Simply . . . Gluten-free Desserts : 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites
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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Thomas Dunne Books
April 01, 2011
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Adobe DRM EPUB
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Excerpt from Simply . . . Gluten-free Desserts by Carol Kicinski
Flourless Chocolate Cake
I 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 pan
1? cups semisweet chocolate chips
1? cups sugar
1 cup unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder
Pinch kosher or fine sea salt
6 large eggs
2 teaspoons pure vanilla extract
Preheat 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