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gluten_freeSweet and savory bakes that use almond and coconut flour almost exclusively, are grain-free, often dairy-free, and don't use refined sugars.
My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries, by Jenni Hulet: A beautiful cookbook that encourages you to use it in a modular kind of way. It starts with a base recipe, like pâte à choux, offers a bunch of creams, glazes, curds, and jams to go with it, and then at the end of the chapter there's a checklist where you can mix and match pastries and fillings. Hulet does the same thing with cakes and tarts and their various fillings and frostings. She wants to encourage experimentation, but she still gives plenty of her own recipes, so you can just follow those if you don't want to deal with having to make decisions.
The book also covers savory bakes, dairy-free ice creams and sorbets, and marshmallows. An entire chapter on marshmallows! Which I find delightful, if too much work to do myself. Then there's a section with step-by-step photo instructions for tricky techniques.
The recipes don't have any grains or refined sugar. Most are dairy free. Hulet does use palm shortening or ghee, but often interchangeably, so you can probably avoid the ghee, or the shortening. Almond flour and coconut are in almost everything, along with arrowroot powder, but some recipes do give a nut-free or coconut-free option.
There are photos for nearly every recipe and most have storage advice. Measurements are in U.S. volume and grams. The book has three indexes: an allergy index with egg-free and nut-free recipes, a photo index grouped by section, then a general index which is still very thorough.
I haven't made anything out of this yet, but it's a gorgeous cookbook, and a great resource.
This review appeared on my journal in a slightly different form.
My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries, by Jenni Hulet: A beautiful cookbook that encourages you to use it in a modular kind of way. It starts with a base recipe, like pâte à choux, offers a bunch of creams, glazes, curds, and jams to go with it, and then at the end of the chapter there's a checklist where you can mix and match pastries and fillings. Hulet does the same thing with cakes and tarts and their various fillings and frostings. She wants to encourage experimentation, but she still gives plenty of her own recipes, so you can just follow those if you don't want to deal with having to make decisions.
The book also covers savory bakes, dairy-free ice creams and sorbets, and marshmallows. An entire chapter on marshmallows! Which I find delightful, if too much work to do myself. Then there's a section with step-by-step photo instructions for tricky techniques.
The recipes don't have any grains or refined sugar. Most are dairy free. Hulet does use palm shortening or ghee, but often interchangeably, so you can probably avoid the ghee, or the shortening. Almond flour and coconut are in almost everything, along with arrowroot powder, but some recipes do give a nut-free or coconut-free option.
There are photos for nearly every recipe and most have storage advice. Measurements are in U.S. volume and grams. The book has three indexes: an allergy index with egg-free and nut-free recipes, a photo index grouped by section, then a general index which is still very thorough.
I haven't made anything out of this yet, but it's a gorgeous cookbook, and a great resource.
This review appeared on my journal in a slightly different form.