Gluten Free Cookies Luane Kohnke

Presenting 50 recipes, each with a full-page color photograph, along with a gluten-free primer that explains ingredients such as xanthan gum, and a selection of gluten-free products, Kohnke’s initial effort is a severe challenger in the busy field of gluten-free baking books. Kohnke presents classic cookies (Shortbread Galettes; Chocolate Chip and Pecan), children’s favorites (Sweet Cinnamon Snickerdoodles; Decorated Cookie Cutouts), fruit-based cookies (Lemon Drops; Frosted Pumpkin Currant Spice Cookies), bars (Double-Chocolate Brownies with Walnuts; Rocky Road S’Mores Bars), an entire chapter of originative flour-free meringues, and celebration-worthy confections like French Chocolate Macaroons and Pecan Wedding Cakes. The recipes use Kohnke’s own gluten-free flour blend, which holds brown rice flour, potato starch, tapioca flour, and almond flour, chosen by her taste testers as the nearest to wheat flour in taste and appearance. This blend may be mixed in advance, and she provides conversion info for readers wishing to alter wheat-based recipes. Many of the recipes use no flour at all, but this isn’t a diet book: butter, eggs, and sugar appear in most recipes, and nutritional info is not included. With clear, concise instructions and gorgeous photographs, Gluten-Free Cookies will appeal to novice and experienced bakers alike. –Publishers Weekly

Here’s the latest cookbook to address the gluten-free craze: Luane Kohnke s Gluten-Free Cookies, which features 50 recipes for everything from sugar cookies to lemon squares tobiscotti. Using ingredients like rice flour, potato starch, and tapioca flour, she offers tasty number of things from which only one can be chosen for favored baked goods that would other than as supposed or expected be off-limits. So if you re following a gluten-free diet and craving homemade chocolate chip cookies and brownies, there s no need to miss out –Real Simple.com – March 29, 2011

We’ll assume you recognise us well sufficient to know that we ve never met a cookie we didn t like. So we re eager to see this cookbook hit stores March 2011. The book description sounds like something right up The Lab s alley: The recipes in this book are designed to develop the very best, tastiest cookies that just occur to be glutenfree….. We re intrigued…explore more on Luane Kohnke s website! –The Gluten Free Lab.com – January 26, 2011

About the AuthorLuane Kohnke has been an accomplished, gourmet cookie baker for more than 20 years. She has studied baking proficiencies and restaurant management at the Institute for Culinary Education in New York City. She writes a blog in regards to cookie baking at luanekohnke.com. Two of her cookie recipes were featured in the 2009 holiday cookie section of The New York Times online edition.