Bread & Butter

At long last, the holy grail of gluten-free baking: airy, light, chewy, and tender breads, from Erin McKenna, the woman who also cracked the code of vegan frosting.

For the twenty million Americans (including baker and founder of BabyCakes NYC Erin McKenna) who are gluten sensitive or intolerant (and the 30 percent of adults interested in cutting back on the amount of gluten they consume), it is torturous to watch a basket filled with warm rolls or chewy bread arrive at the dinner table and not be able to dig in. Brunch is even worse: flaky croissants and biscuits, not to mention bagels! As an act of self-preservation, Erin tried to pretend they didn’t exist.

After pioneering vegan and gluten-free dessert baking at her beloved bicoastal bakery, BabyCakes, Erin set about righting this wrong, tackling the beautiful treats in those forbidden bread baskets. The result is all the savory bread a gluten-free vegan guy or gal could want and more!

In Bread & Butter: Gluten-Free Vegan Recipes to Fill Your Bread Basket (Clarkson Potter; On Sale: March 17, 2015), you will find recipes for English Muffins, Cinnamon Raisin Bread, Sweet Potato Sage Rolls, Pizza Dough, Corn Tortillas, Puff Pastry Dough, Pretzels, Scallion Pancakes, even a simple and perfect Sandwich Bread. And since you can’t say “bread” without saying “butter,” Erin created a rich and creamy vegan butter unlike anything else, too. The world’s bread basket just got a whole lot fuller.

ABOUT THE AUTHOR

Erin McKenna is the founder and head baker of BabyCakes NYC, which specializes in gluten-free vegan pastries and baked goods, with outposts in New York City, Lost Angeles, and Disney Springs at Downtown Disney in Orlando, Florida. This is her third book—the first to focus on savory breads. She lives with her husband and their daughter in New York City.