Erin McKenna is the founder of BabyCakes NYC in New York. She founded BabyCakes because of a gluten sensitivity. She wanted more options for her family and that is what her shop has done. It has brought gluten-free baking to a whole new level in the baking industry.
I was chosen to receive this book and am glad for it. I have been trying to eat better and gain knowledge about the things that go into my body. I have a huge sweet tooth and also crave bread regularly. There are not many healthy choices at the grocery store for breads and cakes. Erin McKenna has reinvented the bagel, transformed the English muffin, and totally re-done the pancake.
Instead of using the traditional white, bleached flour, Erin uses garbanzo-fava bean flour, gluten-free flour, oat flour, potato starch, millet flour, and teff flour. The difference in these types of flours is that they are all great for gluten-free baking and cooking. She goes into detail about each of these flours in the "Ingredient Assistance" section of the book. She gives you information about each one and tells you what foods you can prepare the best with each ingredient.
Some other ingredients that she uses that are not "traditional" are: arrowroot, xanthan gum, chia seeds, vegan sugar, coconut sugar, agave nectar, coconut oil, and walnut oil. She also gives you a guide for swapping out different ingredients in case you don't have something on-hand. Most of these ingredients can be found at a regular grocery store now-a-days but some may have to be purchased at specialty stores like Trader Joe's, etc.
I learned a lot about the different flours, sugars, and oils just by reading the front of the book. The pictures are adorable as well. She and her staff are featured in the photos and they look so delighted and delightful.
Erin McKenna gives new recipes for breakfast foods, bread, pizza, kid-friendly snacks, puff pastry, and desserts. Here are a few of my favorite recipes:
- Strawberry-lemon zest bagels (p.28)
- Croissants (p.31)
- English muffins (p.39)
- Brown bread (p.44)
- The smashed grilled cheese (p.63)
- Roasted vegetable pizza (p.73)
- Butter crackers (p.87)
- Sweet corn and cilantro empanadas (p.99)
- Potato leek tart (p.113)
- Banana-toffee pudding (p.148)
I appreciated this gluten-free, vegan approach to baking for my family. I absolutely adored Erin McKenna's sweet and simple style of baking. She makes this style of baking sound very approachable to the everyday person. The gluten-free, vegan lifestyle is becoming more and more prevalent. I believe this book was written so that many people could benefit from her knowledge of the gluten-free diet. Just because you are gluten-free or vegan doesn't mean you have to miss out on all of the wonderful foods you used to eat.
I recommend this book to those who are looking for new and creative, yet simple, ideas for a gluten-free diet.
I received this book from Blogging For Books for review. All opinions expressed here are solely my own.