Frustrated with Gluten Free Baking?
Sick of gritty food that tastes like cardboard?
Is there a hole in your life where dessert used to be?
Hi, I’m Carol Kicinski and I believe that we all deserve our treats in life. Often times gluten free “treats” are anything but; they are usually gritty, grainy and sometimes just plain awful.
So do we just do without? NO! The reason I wrote this book was to share with you these delicious desserts and breakfast treats that I have developed over the past 18 years. There are 150 delectable ways to fill that hole.
Afraid others taste your gluten free baked goods and politely say they are “good” but secretly dislike them?
That is exactly what this cookbook will prevent! In fact, people will start asking you for your recipes! (By the way, that’s the only way to confirm that they REALLY do like them – when they ask for the recipe!)
I wrote this 150 recipe cookbook because so many of my friends and family members were demanding my dessert recipes. Since being diagnosed gluten intolerant 18 years ago, I never believed that if I made something “gluten free” it had to taste any different or any less than the “with gluten” recipes I loved so much.
Added to that was the simple fact that my husband and two sons were not gluten intolerant and if it didn’t taste like “the real thing”, they wouldn’t eat it and I got no compliments! So…I guess you could say I was forced to develop ways to make and bake gluten free foods that tasted as good or better than “regular” wheat-filled treats we were used to enjoying.
Concerned you need weird and expensive ingredients to make awesome gluten free baked goods?
Not if you use my cookbook! I mean really?! What if you could make so many easy dessert and breakfast recipes with common and simple ingredients and still they taste as good or better than the gluten versions? (There are a couple ingredients you may need to run to the natural foods store for but everything else comes from the supermarket.)
Does it just seem too daunting to learn to bake gluten free?
My secrets of the simple basics will turn you into a gourmet baking chef!
That can be a BIG statement! Well…. I have some great news….it’s TRUE! Do you remember the old adage, “You can give a man a fish and feed him for a day or teach him to fish and he can feed himself for a lifetime”?
What I am actually the most proud of, is that this is NOT just 150 recipes – my recipes and tips actually teach you to bake gluten free – in an easy, simple and uncomplicated way!
I’m not a chef – I’m just a mother and wife who had to feed her family – I don’t even know all the big fancy nutritional words and believe me, you can become a pretty awesome gluten free baker with very minimal effort and no complicated courses!
I take the mystery out of gluten free baking and put you in control with the correct knowledge and skill that it takes to product awesome results every time!
I give you a cup-for-cup flour blend recipe so you can easily
convert all your family favorites to gluten free.
I could not find in the marketplace any gluten free flour blends that didn’t adversely effect the taste and texture of my baked goods – especially delicate things like pie crust and cream puffs. They ALL either tasted like cardboard or had weird textures to them. So I developed a gluten free flour blend that you can make at home for a fraction of the cost of buying a commercial brand.
Now you can enjoy Grandma’s famous family recipes!
From now on people will REALLY mean it when they say, “This is good!”
Believe me…they will be asking for your recipes! You will be an awesome baker in their minds!!
So… Get it NOW
So get it NOW and start making these great recipes and also easily learn how to bake gluten free ALL your own recipes!
I hope I have brightened your day and that I have ultimately satisfied your desire for delectable desserts!!!
See what people who bought the book have to say about it
“Within each chapter, there is page after page of sweet and sinful recipes”
Simply…Gluten-free Desserts is laid out in chapters: Cakes and Cupcakes; Puddings and Custards; even one just for Frostings. Within each chapter, there is page after page of sweet and sinful recipes (brace yourself – your savory side’s about to get jealous). Each recipe includes a little intro from Carol, with some tips or a pleasant story behind the treat, then a list of ingredients and step-by-step instructions. There’s even a call out section in the sidebar to note things like “Grain-free” or “Makes 24 cookies.”
Now, they say you first feast with your eyes, and this book certainly takes care of that. The pages are framed with a delicate orange icon and a dash of scrolls along the border. Similarly, the ingredients are highlighted in a pale orange box, which makes them stand out without being distracting.
There’s also eye-poppingly good food photography. My only complaint is that there aren’t more photos speckled throughout the book, because when you come across the snapshot of the Mascarpone Berry Pie or the Mexican Chocolate Cake with Cinnamon Whipped Cream, all you want is more.
As for content, Simply…Gluten-free Desserts ranges from the classic – Red Velvet Whoopie Pies – to the refined – Apricot Dacquoise – to the downright clever – “Chips and Salsa” (dessert). My favorite entry had to be Peanut Butter and Jelly Ice Cream Sandwiches. It takes two of my favorite foods: ice cream and PB & J sandwiches, and turns it into a gluten-free dessert fit for all ages.
Should you be like me and require some guidance in the kitchen, Carol’s book also devotes an early chapter to “Gluten-free Cooking and Baking,” which includes tips on ingredients, equipment and techniques. For example, “Add Flour in Batches.” (Guilty.) And “Please, please use freshly squeezed citrus juice and freshly grated citrus zest.”
Cheryl McEvoy Writer – National Foundation for Celiac Awareness (NFCA)
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 moms, 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 gluten-free diet doesn’t mean giving up on those delicious desserts.
- Hardcover: 304 pages
- Publisher: Thomas Dunne Books (April 12, 2011)
- Language: English
- ISBN-10: 0312643470
- ISBN-13: 978-0312643478
- Product Dimensions: 9.3 x 7.7 x 1.1 inches
- Available on Kindle
- File Size: 5 KB
- Print Length: 304 pages