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Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights Hardcover – December 26, 2001


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Product Details

  • Hardcover: 240 pages
  • Publisher: Simon & Schuster; 1 edition (December 26, 2001)
  • Language: English
  • ISBN-10: 0684872528
  • ISBN-13: 978-0684872520
  • Product Dimensions: 9.2 x 7.5 x 1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #1,434,254 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes...highly recommended for subject collections.
Copyright 2001 Reed Business Information, Inc.

About the Author

Rebecca Reilly, a Cordon Bleu- and Le Nôtre Pâtissier-trained chef, is the former owner of the Madd Apple Café and Rebecca's Kitchen, a catering firm and cooking school in Portland, Maine. Reilly also received a chef's diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston, and for ten years was regularly featured as the on-air chef on Maine's NBC affiliate, WCSH. In addition, Reilly hosted the popular public television series New England Kitchen. She is currently a private caterer and nutritional consultant. Reilly and her two children, all of whom are gluten-intolerant, live in Yarmouth, Maine.

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Customer Reviews

4.5 out of 5 stars
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See all 42 customer reviews
I have only had time to try a few of the recipes but all have turned out good and are very tasty.
Ilene MacLennan
Some of the wonderful recipes you can find in this book are: Blueberry Scones, Boston Cream Pie, Almond Butter Cookies and Black Forest Cake.
Jennifer A. Wickes
Rebecca Reilly's book, however, is the most sophisticated and is my favorite because of her baking recipes.
Diane Rein

Most Helpful Customer Reviews

100 of 102 people found the following review helpful By ramblin on May 10, 2002
Format: Hardcover
I'm not a celiac, but I am allergic to wheat, so for many years, I have sought out gluten-free recipes for the breads and pastries I've been deprived of. After trying countless recipes turning out crumbly cookies, hard, dry bread, and odd-tasting pastries, I found Gluten-Free Baking by Rebecca Reilly, the best book out there. The results of these recipes taste as good as (no kidding) the ones served at a high-end pastry shop.
No wonder, since the author was trained not only at Le Cordon Bleu, but also at Le Notre Patissier, the leading pastry school. She has the experience of running her own restaurant, cafe, and catering businesses as well as teaching others how to cook. She'd been exploring gluten-free baking for her clientele even before her son and daughter were diagnosed as celiacs! All these credentials add up to a well-tested, easy-to-understand, and enlightening collection of recipes. But the highest recommendation comes from my wheat-eating friends, who really DON'T realize that anything is missing or "weird" about these treats, something they've never been able to say about my past efforts, despite claims by the authors of those recipes that they'd never tell the difference.
Reilly's training allows her to explain how certain classic baking techniques can provide air and lightness to gluten-free recipes, which can otherwise suffer from the density of particular alternative ingredients. She reveals which ingredients can create elasticity and provide structure in lieu of gluten, so that readers can feel empowered knowing not only how to make these recipes, but also why they work. I gained so much confidence in baking that I even made the scrumptious Black Forest Cake, a labor I probably wouldn't have even attempted in my wheat-eating days.
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28 of 30 people found the following review helpful By A Customer on October 15, 2003
Format: Hardcover Verified Purchase
Yahoo!! FINALLY (and I mean finally), a book that makes eating a gluten-free diet a pleasure, instead of a chore. For those who have a real dietary threat due to wheat, and other gluten grains, this is a book that will give you some ability to have some control in what you eat, rather than be a slave to labels as well as remove fears from the unknown food. First of all, it looks like a regular cookbook instead of the usual anemic-looking, bland, thin-spined books that are out there; it looks like any other cookbook out on the store shelves. The colorful photography of the finished recipes make them look as good as they taste. With that in mind, the "Boston Creme Pie" should be your first recipe. For someone who has had to look at others enjoy "flour" desserts (cakes, pastries, cookies, etc.) while having yet another slice of fruit or an incredibly boring ricecake, this was a gift from heaven. And I believe that knowing that both the author, and her children, have this food intolerance, makes you believe in the cookbook even more. Add to the fact that she is a highly trained culinary chef, and you know that you have purchased the right book. I've only gotten to a couple of recipes, but this will become my bible for having some semblance of a normal diet. And Chef Reilly has made the effort and knowledge needed to create these dishes, incredibly easy and simple to follow. The information is all there. So, for all those celiacs who want to enjoy this part of life, open the book, pick a dish, and savor every bite!!
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30 of 33 people found the following review helpful By SJP on February 28, 2008
Format: Paperback Verified Purchase
I bought this book because it was so highly recommended by others I met on a gluten-free trip - and there are breakfast treats I may try when the family comes to visit (muffins, scones, coffee cakes, etc.). Lots of elaborate desserts too, which I might try for a pot-luck if I ever get tried of baking cheesecakes or carrot cake. But that's all the cookbook gives you. The chapters cover breakfast treats, cookies, cakes, icings, pies and tarts, puddings and cobblers, and cream puffs and crepes, and that's it - none of the day-to-day, like biscuits and corn bread and pizza crusts and such. (OK, she does suggest using a scone dough for pizza, baked in a parchment-lined pizza pan. It's that kind of book.) Lots of butter and other ingredients (like heavy cream) I try to avoid too - the non-celiac in the house is on a low-fat diet and we both try to eat sensibly. I still haven't decided whether to hold on to it or give it to a newly diagnosed fellow celiac who is still trying to gain weight. Fortunately I also own Annalise Roberts' book - Gluten-Free Baking Classics - which has the basic day-to-day along with the breakfast and other sweet stuff (everything I've tried has been fabulous, from the carrot cake to the cornbread to the first really good bread - her French Italian bread - I've been able to make in 15 years of gluten-free cooking). If I ever get bored with that book, I might learn to appreciate this one. It does seem to have more recipes in each category - and if you already have the basics covered and are looking for a variety of more elaborate treats to try, it might be the book for you.
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21 of 23 people found the following review helpful By Jennifer A. Wickes on October 21, 2005
Format: Hardcover
Rebecca Reilly is a Cordon Bleu trained chef. She used to be the owner of two restaurants, a catering business and a cooking school, all in Portland, Maine. She has also received a diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston. She was also the host the television series New England Kitchen. Upon the discovery that she and her daughters are gluten-intolerant, she became a private caterer and a nutritional consultant.

One of the major reasons why I liek this book so much is that Rebecca Reilly is a trained chef. She understands the basic science behind a recipe, the texture one is looking for, and is able to troubleshoot to find the required results she needs. This, coupled with her and her daughters' gluten intolerance, make her the ideal person to write a cookbook on Gluten-Free Baking.

There are some delicious photos of some of the baked goods that you can produce by following this book. The recipes are easy-to-understand, and Reilly provides sufficient information on the suitable substitutions for wheat flour. She, also, wants you to feel creative and independent once you are armed with the knowledge on how to bake for yourself.

Some of the wonderful recipes you can find in this book are: Blueberry Scones, Boston Cream Pie, Almond Butter Cookies and Black Forest Cake.
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