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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 Paperback – Bargain Price, January 9, 2007
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From Library Journal
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
I do not know if the person that received this gift liked it or not, they never commented.Published 3 months ago by S. Stuart ND
Love, love, love this cookbook. I stopped eating refined sugar and gluten almost two years ago and try to stick with Paleo as much as possible. Read morePublished 4 months ago by Dani M
What flours does this cookbook use? Most people looking for gluten-free also have allergies and need to know what flours or flour blends are being used in the recipes. Read morePublished 7 months ago by GrandVistas
Love the recipes in this book. The basic gluten-free baking mix is worth the whole price of the book.Published 7 months ago by MakeMIneCountry
a lot of trial and error went into her gluten free lifestyle, I believe that all of the recipes would taste good. I cannot wait to try a few. Read morePublished 18 months ago by julie hillman