“Sweet Goodness” – A Gluten-Free Cookbook Review
I have encountered many cookbooks that claim their recipes are “unbelievably delicious,” so when the cover of Patricia Green and Carolyn Hemming’s newest cookbook, Sweet Goodness claimed that very thing I didn’t immediately jump up and down in excitement. You may recognize Carolyn Hemming and Patricia Green as the sisters behind Quinoa 365, Quinoa Revolution and Grain Power. They are known for advocating healthy living and for updating recipes to reflect healthier options that are uncomplicated and delicious.
About four years ago, at the recommendation of a Naturopath, I tried to follow a gluten-free diet. I failed and I think it was partially due to the lack of flavour in any gluten-free recipe I made. Especially baked goods; and anyone who really knows me knows I LOVE my baked goods – especially banana bread!
Well, gluten-free bakers! I have good news. Sweet Goodness is awesome – this cookbook takes traditional recipes and makes them gluten-free while maintaining (or improving) their flavour. For the purposes of this blog post I tried two of the gluten-free recipes in this cookbook and both were better (that’s right tastier, more delicious – BETTER) than the traditional recipe I have had for years.
The first recipe I tried was Chocolate Swirl Banana Loaf. Instead of traditional white flour, it calls for the more nutritious oat, millet and sorghum flours. Combined with bananas and unsweetened applesauce the result is a flavourful, moist banana bread that will give any gluten-filled banana bread a run for its money. I have since made this bread two more times – it’s that good.
The second recipe I tried was for something I have never made before. Well, okay, that’s not true. I tried to make baked doughnuts once before, but they were hard as a rock, so I never attempted to make them again – until this recipe. The recipe for Old-Fashioned Cake Doughnuts found in Sweet Goodness is divine! I will admit that my doughnuts did not look anything like the incredibly fancy looking ones pictured in the cookbook, but I also did not own a doughnut pan, so I made the doughnut holes instead and therefore didn’t see a need to make fancy pink icing. However, since trying this recipe, I have invested in a doughnut pan and WILL make the icing next time.
Using sorghum flour, tapioca starch and phsyllium husks instead of traditional white flour and replacing sugar with honey – these doughnuts were surprisingly sweet, moist and cake-like! My daughter almost ate the entire batch of the Old-Fashioned Cake Doughnut Holes in one sitting. And although they don’t look like them, they taste very similar to those famous commercial old-fashioned doughnuts that many people buy to accompany their double-double coffee.
I encourage you to make the similar Double-Chocolate Cake Doughnut recipe I share here. For a simple glaze, add a few drops of water to some icing sugar and using a basting brush, brush the glaze over the doughnuts while they are still warm. I can taste them now – yum!
Sweet Goodness features more than one hundred tasty gluten-free baking recipes. For those new to gluten-free baking or for those who are experienced, these recipes will leave no one disappointed! If you are concerned about how to find all of the ingredients mentioned – it’s surprisingly easy! Many grocery stores will carry them in their health food aisles, or you can order online at Well.ca and have them delivered to your door!
If you try the Double-Chocolate Cake Doughnut recipe, let me know! I’d love to know what you think!
Happy (gluten-free) baking!
Double-Chocolate Cake Doughnut Recipe
Disclosure: I received a complimentary copy of Sweet Goodness from Penguin Canada for the purposes of review, however the opinions expressed in regards to the yumminess of the recipes are my own.