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 Bagels, Naan and Tortillas to Cinnamon Rolls, Oreo Cookies and Nilla Wafers. 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: Carol Fenster Silvana Nardone Peter Brokski Sara Boswell Nicole Hunn Kim Maes Dr. Jean McFadden Layton 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 2
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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
16 of 16 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Part II of this outstanding Gluten Free primer is finally here and even though I've only had it about 12 hours I feel a quick review is in order. You see, I was a lucky tester and have already made the Flaky Pie Crust, the Pineapple Upside Down Cake, the Naan and the Pita Bread (which got left out of the index and is on page 128) plus a few more. Everything was so delicious it surprised me. The Pita Bread still makes me think of substituting all other bread for it, but then I couldn't eat bagels. It's a conundrum.
As you most likely already know, There's an incredible wealth of information squeezed into these two volumes. This one details the uses of Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flours. Gluten Free Baking 101 (as I call it) which discusses flours, starches, substitutions, egg replacers and alternate sugars starts out the book. Plus, I really love the interviews with all the other Gluten Free baking experts.
The recipes are:
SORGHUM FLOUR: Cheesy Cornbread Balls, Apple Cinnamon Waffles, Spinach & Shallot Souffles, Spicy Chipotle Jalapeno & Corn Muffins, PB&J Snack Crackers, Butternut Squash Pot Pie with Vegan Crust; YEAST-FREE VEGAN SANDWICH BREAD (I made this and loved it), Pineapple Upside Down Cake, and Lemon Crumb Cake.
BUCKWHEAT FLOUR: Buckwheat Crepe Tortillas, Buckwheat Tortillas, Buckwheat Molasses Bread, German Chocolate Cookie Sandwiches (my husband loves these), Chocolate-Coated Apricot Brownie Bites, Sesame Buckwheat Breakfast Cookies, Winter-Spice Pancakes (soo good), and Apple Kuchen.
TEFF FLOUR: Whole Grain Dinner Rolls (Egg-Free)- my husband said "they're just like bread!... Read more ›
As you most likely already know, There's an incredible wealth of information squeezed into these two volumes. This one details the uses of Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flours. Gluten Free Baking 101 (as I call it) which discusses flours, starches, substitutions, egg replacers and alternate sugars starts out the book. Plus, I really love the interviews with all the other Gluten Free baking experts.
The recipes are:
SORGHUM FLOUR: Cheesy Cornbread Balls, Apple Cinnamon Waffles, Spinach & Shallot Souffles, Spicy Chipotle Jalapeno & Corn Muffins, PB&J Snack Crackers, Butternut Squash Pot Pie with Vegan Crust; YEAST-FREE VEGAN SANDWICH BREAD (I made this and loved it), Pineapple Upside Down Cake, and Lemon Crumb Cake.
BUCKWHEAT FLOUR: Buckwheat Crepe Tortillas, Buckwheat Tortillas, Buckwheat Molasses Bread, German Chocolate Cookie Sandwiches (my husband loves these), Chocolate-Coated Apricot Brownie Bites, Sesame Buckwheat Breakfast Cookies, Winter-Spice Pancakes (soo good), and Apple Kuchen.
TEFF FLOUR: Whole Grain Dinner Rolls (Egg-Free)- my husband said "they're just like bread!... Read more ›
11 of 11 people found the following review helpful
5.0 out of 5 stars
Great Info for gluten-free, wheat-free, sugar-free, even dairy free!
June 15, 2012
Format:Paperback|Amazon Verified Purchase
This review covers both Part 1 and Part 2, since I bought both. The difference between the two books is in the flours that are emphasized and explained: Part 1 details Amaranth, Almond, Quinoa, Garbanzo [a.k.a. chick pea], Millet, and Coconut flours; Part 2 details Sweet Rice, Sorghum, Buckwheat, Teff, Cassava, and Potato Flour.
Although the names of the non-wheat flours may sound exotic at first, the authors The first part of this slim volume is packed full of exactly what one needs to know to accommodate one's needs by telling the reader how to make satisfying substitutions. In addition to providing tips regarding which non-wheat flour(s) can be substituted one for the other, sugar-free and dairy-free adaptations are also covered.
Then you get to the great recipes! This is not a case of buying a book with hundreds of recipes, but only find a very few palatable - every one of the 50+ recipes is enticing. And there is something good to try for each flour, so that flour purchases can be made step-by-step. The result is that the reader stops thinking about what cannot be eaten, because the things that *can* be eaten are so delicious!
The authors also provide a list of additional resources, including additional cookbooks, magazines, and informative websites to help the reader find additional information and recipes.
All in all, I'm very pleased that these are my first purchases following the very-recent diagnosis of my wheat allergy.
Although the names of the non-wheat flours may sound exotic at first, the authors The first part of this slim volume is packed full of exactly what one needs to know to accommodate one's needs by telling the reader how to make satisfying substitutions. In addition to providing tips regarding which non-wheat flour(s) can be substituted one for the other, sugar-free and dairy-free adaptations are also covered.
Then you get to the great recipes! This is not a case of buying a book with hundreds of recipes, but only find a very few palatable - every one of the 50+ recipes is enticing. And there is something good to try for each flour, so that flour purchases can be made step-by-step. The result is that the reader stops thinking about what cannot be eaten, because the things that *can* be eaten are so delicious!
The authors also provide a list of additional resources, including additional cookbooks, magazines, and informative websites to help the reader find additional information and recipes.
All in all, I'm very pleased that these are my first purchases following the very-recent diagnosis of my wheat allergy.
7 of 7 people found the following review helpful
By carrie
Format:Paperback
In all honesty, after 5 years of eating and baking gluten-free, these two gluten-free baking guides are some of the absolute BEST GF baking cookbooks on the market. I wish books like this had been available when I was first gluten-free in 2007. Iris and Brittany have reviewed and tested the most useful gluten-free flours available and have created outstanding gluten-free recipes that WORK the very first time. So far I've tried the brownies (using cassava flour), the PIE CRUST using sweet rice flour, and the Vegan, Yeast-Free Sandwich bread using teff flour!! What I love about these books (in addition to the amazing recipes) are the great introductions on each flour, a short history of them, how they work, how they should be used, and then at the end of each chapter --> Super fun interviews with the best experts in the gluten-free baking field. Truly awesome books. I plan on buying these guides to share with people who are new to the GF diet. Take my word for it (as someone who has owned and reviewed way too many gluten-free cookbooks to count!) that these two little books are some of the absolute best available! Great job Iris and Brittany!
1 of 1 people found the following review helpful
By maximom229
Format:Paperback|Amazon Verified Purchase
I bought both these books out-of-pocket (I review books so I get them free normally, but i WANTED these!). They are great. The black and white printed pages are not nice to look at but the recipes are fab, and I say that as someone who creates gluten, casein and soy free recipes (I'm tacanow on pinterest). I have made a number of the recipes in these books and love them! BUY THESE BOOKS. You won't be disappointed.
1 of 1 people found the following review helpful
By Jana Shows
Format:Paperback|Amazon Verified Purchase
This book is an absolute must have for gluten free baking. The authors remove the guess work of substituting and give the baking properties so you don't end up with something is too dry or too soggy. Wasting gluten free ingredients are expensive and this keeps you from doing that. LOVE LOVE LOVE this book.
Most Recent Customer Reviews
5.0 out of 5 stars
Best gluten free cookbook
This is the best gluten free cookbook i have had. The recipes all turn out beautifully. There are vegan recipes for those who can' t or won' t. Read more
Published 18 days ago by Kenna Krahulik
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 5 months ago by Aunt April
5.0 out of 5 stars
Very educational for glutenfree baking!
This guide has so much information! can't wait to try the recipes. our Dr keeps preaching to us about gluten free and wheat. This guide & part . 1 are going to be a life saver!!
Published 6 months ago by Drema
5.0 out of 5 stars
My first gluten free book
I found Brittany Angell's website online and have made many a recipe from the blog. This is where I found the books, which I pre-ordered,and I couldn't be happier. Read more
Published 6 months ago by Tonja Linson
5.0 out of 5 stars
Gluten-free baking
Provides many insights to working with gluten-free flours. These need to be handled in a different way from wheat flour.
Published 6 months ago by Mary H. Huch
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