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runpunkrunBakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker, by Rachel Conners
All the recipes in this book are gluten free, dairy free (or, when using ghee, lactose free), soy free, and refined sugar free. Many are vegan, and most are paleo. Each recipe indicates up top what it's free of and what diet(s) it meets. Headnotes are chatty, but describe the item's taste and texture in addition to its personal significance.
This covers breakfast and dessert, so no savory bakes like breads or crackers, just an everything bagel scone that looks like a lot of fun. This is mostly sweet stuff: muffins, scones, granolas, quick breads, baked donuts, cakes, cupcakes, pies, tarts, no-bake no-cheese cheesecakes, crumbles, cookies, brownies and bars, and a final chapter with candies, chocolates, sweet sauces, and nut butters. There's a lovely photograph for almost every recipe. Measurements are in US volume and metric (grams), and there's storage advice for nearly everything.
Main ingredients are almond flour, coconut flour, tapioca starch, and arrowroot starch, but there are a few recipes with oats. Coconut sugar, honey, and maple syrup are used as sweeteners, nothing you'd have to go out of your way to find. Other ingredients include: coconut oil, coconut butter, nut butters, ghee, olive oil, coconut milk and cream, dairy-free milk, cacao (or cocoa) powder, chocolate, cocoa butter, eggs, and flax eggs. There's coconut or almond in nearly everything, but no gums, and most recipes use flax eggs instead of eggs.
If you're not interested in Conners's personal journey skip the "My Story" part of the introduction where she talks about "healthy" eating and her and her family's health issues, but the second part where she discusses the ingredients she uses is more neutral in tone.
In the back, a thorough index includes entries for major ingredients, always a nice touch.
You can check out Conners's food blog at Bakerita, which includes savory dishes, though be aware the oldest recipes aren't gluten free.
All the recipes in this book are gluten free, dairy free (or, when using ghee, lactose free), soy free, and refined sugar free. Many are vegan, and most are paleo. Each recipe indicates up top what it's free of and what diet(s) it meets. Headnotes are chatty, but describe the item's taste and texture in addition to its personal significance.
This covers breakfast and dessert, so no savory bakes like breads or crackers, just an everything bagel scone that looks like a lot of fun. This is mostly sweet stuff: muffins, scones, granolas, quick breads, baked donuts, cakes, cupcakes, pies, tarts, no-bake no-cheese cheesecakes, crumbles, cookies, brownies and bars, and a final chapter with candies, chocolates, sweet sauces, and nut butters. There's a lovely photograph for almost every recipe. Measurements are in US volume and metric (grams), and there's storage advice for nearly everything.
Main ingredients are almond flour, coconut flour, tapioca starch, and arrowroot starch, but there are a few recipes with oats. Coconut sugar, honey, and maple syrup are used as sweeteners, nothing you'd have to go out of your way to find. Other ingredients include: coconut oil, coconut butter, nut butters, ghee, olive oil, coconut milk and cream, dairy-free milk, cacao (or cocoa) powder, chocolate, cocoa butter, eggs, and flax eggs. There's coconut or almond in nearly everything, but no gums, and most recipes use flax eggs instead of eggs.
If you're not interested in Conners's personal journey skip the "My Story" part of the introduction where she talks about "healthy" eating and her and her family's health issues, but the second part where she discusses the ingredients she uses is more neutral in tone.
In the back, a thorough index includes entries for major ingredients, always a nice touch.
You can check out Conners's food blog at Bakerita, which includes savory dishes, though be aware the oldest recipes aren't gluten free.