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BabyCakes Covers The Classics: Gluten-Free Vegan Recipes From Donuts To Snickerdoodles (2011)

by Erin McKenna(Favorite Author)

3.99 of 5 Votes: 4

ISBN

0307718301 (ISBN13: 9780307718303)

languge

English

genre

Food & Cookbooks

publisher

Clarkson Potter

review 1: "In middle school I was a very homely cheerleader. Lots of spirit, sure, but cursed with overly gangly appendages, a bowl haircut, and the inability to do back handsprings or even cartwheels. I also had a short attention span and a junk-food addiction. Not even my unbridled love of wearing a cheerleading uniform could save me. So I ask you this: What's a scrawny and perpetually hungry cheerleader to do but spend all her non-cheering game hours standing on her tiptoes surveying the goods of the nearby snack bar? The snack bar was soon my pantry away from home. In the end, though, the innumerable hours I spent scouring the assorted snack sheds of the greater San Diego area's school districts served me well. Before long I was studied in the intricacies of what comprises a qua... morelity snack bar: how is its candy selection? Are the baked items motherly contributions or at least a recognized and trusted brand? How's the drink selection - is there fountain soda or anything resembling a root-beer float? What type of frozen items do they offer, if any? Is the pizza square or is it in slices? Trivial questions to some, perhaps. But to a discerning young lady with $1.50, no interest in sports, and a few hours to kill, they meant everything."
review 2: For a gluten free, vegan cookbook- it's fantastic. Not all the recipes are winners (the pancakes were horrible). The plain cake donuts are light and fluffy are are full of flavor. The texture is perfect for a donut. The Snickerdoodles are amazing once I doubled the amount of applesauce in the recipe. I generally don't use bean flours so I have swapped out the garbanzo and fava bean flour for sorghum flour with positive results. I'm excited to work through more recipes in this book.She does use a lot of agave nectar which has a strong taste and is very expensive. I've avoided her recipes that use large amounts of agave nectar as we don't care for the flavor.I like that her recipes are not dependent on soy (such as tofu). We really like coconut oil and I'm thrilled she uses it and canola oil instead of a packaged vegan margarine. Overall a good cookbook. less

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