The Best-Ever Wheat-and Gluten-Free Baking Book and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $17.95
  • Save: $5.63 (31%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Used: Good | Details
Sold by hippo_books
Condition: Used: Good
Comment: Item qualifies for FREE shipping and Prime! This item is used.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! Paperback – July 1, 2005


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$12.32
$2.92 $0.01


Frequently Bought Together

The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! + The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes + Gluten-Free Baking Classics
Price for all three: $36.05

Buy the selected items together

If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.


Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 256 pages
  • Publisher: Fair Winds Press (July 1, 2005)
  • Language: English
  • ISBN-10: 1592331319
  • ISBN-13: 978-1592331314
  • Product Dimensions: 9.3 x 7.6 x 1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #1,072,509 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Mace and Mary Ann Wenniger are a husband and wife who began creating gluten-free recipes over 20 years ago when Mace was diagnosed with celiac disease. Artists, art gallery owners, and authors, the Wenningers also have grandchildren with food allergies who benefit from these delicious recipes.
Mace and Mary Ann Wenniger are a husband and wife who began creating gluten-free recipes over 20 years ago when Mace was diagnosed with celiac disease. Artists, art gallery owners, and authors, the Wenningers also have grandchildren with food allergies who benefit from these delicious recipes.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Their recipes used a lot of different flours that I probably would never buy.
kate
I feel sorry for those poor recipients, as I'm sure they'll be just as disappointed in the book as I am.
K. J. Smith
If you are gluten free and also health conscious (not always the same thing), this book is for you.
HealthyMom

Most Helpful Customer Reviews

31 of 31 people found the following review helpful By Linda on November 4, 2005
Format: Paperback
GF home baking at it's best! I loved the chickpea bread as a sandwich bread - it had a "bland" taste and it didn't fall apart at all. I slice and wrap each piece in plastic wrap and then freeze them in a ziploc freezer bag. I also loved the Farmhouse bread. I made the batter and then baked it in English muffin pans to use as hamburger rolls - yum! I found two errors in the book. Two additional eggs are listed in the dry ingred. section for the Farmhouse Bread recipe - these should be omitted. Also, barley is listed in the GF flour ingredient list at the beginning of the book. Barley is NOT gluten free and should NEVER be eaten by a Celiac. This book had eliminated my search for edible GF breads.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
36 of 37 people found the following review helpful By Sarah Jones on September 23, 2006
Format: Paperback
The good...this book has great ideas and many of the recipes are very good. The muffins I've tried (with the exception of the carrot one) turn out very well, the banana-flax muffin is awesome and healthy, my two-year old loves it. The sour-milk bread has a great flavor and turns out well as long as I don't add the water and take out some of the sugar. The hazelnut brownies were okay, but really weird.

The bad... as another reviewer has noted, there are several typos throughout the book. While I have by no means made all of the recipes, in my opinion I have found far too many typos for a professionally published book. There's a carrot muffin recipe, that if followed, makes more of a carrot soup instead of carrot muffin batter. I also find the organization of the recipes to be poor (i.e. liquid ingredients in the "dry" list). While some of the omissions and extras in the recipes don't present much a problem for seasoned bakers of gluten-free foods, if you are new to this game, you might find this book very frustrating. However, if you are looking for some new inspiration, this is a great book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 21 people found the following review helpful By HealthyMom on September 29, 2006
Format: Paperback
If you are gluten free and also health conscious (not always the same thing), this book is for you. I was a "health nut" before our family decided to go gluten free, and was left discouraged by some of the best-selling GF cookbooks out there--lots of white rice flours used, not much quinoa and healther grains used, etc.

While you will find rice and potato flours in some of these recipes, you will also find the more "exotic" and healthful flours used extensively, amaranth, sorghum, and quinoa. The recipes taste good (judged by my gluten/carb addicted husband) and I know they are good to give to my kids who think raisins and figs are a big treat (you get the point :-). Should have "healthy" in the title, too. Worth the buy.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By Silurian on May 11, 2008
Format: Paperback
I really wanted to like this book, as it attempts to do many good things that most gluten-free baking books don't. The authors are health conscious, providing nutritional information for each recipe and there are lots of recipes that include high protein and high fiber ingredients. A lot of the recipes are also quite creative - you won't find the same old recipes that every book has (try the Blueberry Millet Muffins with cornmeal; the Teff Pancakes are also pretty good, especially with lemon and sugar).

On the other hand...was this book tested or proofread? Many of the recipes have at least one step or ingredient (sometimes the lack thereof) that causes odd or unpalatable results when the instructions are followed exactly. For example, the Raspberry-Amaranth Muffins have a perfect texture, but include a large amount of soy flour which makes them very sour, while the Potato and Rice Pancakes taste good but are a bit rubbery. Some recipes are just bad: the Teff Gingerbread (described as "different") is very dry and calls for way too much spice, and the Zucchini Cake is much too wet and eggy - it comes out with the consistency of a frittata.

If you are experienced with gluten-free baking ingredients and have a lot of free time, many of the recipes are 'fixable' with fairly minor changes, and you'll probably find a lot of new ideas. However, if you need reliable recipes that always come out great the first time, I can't recommend this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 13 people found the following review helpful By B. Knowlton on November 14, 2005
Format: Paperback
While this well written and informative book is designed primarily to appeal to those unable to tolerate wheat and gluten it should not be restricted to only the digestively challenged. If, like me, you enjoy baking you will be intrigued and inspired by all the many alternative flours available and the techniques employed in using them. You'll want to try out the many recipes for cakes, cookies, muffins, and other goodies, and you`ll be rewarded by the tasty results. I especially liked the banana nut muffins.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By Heather Isaacs on April 13, 2007
Format: Paperback
i was able to trick my husband (who thinks he hates wheat free food) into really enjoying several things from this book. i am so glad that this book is in my collection. it is very cool with all of the explinations of different flours, and other baking essentials. it is also written in grams and cups which could be very helpful. one more thing that i likes is that is lists things like calories, protien and the likes. very good book!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By K. J. Smith on March 10, 2010
Format: Paperback
After I was diagnosed with Celiac Disease, this was the first GF cook book that I bought and let me tell you, it scared me about GF food. I have been baking since I was a little girl and while I am by no means a pastry chef, I do pretty well and my baked goodies usually are well received. However, both items I made from this book were completely inedible. One cake was dense and soggy and would not cook through no matter how long I baked it. So much for an entire bag of expensive almond flour! After reading the reviews on the typos and mistakes in this book I am not surprised that nothing I made turned out and to be truthful, I'm not inclined to try again even a year later. I have books by Carol Fenster, Bette Hagman, and Annalise Roberts as well as the Enjoy Life muffin cookbook that I am very happy with so far. I am particularly impressed by Annalise Roberts' book Gluten-Free Baking Classics - the lemon layer cake is delicious and I don't even care much for lemon. I've also read good reviews about books by Elizabeth Barbone, Rebecca Reilly and Donna Washburn and Heather Butt's books, so I will be trying those out as well. But PLEASE, don't waste your money on this book. I noticed that a couple of reviewers gave this book 5 stars despite it not appearing that they've even used it, just gave it as a gift. I feel sorry for those poor recipients, as I'm sure they'll be just as disappointed in the book as I am.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?