Gluten-Free Baking Classics, by Annalise Roberts, is my family’s go-to book for baking. we’ve made several of the cakes for birthdays and other occasions. it tastes so good that non-celiacs not only can’t tell the difference, but really enjoy it!
the Chocolate Fudge Cake has to be my favorite. it’s very decadent. maybe I just hadn’t had a homemade chocolate cake before this, but it’s one of the best chocolate cakes that I can remember eating (ever). there are two basic yellow cake recipes, both of which are good, though I prefer the Yellow Layer Cake. two cakes that I’m really looking forward to making one of these days are the Maple Walnut Cake with the Maple Buttercream Frosting and the German Chocolate Cake.
besides cakes, they have many other types of baked goods. out of the muffin section, the only one that I’ve tried are the Carrot Spice Muffins, which actually tasted very much like pumpkin muffins, and are perfect for this time of year. the book also contains recipes for pies, cookies, bars, biscotti, bread pudding, cream puffs, eclairs, various breads, biscuits, etc.
they have their own flour mixes (which is common in gluten-free baking books), but with something delicate like cakes, I usually just go with Bette Hagman (the Gluten Free Gourmet)’s Featherlight flour mixture. I often substitute specified flour mixes for a more standard one that I already have in my cupboards~ I already have about 16 containers full of flours, starches, and flour mixes, so I don’t feel the need to add any more!
whatever flour mix you use, I’m sure that you’ll really enjoy this book. everything we’ve tried turns out to be absolutely delicious, and I’ve seen nothing but rave reviews from others as well. this book should be a staple for desserts in gluten-free households! (yes, I love it that much!)