For celiacs and others unable to eat wheat, it’s not just the dessert tray that’s forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar classics; old-fashioned favorites such as eclairs, pie crust, and lemon squares; artisan style breads; and more than 20 cakes, from a simple vanilla layer cake to a decadent German chocolate cake. A thorough grounding in classic baking techniques, as well as detailed instructions in how to buy, mix, and measure gluten-free flours, ensure success for even novice gluten-free bakers. Rounding out the book is a pertinent discussion on how readers can incorporate baking into busy schedules, and why it is so important for emotional, as well as physical, well-being.

CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 62 reviews)

Best gluten-free cookbook

I've purchased a number of gluten-free cookbooks since my husband was diagnosed with celiac disease a couple of years ago. This is the first one that has recipes that actually taste like the wheat-flour versions! I had given up on gluten-free baking, but somehow this book caught my eye, and am I ever glad. I just made the chocolate chip cookies for my husband and ate 5 of them myself even though I've pretty much given up sweets! I can't wait until he gets up and tries them! He craves good baked goods and these will be a definite hit. Thanks for the great recipes!
October 09, 2008

Only GF baking book you need

I've stopped using all my other baking recipes since I acquired this book. Its recipes and specific flour mixture create truly delicious baked goods, and few people would know they're GF.
October 04, 2008

GF Cooking

An interesting and detailed book. Be advised that one needs to plan ahead before experimenting with this chemistry. The author also advises of that!

August 31, 2008

GF Easy

This book is wonderful especially because it bakes GF with a minimum of ingredients. If you have done any GF baking you know it requires many ingredients and many egg whites. Most of these recipes use whole eggs and a brown rice flour mix (that you can buy already mixed at Authentic Foods) that is easy to have on hand. If you are new to GF baking, by all means start here.
August 30, 2008

Buy this book!

I bought this book and several others to bake a treat for a family whose daughter has celiac disease and numerous food allergies - egg, soy, nuts, and citrus among others. I found a recipe for chocolate sandwich cookies, which was easily adaptable for the child's needs, using pure palm shortening instead of soy shortening, egg replacer for the eggs, and parchment paper instead of cooking spray. (Bonus: you can reuse each sheet of parchment paper once, since the cookies do not lose a lot of butter while baking.) The recipe was overall easy to prepare, and made oodles of little sandwich cookies, which were delicious enough to stand on their own merits. I tested the cookies on several unsuspecting people, and everyone raved about them. My husband ate about six before he could stop himself. So my friends' four-year-old daughter was able to have "Oreo" cookies for the first time in her life, thanks to this book. I didn't try any other recipes in this book, and I gave it to my friend so she could explore it further; but I imagine the other recipes will taste as delicious because the author appears to have put a great deal of thought and effort into creating recipes that recreate textures and flavors people love.
August 20, 2008

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