Gluten-Free Baking (Williams-Sonoma)

Gluten-Free Baking (Williams-Sonoma)

by Kristine Kidd


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A diverse collection of recipes that are naturally gluten-free, but just as tempting as traditional baked goods.

Many expect gluten free baked goods will be less delicious and satisfying than those baked with wheat flour. Not so with these recipes, which are just as over-the-top delicious as any you would find in a bakeshop display case. Author Kristine Kidd is a former editor at Bon Appetit and a gourmet chef. When she learned that she had celiac disease, she made it her mission to learn to eat and cook as well as she had before, without skimping on healthy ingredients or flavor.

Recipes span a range of baked goods, from breakfast items and crusty breads to cookies and cakes, pies and quiches and other baked deserts. All of then utilize naturally gluten-free ingredients like eggs, cream, butter, oats, buckwheat and more, with an eye towards avoiding processed substitutes and embracing whole grains.

With details on how to set up a gluten-free pantry and an ingredients primer, you’ll be armed with everything you need on how to be healthy and gluten free, without sacrificing taste and texture of your favorite foods.

Product Details

ISBN-13: 9781616288105
Publisher: Weldon Owen
Publication date: 12/23/2014
Pages: 128
Sales rank: 413,101
Product dimensions: 8.20(w) x 9.30(h) x 0.80(d)

About the Author

After recently discovering that she had celiac disease, and facing significant changes to her lifestyle, Kristine Kidd had only one objective: to eat as well as she always had. Kristine was the food editor of Bon Appetit magazine for more than 20 years. She has written five cookbooks, including Weeknight Fresh & Fast and Weeknight Gluten Free and blogs about cooking and gluten-free living at

Read an Excerpt

Chocolate Walnut Brownies
8 oz (250 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (3 oz/90 g) unsalted butter, cut into pieces
3⁄4 cup (6 oz/185 g) firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon sorghum flour
1 tablespoon tapioca flour or potato starch
1 ⁄8 teaspoon kosher salt
1 cup (4 oz/125 g) walnuts, toasted and coarsely chopped
* Makes 1 dozen brownies,
1. Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm)
square baking pan with foil, letting some excess foil extend
up 2 opposite sides of the pan. Butter the foil.
2. In a saucepan over low heat, melt the chocolate and butter
until smooth, stirring constantly. Remove the pan from the heat,
add the brown sugar, and stir well. Stir in the eggs, 1 at a time, then
stir in the vanilla. Add the cocoa powder, sorghum flour, tapioca
flour, and salt and whisk vigorously until the batter is silky and no
longer grainy, at least 1 minute. Stir in the walnuts. Scrape the
batter into the prepared pan.
3. Bake until the brownies are just set in the center and a
toothpick inserted into the center comes out with moist crumbs,
25–30 minutes. Let the brownies cool completely in the pan on
a wire rack.
4. Holding the ends of the foil, lift the brownies onto a cutting
surface. Peel back the foil sides. Using a large, sharp knife, cut
into 12 rectangles. Store at room temperature, covered with foil,
for up to 3 days, or freeze for up to 1 month.

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