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Betty Crocker Gluten-Free Cooking (Betty Crocker Cooking) Paperback – April 24, 2012

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Betty Crocker Gluten-Free Cooking (Betty Crocker Cooking) + The Gluten-Free Bible + The Everything Gluten-Free Slow Cooker Cookbook: Includes Butternut Squash with Walnuts and Vanilla, Peruvian Roast Chicken with Red Potatoes, Lamb ... Pumpkin Spice Lattes...and hundreds more!
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Product Details

  • Series: Betty Crocker Cooking
  • Paperback: 288 pages
  • Publisher: Betty Crocker; 1 edition (April 24, 2012)
  • Language: English
  • ISBN-10: 1118146077
  • ISBN-13: 978-1118146071
  • Product Dimensions: 9 x 0.7 x 10 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #17,436 in Books (See Top 100 in Books)

Editorial Reviews Review

From the Inside Flap

If you suffer from celiac disease or gluten intolerance—or you want to avoid gluten for other health reasons—you know how challenging it can be to stick to a safe and nutritious diet without giving up the dishes you love. While many gluten-free cookbooks are collections of basic recipes, Betty Crocker Gluten-Free Cooking serves up a compendium of recipes that are both gluten-free and delicious!

Celiac disease and gluten intolerance can only be managed and treated through your diet, so it's important to have the recipes you need to eat every day. Even if you can't eat gluten, you can still eat well with this collection of easy-to-prepare, great-tasting gluten-free recipes that cover every meal of the day and snacks in between. With 150 safe and satisfying options for any and every occasion, gluten-free living has never been so easy.

Inside, you'll find appetizers and snacks that truly hit the spot, like Greek Salad Kabobs and Zesty Deviled Eggs, as well as super-satisfying main courses like Chicken and Dumplings and Rosemary Pork Roast with Carrots. Plus, healthy grain side dishes and important extras—like gluten-free gravy—make completely gluten-free meals a breeze.

But most often it's breads, baked goods and desserts that are the most challenging for gluten-free eating, so this book is packed with enticing recipes for breads and baked treats. Included are mixes to jump-start your own baking from expert Silvana Nardone, as well as super-easy recipes using mixes from Betty Crocker. You'll find traditional breakfasts like Blueberry Pancakes and Cinnamon Streusel Coffee Cake as well as gluten-free recipes for standards like Sandwich Bread, Corn-bread and Dinner Rolls. Enjoy the everyday pleasure of your favorites, like homemade Soft Pretzels and—yes!—even pizza. When dinner's done, choose from a wide range of desserts—like Boston Cream Pie, Peanut Butter Cookie Candy Bars and Peppermint Frosted Brownies.

For anyone just adopting a gluten-free lifestyle, the book is packed with practical and important advice on eating healthful foods, getting the kind of vitamins and nutrition your body needs and maintaining a healthy and varied gluten-free diet. Lists of gluten-free grains and ingredients—as well as foods you should avoid—offer easy reference when you're unsure of what to eat, while steering you clear of unsuspected sources of gluten.

Betty Crocker Gluten-Free Cooking gives you a wealth of satisfying recipes and reliable information. When it comes to gluten-free cooking that's full of flavor, you can trust Betty Crocker.

Customer Reviews

The recipes are easy and good tasting.
sharon maresco
A lot of recipes referencing the Betty Crocker Gluten Free cake mixes and brownie mix.
This is a great and helpful guide for a person doing gluten free cooking.

Most Helpful Customer Reviews

55 of 57 people found the following review helpful By SJP on April 19, 2012
Format: Paperback Verified Purchase
This may well be the right cookbook for someone suddenly forced to cook gluten-free after relying on mixes and convenience foods, or someone who is simply pressed for time. It's full of recipes are marked "quick" and/or "easy", many using Bisquick, Betty Crocker cake or cookie mixes, and other packaged convenience foods (e.g., frozen vegetables, frozen hash brown potatoes). You can probably tell if it's for you by looking at recipes for the six items featured in pictures on the front cover - two made with Betty Crocker mixes (a cake with 490 calories and 25 grams of fat per serving, and a cupcake with 330 calories and 13 grams fat) and three made with Bisquick (pizza - 230 calories, 14 grams fat per slice; oven-baked chicken (420 calories, 21 grams fat per serving); and pancakes (430 calories, 2.5 grams fat per serving - one of the cookbooks relatively few entries marked "low-fat"). The remaining item pictured is white sandwich bread (120 calories, 4.5 grams fat per slice - also marked "low-fat"), made from scratch using tapioca, white rice, sorghum, garbanzo & fava bean flours plus potato starch and both xanthan and guar gums. That's a somewhat higher proportion of recipes made from mixes than you'll find in the cookbook as a whole - but the variety of flours used in recipes made from scratch is not atypical. On the plus side, the cookbook offers recipes for a few items not always found in gluten-free cookbooks - not just chicken fingers (dredged in Bisquick), but also soft pretzels and two kinds of crackers (sesame, poppyseed).

Since I'm at a stage of my life when I have plenty of time to cook and really enjoy it, I have never gotten into using cake and other mixes, and both my husband and I are on low-fat diets, I knew just leafing through the book it wasn't for me. Too bad.
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26 of 26 people found the following review helpful By Cathy on October 26, 2012
Format: Kindle Edition Verified Purchase
Betty Crocker's Gluten Free cookbook is probably the most "normal" selection of Gluten Free recipes out of the several Gluten Free cookbooks I've tried. It has many easy and tasty recipes using the Gluten Free Bisquick mix for several foods. I didn't think I would ever have fried chicken again but there was a great recipe for a coating. Have fixed several of the dishes in here and love the Betty Crocker cake, brownie and chocolate chip cookie mixes as well for cheaper Gluten Free desserts than you can buy in the stores.
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9 of 10 people found the following review helpful By Patty RJ on May 24, 2012
Format: Paperback Verified Purchase
If you're looking for a comprehensive cookbook of recipes that you can find from the Betty Crocker website, this is a pretty good option. Most of the recipes are very easy and incorporate prepared mixes. Lots of good ideas and pretty pictures here! I was disappointed that there weren't more snack recipes made with Chex (like the website), but overall not bad. My other disappointment was the use of bean flours in the recipes for flour mixes. I don't like the aftertaste of bean flours, and therefore never use them, so I won't be making any of the recipes with these mixes. Although this will not be my "go-to" gluten free cookbook, I think it's a good buy and a nice addition to my GF cookbook library.
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6 of 6 people found the following review helpful By Debrah Hurt on December 27, 2012
Format: Paperback Verified Purchase
I should have expected it. Recipes call for using Betty Crocker mixes which is fine if you want to spend the money on mixes rather than making your own from scratch. The recipes I tried turned out very well so it is a good buy if you dont want to spend much time and still wand a good result that is gluten free.
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Format: Paperback
OK first off, I deeply appreciate the Betty Crocker team using nutritional info sidebars for each recipe. This makes it much easier to compare carb content, fiber and things like sodium and trans fats. But WHY oh WHY did they count the syrup in with the blueberry pancakes? If I use that recipe, then why not let me have the count per pancake, not per 3 pancakes plus syrup. I use a Splenda pancake syrup available here in Canada when I do a rare pancake breakfast. Most of the other nutrient info sidebars don't include the extras like butter on the bread, so why here?

Another helpful addition are the tips beside the recipes. I didn't think of using applesauce from snack cups for baking. I've avoided recipes calling for small amounts because I don't like having to deal with an open larger tin or jar of it. Handy.

One tip of theirs I can improve on though. They mention that most brands of gluten free pasta are fragile and gummy. And they suggest how best to deal with that to avoid problems. I have found that the Tinkyada brand of brown rice pasta behaves and tastes almost like normal pasta, as does pasta made from corn.

There are full colour photos for almost each recipe which is helpful, seeing what the finished product looks like.

There is a LOT of wasted space on recipes that traditionally went together without gluten, eg the appetizers made with beef and cream cheese and red papper or pork roast!!! I have plenty of cookbooks for those things that never had gluten in them to begin with. The only purpose I can see is perhaps reassurance to the newly diagnosed celiac. Even so, I find it a bit of a waste.
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