Gluten-Free Croissants, Beignets, and Butterfly Wings: 75 Recipes for the Trickiest Gluten-Free Delights.pdf

Gluten-Free Croissants, Beignets, and Butterfly Wings: 75 Recipes for the Trickiest Gluten-Free Delights.pdf


Croissants, Beignets, and Butterfly Wings is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard—complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sablés, the results surprise and bring a smile to the staunchest of gluten-free skeptics.

This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten—European and classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries.

The book offers a wide range of recipes organized into the following chapters:

Base Recipes
Cookies in Hand
Tarts—Rustic and Elegant
Cakes for Quiet Time and Company
Morning Pastries
Puff Pastries
Spoon Desserts

The recipes skip the commonly used gluten free binders—xanthan gum and guar gum—that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten free baking.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermé’s newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.


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