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Easy Gluten-Free Baking Spiral-bound – March 16, 2009


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Product Details

  • Spiral-bound: 272 pages
  • Publisher: Lake Isle Press; Spi edition (March 16, 2009)
  • Language: English
  • ISBN-10: 1891105418
  • ISBN-13: 978-1891105418
  • Product Dimensions: 9.5 x 8.8 x 1.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (97 customer reviews)
  • Amazon Best Sellers Rank: #180,606 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Mmmmm...these baked goodies are DELISH!" --Rachael Ray, author; host of the Rachael Ray Show; Food Network star

About the Author

Elizabeth Barbone is the founder of GlutenFreeBaking.com and an alumna of the Culinary Institute of America. With her solid professional baking background, Barbone is known for creating gluten-free recipes that taste just like their wheat counterparts. In addition to creating recipes for GlutenFreeBaking.com, Barbone travels the country speaking to celiac groups and teaching gluten-free baking classes. She lives in Troy, NY.

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Customer Reviews

I look forward to trying all the other recipes in the cookbook.
Sarah Duckstein
So far we have made the Coffee Cake Muffins, Choco Chip Cookies, Banana Bread, Choco Cake, Coconut Cake and loved the taste of each one.
T. Denman
The recipes are easy to follow and have easy to source ingredients.
Chi

Most Helpful Customer Reviews

124 of 124 people found the following review helpful By 4bears on May 20, 2008
Format: Perfect Paperback Verified Purchase
If you are going to get only one gluten-free book, this is the one. Elizabeth Barbone has created wonderful recipes that taste like the old favorites that you remember before going gluten free. Before I had this book my family would always ask me to bring a gluten-free dish to family events--and I was basically the only one who ate it. Now I bring food from this book, and my family begs me to leave the leftovers with them. I recently brought the Classic Chocolate Cake (which is actually the same as the cake recipe on the back of the Hershey's cocoa box except gluten-free) to my mother's birthday, and my family raved. My mother went on and on about how it tasted just like her grandmother's chocolate cake--which, of course, was full of gluten.

One thing that I love about these recipes is that they come out every time. The author has tested every recipe 30-40 times before publishing. My one daughter doesn't eat dairy, so I have exchanged coconut milk for regular milk in some recipes and organic palm shortening for butter, and the recipes are still fantastic. There is a wonderful recipe for sugar cookies that actually roll out and taste great. I have made these and brought them to baby showers, birthday parties, and church events, and people always say the same thing to me. The comment on how pretty the cookies are and how great they taste. Many, many people have told me that their experience with iced sugar cookies is that they look great and taste awful--not these cookies--they taste as good as they look!

Although the book is called Easy Gluten-Free Baking, there are also recipes for main dishes like meatloaf and chicken and pizza.
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76 of 76 people found the following review helpful By B. Hoffman on July 25, 2009
Format: Spiral-bound Verified Purchase
I started a gluten-free diet about a month ago and, as a serious baker, was gravely concerned about my ability to reproduce all my favorite foods. I researched and purchased many books to help me with the transition. This book has been, by far, the most successful and reliable. There has not been a single failure, and several recipes have become fast favorites, competing with or even exceeding past baking favorites made with wheat. Also, the book has a helpful lay-flat spiral binding and some lovely, always appreciated pictures.

I'd say two things cause this book to stand out above the competition. First, the recipes are obviously exceptionally well tested. Second, these recipes are carefully calibrated to produce foods that very closely resemble the classic baked goods most Americans were likely familiar with before a gluten free diet. If you're craving chocolate chip cookies, pancakes, or chocolate cupcakes, this book will give you versions that, frankly, no one would guess lack wheat. The author herself is not gluten-intolerant, so she eats and compares 'regular' versions and gluten free versions. I think this perhaps gives her a leg-up in reproducing wheat based foods so exactly, without letting wishful thinking or shifting taste buds influence her judgments. There is even a chapter devoted to replicating store-bought products like twinkies, oreos and graham crackers. Although this book would be perfect for a family with celiac children, or all-american tastes, the basic recipes and techniques are so well-tested that it would be very useful to the celiac gourmet looking for help adapting the base recipes in his or her favorite creations. [The author also has a paid web site with more well-tested recipes and some product reviews.
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35 of 36 people found the following review helpful By Celiac Baker on October 25, 2007
Format: Perfect Paperback
I own at least 15 other gluten-free cookbooks and this is one of the two best. The waffles are better than the best wheat-flour ones I used to make.
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20 of 21 people found the following review helpful By D. K. Eason on May 20, 2009
Format: Spiral-bound
You cannot go wrong with this cookbook - it's worth every single penny!!

In August 2008, my youngest son was diagnosed as being allergic to wheat and put on a gluten free diet. This makes cooking a lot tougher, since the rest of us don't need to be on this diet. So when I'm cooking I not only have to keep his diet in mind, I have to know that ALL of us are going to like it. I have spent hundreds of dollars buying cook books, various ridiculous ingredients, hoping that the meal I just made would taste even a little bit normal. Unforutnately, without fail, everything would come out tasting like cardboard or wouldn't come out at all. Until now...

This book came along and I haven't looked back since. Every recipe I have made by Elizabeth Barbone has come out right the very first time. The ingredients are reasonable. The instructions are easy to follow. (Even my 13 and 10 year olds made items from this book) I made the brownies for my sons 2nd grade class - they even ate the crumbs. The chocolate cake is to die for. My husband LOVED the pizza. The sugar cookies tasted just like grandma's! =)

NONE of these recipes have failed me yet! I would, without hesitation, buy any cook book by Ms. Barbone. I even joined her web site, well worth it!
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13 of 13 people found the following review helpful By Emma Jan on June 8, 2009
Format: Spiral-bound
Like the other reviewers said, if you only buy one gluten free baking cookbook, buy this one! The recipes turn out every time, and taste "normal"!

The chocolate cake is AMAZING! The sugar cookies actually roll out like sugar cookies should (unlike many other GF cookie recipes), and they taste great!

Another great feature of the cookbook is that it is spiral bound so it will lay flat as you use it. You don't have to stack books on it to hold the pages open.

This cookbook will save you money if you have to bake gluten free. First, you know that all the recipes will turn out the way they should because the author has tested them many, many times. Second, they use easy to come by ingredients (rice flours, cornstarch, etc.). Third, the results are WAAAAAAYYYY, better than any GF mix you can buy. (And those GF mixes are very expensive.) A few times making the cake and cookie recipes rather than buying mixes will pay for the cookbook very quickly.

This cookbook would also be a great gift for someone you know who has recently been diagnosed gluten-intolerant. You won't be disappointed!!!
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