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Gluten-Free Baking Book

Coeliac (pronounced seeliac) disease is often misunderstood. It is frequently regarded as an allergy or simple food intolerance, but it is actually a lifelong auto-immune disease affecting the gut and other parts of the body. There are a variety of gastrointestinal symptoms such as cramps, bloating, flatulence and diarrhoea. It is quite common for these to be confused with irritable bowel syndrome (IBS) and only later identified as coeliac disease.

Research shows that 1 in 100 people in the UK have coeliac disease, but only 10-15% are currently diagnosed. People who have this disease triggered by gluten means the body produces antibodies that attack their own tissues. This can, amongst other things, leave the sufferers feeling bloated, nauseous and tired.

Phil’s latest book, Seriously Good! Gluten-Free Baking (Hardcover) will revolutionise the notoriously restrictive gluten-free diet, showing readers how to face every meal of the day with a selection of delicious recipes that coeliacs have, until now only dreamed of. Not only will you discover excellent breakfast, dinner, sweet and bread recipes, but you also learn about ‘hidden’ gluten found in store cupboard essentials like stock cubes and soy sauce.

An absolute must-have for any coeliac sufferer.

Hardcover: 175 pages
Publisher: Kyle Cathie Ltd.
ISBN:978-1-85626-923-0

Released in October 2010, click here to order it today, a must for every Coeliac or anyone who cooks for a Coeliac.

Phil Vickery’s gluten-free baking recipes

Chef Phil Vickery shares his culinary experiences and a few helpful tips for gluten-free baking.

Phil Vickery spent years developing recipes for people living with celiac disease. As one of the world’s leading chefs in gluten-free cooking and baking, this British television mainstay, bestselling cookbook author, and ambassador for Coeliac UK know a thing or two about gluten-free diets.

We asked Phil to share some of his secrets to great gluten-free baking – including how to store ingredients, tips for baking with kids, and some of his favourite spices for baked goods.

What was your biggest challenge making gluten-free recipes?
It was getting the balance right for the product you were making. We’ve tried many combinations (of gluten-free flours). I’ve found that the high protein content in soy flour seems to help keep the structure in certain yeasted recipes, such as bread, for example.

How did you choose which recipes to include in your book Gluten-Free Baking(Firefly Books, 2011)?
It was a mixture of what I liked, plus what I think the public would want to cook. Some recipes work well with gluten-free flours, but others do not, so it was a real mix.

What do we need to keep in mind when working with xanthan gum (an agent that helps add ‘stickiness’ to recipes otherwise achieved with gluten)?
Be careful with the quantity you use. Recipes need very small amounts to be successful.

Next, only buy and use small amounts. This will ensure that you do not have the gum hanging around for long periods of time. Finally, be aware that this gum can be a mild laxative.

What about working with glycerin?
Glycerin is a humectant, meaning it attracts moisture and holds it. Again, very small amounts of it are needed. Measure very carefully, as it’s too easy to over-measure.

Are there lots of gluten-free flours suitable for baking?
Yes, there are many other flours…by all means, try them. Bear in mind that some starches – such as potato, cornflour and arrowroot – are great at binding together but tend to collapse easier when cooked, so it’s always good to balance [your flour mixes] with protein-packed flours such and almond, chestnut, chickpea and soya. Quinoa flour is also very good.

I’m still experimenting like mad and am always looking to improve the recipes for people living with celiac.

What are your favourite baking spices?
In the UK, we have a vibrant cooking tradition using spices. [Some of them are] from our colonial days, with curry spices such as cumin and coriander, to spices we import from the Caribbean such as allspice, nutmeg, mixed spice and mace.

Cumin works well in biscuits, cakes and savoury dishes. Nutmeg, cinnamon, allspice and mace work especially well for celebration fruitcakes, such as Christmas and Simnel cakes, as well as (the always-popular) carrot cake.

Could you recommend recipes for baking with kids?
Tortilla chips and the Indian-style flatbreads [from my cookbook] are real winners here. The Tangy Beet and Black Currant Muffins, as well as the Sweet Zucchini & Saffron Butterfly Cakes, are pretty well received – even with vegetables in!

What do we need to freeze baked goods?
Good quality resealable plastic bags, or thick bags with good sealing clips, are essential to stop frost damage [for frozen cakes and pastries].

While testing your gluten-free recipes, what was the experience like?
If I’m honest, very tough; I have cooked some of these recipes 20 times. But it’s essential to get them right, or you can end up looking very foolish indeed!

In hindsight, it’s all worthwhile when you get lovely comments.

What misconception do people still have about gluten-free cooking and baking?
This one’s easy – they think they can replace a normal recipe with gluten-free flour, and hey presto! But it doesn’t work that way.

read more: http://www.canadianliving.com/food/cooking_school/phil_vickerys_gluten_free_baking_recipes.php

Gluten-free desserts fill these cookbooks.

Gluten Free Baking (USA edition)For every gooey slice of chocolate cake, crisp butter cookie and sugary doughnut on the market these days, there seems to be a gluten-free counterpart. Sure, it’s not quite the same thing – but sample these products side by side, and some are pretty darn close.

With gluten sensitivities so common (see today’s cover story for statistics and more on gluten-free baking), it only makes sense that dessert lovers would be on a mission to re-create baked goods that pass muster.

During the past few years, options in the pastry departments of grocery stores have multiplied significantly. And now, the gluten-free baking trend is taking the book world by storm. We’ve received no less than five on the subject in recent months. From cupcakes to cookies, the sphere of sweet endings is covered.

Here’s a little bit about what’s out there:

Babycakes Covers the Classics, by Erin McKenna (Clarkson Potter, 144 pages, $25). Babycakes, the wildly popular New York bakery (look for a San Francisco outpost this summer), caters to the gluten-intolerant (and vegan). Baker-owner McKenna’s first cookbook featuring recipes from the bakery was just as popular. This is her follow-up, packed with classic recipes like chocolate cake doughnuts, snickerdoodles and even pancakes and waffles.

Gluten-Free Baking, by Phil Vickery (Firefly Books, 176 pages, $24.95). As the food ambassador for the celiac disease advocacy and research charity in the United Kingdom, Vickery shares more than just dessert. He begins with an introduction to celiac disease, covering the symptoms and treatments, then moves on to discuss gluten-free alternatives and useful ingredients. He presents tempting sweet dishes like apple pudding cake with cider crunch topping and chocolate cherry trifle cake.

Gluten-Free Cookies, by Luane Kohnke (Sellers Publishing, 144 pages, $19.95). Author Kohnke uses the winner of a blind panel tasting of gluten-free flour blends for the cookie recipes in this book. From lemon squares (see recipe) to fudge-filled drops, there’s enough variety for every taste. If the photos are any indication, neither the gluten-intolerant nor tolerant will be missing out.

Gluten-Free Cupcakes, by Elana Amsterdam (Celestial Arts, 104 pages, $16.99). A combination of two popular trends, this book provides dozens of recipes. All of the basics are there – think vanilla, red velvet and marble – plus more innovative creations like pina colada cupcakes and vanilla fig. Unlike the other books, Amsterdam relies heavily on coconut flour to form the base of her recipes.

Simply … Gluten-Free Desserts, by Carol Kicinski (Thomas Dunne Books, 290 pages, $26.99). 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 desserts are grain-free. Others contain a sweet rice flour blend or almond flour in place of regular flour – the blueberry muffins (see recipe) are a prime example.

 

 

This article appeared on page H – 7of the San Francisco Chronicle.

 

Phil’s Seriously Good Gluten-Free Baking has been released in the US and is receiving favourable reviews.

Article from Publishers Weekly.

Gluten-Free Baking

Phil Vickery, photo 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 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 speciality 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 savoury 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 ex-pats 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 favourite), even dyed-in-the-wool Yanks will appreciate Vickery’s tutelage and breadth of offerings. Photos. (Mar.)

link: http://www.publishersweekly.com/978-1-55407-811-0 (978-1-55407-811-0)

Gluten-Free Baking

We are excited to announce Seriously Good! Gluten-Free Baking has been nominated as a finalist in the Health and Special Diet category of the 25th Anniversary of the IACP Cookbook Awards. The awards are the premier recognition of excellence in cookbook writing and publishing. This year, over 500 cookbooks were entered in the competition.

This is the American release of the much-coveted Seriously Good! Gluten-Free Baking originally released in the UK in October 2010 and is currently being reprinted in five other languages.

Sample recipe

HOT SMOKED MACKEREL BLINIS WITH ROCKET

Originally, Russian-style pancakes, Blinis make excellent party food or even a starter. However, the combination of tastes ensures they're incredibly moreish. And all prepared in ten minutes!
Servings 20
Calories 75 kcal
Phil Vickery
Prep Time5 mins
Cook Time3 mins
Total Time8 mins

Ingredients
 

  • 175 g self-raising flour
  • 2 pinches of salt
  • freshly milled black pepper
  • 1 medium egg
  • 1 tbsp Dijon mustard
  • 200 ml cold semi-skimmed milk
  • vegetable oil
  • 125 g Aldi hot smoked salmon fillet
  • 4 tbsp mayonnaise
  • 4 tbsp rocket, roughly chopped
  • 10 cherry tomatoes cut into quarters

Instructions
 

  • Mix the flour, salt, pepper into a bowl and mix well.
  • Add the egg, mustard and about 3/4 of the milk.
  • Mix to a smooth batter; this should resemble a very thick cream consistency.
  • Add a little more milk if the mixture is too thick.
  • Pre-heat a non-stick frying pan with a couple of teaspoons of oil.
  • Spoon in the mixture in teaspoon size amounts and cook for 1 minute.
  • Cook until the top starts to bubble and is just set.
  • Flip over carefully and cook for a further 1 minute, then cool.
  • Break the salmon up in a small bowl. (Don't make the pieces too small, though).
  • Add the mayonnaise, rocket and finally, the tomatoes.
  • Carefully fold together so that the tomatoes do not break up.
  • Pile the mixture onto the small blinis and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Hot Smoked Salmon Blinis with Rocket
Amount per Serving
Calories
75
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
14
mg
5
%
Sodium
 
77
mg
3
%
Potassium
 
70
mg
2
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Canapés, Fish, Nibbles, Quick Food
Cuisine Autumn, Christmas, Italian, Winter
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