The author of The
Mountain Baker takes her
motto―“Desserts for everyone!”―to the next level with these allergy-friendly
bakes.
One of
the most common allergens after dairy and peanuts, eggs are often thought to be
a necessity in baking. But what eggs do contribute to your sweets―fat, flavor,
structure, fluffiness, moisture―can actually be found in countless alternative
ingredients that are easy to find. And with meticulous experimentation, Mimi
Council has tested them all: aquafaba (the liquid in a can of chickpeas) for
fluffiness, yogurt for flavor and structure, cornstarch for thick and creamy
custards, and more.
Explaining
the role that eggs―and other powerhouse ingredients―play in baking, Mimi
ensures that readers understand exactly how and why her recipes work. From
classics like Blueberry Muffins and Chocolate Chip Cookies, to original
creations like Orange Cardamom Loaf Cake, Lemon Poppy Seed Biscotti, and
Raspberry Rhubarb Tart, these desserts are flawless. Colorful photographs and
easy substitutions for vegan, gluten-free, and nut-free bakes make this book a
diet-friendly delight.
0 Comments