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Easy Gluten-Free Baking Spiral-bound – March 16, 2009
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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.Read more ›
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!
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!!!
However, there are two notable yeast bread recipes that do not use sweet dairy whey: the Hot Dog and Hamburger Buns and the Easy Sandwich Bread. We tried the former tonight. We substituted potato starch for the cornstarch (since we are also corn-free) in a 1:1 substitution, and cashew milk for cow's milk (again 1:1). (We made the cashew milk by blending 1 cup of raw cashews with 4-1/2 cups water in a BlendTec blender on the whole juice cycle.) We were pleased with the results. We baked them 7 minutes longer than suggested to try to achieve golden brown (which was supposed to signal the end of baking), but they only turned a very light brown, which we are thinking may be due to the lack of cow's milk. The golden brown could probably be achieved if the buns were brushed with egg before baking, but it's not that important to us. The buns had a thin, crisp crust, and the interior had a wonderful consistent texture that was firm but not dry. They remind me of an Italian sandwich roll. If you're looking for a soft bun, this adaptation won't get you there (we don't know what the results of the original recipe are), but it definitely gives a pleasant roll that will hold the burger with no problem.
We intend to try the Easy Sandwich Bread soon and will try to post our results.Read more ›
Most Recent Customer Reviews
If you have to clear wheat out of your diet, this is a good book to go by. Elizabeth Barbone seems to know what she's doing. Read morePublished 1 day ago by A. Corio
I have several gluten-free cookbooks and this is my favorite. Just made sugar cookies and they were delicious. Have also made bread from this book. Easy and delicious!Published 1 month ago by B. Wright
I found this recipe book ideal for gluten free dieters who don't care about healthful eating. Most recipes are true and tried with satisfying results, particularly in the cookies... Read morePublished 3 months ago by Rochelle w
I gave this book to a friend who loves to bake and is interested in being glueten free. She loves it !Published 6 months ago by Carolyn Demetriou
I've been struggling with GF baking for more than 9 months now. In a way, I'm a self-imposed test kitchen...lol. Read morePublished 7 months ago by Ask Althea
I LOVE this cookbook! I've had mine for probably 5 years and I use it most of the time for baked items. Read morePublished 9 months ago by texas gramma
Check the labels on the gluten-free breads on grocery store shelves, and most list tapioca starch, potato starch, or cornstarch (maybe white rice flour) as their first dry... Read morePublished 9 months ago by a Midwest reviewer
This book is great, but I really wanted things in ounces or grams, so I could measure accurately. Also, you better love white rice flour, dude.Published 12 months ago by Aya Hauberk