BabyCakes Covers the Classics

BabyCakes Covers the Classics

Gluten-free Vegan Recipes From Donuts to Snickerdoodles

Book - 2011
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For those with food sensitivities, these desserts have remained a distant dream--until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites--all created without gluten, dairy, eggs, or refined sugar.

In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin's insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include:

Thin Mints
Madeleines
Chocolate Chip Waffles
Snickerdoodles 
S'mores
Hamentaschen
Square-Pan Tomato Pizza
Six-Layer Chocolate Cake with Raspberry Preserves
Banana Royale 
Five variations of BabyCakes NYC's famous donuts
& many more . . .

BabyCakes Covers the Classics is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.
Publisher: New York : Clarkson Potter, 2011
ISBN: 9780307718303
Branch Call Number: 641.5638 MCK 2011 22
Characteristics: 144 p. : col. ill
Additional Contributors: BabyCakes (Bakery)

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PimaLib_JenM May 06, 2015

Try the pancakes!

d
dfpoz
Jul 15, 2012

While this was better than the first book, I'm not a big fan. When someone disregards that spelt is one of the grains to be avoided by those who can't have gluten from wheat family products (wheat, rye, barley, spelt, etc.) spelt is NOT safe--ancient wheat grain or not. It contains the protein that needs to be avoided by those of us on the gluten free food plan. Cross contamination is always a concern for us & should be for those making products & marketing them to the gf community.

v
Violet_Cheetah_28
Jun 06, 2012

I love this book. It is one of my favorite cook books ever. The best recipe in this book is the thin mint one

s
SquamishLibraryWeb
Sep 01, 2011

The recipes in this book are inspiring and tasty.

m
miya
Jul 11, 2011

I love these baking books. I have a gluten sensitivity and I choose to be vegan which can make baking difficult. The babycakes books have great recipes that I can enjoy and my non-vegan family can enjoy with me.

ReferenceChick Jun 10, 2011

How about a vegan baking book that uses normal ingredients, items that most people have in their pantry? Xantham gum?? For a vegan (not gluten free) baking book, I recommend the Food Allergy Mama's Baking Book" by Kelly Rudnicki.

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