Larsen Jeffrey - Gluten-free baking at home: 102 foolproof recipes for delicious breads, cakes, cookies, and more

acknowledgments

There is no such thing as a fearless leader. I needed an army of talented individuals to make this book possible. There are so many people to thank, from my early days of teaching baking classes all the way through to having my book published. First and foremost, I thank my mother, Phyllis Wesche. My mothers faith and belief in me has always been a great source of strength. Over the years we have transitioned from being mother and son to becoming the best of friends. A boy always needs his mom. My mother is the first person I turn to when things go wrong or right. I love her so very much.

My stepdad, LeRoy Wesche, has always led by example and has taught me how to remain engaged with life. As I have watched him grow older, I have found his strength, vitality, and striving to learn and remain fit in body, mind, and spirit to be truly an inspiration.

My grandmother, Louise Blake: I learned to cook standing on a chair next to Grandma. She loved to entertain and see her family and friends together sharing food and fun. It was never fussy, just good food that always seemed to magically appear from thin air. I now understand that she must have worked so hard when nobody was around. Grandma was absolutely my best friend growing up. I know that I speak for everyone in the family when I say that she was the beating heart at the center of the entire family. I miss her terribly, but I also know that she is with me every day.

When I was first beginning my exploration of gluten-free baking, some friends told me about the Gluten-Free Grocery Store. I stopped in and met the owner, Topher Delaney. Topher was always so generous and supportive. Her energy and enthusiasm were dizzying. She was the first person to suggest that I teach, and she offered up her store for me to test my skills. I discovered that I had such a passion for passing on the information, never mind that I am an introvert. Topher did not take no for an answer. She put a bread-baking machine in my arms and told me that she wanted me to teach a Gluten-Free Bread in the Bread Machine class in a few weeks. I did what she told me, and look at me now!

Shortly after that, I heard about a new inn in Napa that was going to be a gluten-free facility. The first time I visited the Inn on Randolph, it was a construction zone. At the center of this mess was the dynamic Karen Lynch. She believed in me unconditionally and asked me to lead my first gluten-free weekend shortly after the inn was scheduled to open. I led a total of six weekend retreats over the course of several years. Teaching was so rewarding, and I really felt called upon to stay on this mission. The full-weekend format allowed me to go deep, and at the end of each weekend, I felt so empowered. It was so great to see the students leave feeling empowered as well. I would also like to thank Louise Boas, who was the chef at the Inn on Randolph. Louise imbued the kitchen with warmth and love.

Thanks also to Mary Claire Draeger DeSoto of Draegers Grocery Stores in the Bay Area. Mary Claire had the foresight to have a gluten-free section in each of her grocery stores. This was before a gluten-free section was commonplace. She also allowed me to teach in the grocery store. Along the way, food photographer Annabelle Breakey offered up her studio for me to teach in. Annabelle mentored me in so many ways, both as a food stylist and as a cooking professional. Thanks, Annabelleyou always made work fun! I would also like to thank my colleague and friend Karen Shinto. Karen is a fellow food stylist and recipe developer. I assisted her for fourteen years. She taught me precision and a fierce work ethic. We share a naughty sense of humor and so many good times. I love you, Karen.

I knew that I broke through with my teaching when I was asked by Jodi Liano of San Francisco Cooking School to teach each new crop of baking students a four-hour course in allergen-free baking. It is always such a privilege to share this information with people who are learning to master the pastry arts. I know that all of my students have gone out into the world baking a difference for allergy sufferers. Thank you, Jodi, for giving allergen-free equal time. Thank you to the talented pastry chefs at SF Cooking School, Nicole Plue and Jessica Sullivan, who see that allergen-free is now a matter of hospitality and that the students should leave with a working knowledge of allergens and how to work around them.

A special shout-out to Erika Lenkert, the editor of Gluten-Free Forever magazine. It was a career highlight to be included in the pages of her magazine. Thank you, Erika, for giving the gluten-free community a beautiful food magazine.

I would like to thank all of the talented people at Ten Speed PressJulie Bennett, Emma Campion, Ashley Lima, Jane Chinn, David Hawk, Windy Dorresteyn, my patient and hardworking editor, Emma Rudolph, and my copy editor, Nancy Bailey. This cookbook was made possible because one person, Kara Plikaitis, believed in me enough to sell Ten Speed on having me do a cookbook. Thank you, Kara! Making you laugh is one of lifes great joys. I would also like to thank the books photographer, Kelly Puleio. Thank you for bringing your full beautiful self to this project. You make food SEXY! Thank you, Claire Mack and David Gantz. Your collection of props and beautiful studio elevated this project beyond what I could have hoped for. I would also like to thank my team of wonder women: my assistants, Kristene Loayza and Natalie Drobny, and my project manager, Sheri Codiana. The careful attention to detail was astounding! I love you, ladies.

Thanks also to Jessica Milanes. I first met Jessica as one of my students at San Francisco Cooking School. She became my intern on this cookbook. She has been my editor, recipe tester, assistant food stylist, sounding board, and hand model. You have been invaluable, Jessica. You are such a superstar hard worker. Thank you!!! The only reason that this book got written is because of your support and talent.

I would also like to thank my chosen family here in San Francisco. You all are such an inspiration to me. We are living our lives together, sharing wondrous food, wondrous celebration, wondrous laughs, and wondrous fun! Thanks to all of you. You are the wind beneath my wingsShahla Cano (my Persian sister), Jaime Cid, Kirk Livingston (my brothers from another mother), Maribelle Cid (my second momthe louder, more audacious one), Neil Levine (your generosity is quiet and steady), Kathleen Marshall, John Goldsmith, Larry Bates, Brent Seward, Gabriel (Gabo) Whitler-Zendejas (mi angelito), Drew Ward, Jim Ward, and Eric See. I love you all.

A special thank you to Rebecca Katz. I loved being your food stylist on Clean Soups. We hit it off immediately, and now it is privilege to call you a friend. Your mentorship on this book has meant everything to me. As far as I am concerned, you are the Meryl Streep of cookbooks and my best-supporting actress. LOL!

Finally, I would like to thank all of my past students, friends, and colleagues who worked on testing my recipes for this book. You all gave such careful attention to detail. I am humbled and blessed. Thank you.

Nancy Blake

Melissa Bohnstedt

Letty Flohr

Amy Fothergill

Kerry Franzetta

Rachae Jensen

Kathleen Marshall

Maureen Martin

John Edward McGee

Mathew Nathan

Maria Naula

Elizabeth Nordt

Kim Rice

Betsy Stromberg

about the author

Jeffrey Larsen is a food stylist, recipe developer, pastry chef, and baking/cooking instructor specializing in allergen-free baking and cooking. He has developed products and recipes for Nutiva, Hidden Valley Ranch, and Just, Inc. As a food stylist, Jeffrey has worked on a number of cookbooks, cooking magazines, and advertising campaigns. His allergen-free journey began when he started developing recipes for his gluten-intolerant mother in 2002. In helping his mother, Jeffrey gave himself a head start when he discovered that he is also gluten-intolerant. Jeffrey is based in San Francisco, but he also has ties to Denver, New York, and Los Angeles.