Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats  -     By: Jeanne Sauvage, Clare Barboza
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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats

Chronicle Books / 2012 / Hardcover

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Retail: $24.95
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Product Information

Format: Hardcover
Number of Pages: 168
Vendor: Chronicle Books
Publication Date: 2012
ISBN: 1452107017
ISBN-13: 9781452107011

Publisher's Description

The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy.

Author Bio

Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She lives in Seattle, Washington.

Clare Barboza is a Seattle-based food photographer.

Editorial Reviews

"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)

"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents

"With recipes for everything from spritz cookies to bûche de Noël, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News

"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times

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