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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
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Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
I tried a recipe for cornbread, but it was too dense to be edible. Also, many of the recipes use soy flour, to which many people like myself are also allergic, so I probably won't... Read morePublished 18 months ago by Sophie Lauren
If you have to eat Gluten Free, this is one of the two best books I have.Published 21 months ago by Gary Wilson
When I was diagnosed with celiac disease 7 years ago, I was clueless. (I didn't even know that I needed a new toaster to toast the horrible GF bread I bought at the health food... Read morePublished 22 months ago by ViolaBB
I noticed a number of typos in the recipes including missed steps, and some where items in the ingredient list were not included in the directions. Read morePublished 23 months ago by JerseyGirl57
Recipes are complicated and costly. I need simpler, cheaper and more practical solutions. Naturally, I need to find some other books as well.
Anyone suffering from an allergy to wheat will find Wenniger's book a godsend. Along with dozens of great recipes are: a beginner's guide to understanding and cooking with... Read morePublished on July 3, 2013 by MaryAnn
I guess I am disappointed because this book uses so many products that I don't buy. I was affiliated with a gluten free company that made wonderful products without using all these... Read morePublished on December 22, 2012 by Maryclara Joyce
When considering learning to bake gluten-free, I found this to be a terrific resource in describing different flour options and their flavors and textures. Read morePublished on March 2, 2012 by julianne p diesch