell’s: you can find my review of her first book, How to Make Anything Gluten Free on this link; I gladly gave a quote for the cover of this one; and whenever I receive queries on social media as to how to adapt a recipe to be gf, if I can’t answer from tried-and-tested experience myself, I steer them her way.

Are you avoiding gluten but yearn for fluffy cakes, fresh bread, filled doughnuts, game-changing pastries and mind-blowing desserts? These blends can be used for all the recipes in the book except bread – there, I list individual flours in the recipes because gluten-free bread requires a very specific flour profile.

The entire book is Coeliac-friendly and wheat-free but nobody would ever know any of it is gluten-free, I promise! However, I’ve also included lots of information on flour substitutions because I know that not all the flours are available everywhere, and you might also not be able to eat certain flours (like cornstarch, maize flour, rice flour or potato starch) due to additional food intolerances. Most of the recipes are suitable for the elimination phase of the low FODMAP diet, or if not, will mention how you can easily adapt them to be. Nigella Lawson Are you avoiding gluten but yearn for fluffy cakes, fresh bread, filled doughnuts, game-changing pastries and mind-blowing desserts?

Not only can you find 99% of the products in supermarkets, but in the intro chapter, I explain what each product is and where you can find them – mostly down the free from aisle! Whenever a recipe isn’t dairy-free, I’ve listed exactly how to make it dairy-free (if possible) for each recipe. If you’re dairy-free, veggie, lactose-intolerant or low FODMAP there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. The second cookbook from best-selling author Becky Excell How to Bake Anything Gluten Free is the first book that shows you how turn your kitchen into your own personal gluten-free bakery – but nothing tastes or looks "gluten-free"!

With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading. I really wanted HTMAGF to deliver as much value as possible to you guys so expect A LOT of new and exciting recipes!

This book is packed full of everything from fakeaways, epic comfort food, classic cakes/bakes, mind-blowing desserts, ‘muggle-level’ fresh bread, ALL the pastry and tons more. And that it will taste the way it should (or at least the way I remember it from when I could eat gluten).That’s simply because ‘proper’ gluten-free AND vegan baking is an entirely different kettle of fish – mainly because baking so often involves eggs. Remember – I’m NOT talking dairy-free here because all the products I just mentioned are still derived from real cow’s milk. Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. From best-selling author Becky Excell, How to Bake Anything Gluten Free is the first cookbook that shows you how turn your kitchen into your own personal gluten-free bakery but nothing tastes or looks 'gluten-free'!

How To Make Anything Gluten-free’ is a gluten-free recipe book with one mission: to reunite gluten-free people with all the food they miss. OBSERVER FOOD MONTHLY FOOD PERSONALITY OF THE YEAR 2022 "Becky Excell is the Queen of gluten-free baking. So here’s the soppy bit: thank you everyone who follows me, visits the blog, tries a recipe, sends me photos of the result (good or bad) and anyone who has generally supported me over the last 7 years of my blogging journey. BUT there’s definitely a handful of more challenging recipes in there too for those who like a challenge – at the end of the day, if I can bake them then you definitely can. My favourites include an amazing Gluten-Free Pizza (with PROPER pizza dough), Rosemary Focaccia and Caramelised Onion + Cherry Tomato Tartlets.

Detailed and interesting chapter on ingredients and their properties and substitutions with explanations of why they will/will not work.

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