We have a new favorite cookbook~Gluten Free Baking by Rebecca Reilly
Okay, I know you are going “not another gluten free cookbook.”
I have tried a lot of gluten free cookbooks and this one takes the lead. We have made numerous recipes in this cookbook and they are to die for!! I mean really, really good. Better than any other recipes I have tried up to this point.
The cookbook was recommended by the Gluten Free Girl at her baking class and is written by Rebecca Reilly. Rebecca is a Cordon Bleu and Le Notre Patissier trained chef in addition to owning a Café, being an on-air chef for a Maine TV station, and numerous other degrees. So she knows what she is talking about and she has applied this knowledge to the gluten free life style.
Just to give you a sample, here is Rebecca's recipe for Blueberry Cake.
I made this for Easter brunch. It was devoured.
Rebecca calls this a Blueberry Cake, but I made it in a bread loaf pan because I wanted it to be more like a quick bread. I like it better as bread than a cake.
· 1 ¼ cups gluten free flour mix **I include Rebecca’s basic GF flour mix below and it is what we used.
· ½ cup almond flour
· 1 t GF baking powder
· ½ t xanthan gum
· 1/8 t salt
· ¾ stick unsalted butter (use Earth Balance for CF) softened
· 1 cup sugar (I use super fine baking sugar)
· 2 eggs, at room temperature
· 1 T grated lemon zest
· ½ cup warm milk (use Almond Milk for CF)
· 1 ½ cup fresh blueberries
Lemon sauce (recipe below)
Lightly butter a bread loaf pan and line the bottom with parchment paper.
Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. (yes- really for five minutes)
Add the eggs one at a time and mix well.
Add the lemon zest.
Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
Gently fold in the blueberries.
Let the mix rest on the counter for 30 minutes. **The original recipe does not call for this, but it was a tip I learned from the Gluten Free Girl’s baking class. As Shauna explained, gluten free flour needs to hang out together for a while before being popped into the oven.
Preheat the oven to 325 degress and bake for one hour.
Remove from the bread pan and pour the lemon sauce over it.
1/3 cup sugar
3 T lemon juice
Bring to a boil in a nonaluminum pot.
Rebecca Reilly’s Basic Gluten Free Flour Mix
· 2 cups brown rice flour
· 2/3 cup potato starch
· 1/3 cup tapioca starch