The Beginning Baker Volume 3: Gluten-Free Baking

By Kim Rietdorf Muratore

Volume 3 in the Beginning Baker series is similar to the first two books in that it includes tips and information to help both new and experienced bakers. The difference is that the recipes in this third edition are all gluten-free for folks trying to avoid wheat, barley, and rye. Please note that while there are a number of single ingredient flours that do not contain gluten (think almond flour, rice flour, oat flour, etc.), all of the recipes in this book call for the type of gluten-free flour that is a mix of ingredients and which typically says on the packaging that it can be substituted in a 1:1 ratio with regular all-purpose flour. A Google search will yield many brands of such gluten-free flours. What is the difference between a new and an experienced baker? To me, the most basic difference between novice and skilled bakers is that those with more experience understand most baking terms while beginning bakers may need to have these terms explained. Everybody has to start from "scratch" when learning how to bake (that's a bad baking joke). When I was learning to bake, there were no home computers so I couldn't run internet searches to figure out what to do when a recipe called for "proofing" a dough, or when a recipe asked for egg whites or egg yolks, but not the whole egg. Panic! Fortunately, my mom was there to explain and help me through the baking process. This book is intended to help those of you without an experienced baker at your side who don't want to have to stop to search the internet to figure out what these baking terms mean or how to carry them out. The recipes are fantastic for bakers of any skill level. Speaking of recipes, a pet peeve I have with some baking recipes is that they assume that I know what I'm doing (always a bad idea!); leave out what I later find is a key piece of information or instruction; or, worse yet, put this vital piece of instruction at the end of the recipe when it's too late to follow it. To remedy this, I've tried very hard to make the recipes in this book understandable, sequential, and easy to follow at all skill levels. Also, the recipes do not assume that you have all of the neat gadgets that experienced bakers might own, such as candy thermometers, food processors, and piping bags, and so you are provided with alternative ways of accomplishing the same ends. Finally, I've included a list of common baking terms, addressed some humorous misconceptions, and thrown in some hard-earned baking tips that might ease your way. Happy baking!

• Format: Paperback
• Language: English
• ISBN: 1667834479
• ISBN13: 9781667834474
• Release Date: April 2022
• Publisher: Independently published
• Length: 136 Pages
• Weight: 0.92 lbs.
• Dimensions: 11.0" x 0.3" x 8.5"