This Essential Guide is the all inclusive one stop shop to gluten and allergen free baking. Six chapters each dedicated to a specific flour including 50+ diverse recipes that are packed with the information you need for successful gluten free baking. From delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. Learn how to make these unique and hard to find allergen free recipes. Brittany and Iris will help you: Learn how to successfully bake with each flour Learn how to best substitute each flour Understand the basics of baking without eggs, corn, soy, dairy Learn the ins and outs of all the unrefined sugars and how to exchange them. Also Included are baking tips from some of today s leading gluten free experts: Elana Amsterdam Beth Hillson Ricki Hellar Amy Green Linsey Herman Kelly Brozyna Katie Higgins This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.
The Essential Gluten-Free Baking Guide Part 1
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About the Author
Iris Higgins is the author of The Daily Dietribe, a popular blog where she shares gluten-free recipes and her experiences with food and life. She focuses on using healthy ingredients to make dishes that everyone will love. Her first two cookbooks, with co-author Brittany Angell, take the mystery out of gluten free baking. The Essential Gluten Free Baking Guides include over 100 gluten, dairy, and soy free recipes, as well as hundreds of tips for both new and experienced gluten free bakers. Iris has a master's degree in psychology from New York University, and is currently working on a second master's degree in nutrition from Bastyr University. In addition to writing her blog, Iris divides her time between school and individual weight-loss counseling with her clients. She is the recipe developer for the Replenish PDX/Barre3 Core Values Detox Program, and was recently a featured speaker at the 2011 Dallas Gluten & Allergen Free Expo. Brittany Angell is the Author of The Essential Gluten Free Baking Guides Part 1 & 2 published by Triumph Dining and is founder of the fast growing allergy free food blog RealSustenance.com. At Real Sustenance, Brittany has created over 300 diverse and delicious recipes that are primarily gluten & dairy free. However, she strives to serve the entire allergy free consumer by developing creative, unique and hard to find recipes that are also soy, egg, corn, sugar and grain free. As a worldwide leader in food allergy awareness, Brittany is a sought after Author, Speaker and Consultant to corporations and restaurants seeking to capitalize on the expanding gluten and allergy free market. Brittany s foray into the food allergy world began in January 2010 after many months of unsuccessfully solving her health issues through traditional means. Once she took her health into her own hands through education and research, she was lead to several specialists and was diagnosed with Hashimotos disease accompanied with various food allergies and intolerances. Her ultimate goal is to connect, engage and understand the needs of others and to guide them through their journey to health through education, support and recipe development.
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Now HERE's a comprehensive primer on Gluten Free flours, and not a moment too soon. Part 1 of this 2 part series starts out discussing the relative merits of weight (grams) vs. volume in baking and explains the pros and cons. Chapter One gives you an overview of the flours and starches which were analyzed for this book, when to use them, what to substitute for them and the likely results of that substitution; then goes on to recommend specific brands. It gives an overview on making your own Gluten Free flour mixes and includes a short biopic on Gluten Free Yeast breads as well. There's an over-view of more than half a dozen sweeteners that details their best uses as well as their pros and cons. Then there's a section on how to replace gums, eggs, dairy and corn, i.e. cornstarch, baking powder, vanilla and powdered sugar and that's just the first chapter!
There are individual chapters on: ALMOND Flour; QUINOA; AMARANTH; GARBANZO BEAN, COCONUT and MILLET Flours.
These chapters are full of helpful hints and tips on the individual flour as well as mini interviews with some of today's best known alternative cooks. In fact, there's a tip on treating QUINOA that is worth its weight in gold. The chapter on Almond Flour interviews Elana Amsterdam from Elana's Pantry, the author of 2 books on the subject.
The chapters go on to give you sample recipes. In the Almond Flour chapter that includes:
Italian Style Flatbread
Zucchini Bread
Blackberry & Lime Cobbler
Fig Newton-style Cookies
Chocolate Mint Graham Crackers
Molasses Spice Cookies (yum, I made these)
Magic Bars
Ice Box Peanut Butter Swirl Brownies
Coconut & Lime Pound Cake
The ingredients and instructions are ON THE SAME PAGE. I hate cookbooks that break them up.
Does the book stop with analyzing the flours and giving delicious recipes? Nope. Chapter 8: Make Your Own Gluten Free Vegan Muffins and Quick Breads gives you a template to make your own using the flours and flavorings YOU choose.
Chapter 9: Frostings. Seriously, this is one book that keeps on giving. There's Whipped Cashew Cream; Caramel Cream; Berry Syrup; Homemade Powdered Sugar; Marshmallow Crème. Marshmallow Crème?
Yup. There's Dairy Free Buttercream; a recipe for Coconut Cream Cheese; Coconut Cream Cheese Frosting; Coconut Strawberry Cream Cheese; Chocolate Glaze; Nut or Seed Butter Frosting; German Chocolate Cake Frosting and last, but hardly least, a recipe for a Simple Soft (dairy free) Caramel candy.
There are so many well tested recipes in here you won't even know where to start. English Muffins anyone? Soft Pretzels? How about some Buttermilk Biscuits, Whisky Brownies, Garlic Cheesebread, Artisan Sandwich Bread, Italian Herb Crackers, Challah, Scones, Cinnamon Raisin Bread, Blueberry Buckle, Cranberry Orange Cake (I can attest to this one as well), Vegan Pizza Crust, Popovers, FUNNEL Cake, Apple Fritters or Baked Doughnuts? And no, that is NOT ALL. My fingers are tired.
If there's anything else you could possibly want from a Gluten Free primer, buy Part 2, it'll be there.
There are individual chapters on: ALMOND Flour; QUINOA; AMARANTH; GARBANZO BEAN, COCONUT and MILLET Flours.
These chapters are full of helpful hints and tips on the individual flour as well as mini interviews with some of today's best known alternative cooks. In fact, there's a tip on treating QUINOA that is worth its weight in gold. The chapter on Almond Flour interviews Elana Amsterdam from Elana's Pantry, the author of 2 books on the subject.
The chapters go on to give you sample recipes. In the Almond Flour chapter that includes:
Italian Style Flatbread
Zucchini Bread
Blackberry & Lime Cobbler
Fig Newton-style Cookies
Chocolate Mint Graham Crackers
Molasses Spice Cookies (yum, I made these)
Magic Bars
Ice Box Peanut Butter Swirl Brownies
Coconut & Lime Pound Cake
The ingredients and instructions are ON THE SAME PAGE. I hate cookbooks that break them up.
Does the book stop with analyzing the flours and giving delicious recipes? Nope. Chapter 8: Make Your Own Gluten Free Vegan Muffins and Quick Breads gives you a template to make your own using the flours and flavorings YOU choose.
Chapter 9: Frostings. Seriously, this is one book that keeps on giving. There's Whipped Cashew Cream; Caramel Cream; Berry Syrup; Homemade Powdered Sugar; Marshmallow Crème. Marshmallow Crème?
Yup. There's Dairy Free Buttercream; a recipe for Coconut Cream Cheese; Coconut Cream Cheese Frosting; Coconut Strawberry Cream Cheese; Chocolate Glaze; Nut or Seed Butter Frosting; German Chocolate Cake Frosting and last, but hardly least, a recipe for a Simple Soft (dairy free) Caramel candy.
There are so many well tested recipes in here you won't even know where to start. English Muffins anyone? Soft Pretzels? How about some Buttermilk Biscuits, Whisky Brownies, Garlic Cheesebread, Artisan Sandwich Bread, Italian Herb Crackers, Challah, Scones, Cinnamon Raisin Bread, Blueberry Buckle, Cranberry Orange Cake (I can attest to this one as well), Vegan Pizza Crust, Popovers, FUNNEL Cake, Apple Fritters or Baked Doughnuts? And no, that is NOT ALL. My fingers are tired.
If there's anything else you could possibly want from a Gluten Free primer, buy Part 2, it'll be there.
10 of 10 people found the following review helpful
By L. King
Format:Paperback|Amazon Verified Purchase
FINALLY, a book that answers the questions we have all had. The Essential Gluten-Free Baking Guide Part 1 is clear, easy to read, and understand. It starts by explaining how to measure! Something so many people do not know how to do properly. Then, Brittany and Iris go into extensive detail about all the amazing products and companies out there. The flours, sugars, starches, and more that they use to make their amazing recipes are all in there. After, it breaks downs each chapter by the specific flour and a group of delicious recipes to try. If that wasn't enough, they even add a FROSTING chapter. If you think being Gluten-Free is hard; think again. Brittany and Iris and have made it simple for you. A definite MUST BUY!!!!!!
13 of 14 people found the following review helpful
By Gourmate
Format:Kindle Edition|Amazon Verified Purchase
I am subscriber one of the author's blogs, Real Sustenance, and I always admire her fearlessness at breaking down barriers to create amazing Gluten Free recipes. So I had no hesitation in purchasing the book. As my bookshelves are groaning from all the cookbooks I own, despite my utter lack of enthusiasm for the boring-ness of Kindle cook books, I purchased the Kindle edition.
I must start my review with a discussion about the kindle version because I feel this is such an important part of someone's purchase experience and subsequent enjoyment.
If you want to skip to my discussion about the book's contents please scroll down.
Authors need to be more aware of the ramifications of their choices in relation to providing e-versions of their books because if I have the choice between a good ipad app and a kindle ebook, I will choose the ipad app every time. The use of a cookbook these days is about an "experience": my reading experience, my cooking experience, my enjoyment experience...
I was pleasantly surprised as this Kindle cookbook goes a little way to making the reader's experience richer and more rewarding. However I would highly recommend that the author's pursue the idea of turning their book into an ipad app. As a keen home cook, the functionality afforded by ipad apps makes the entire experience pleasant and useful!
In the Kindle version of this book, unfortunately the ingredients are listed in a pale blue graphic box with white text which is very difficult to read. The poor colour contrast would make it virtually impossible for someone with vision difficulties and I have 20/20 vision. To access the ingredients list one must tap and pinch and expand - even so the image that appears is generally too long to view at one glance if you're using the ipad in landscape (sitting on the long side Vs short). So with great difficulty I have to navigate with dirty fingers between instructions and ingredients.
This is common to most ebooks, and indeed physical books where you have to flip pages. But I believe that when a book is a manual of instructions that one must keep on hand and refer to many times, the ease of use of that manual is pivotal to my enjoyment and continued use. Publishers need to realise that cookbooks need intelligent and functional design, and I for one will demand this of the items I invest my money into (hence my indulgence to write about it in this review - apologies if I'm boring you).
While there is a certain amount of appeal to see the grease stains on the pages of a physical book, review my notes from past attempts at the recipes and perhaps create an heirloom of reference material for future generations, I do not believe that a flour riddled ipad with greasy finger blotches over the touch screen holds the same appeal! As for heirloom, my ipad2 is already a relic!
Oh and by the way, this kindle version has a few photo's which I was grateful for.
Now to the content of the book.
Despite our common love of food and cooking, we are all different kind of cooks because we're all different king of people! I'm a "fly by the seat of my pants" cook who rarely follows all the instructions and loves to innovate. Having said that I am not the sort of cook who has the patience to try and try again to make a recipe work.
This is isn't the type of book you should flick through and look for a recipe to make on a Friday night when you realise you've got 3 great ingredients, your partner or friends are coming over and you want to whip something up (as I tried to do on a couple of occassions).
No, this is a GREAT reference book on gluten free flours, how they behave and what substitutions can successfully be made. It's a wonderful book that takes into account that people who are gluten free often have other sensitivities that require them to avoid eggs or lactose or sugar. It can only be written by someone who knows what it's like to live with sensitivities, what it's like to miss your favourite foods pre-diagnosis, and is damned if they are going to be beaten by it!
So after one or two unsuccessful attempts to find a recipe I can quickly make on a Friday night, I decided to read the book from cover to cover and make a note of the recipes I was immediately interested in. And I was greatly rewarded.
The book is laid out in chapters about flours, how they behave and subsequent recipes. Interspersed there is a little shameless "blogger promotion" where bloggers answer some questions about their approach to cooking. While interesting, I'm not sure how much this adds to the overall value of a cookbook, but at least I've found out about some blogs I didn't know about before (which is the intention I believe).
So it was with great joy that I approached the Apple Doughnut Recipe - not having had doughnuts for eons, I had drooled over the recipe. And flying by the seat of my pants I decide to break the cardinal rule and cook them for the first time for guests, knowing that tropical fruit and ice cream were my backup plan.
They were amazing. My guests thought they were amazing and my partner was still talking about them the day after.
I've tried a few other recipes from the book and they've worked each time with great success and adding to my enjoyment of cooking gluten free.
My only annoyance with the recipes (apart from design issues mentioned earlier) is that the weights are given in metric (grams) and all the other measures are in imperial (fl oz for example instead of providing the corresponding metric ml amount).
Cookbooks are universal tools! Surely you can't discuss how accuracy is important in weighing flours and then only provide imperial measurements for liquids and temperatures? I was really disappointed and annoyed and it does affect my willingness to use the book as a go-to reference when other books and apps I have make this part of the process so much easier and more accessible.
There a great book on web copyrighting called Don't Make Me Think.
Here's a message from a customer to all budding cookbook authors and bloggers:
Don't Make Me Think too much above what I need to do to get the job done!
Don't Make Me Work too much to make your recipe - I'm in the kitchen cooking your food aren't I? Why make me work to have to convert your measurements?
As I wrote the last paragraph, I realised an organised cook would have created a reference chart, laminated it and blue tacked it to the kitchen wall. Sounds like alot of work to me...
Buy the book. You'll enjoy it and become better cook.
I must start my review with a discussion about the kindle version because I feel this is such an important part of someone's purchase experience and subsequent enjoyment.
If you want to skip to my discussion about the book's contents please scroll down.
Authors need to be more aware of the ramifications of their choices in relation to providing e-versions of their books because if I have the choice between a good ipad app and a kindle ebook, I will choose the ipad app every time. The use of a cookbook these days is about an "experience": my reading experience, my cooking experience, my enjoyment experience...
I was pleasantly surprised as this Kindle cookbook goes a little way to making the reader's experience richer and more rewarding. However I would highly recommend that the author's pursue the idea of turning their book into an ipad app. As a keen home cook, the functionality afforded by ipad apps makes the entire experience pleasant and useful!
In the Kindle version of this book, unfortunately the ingredients are listed in a pale blue graphic box with white text which is very difficult to read. The poor colour contrast would make it virtually impossible for someone with vision difficulties and I have 20/20 vision. To access the ingredients list one must tap and pinch and expand - even so the image that appears is generally too long to view at one glance if you're using the ipad in landscape (sitting on the long side Vs short). So with great difficulty I have to navigate with dirty fingers between instructions and ingredients.
This is common to most ebooks, and indeed physical books where you have to flip pages. But I believe that when a book is a manual of instructions that one must keep on hand and refer to many times, the ease of use of that manual is pivotal to my enjoyment and continued use. Publishers need to realise that cookbooks need intelligent and functional design, and I for one will demand this of the items I invest my money into (hence my indulgence to write about it in this review - apologies if I'm boring you).
While there is a certain amount of appeal to see the grease stains on the pages of a physical book, review my notes from past attempts at the recipes and perhaps create an heirloom of reference material for future generations, I do not believe that a flour riddled ipad with greasy finger blotches over the touch screen holds the same appeal! As for heirloom, my ipad2 is already a relic!
Oh and by the way, this kindle version has a few photo's which I was grateful for.
Now to the content of the book.
Despite our common love of food and cooking, we are all different kind of cooks because we're all different king of people! I'm a "fly by the seat of my pants" cook who rarely follows all the instructions and loves to innovate. Having said that I am not the sort of cook who has the patience to try and try again to make a recipe work.
This is isn't the type of book you should flick through and look for a recipe to make on a Friday night when you realise you've got 3 great ingredients, your partner or friends are coming over and you want to whip something up (as I tried to do on a couple of occassions).
No, this is a GREAT reference book on gluten free flours, how they behave and what substitutions can successfully be made. It's a wonderful book that takes into account that people who are gluten free often have other sensitivities that require them to avoid eggs or lactose or sugar. It can only be written by someone who knows what it's like to live with sensitivities, what it's like to miss your favourite foods pre-diagnosis, and is damned if they are going to be beaten by it!
So after one or two unsuccessful attempts to find a recipe I can quickly make on a Friday night, I decided to read the book from cover to cover and make a note of the recipes I was immediately interested in. And I was greatly rewarded.
The book is laid out in chapters about flours, how they behave and subsequent recipes. Interspersed there is a little shameless "blogger promotion" where bloggers answer some questions about their approach to cooking. While interesting, I'm not sure how much this adds to the overall value of a cookbook, but at least I've found out about some blogs I didn't know about before (which is the intention I believe).
So it was with great joy that I approached the Apple Doughnut Recipe - not having had doughnuts for eons, I had drooled over the recipe. And flying by the seat of my pants I decide to break the cardinal rule and cook them for the first time for guests, knowing that tropical fruit and ice cream were my backup plan.
They were amazing. My guests thought they were amazing and my partner was still talking about them the day after.
I've tried a few other recipes from the book and they've worked each time with great success and adding to my enjoyment of cooking gluten free.
My only annoyance with the recipes (apart from design issues mentioned earlier) is that the weights are given in metric (grams) and all the other measures are in imperial (fl oz for example instead of providing the corresponding metric ml amount).
Cookbooks are universal tools! Surely you can't discuss how accuracy is important in weighing flours and then only provide imperial measurements for liquids and temperatures? I was really disappointed and annoyed and it does affect my willingness to use the book as a go-to reference when other books and apps I have make this part of the process so much easier and more accessible.
There a great book on web copyrighting called Don't Make Me Think.
Here's a message from a customer to all budding cookbook authors and bloggers:
Don't Make Me Think too much above what I need to do to get the job done!
Don't Make Me Work too much to make your recipe - I'm in the kitchen cooking your food aren't I? Why make me work to have to convert your measurements?
As I wrote the last paragraph, I realised an organised cook would have created a reference chart, laminated it and blue tacked it to the kitchen wall. Sounds like alot of work to me...
Buy the book. You'll enjoy it and become better cook.
Most Recent Customer Reviews
5.0 out of 5 stars
Book Title says it All!!
This is a great book that I have learned a lot from, and it has helped me utilize other flours that I had not yet experimented with. Read more
Published 1 month ago by Carmina Dolski
5.0 out of 5 stars
best gluten free cookbook
I recently bought both volume one and two of these cookbooks. They are right! It is essential! I have been gluten free for 6 years, and have tried many cookbooks. Read more
Published 4 months ago by Aunt April
3.0 out of 5 stars
Not what I expected
The pictures in the book i received are not in color, they are black and white. Not what i expected! The book i reviewed online had color pictures. Disappointed :(
Published 5 months ago by Tiffany
4.0 out of 5 stars
Very educational baking guide
I've been gluten-free for several years and have experimented with different flours and pre-made mixes in baking. Read more
Published 5 months ago by marienovum
5.0 out of 5 stars
Love these books!
I bought both these books out-of-pocket (I review books so I get them free normally, but i WANTED these!). They are great. Read more
Published 5 months ago by maximom229
5.0 out of 5 stars
great!
I purchased this book after so many failed attempts at gluten free baking. After reading it, I now learn what I was doing wrong. I should have bought it right from the beginning. Read more
Published 5 months ago by jenni
5.0 out of 5 stars
The most helpful cookbooks EVER!
I have never been so pleased with a cookbook, particularly in the realm of gluten-free baking. This cookbook not only contains marvelous recipes, it also gives detailed... Read more
Published 5 months ago by Auntie L
5.0 out of 5 stars
All my GF questions answered!
I just finished reading this book cover to cover, and I finally got all my GF questions answered, all in one place! Read more
Published 5 months ago by Bitter and Murky
3.0 out of 5 stars
Mostly a reference for flours
There are not very many recipes in this book, I would say its more of a reference source for the gluten free flours out there, I'd still recommend getting it just for that. Read more
Published 6 months ago by Cardona
2.0 out of 5 stars
Not what I was expecting :(
I usually don't write reviews but decided to just in case it might help someone else that was looking for what I was looking for. Read more
Published 6 months ago by Gypsy Gina
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