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Comment: Shared Knowledge is a not for profit public charity! Check us out on facebook. We provide funding for educational programs in Richmond, Virginia. PLEASE READ FULL DESCRIPTION -USED GOOD- This book has been read and may show wear to the cover and or pages. There may be some dog-eared pages. In some cases the internal pages may contain highlighting/margin notes/underlining or any combination of these markings. The binding will be secure in all cases. This is a good reading and studying copy and has been verified that all pages are legible and intact. If the book contained a CD it is not guaranteed to still be included. Your purchase directly supports our scholarship program as well as our partner charities. All items are packed and shipped from the Amazon warehouse. Thanks so much for your purchase!
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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

3.5 out of 5 stars 26 customer reviews

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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.
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Product Details

  • Paperback: 256 pages
  • Publisher: Fair Winds Press (August 15, 2005)
  • Language: English
  • ISBN-10: 1592331319
  • ISBN-13: 978-1592331314
  • Product Dimensions: 7.5 x 0.6 x 9.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #479,026 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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.
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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.
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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.
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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.
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Format: Paperback
I've never written a review for a cookbook but my extreme frustration with this one compels me to warn others about it. I was looking forward to using this book as my basic foundation to gluten free baking. I expected it to contain reliable recipes but it doesn't. I am fairly new to baking gluten free, slowly building knowledge and skill in this area, but have baked semi-professionally for over 2 decades. I've always been able to modify a traditional recipe into one that fits different needs, like fat free or lower carb, whole grain, etc. Gluten free is altogether different but some basic laws do remain the same. Balancing liquids with dry ingredients is key along with the fat and/or yeast content. I have found that this book's ingredients are unbalanced and it is filled with errors and un-tested recipes! The nutritional information is way off for the recipes I have taken the time to break down, as well. (I am on a gluten-free, carbohydrate restricted diet). For example: the recipe for Basic Rice muffins on pg. 40 lists carbs as 4.8 per muffin. I double checked her math due to previous experiences with her recipes. Each muffin actually contains 17.66 grams of carbohydrate! Huge error! I used Authentic foods brown rice flour (minus the fiber equals 155 carbs) and 2% milk (6.5 carbs) when calculating the totals. Just the sugar alone is 50 carbs and 4.2 per muffin. As for balance between wet and dry ingredients, she is way off. This same recipe needed over twice as much milk and could have used more butter (or oil). Muffin recipes usually call for 1 cup milk and 1/4 cup oil (or butter) plus an egg or two. The batter resembled my sugar cookie dough recipe until I added the additional milk (still not enough). I couldn't add the extra butter at this point so they turned out poorly.Read more ›
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