About
Sample Recipes
Request a Copy

Jeanne Sauvage

Jeanne Sauvage is a blogger, baker, and author who lives with her husband and daughter in Seattle, Washington. She runs the blog, Art of Gluten-Free Baking.

She has been baking gluten-free since the birth of her daughter in 2000, which triggered her gluten-intolerance. Her first cookbook, Gluten-Free Baking for the Holidays, came out in the fall of 2012 from Chronicle Books. 

Finally, a cookbook that includes gluten-free recipes for pizza crust, bagels, and all of the other wheat-laden staples folks miss most after eliminating gluten from their diets. Here author Jeanne Sauvage proves that gluten-free should never be anything less than delicious. Whether diagnosed as celiac, living with gluten and wheat intolerances, or simply adhering to a healthier diet, anyone can enjoy each and every one of the 100 mouthwatering creations found here—from sweet treats like waffles, doughnuts, and chocolate chip cookies to savory favorites such as sourdough baguettes, ramen noodles, and fried chicken. For beginning home cooks and seasoned chefs alike, this reference will be the cornerstone of every gluten-free kitchen.

JEANNE’S GLUTEN‑FREE AL L‑PURPOSE FLOUR

Makes 4 ½ cups (650 grams)

FlourMix_GFWL-045_V1_final

Use this flour mix cup-for-cup for the flour in any recipe that calls for all‑purpose flour. Because of density differences, I’ve found that it’s best if you substitute by volume rather than by weight (even if you do all of your other measuring by weight). If you do not have American measuring cups, use a milliliter cup to measure the flour—240 ml is approximately equivalent to one U.S. cup (it’s an unusual way to mea­sure, but it will work). One cup of Jeanne’s Gluten-Free All‑Purpose Flour weighs 145 grams. The recipe can be multiplied as needed.

  • 1 1/4 cups [170 g] brown rice flour
  • 1 1/4 cups [200 g] white rice flour
  • 1 cup [160 g] sweet (white) rice flour (glutinous rice flour)
  • 1 cup [120 g] tapioca flour
  • Scant 2 tsp xanthan gum

In a large bowl, whisk together the brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum. Transfer to an airtight container.

Store in a cool, dark place for up to 4 weeks, in the refrigerator for up to 2 months, or in the freezer for up to 6 months.


 

FRIED ONION RINGS

Makes 6 Side Servings

OnionRings_GFWL-098_V1_final

 

There are a few restaurants in town that have dedicated gluten-free fryers, so I’m able to indulge in french fries without worrying about cross-contamination with gluten. But fried onion rings are harder to find because they require more work on the part of restaurants. These can be made with regular yellow onions or with sweet onions like Vidalias. As for the beer, there are more gluten-free options than ever. 

  • 11/2 cups [215 g] Jeanne’s Gluten-Free All‑Purpose Flour
  • 1 Tbsp aluminum-free double-acting baking powder
  • 1 tsp salt
  • 1/8 to 1/4 tsp cayenne pepper (optional)
  • One 12-oz [355-ml] bottle gluten-free beer
  • Vegetable oil for frying
  • 2 large yellow onions (regular or sweet)
  • 1/2 cup [60 g] tapioca flour

In a large bowl, mix together the all‑purpose flour, baking powder, salt, and cayenne (if using). Add the beer and whisk until the batter is smooth. Let sit for at least 15 minutes, or up to 1 hour, to allow the batter to thicken.

Pour 3 inch [7.5 cm] of vegetable oil into a heavy-bottomed saucepan fitted with a candy thermometer and heat the oil to 375°F [190°C]. Line two large baking sheets with a double layer of paper towels and place a wire rack over each.

Cut off the blossom and root ends of the onions. Remove the skin and the first tough layer or two. Slice the onions horizontally into rings 1/2 inch [12 mm] thick. Push out the layers of rings from each other so you have single rings of varying sizes.

Place the tapioca flour in a large bowl. Place the bowl with the batter next to it and set a plate next to the bowl of batter.

Place the separated onion rings in the tapioca flour and toss to coat. (There will probably be some flour left in the bowl.) Battering the onions is a bit challenging—the batter is thick and it’s difficult to coat the onion rings with just the right amount without battering them too much. The best strategy is to drag the onion rings through the batter and then brush off the excess with a finger. Coat the number of rings that will fit into your pan without crowding and place them on the plate.

When the oil has reached temperature, carefully place the battered onion rings in the oil. The oil will bubble dramatically. Fry for 30 seconds to let the batter set and then fry for 3 minutes more. The rings should rise to the surface fairly quickly. If they haven’t risen to the surface after a few seconds, use a pair of metal tongs to nudge and unstick them. Once they’ve risen, turn them every 30 seconds until they’re golden brown, 2 1/2 to 3 minutes. Monitor the oil so that it stays at temperature. Raise or lower the burner temperature to keep the temperature steady.


BLONDIES

Makes 36 Blondies

Blondies_GFWL-025_V1_final

 

The blondie, also known as a blond brownie, is a bar dessert much like brownies, but they are based on brown sugar rather than chocolate. Food history timelines claim that blondies came before brownies as a home-baked confection. At some point, brownies overtook them in popularity once chocolate became more accessible and affordable as an ingredient. Even though brownies are delicious, I’ve always had a special place in my heart for blondies—for some reason, I made them as a kid more often than I did brownies. My love for chocolate is matched only by my love for butterscotch—which is basically made with brown sugar and butter, the two main ingredients in blondies. The blondies I used to make as a kid included nuts but not chocolate. In this recipe, I’ve included chocolate chips as well as nuts.

  • 1/2 cup [60 g] pecans or walnuts, toasted (see page 42) and chopped (optional)
  • 1 cup [170 g] semisweet chocolate chips
  • 2 extra-large eggs
  • 2 tsp pure vanilla extract
  • 1 cup [200 g] lightly packed dark brown sugar
  • 3/4 cup [170 g] unsalted butter
  • 1/4 tsp salt
  • 1 tsp aluminum-free double-acting baking powder
  • 1 1/2 cups [215 g] Jeanne’s Gluten-Free All‑Purpose Flour (page 39)
  • Tapioca flour for dusting

Place a rack in the middle of the oven and preheat to 350°F [180°C]. Butter a 9-inch [23-cm] square pan and dust it with tapioca flour.

In a small bowl, mix together the all-purpose flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium-high speed until fluffy, about 2 minutes. Add the vanilla and beat until combined. Add the eggs and beat for 1 minute more. Add the flour mixture to the butter mix­ture and beat until well combined.

Remove the bowl from the stand mixer and add the chocolate chips, using a spoon to stir until combined. Add the nuts (if using) and stir until combined.

Using a rubber spatula, scrape the batter into the prepared pan, pushing the batter into the corners of the pan and making sure it is even and has a smooth top.

Bake until a tester inserted into the middle comes out clean, about 35 minutes. Remove from the oven and place the pan on a wire rack to cool. Cut into 1½-in [4-cm] squares.

Store in the pan, covered with plastic wrap, for up to 3 days, or in an airtight container in the freezer for up to 3 months.


These recipes may be reproduced with the following credit:

Recipes from GLUTEN-FREE WISH LIST: Sweet and Savory Treats You’ve Missed the Most by Jeanne Sauvage. (Chronicle Books, October 2015; $29.95/hardcover; ISBN: 978-1452138336).

Contact: Amy Cleary
Amy_Cleary@chroniclebooks.com
415-537-4276


Connect


Join Our Mailing List!

© 2017 The Lisa Ekus Group. All rights reserved.