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Delicious Gluten-free Baking with Buckwheat Flour Paperback – 2009


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Product Details

  • Paperback
  • Publisher: Michelle Brewster; 1ST edition (2009)
  • ISBN-10: 0615280412
  • ISBN-13: 978-0615280417
  • Product Dimensions: 8.3 x 7.7 x 0.5 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,401,340 in Books (See Top 100 in Books)

Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Cynthia Kalkofen on November 20, 2013
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I have celiac disease and love the recipes. They don't require a long list of specialty products, just the buckwheat flour. You have to make sure you purchase the "light" buckwheat, for optimal taste. My family chows down on the breads and no one ever notices that there's a change in flour. My favorites are the Quick Brownies, Poppyseed bread and Banana bread recipes. The cutout cookies are FABULOUS, but considerably more time-consuming because the dough is so delicate. Another plus is that Buckwheat flour is high in fiber.
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3 of 3 people found the following review helpful By Cheryl A Killion on February 2, 2012
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I haven't tried very many recipes yet, but the ones I have are great. The carrot cake is wonderful. I took it to knit night and everyone loved it. The best thing about the book is that the recipes call for ingredients usually found in anyone's panty at any given time except for buckwheat. Buckwheat is the only "special" ingredient. Also, the recipes are traditional favorites made with buckwheat instead of wheat or rice flours.
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3 of 3 people found the following review helpful By Margie on October 9, 2012
All I can say is 'I absolutey love this book!' Every recipe I've tried turns out perfectly! A great book to have whether living gluten free or not.
Recipes are well written and are delicious! Truly, I can not say anything bad about this book --- I may even buy a second one because the one I have is getting a lot of use.
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3 of 4 people found the following review helpful By CatsNQuilts on August 31, 2011
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Having received the book today, I'm initially very happy with this purchase. I've browsed through the recipes and look forward to trying many of them and will update my review as I make my way through them. :)

Having scanned all the recipes, I believe they are all sweet recipes; no savory. But then again, something like the pie crust, you could omit the sugar to have a crust for a savory dish, like pot pie, which is what I intend to try one day.

I've been using more whole wheat flour, and white wheat, but have yet to use buckwheat although I just bought some. We have made buckwheat pancakes from a mix and do like them, so I'm hoping we'll enjoy more baked good using the buckwheat flour. The added health benefits and extra protein would be worth the effort. Nobody in my family is gluten intolerant, although I am mildly allergic to peanuts, soy, and tomatoes. I do eat all of those foods however.

Everyone in my family is diabetic/pre-diabetic, so we use splenda in lieu of any white sugar. If a recipe calls for brown sugar, I will use usually about half of what it calls for (up to 1/4 to 1/2 cup max, and the rest splenda). White sugar tends to make me sick if I eat too much. If I have a couple of bites of something with white sugar, that doesn't affect me and a little brown sugar doesn't bother me either. I've had some success using this formula with all whole wheat/white wheat or half whole wheat/white wheat and half all-purpose.

Because we use splenda in lieu of white sugar and some brown sugar, if called for, and also substitute (usually) some or all of the fat with applesauce, the results I've gotten are, of course, a bit different than expected.
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2 of 2 people found the following review helpful By Amazon Customer on March 11, 2014
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I really love this book! I don't have a gluten intolerance but I prefer baking with bukwheat. Much better than bleached flour by far.
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