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Bob's Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes Paperback – January 12, 2015

4.6 out of 5 stars 21 customer reviews

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Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy,  Peanuts, Tree Nuts, Shellfish, or Cane Sugar by Heather Christo
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Editorial Reviews

Review

Saulsbury, author of more than a dozen cookbooks and creator of the cooking blog powerhungry.com, uses gluten-free grains and other natural ingredients in 281 recipes for a wide range of entrees, side dishes and desserts. The ancient grains used in the book are described extensively, and cooking methods are fully explained... When Saulsbury's instructions are followed to the letter, the results are generally delicious. Whole grains seem particularly well suited to baking. The multigrain blueberry muffins and date squares are very good and will be enjoyed even by people not required to follow a gluten-free diet. (Publishers Weekly 2015-04-27)

About the Author

Camilla V. Saulsbury is a freelance food writer, recipe developer, cooking instructor and creator of the healthy cooking blog powerhungry.com. She has been featured on the Food network, Today, Good Morning America and Katie, and in the New York Times. Her latest release is The Complete Coconut Cookbook.

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Product Details

  • Paperback: 336 pages
  • Publisher: Robert Rose (January 12, 2015)
  • Language: English
  • ISBN-10: 077880500X
  • ISBN-13: 978-0778805007
  • Product Dimensions: 7 x 0.8 x 10 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #315,034 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
We love cookbooks that introduce the home cook to ingredients, techniques and cooking methods they may not already be familiar with. It's so easy to get stuck in a rut making our favorites, but Bob's Red Mill EveryDay Gluten-Free Cookbook is a valuable resource for introducing you to many gluten-free grains that can become part of your daily menu repertoire. The introductory pages are a great library of useful information about ingredients sold under the Bob's Red Mill label ranging from Buckwheat Flour and Sorghum to Quinoa, Chia Seeds and Millet. Author Saulsbury's recipes use an array of easy to find, affordable ingredients to create some new favorites for your family, including Eggplant, Lentil and Quinoa Salad, Tipsy Sweet Potato Pie, and Tacos stuffed with Ancient Grain, Avocado and Mango. Bob's Red Mill is widely available at supermarkets and can also be purchased online or you can substitute another grain brand if necessary. And you don't have to be concerned about cooking gluten-free to enjoy these recipes or to discover how to introduce a variety of less well-known gluten-free grains into your pantry.
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I love Bob's Red Mill products and I love this book. I have been gluten-free for 8 years and have wanted to add more ancient grains into my diet. Finding recipes has been a challenge.This is exactly what I was hoping for. Excellent overview of the grains--teff, sorghum, millet, chia seeds, quinoa, amaranth, oats, buckwheat--as well as the flours in the front of the book, including overview of how to cook with each. The recipes are very easy, inspired and appealing. My husband and daughter are enjoying them as much as I am. Highly recommended.
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Format: Paperback
I haven't gone completely gluten-free (yet), but I have definitely veered in that direction. I do notice that I feel better when I don't have as much gluten in my diet and I also like trying out different grains, too. In this cookbook, I found a lot of excellent recipes, including delicious baked goods, which I'm just not wanting to give up. I've tried lots of recipes and had good success with them, too. I also like having the chance to learn about some of these "ancient grains" that I just have not been very familiar with, like quinoa and amaranth. The book includes recipes for every meal of the day, all of them filled with nutritious ingredients. I'm also very comfortable with Bob's Red Mill brand, since I live in a small town, I'm really grateful that I can buy their grain products at my local grocery store. My whole family has become addicted to the banana breakfast cookies, I make a big batch and keep them in the freezer. It's easy to warm them in the morning and my kids love having cookies for breakfast. We often pair the cookies with the coconut custard with chia and mango, it's so creamy and good. I'm enjoying checking out all the recipes and I'm now interested in trying teff and sorghum, too.
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Format: Paperback
Looks like the new whole-grain trend in gluten-free cuisine is here to stay! Finally, the g-f folks are getting some w-g attention. Camilla's recipes mostly depend on whole-grain flours like amaranth, teff, and quinoa, and she doesn't resort to any of the gums and stabilizers that are so common in other gluten-free books. (Especially books about baking.) Along with plenty of mains, sides, and snacks, she includes breads, muffins, and desserts, many of which are inspired by culinary traditions in parts of the world where wheat is not king, like tortillas made with quinoa and oats (that's an interesting idea!) and traditional Ethiopian injera made of teff that's allowed to ferment overnight to produce a flavor that's akin to sourdough bread. Flatbreads like these are fun, tasty alternatives to endless loaves of Wonderbread. And that's the best part about this collection of of gluten-free recipes--they're easy to make and they're easy to source, thanks in no small to companies like Bob's Red Mill. With Camilla's recipes and guide to gluten-free flours and pantry items, making the transition to a gluten-free lifestyle is deliciously easy.
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Format: Paperback
A superior book. The recipes are very easy and extremely delicious. Great information about how to cook gluten-free ancient grains (teff, quinoa, amaranth, sorghum, millet, chia) as well as oats and buckwheat.

Also has diverse recipes for flours from these ancient grains. The ancient grain chocolate chip cookies are heavenly and there is an all-oat muffin recipe that is extremely simple that has become my new go-to recipe. I am very happy that the ancient grain flour recipes are still healthy/wholesome (in Bob's Red Mill tradition). I bought another recent book for ancient grain flours and all of the recipes were loaded with sugar and highly refined white rice flour.
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Format: Paperback
Exceeded my expectations. Recipes for teff, amaranth, quinoa, and other grains, as well as the flours, and they are all very easy. I love the flavor combinations and variety (e.g., Moroccan, Korean, Swedish, All-American, and more). I am especially pleased with the baking recipes becuase they do not have any gums added. The currant tea scones are fantastic as is the teff gingerbread
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Format: Paperback
I highly recommend this book because it makes transitioning to a gluten-free diet very easy. It is about helping you cook your favorites without gluten and introducing your to new alternatives. http://wp.me/pXEDn-Cm
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