Read e-book online Sweet Cravings: 50 Seductive Desserts for a Gluten-Free PDF

By Kyra Bussanich

ISBN-10: 1607743604

ISBN-13: 9781607743606

The first gluten-free baker to win the nutrition Network's Cupcake Wars shares her indulgent recipes for tarts, truffles, scones, cookies, truffles, cobblers, buckles, cakes, and more.
 

When Kyra Bussanich learned she needed to pass gluten-free, she mourned the toasty morning tarts, wet birthday muffins, and fruity crumbles she concept she'd need to quit. Attending pastry college in the course of the day, Kyra used trial and blunder to recreate her favourite treats--sans gluten--at evening. Word-of-mouth unfold approximately her delicious confections, and shortly Kyra opened her own Portland bakery, Crave Bake store. whilst she competed opposed to "regular" bakers at the meals Network's Cupcake Wars--and won!--she proved that gluten-free can style simply nearly as good because the unique. With scrumptious style mixtures and specific recipes like Cherry White Chocolate Scones, Boston Cream Pie Cupcakes, and Mexican Chocolate Baked Alaska, this selection of 50 foolproof recipes invitations domestic chefs to whip up candy treats that everybody on the party, brunch, or potluck can take pleasure in.

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Additional resources for Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle

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Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 12). indd 32 10/23/15 3:32 PM BLUEBERRIES IN SYRUP B lueberries are one of my very favorite summer berries. When they’re in season, I keep a couple of pints in the fridge at all times and make a point of preserving them in at least three or four different ways so I can eat them all year round. This berries-in-syrup approach is one of my favorite methods because the berries work beautifully in oatmeal or spooned over pancakes.

Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color. Remove the pot from the heat and purée the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). NOTE: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper flakes to delicious results.

Remove the pot from the heat. Funnel the jam into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). indd 43 43 10/23/15 3:32 PM TOMATILLO AND ROASTED GREEN CHILE SAUCE T his particular sauce can do double duty. It’s great on roasted potato wedges, but can also serve as a tangy simmer sauce for chicken thighs and cubed pork. It works well, too, in place of tomato-based sauces on pizza.

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Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich


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