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Product Details

  • Paperback: 170 pages
  • Publisher: Triumph Dining (March 1, 2012)
  • Language: English
  • ISBN-10: 0977611140
  • ISBN-13: 978-0977611140
  • Product Dimensions: 9.2 x 7.5 x 0.4 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #75,483 in Books (See Top 100 in Books)

Editorial Reviews

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

4.6 out of 5 stars
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The book is very user friendly and the recipes turn out great.
elirai
I love how Brittany and Iris incorporated information from other gluten free experts.
Jessica A
No fuss or internet searches, it's all right there in the book!
mom2rockstarz

Most Helpful Customer Reviews

33 of 33 people found the following review helpful By Laurel Vanblarcum on March 3, 2012
Format: Paperback 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.
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17 of 18 people found the following review helpful By Gourmate on May 4, 2012
Format: Kindle Edition 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.
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10 of 10 people found the following review helpful By L. King on March 4, 2012
Format: Paperback 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!!!!!!
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8 of 8 people found the following review helpful By Jessica A on March 4, 2012
Format: Paperback Verified Purchase
This book is a must have for anyone who needs to live a gluten free life! I have been cooking gluten free for a over a year now and feel like I am pretty good at it - but I learned so much for this book. I now know why certain flours are used together and why others should not be substituted. There were a few flours I have never thought to use but am excited to try now. Even though recipes in the book do not use alternative sweeteners, there is a chapter that will tell you exactly how to substitute an alternate sweetener in place of sugar if you choose to do so. I like how the authors share their favorite brands throughout the book. The directions in the recipes are easy to follow and the ingredients are things that any gluten free cook/baker will already have in their kitchen. I love how Brittany and Iris incorporated information from other gluten free experts. This book will be worth every dime of your investment!
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