What do you know about me and my cooking/baking prowess? If you follow me on my Instagram feed, you know that I am a pancake guy. I make and eat pancakes more than any human possibly should. And that is pretty much the extent of my baking expertise (even that is stretching it. I just use XO Baking pre-made pancake batter and just add milk and eggs, soooo, really, I can’t bake worth shit).
Given the opportunity to bring you a gluten-free baking cookbook is pretty exciting; THREE DAYS TO PERFECTION is all about taking the worry and trouble out of creating a fine and edible croissant and pastry flour blend. A year of struggling with finding the right way to bring it to your mouth is what Tiffany Hinton of GF Mom Certified has done with her newest cookbook Three Days to Perfection (you can find it by clicking HERE and getting yourself a copy, which I will make no money for, but because I would like you to attempt to make this food that has been laid out in step by step pictures and easy to follow gluten-free recipes). It’s not just a cookbook, its a instruction manual to gluten-free European style food, and as the cover of the book says: without the travel.
This new flour blend has taken into account all the problems you might have had with other flours for your pastries: crumbly or dry food, flat, heavy or no taste type desserts (or appetizers if you want) and made it apart of their selling feature. Creating something from your own ingredients and making something your own and not worrying about the so called nasty chemicals or preservatives in some store bought food. Tiffany Hinton has made Three Days to Perfection her own little baker’s corner that kind of makes you feel like your in a cooking class with a jovial animated character. You don’t feel like an idiot when you read, you just get it. This gluten-free book understands you, which makes it easier to comprehend.
Am I going to show you one of the recipes I made? No. Like I said, I don’t bake. My Mom does, and I asked her to make me the ‘Apples and Cinnamon Slab’ to which she responded “…I don’t know how to make pastry dough”. I felt like a boss, showing here the recipe for pastry dough hidden in the pages of Three Days to Perfection. As of today, I haven’t seen this Apples and Cinnamon Slab, but rest assured, I will bug her until my Mom (AKA the best Mom ever) makes it for me. She said she’d try, and that’s all I could ever hope for. If I tried to make pastry dough? Well, I fear what might happen.
With the list of tips on ways to choose proper and possibly high quality ingredients and a point by point list of the ‘secret’ tools for making successful pastries….wait wait wait, there is a recipe for making gluten-free eclairs? ECLAIRS? There are now three things I need to talk about:
1) Why the hell am I not making these?
2) Why is no one making these for me?
3) GLUTEN-FREE ECLAIRS!!!
The title should be changed from Three Days to Perfection to Three Reasons Why Jordan Want’s You To Buy This Book Because He Wants Gluten-Free Eclairs.
Don’t be fooled by cookbooks being aimed at woman. Just because I don’t bake doesn’t make me a typical man. Cookbooks are and should be aimed at all genders. It’s not about equality, it’s about interest. Not all comic book readers or movie nerds are men. It’s a shared choice of interest. And that goes for cookbooks. Don’t let my lack of baking skills deter you from me being an excellent choice to promote this European style gluten-free cookbook. I like food and I like people talking about food, so there is no better choice.
Food is the social lubricant and it’s one of the smell of savoury foods that triggers good memories and author Tiffany Hinton really brings that idea to the forefront with one sentence that caught my eye “It will become your secret weapon to pull out…for those special people in your life that make you want to smile as soon as they walk in the room.” That’s what baking should really be about: memories.
If you’d like to have new and improved gluten-free pastry added to your repertoire of holiday baking, give Three Days to Perfection a try. Then send me gluten-free eclairs. All of them.