Last night for the first time I made the chocolate chip cookies, recipe on page 68, after owning this book for a couple of years. After 2 years of gluten-free, dairy-free baking, including from other reputable recipe books, I can tell you that Erin's recipes are painstakingly formulated, and dee-licious! For example, the c.c. cookies call for 6 tablespoons of unsweetened applesauce (this is part of the vegan egg substitute). I did substitute carob chips for the chocolate (yet another food issue I have), and the cookies ARE AWESOME!! These are the mostly crunchy version of c.c. cookies. I haven't had c.c. cookies in I-don't-know-how-many-years--15, maybe?
An aside to glutenfreevegangirl below: you didn't read the title of the book very closely: she says, "(mostly) gluten-free" right on the cover of the book.
To the other objections to the ingredients: yes, some of them are expensive and not available at your neighborhood grocery store. Welcome to the world of gluten-free, dairy-free baking. Most (or all?) of them are available at health food stores, and certainly online. HOWEVER: the few recipes I've made from the Babycakes book are sooo delicious!
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BabyCakes