Dependable, delicious recipes that make great food accessible for a range of intolerances- gluten free, FODMAP friendly and more.
If you have a dietary intolerance and sometimes feel you’re missing out on foods you’d love to eat, this book is for you.
Intolerance-Friendly Kitchen is all about reliable recipes that are gluten free, low FODMAP and vegetarian, and cater wherever possible to diets without dairy, eggs, nuts, grains, starches or gums.
Georgia McDermott – also known as much-loved Melbourne food blogger @georgeats – is passionate about making life’s delicious moments accessible to everyone, and she’s done all the painstaking recipe testing so you don’t have to. Whether it’s knowing the best flour to use for a certain cake or pastry, or offering a substitution to cut the lactose but keep the flavour, Georgia has worked out how to get the best results every time. Her 100+ beautifully photographed recipes include-
Yeasted croissants Chocolate babka Any-flour-you-like brownie cookies Sourdough cinnamon scrolls Vegetarian or vegan sausage rolls Starch-free sourdough Gluten-free egg pasta Tofu and ginger dumplings
From bread, cakes and other sweet bakes to pasta, noodles and savoury pastry, this is a collection of recipes so rewarding and easy to follow that meeting your dietary requirements feels like a bonus!
About the Author
Georgia McDermott is a food stylist, food photographer, recipe developer and blogger. Georgia writes, cooks and photographs gluten-free, FODMAP-friendly and pescetarian recipes on her blog and is the author of the bestselling cookbook FODMAP Friendly.
My View:
By far the best gluten free /FODMAP friendly cook book I have come across in a long time. If you have food intolerances but love baking this book is for you!
Posting some great recipes … soon. 🙂 Lets get baking.
1 teaspoon choppedfresh thyme—optional, but it’s inthe title for a *** reason
Method
1 In a stand mixer fitted with the paddle (or a big bowl if you’re doing this ** by hand), mix together the warm milk, yeast, and sugar and let it sit for a couple of minutes to make sure your yeast is still alive. It will start looking less like individual granules and will start to swell up a little, float, and look kinda like pond scum. If your milk was too hot or the yeast is old as hell, this won’t happen and you should just start over with new yeast and milk. There’s no fixing that.
2 Once we know all your s** is alive and well, add 4 tablespoons of the butter, the salt, and 1 cup of the flour. Beat on low speed for 30 seconds to get that flour worked in. Scrape down the sides of the bowl with a spatula, then add the remaining 2 cups flour. Beat on medium speed until a smooth dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you’re doing this by hand, use a large spoon or rubber spatula. It’s not hard, just a bit of an arm workout.
3 Once a ball of dough has come together, you need to knead **. Either keep the dough in the mixer and beat with a dough hook on medium-high for an additional 5 minutes or knead by hand on a lightly floured surface for 5 to 8 minutes.
4 Once you’ve got a smooth ball of dough going, lightly grease a large bowl with some oil and put the dough ball in there, rubbing it around so it’s coated in a little oil, too. Cover the bowl with a small kitchen towel or some plastic wrap and stick it in a warmish, non breezy place to rise. It’s gonna get super big, puffy, and double in size, so make sure you picked the right bowl. Depending on how warm your spot is this could take anywhere from 45 minutes to 1. hours.
5 Grease a 9 × 13-inch baking pan or two 9-inch square or round baking pans and line the bottoms with parchment. Punch the dough down to release the air and place it on a well-floured surface. Roll it out until you have a 10 × 15-inch rectangle, a little bigger than a piece of paper. Cut that rectangle in half crosswise and spread a thin layer of jam all over one half. Now cover that shit up with the other half of the dough, leaving you with a 5 × 15-inch rectangle of dough with a preserve filling. Now cut that dough lengthwise into 4 strips and cut each of those strips crosswise into thirds, leaving you with 12 strips of dough 5 inches long and about 1. inches wide. 6 To get the marble shape, grab a preserve-filled strip and hold each end in a different hand. Twist the dough twice and then make a U with the strip. Fold the left strip over the right and then stuff the end of the right strip over the left and through the center of the small circle you just made. Tuck the other end underneath and you should get something looking like a little marbled knot. It’s just like a short, single knot on a shoelace with the ends tucked in and under. Don’t overthink this part.
Place these in the baking pan(s) with at least 1 inch between them because these f** expand. Once you’re done, cover the pan(s), and let rise again until they’re all puffy and looking like rolls, another 30 to 45 minutes.
7 Warm up oven to 350 F or 175 C
8 Melt the remaining 2 tablespoons butter. Brush the rolls with some of the melted butter and sprinkle with the thyme. Bake until golden brown on top, 20 to 25 minutes, rotating the pan(s) front to back halfway through. When they are ready, pull them out and brush them with a little more butter. Let them cool for a few minutes before serving. To store, cover the rolls and store at room temperature for 2 to 3 days or in the refrigerator for up to 1 week.
‘I love baking so much I’ve been known to park myself in front of the oven to watch a cake cook, like television.’
Poh first fell in love with food by learning to bake as a nine year old – she remembers vividly her mum showing her the art of folding flour into her first sponge cake ‘just like so’ and the skill in lining a tin meticulously. Now, years after Poh’s meteoric rise to fame through MasterChef, and hosting her own television shows, Poh’s Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women’s Association. Here, she shares recipes for 100 of her favourite baked delights.
So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.
My View: I think this has to be one of the best all round, accessible baking books of the year. It includes chapters on:
Savoury Starters
Bake Sale Beauties
French Fundamentals
Sweetie Pies & Tantalising Tarts
Oldies But Goodies
Thrills & Frills
Adventure Bakes
Trusty Tea Cakes
Must Knows.
Included in the 100 recipes are some of my favourite foods including:
*Hummingbird Cake
*Coconut Ice
*Pecan Cinnamon Scrolls
*Basic Nut Praline
*Bienenstich –Bee Sting Cake
*Turkish Delight
*Brioche Buns
*Baked Camembert with Thyme, Garlic & Red Wine
*Hero No Need Crusty Bread
*Smoked Salmon & Zucchini Slice….
And many many more. I am sure you will find your new favourite in this book J
PS and there is even a recipe for your favourite pet!
Soulful Baker: From highly creative fruit tarts and pies to chocolate, desserts and weekend brunch
Julie Jones
Jacqui Small
Murdoch Books Australia
ISBN:9781911127246
Description:
From apple rose and plum and frangipane tarts, to lemon madeleines and muddle cake, trampoline bread and grissini to chocolate ganache, delizia di limone to banana, pecan, and chocolate muffins and fluffy pancakes, this incredible bake book has all the recipes you need to create something beautiful, imaginative and impressive. Whether you’re making pies or cakes, bread or brunch, this stunning book is full of recipes that bakes that feeds your soul as well as your stomach.
Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time and now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf!
Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie’s secret ingredient – love.
Across the 175+, heavily illustrated pages, you’ll find chapters on:
Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough, with trampoline bread and grissini Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache Desserts, with delizia di limone and a meringue sharing nest wreath Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.
This is the ideal Christmas present for the baker in your life – regardless of their skill level they will find something in this recipe book that they can conquer and share with those they love, because isn’t that what baking is, sharing food made with love, for those you love? That’s how it works for me anyway. 🙂
And this book is gorgeous! I love the images (even if you don’t bake you can sit and ohh and ahh at the wonderful creations within this book), and creations/work of arts they are! Buy this for yourself or for someone you love and get baking today 🙂
**I look forward to sharing a few of the recipes and the glorious art that is the finished product, with you soon.
When I first got the BakeClass cook book I was attracted to the picture and recipe for Lemon Tart, I just needed an excuse to make it. As the lemon tree is offering up a few lemons at the moment and with visitors coming over for dinner I thought this is a great opportunity to try this recipe.
I made the sweet shortcrust pastry in my food processor – so easy and quick. Next bake blind – then pour the lemon mixture in and finish cooking- easy- and the taste – tangy lemon – perfect with cream or vanilla bean ice cream.
Dried Cherry & Chocolate Hot Cross Buns In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible! (p.247) Preparation time: 25 minutes (+ 1½ hours proving time) Baking time: 25 minutes
750 g (1 lb 10 oz/5 cups) bread or pizza flour
55 g (2 oz/1/4 cup) caster (superfine) sugar
14 g (1/2 oz/2 sachets) dried yeast
11/2 teaspoons mixed spice
11/2 teaspoons ground cinnamon
1 teaspoon salt
150 g (51/2 oz/1 cup) dried cherries (see Baker’s tips)
75 g (21/2 oz/1/2 cup) currants
435 ml (151/4 fl oz/13/4 cups) milk
60 g (21/4 oz) butter, cubed, plus extra, to grease and serve
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
100 g (31/2 oz/2/3 cup) chopped good-quality dark chocolate Flour paste
75 g (21/2 oz/1/2 cup) plain (all-purpose) flour
75 ml (21/4 fl oz) water Glaze
55 g (2 oz/1/4 cup) caster (superfine) sugar
2 tablespoons water
1 Put the bread flour, sugar, yeast, mixed spice, cinnamon and salt in a large bowl and mix to combine. Stir through the dried cherries and currants.
2 Heat the milk and butter in a small saucepan over medium heat until the butter has just melted and the milk is lukewarm. Whisk one of the eggs with the vanilla and add to the milk mixture. Whisk to combine. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
3 Turn onto a lightly floured bench top. Knead for 8–10 minutes or until smooth and elastic. Lightly grease a clean large bowl with a little butter, add the dough and turn to coat the dough. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
4 Line a large baking tray with baking paper. Punch the centre of the dough down with your fist. Turn onto a lightly floured bench top. Knead for 2–3 minutes or until smooth. Knead in the chocolate. Divide the dough into 12 equal portions. Roll each portion into a ball and place on the tray, allowing room for spreading. Cover with a damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until almost doubled in size.
5 Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Meanwhile, make the Flour paste. Combine the flour and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small plastic bag.
6 Whisk the remaining egg and brush the tops of the buns with it. Snip a small hole in the corner of the plastic bag containing the Flour paste and pipe crosses on the buns.
7 Bake in the preheated oven for 25 minutes or until the buns are cooked and sound hollow when tapped on the base.
8 Meanwhile, make the Glaze. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and simmer for 1 minute. Transfer the hot cross buns to a wire rack and brush the tops with the glaze. Serve warm, spread with butter.
Baker’s tips
Dried cherries are available at selected supermarkets, delicatessens, grocery shops and specialty food stores. You can replace them with good-quality dried cranberries.
These hot cross buns are best eaten the day they are made. To freeze for up to 3 months, wrap in plastic wrap and seal in an airtight container. Thaw at room temperature.
BakeClass Anneka Manning Murdoch Books Allen & Unwin ISBN: 9781743365717
Description:
An essential baking book that progressively builds the home cook’s skills and confidence through technique-based lessons and delicious recipes.
Take a personalised master class with baking expert Anneka Manning.
Whether you’re a beginner or already baking with confidence, Anneka will guide you through a unique step-by-step lesson sequence to help you master the 10 fundamental mixing methods that provide the foundation for all baking recipes.
This must-have reference features over 90 sweet and savoury fail-safe recipes that will build your know-how and confidence in a progressive and practical way, and help you become the baker you want to be. My View:
Why do I bake? I enjoy the process, I enjoy creating something from a list of ingredients. I like to share the creations with people I love, I want control of the ingredients that go into the food I eat – no artificial colours, artificial flavours, preservatives, Trans fats or gums or fillers in the food I prepare. I decide how much sugar and salt I include. I decide the type of flour I use.
Cooking and in particular baking brings people together. I love it. I share the results of my baking often. Sometimes I give it all away. It I gives me such a wonderful feeling. If you feel the same – then this book is for you! Step by step, method by method there is something here for all to make and share and give away. These recipes are so easy – I have already made the Zucchini and Pistachio Loaf – even my zucchini hating husband enjoyed this, the Chocolate and Walnut Fudge Cookies are divine (my daughters tell me this!) the Date and Orange Loaf is perfect for a picnic (again ask my daughters) and the Pecan and Cinnamon Oat Biscuits are perfect to share around the office.
There are so many evocative memories in this recipe book- whose grandma made them macaroons? Or sponge cakes or Berry and Coconut Slice? Or meringues? You too can take on these cooking traditions with the aid of this book or create your own traditions. The recipes are so easy – and instructions are by methods, personally I prefer the measure and mix or food processor methods but I am happy to make any of the recipes here – the instructions and so clear.
Reading, Writing and Riesling 