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6 of 6 people found the following review helpful
on December 11, 2013
I am an avid baker and although I do not have a problem with gluten-containing foods, I am always looking for ways to cut down on gluten as I think it's a good idea health-wise, for all of us.

Gluten- free breads are not something that are as easy to make as regular gluten-containing breads, if you still want tasty, acceptable results.

Unfortunately, the recipes in this book are not some of the better ones I've downloaded recently.

The author is rather sketchy about what flours to actually use in any particular recipe and when it comes to gluten- free baking, the right ingredient blend (exact) and proportions can be crucial.

Also, as some other reviewers have mentioned, some of the ingredient combinations and amounts are rather strange too. I don't want to waste my time and food on a recipe that doesn't sound workable, even before I've started and too many of these fall into this category.

Deleted from my kindle already.
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2 of 2 people found the following review helpful
on October 7, 2013
Not wasted time nor space in this one, really simple to read. A lot of options to choose from in selection of different gluten free flours, most of them explained simply but effective.

One thing that I found untouched is that wheat free is good but sugar loaded make a mess on the other side of health concern - swap gluten for starch and you can avoid celiac disease symptoms but will soon pile up on fat tissue...

Still, book delivers what it promises - gluten free recipes!!! And got 40 pages for free - who can ask for better.
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6 of 8 people found the following review helpful
on August 13, 2013
This book is informative about what options you have in lieu of using wheat flour to make homemade bread. Lots of great sounding recipes. The author explains each of the alternative flours, what is good about them and what is bad, so that you can decide which might be best for your taste and body. I'm looking forward to trying some of these recipes. Since my wife and I have given up wheat bread for health reasons, we really miss bread as a part of our meals and especially miss having sandwiches.
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1 of 1 people found the following review helpful
on August 19, 2014
I love quick breads as much as anyone, but I was a bit disappointed there weren't any yeast breads. We don't eat much bread anymore and it's easy to whip up one of these recipes if the occasion arises, but every once in a while, I crave a thick, chewy piece of toast. However, there is much to choose from here and some healthy options for the entire family in these easy-to-follow recipes.
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on April 23, 2014
Gluten Free is a life saver for me. Recently self diagnosed as gluten sensitive I was at my wits end trying to figure how to cook gluten free. This is a great help!
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on March 6, 2014
The recipes look really easy and tasty. Love the variety of breads. I can't wait to try the fry bread. The approach to cooking is nice, very down to earth. I will be buying more of the cookbooks in the series.
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on November 22, 2013
This cookbook suffers from the same problem many gluten free cook books share: It uses a lot of flours that are simply not available in overseas cities. So the recipes, when other flours are substituted, do NOT turn out very well. For me, it is almost useless.
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on November 13, 2013
Was a good book. This book was very helpful after I found out that I was needing a gluten free diet. I am actually learning to bake now.
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on October 26, 2013
this is a great cookbook with easy to follow recipes. I did order the flour that was recommended. It really helped with making gluten free recipes for my one child who is now gluten-free.
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3 of 5 people found the following review helpful
on October 7, 2013
i chose to buy this book to check out whether I would like a cookbook on the Kindle (I don't, - the Kindle keeps shutting down!) and to see what the recipes were like. The first one I tried (Old-Fashioned Cornbread) started out by saying to Preheat the oven to 350. Next, mix the dry ingredients together - OK - but really, 4 Tablespoons of Baking Powder! That's an awful lot. Then "Mix together the wet, and add to the dry". BUT the only "wet" ingredient was 2 eggs! - OK I softened the butter (not quite melted) and added it to the eggs. Then "tried" to mix the two together! No luck! - about 1/3 of the dry ingredients were incorporated. So I added about 1/2 cup milk. Immediately the baking powder started to rise. Scraped the batter (!?) into the prepared pie plate and placed on the center rack at 375 deg. - 375! I thought I preheated the over to 350!

If the rest of the recipes are this bad - don't waste your money. As a matter of fact, I'm going to ask for a refund!
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