Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free by Kelly Brozyna (Book Review)
I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for my husband, I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).
But all is not lost. I have had some successful experiments, and I have certainly found at least a few recipes to learn from. My best and most recent find was Kelly Brozyna’s new cookbook, Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free. I would say that a little over half of the recipes call for eggs, but some don’t … and those my friends, are true gems.
Seriously, Grain-Free Baked Goods and Desserts is a gorgeous little cookbook with photos for most recipes, and easy to follow instructions. And though it doesn't say it in the title (that would probably get pretty wordy), the recipes are all free of refined sugars too, and lower in sugar overall than your average recipes. A definite goldmine for our sweets-loving household.
The first recipe I made from this cookbook was the Red Rock Rolls …
… and then I moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …
My husband is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.
Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my pictures, compared to Kelly’s, they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!
Even with our egg-free limitation, there are plenty of delicious-looking recipes for me to enjoy baking from this cookbook. And based on these first recipes, and the wonderful things I have heard about The Spunky Coconut in general, I'm sure I won't be disappointed.
To Note: Kelly titles this book "casein-free" rather than "dairy-free" as she does use ghee (butter oil) in a few recipes. For all that I noted, you could also use coconut oil instead (she includes this in the recipe as an option), which is what I did for the recipes above. So this is essentially a dairy-free cookbook.
This is a third party review by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.
Visit Amazon for more information and to purchase Grain-Free Baked Goods and Desserts.