Books Food & Drink Babycakes Covers The Classics

Babycakes Covers The Classics.pdf

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Read online or download a free book: Babycakes Covers The Classics

Pages: 112144

Language: English

Publisher: Absolute Press (1 Oct. 2011)

By: Erin McKenna(Author)

Book format: pdf doc docx mobi djvu epub ibooks (*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.)

Here, Erin McKenna satisfies all our food fantasies with 50 recipes of perennial favourites - all created without gluten, dairy, eggs or refined sugar.

Read online or download a free book: Babycakes Covers The Classics.pdf

Download book - Babycakes Covers the Classics:Erin McKenna.pdf

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Customer reviews:

  • By María Eduarda Ponce on 14 June 2016

    I have yet to try the recipes but amazon asks for a review now. I can only say that the ingredients lists are a little overwhelming, too many specific ingredients and too many processed ingredients to my taste.But if it yields the perfect vegan donut I won't care.

  • By Kat on 22 November 2013

    This is a must have for anyone looking to bake healthier!!!!! The tips for gluten/sugar/wheat/dairy free cooking are excellent! The recipes are super yummy fabulous!

  • By ACS on 5 May 2011

    I now have both of Erin's recipe books and for the first time in years I can enjoy baking again. Some of the cakes and cookies taste better than their gluten counterparts - judging by how fast my family and friends (without allergies) lap them up. Some of the flours are a bit difficult to find in the UK so I tend to save up and buy them direct from the US every few months.I have had to tweak the occasional recipe to get them to work, but that could be due to not always having the same make of products as in the book.If you're looking for a life that includes cakes and baking after gluten/dairy then look no further!!I'd love to have an ibooks version!!

  • By ChaoticDisastrous on 21 January 2013

    I love baking a lot, ever since I was a child and once you know the recipe by hard, it's amazing what you can do. I recently went from being a vegetarian to a vegan most recently and I started eating more gluten free based foods in the middle of 2010 due to bloated-ness and tons of headaches etc. I simply love this book because it has all the things I love to eat and that I can learn to bake or make it from my kitchen and not go to a cafe or a bakery and hassle them about whether or not they have gluten free vegan cakes etc. After years of practising to cook as well as bake, I begin to realize, you are your own boss and whatever and however amount of ingredients you want to add to make something is entirely up to you. I don't fully follow everything that is based in this book, and it is all about your own instinct isn't it, whether you want it to be less sweet or not. Yes, some of the things can be pricey, but it depends where you find your sources from and how you make them too. Today, I made my own cinnamon pancakes and because it is rare to find baking sodas these days in the UK, I just use a table spoonful of gluten free self-raising flour and it still does the trick. You don't need to put agave in everything either, because there are alternatives and still vegan friendly. I don't use coconut oil in my baking as mentioned in this book, however, rapeseed oil or other kinds of oil, works just as great! A recipe book is a reference and that great magic touch in actual fact comes from you, yourself and not just from a book. Anyway, I do however recommend this book to anyone not afraid to try something different or whoever likes being creative in the kitchen :)

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