Description

---

At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and Erin McKenna's Bakery NYC and the visionary who also cracked the code of vegan frosting
 
For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants. Brunch was even worse: flaky croissants, biscuits, bagels . . . As an act of self-preservation, she tried to pretend they didn’t exist. After pioneering vegan and gluten-free dessert baking at her beloved bicoastal bakery, 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, including 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,” she 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 and Erin McKenna's Bakery NYC, which specialize in gluten-free vegan pastries and baked goods, with outposts in New York City, Los 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 children in New York City.

Praise For…

---

“Who knew gluten-free bread could be so amazing?! The wonderful Erin McKenna, that’s who!”
—Nigella Lawson

“Gluten-free and vegan bread? How is that even possible? Trust Erin McKenna. She knows what she’s doing. And she’ll have you baking in no time.”
—Shauna Ahern

“I’ve been a fan of Erin McKenna’s BabyCakes from the start. Everything is so good there, perfectly artistic and obviously created with love. I have to admit that I've wolfed down some of her cupcakes at incredibly high speed, like a pastel colored blur from tray to mouth. Bread & Butter is a look at the wonderful savory things a person can whip into existence—a blueprint for food that tastes so good, made by my favorite baker. (Pastry chef? Chef? Whatever her title is, she's my favorite.)”
—Fred Armisen
 
“Reckless abandonment and embracing the hilarity of imperfections and mistakes made in the kitchen are what breaking boundaries and recipe discovery are all about. It’s no surprise that Erin (my hero) figured out how to crack the code of gluten-free and vegan bread baking in the most delicious and approachable way possible! Superwoman knows no limits, nor does her sense of humor, comfort, or style.”
—Christina Tosi

“Erin McKenna is the only baker I trust in the totally vegan/no-gluten scene, and she’s been slugging it out much longer than anyone else. Erin is one of a kind and I bow down to her genius recipes in Bread & Butter.”
—Brooks Headley

“For gluten-free baking, there are plenty of cookbooks, authorities and guru figures claiming to have cracked the code. And many have, to some extent. But really, when we want recipes for making GF versions of English muffins, cinnamon raisin bread and pizza dough, author and Babycakes owner Erin McKenna is our answer.”
—Food Republic

“One of the greatest things one person can do for another is to take something that feels complicated and make it simple, to make the indigestible digestible. Erin McKenna, founder of NYC's BabyCakes Bakery, does just that with her latest cookbook, Bread & Butter.”
—Cooking Light