When you have to eat gluten-free, it’s not unusual to think “I wish I could have _____ (fill in the blank).” Mine would be pizza, fresh pasta, bagels and croissants. These would be on my gluten-free wish list. It’s befitting that this is the title of Jeanne Sauvage‘s latest book. And this is my Gluten-Free Wish List cookbook review.
In today’s world, it’s not as hard as it used to be to find many gluten-free substitutes in your supermarket. But many of us know it’s almost always better to have a version that is homemade and fresh. These recipes are solid and produce delicious tasting results. There’s also quite a variety; it’s not all sweet treats. You can learn to make doughnuts, pies, cream puffs, and crepes as well as breadsticks, pretzels, fried chicken, and wontons. Sauvage has covered most of those hard to master items with step-by-step, detailed instructions.
Some of the items do require some baking background and others could be made by any home cook. It’s helpful to read the first chapter “How to Bake Gluten-Free”, get a scale for measuring your ingredients, and be prepared to follow the instructions. Sauvage gives ingredient substitutions but if you can use full-leaded dairy, sugar, and eggs (and you can follow a recipe), you will be successful.
In the book, you will find chapters such as breads and crackers, breakfast treats, dinner, and desserts. There is something for everyone!
Most of the recipes require time, just like in gluten-filled baking. Sauvage is a traditional baker with lots of knowledge. Once you decide to make something, read the recipe a few times, determine how much time you will need, gather your ingredients and then start.
Here are the recipes I made with some notes (I made all of mine dairy-free):
- English muffins-this recipe requires some time and patience but when the muffins came out of the oven, I don’t think there would be many people who would be able to distinguish these from regular muffins. I made these muffins to make eggs benedict from scratch for Father’s Day for my husband. Yes, even the hollandaise was dairy-free!
- Croissants-this is when I realized baking is not my strength. I had never made pastry dough before but, as part of the testing team, had committed to trying the recipe. It was a labor of love. My timing was off (for this recipe, you had best be home for the day) so the dough did not turn out the way I would have expected. However, even though my croissants came out more like rugelach, they were really good.
- Old-fashioned doughnuts-absolutely delicious and not a hint of gluten-free taste. Everyone loved them.
- Pate a choux to make cream puffs and churros-I hadn’t made a choux in a long time. It was one of those things when going gluten-free I didn’t think would work. Sauvage’s expert instructions enabled me to conquer my fears. The cream puffs were delightful and light. The churros were spectacular. Not much more to say. Just keep whipping the batter if it doesn’t look right.
- Cinnamon streusel cake-I made mine in a bundt pan instead of a square pan. Flavor was great and it was easy to put together.
I love the effort Sauvage has put into each of these recipes. You can tell she wrote them with the intention of the reader being successful. The photos are gorgeous and absolutely mouth watering. I would say my only wish would be that I would have liked to see more photos of the steps of each recipe, not just of the finished product. And, if you are a beginner baker, get on You Tube and watch a few baking videos to learn some basic baking techniques. Even if you watch someone make regular bagels, cream puffs, or cake, the basic processes are the same.
If you would like to buy the book, you can buy it here on amazon (from my affiliate link) or in major bookstores around the country. The book has about 100 recipes in it. Even if you only make five, relative to the cost to buy these items, it will be worth it! Enjoy the book and happy baking and cooking.
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