Cover -- Title -- Copyright -- Acknowledgments -- Contents -- Introduction The Granting of Wishes -- Chapter 1 How to Bake Gluten-Free -- Combining the Old and the New -- Wheat Flour: How it Works -- The Criteria for a Gluten-Free Flour Mix for Excellent Baking -- Gluten Replacers -- Measuring Ingredients: The Great Weight vs. Volume Debate -- Measuring for Substitutions -- Good Measuring Practices -- How to Measure By Volume -- How to Measure By Weight -- Temperature as an Ingredient -- Know Your Oven -- Tips for Successful Gluten-Free Baking -- 14 Steps to Deliciousness -- How Baked Goods Become Stale -- Deep-Frying Primer -- Disposing of Used Oil -- Baking at High Altitude -- Ingredients -- Butter and Dairy Products -- Eggs -- Gluten-Free Beer -- Gluten-Free Flours -- My Flour Mix -- Sorghum Flour -- Tapioca Flour -- Teff Flour -- Leaveners -- Baking Powder -- Baking soda -- Yeast -- Oil -- Raw Quinoa Flakes -- Sugar -- Vanilla Extract -- Ingredient Substitutions -- Butter -- Buttermilk -- Cane Sugar -- Cheese -- Cream -- Cream Cheese -- Eggs -- Duck eggs -- Egg Yolks -- Ground Flax Seeds Mixed with Hot Water -- Ice Cream -- Milk -- Sour Cream (In Baked Items) -- Equipment -- Baking Pans -- Half-Sheet Pans -- Loaf Pans -- Muffin Pans -- Pie Pan -- Springform Pan -- Square Pan -- Baking Stone -- Balloon Whisk -- Bench Scraper (or Bench Cutter) -- Candy Thermometer -- Cast-Iron Skillet -- Cookie Cutters -- Doughnut Cutter -- Electric Hand Mixer -- Heavy-Duty Stand Mixer -- Instant-Read Thermometer -- Lame -- Measuring Spoons and Cups -- Metal Tongs -- Oven Thermometer -- Parchment Paper -- Pastry Bag and Tips -- Pastry Brush -- Pizza Peel -- Plastic Dough-Rising Containers -- Plastic Wrap -- Portion Scoops -- Rolling Pins -- Scale -- Tape Measure and/or Ruler -- Wax Paper -- Wire Racks -- Wooden Dough-Rolling Board -- Specialty Equipment.

Challah Baking Form -- Crêpe Pan -- Doughnut Pan -- Food Processor -- Hamburger Bun Pan and Hot Dog Bun Pan -- Popover Pan -- Potato Ricer -- Waffle-Cone Iron -- Jeanne's Gluten-Free All-Purpose Flour -- Gluten-Free Self-Rising Flour -- Baking Mix -- Starch-Free Confectioners' Sugar -- Baked Baking Soda -- Chapter 2 Breads and Crackers -- Sourdough Loaf -- Sourdough Baguettes -- Soft Breadsticks -- Hamburger Buns -- Hot Dog Buns -- Simple and Easy Baking Powder Biscuits -- Challah -- Focaccia -- Lefse -- Flour Tortillas -- Naan -- Pita Bread -- Soft Pretzels -- Soft Pretzel Bites -- Honey-Mustard Dipping Sauce -- Gougères -- Knishes -- Grissini -- Puff Pastry Cheese Sticks -- Matzo (Matzah) Crackers -- Oyster Crackers -- Savory Crackers Your Way -- Master Sourdough -- Sourdough Starter -- Sourdough Starter Primer -- Keep the Starter Healthy -- Play with Flavors by Using Different Flours -- Long-Term Care of The Starter -- Master Bread Dough -- Master Bun Dough -- Laminated Dough Primer -- Types of Laminated Dough -- Laminated Doughs and the Home Baker -- Puff Pastry Dough -- Chapter 3 Muffins, Pancakes, Danish, and Other Breakfast Treats -- Basic Muffins -- Basic Scones -- Simple Streusel Coffee Cake -- Sourdough Pancakes and Waffles -- Raised Pancakes and Waffles -- Crêpes -- Baked Doughnuts -- Variation -- Doughnut Glaze -- Maple Glaze -- Coffee Glaze -- Chocolate Glaze -- Vanilla Glaze -- Raised Doughnuts -- Cake Doughnuts -- Cinnamon-Sugar for Doughnuts and Pastries -- Old-Fashioned Doughnuts -- French Crullers -- Variation -- Beignets -- Bear Claws -- Almond Paste -- Simple Glaze for Pastries -- Pastry Snails -- Cream Cheese Pastry Pockets -- Sweet Rolls (a.k.a. the Classic Danish) -- Sweetened Cream Cheese Filling for Pastries -- English Muffins -- English Muffin Bread -- Bagels -- Variations -- Popovers -- Toaster Tarts -- Croissants.

Variation -- Oat-Free Granola -- Master Danish Pastry Dough -- Chapter 4 Dinner -- Vegetable Tempura -- Fried Onion Rings -- Fried Chicken -- Battered and Fried Fish -- Calzones -- Deep-Dish Pizza -- NYC-Style Pizza -- Potato Gnocchi with Tomato-Porcini Mushroom Sauce -- Tomato-Porcini Mushroom Sauce -- Pasta with Simple Tomato Sauce -- Simple Tomato Sauce -- Ravioli -- Ricotta-Spinach Filling -- Simple Meat Filling -- Chicken and Dumpling Soup -- Soup Dumplings -- Ramen Soup -- Ramen Noodles -- Wontons -- Garlic-Ginger Dipping Sauce -- Chapter 5 Cookies, Bars, Cream Puffs, Pies, and Other Desserts -- Chocolate Chip Cookies -- Chocolate Wafer Cookies -- Quinoa Flake Cookies -- Fig-Filled Cookies -- Chocolate Chocolate Mint Cookies -- Jeanneos -- Stroopwafels -- Animal Crackers -- Graham Crackers -- Nanaimo Bars -- Brownies -- Blondies -- Ice-Cream Sandwiches -- Waffle Ice-Cream Cones -- Funnel Cakes -- Churros -- Yellow Layer Cake with Chocolate Fudge Frosting -- Variation -- Savoiardi -- Tiramisu -- Cream Puffs -- Sweetened Whipped Cream -- Chocolate Ganache Glaze -- Éclairs -- Chocolate Pastry Cream -- Variation -- Blueberry Galette -- Peach Pie -- Chocolate Cream Pie -- Chocolate Cookie Crumbs -- Cheesecake -- Gingersnap Cookie Crumbs -- Baklava -- Phyllo Dough -- Pie Crust -- Pâte à Choux Dough -- Sources for Ingredients and Equipment -- Ingredients -- Gluten-Free Flours and Gums -- Equipment -- Bundt Pans -- Challah Pans -- Cookie Cutters -- Dough Rising Containers -- Kitchen Scale -- Parchment Paper -- Pastry Bags, Pastry Tips, and Couplers -- Waffle-Cone Iron -- Index -- About the Author -- Chronicle Ebooks.