Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 22, 2013 at 12:31 pm
Thanks for the great review. I really, really wanted this book and was waiting with bated breath for it to come out until I saw all the lovely butter, eggs and cream which of course! you’d need to make all those beauties. Besides which, there’s enough material right here on “The Baking Beauties,” to keep me going when I’m in mad scientist mode. No matter what I substitute or how my alterations affect a recipe I always know that although it may not be photo worthy it most certainly will be delicious. And you know what? I’m good with that.
Thanks for always putting the best out there.
Jeanine Friesen says
October 29, 2013 at 6:36 am
Aw, thanks, Laurel! Yes, this book isn’t free of anything but gluten, I found the recipes to be very similar to my way of writing them. But, I’m glad to keep you busy here too. 🙂
Peter Robe says
October 26, 2013 at 9:19 pm
This is a great book!
And I found a fun, short video intro to this book at: http://www.tinyurl.com/kyrasweet
October 29, 2013 at 6:35 am
Haha, thanks for sharing, Peter! That is a cute video!
November 12, 2013 at 11:44 am
Kyra Bussanich won The Food Network’s Cupcake Wars for a 3rd time on November 9, 2013. She remains the only Gluten-Free baker to ever win at all.
Here’s the announcement of the win:
January 24, 2014 at 6:36 pm
Made this yesterday to take to a family dinner party. WoW!!! It was AMAZING!!! I came home with an empty 9×13 pan 😀
January 24, 2014 at 6:48 pm
Haha, Annie, you know it’s good when you come home with the empty containers! 🙂 Glad to hear you liked it!
Shona Douglas says
November 16, 2014 at 10:37 pm
Hi Jeanine,I do not use oats in my baking or anytime as I used to have a reaction to them before I was diagnosed as celiac so is there anything that I can use instead of oats that would give the kind of texture they have ?
November 17, 2014 at 6:43 am
Have you tried using gluten-free oats? Regular oats are contaminated with gluten, which is why they are not safe for those on the gluten-free diet, but only a small percentage of celiacs react to the gluten-free oats.
BUT, if you can’t use those, the next best thing is quinoa flakes. they are much finer though, so the texture won’t be the same as oats, but they do work pretty well.
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