Gluten-Free Baking For Dummies and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $19.99
  • Save: $4.86 (24%)
FREE Shipping on orders over $35.
Only 3 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Gluten-Free Baking For Du... has been added to your Cart
FREE Shipping on orders over $35.
Used: Very Good | Details
Sold by circle7books
Condition: Used: Very Good
Comment: Eligible for FREE Super Saving Shipping! Fast Amazon shipping plus a hassle free return policy mean your satisfaction. Slight wear on edges and covers; otherwise item is in very good condition. Overall book and interior pages are very clean.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Gluten-Free Baking For Dummies Paperback – December 6, 2011


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$15.13
$9.98 $5.32
Unknown Binding
"Please retry"
$15.13 FREE Shipping on orders over $35. Only 3 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.


Frequently Bought Together

Gluten-Free Baking For Dummies + Gluten-Free Cooking For Dummies + Living Gluten-Free For Dummies
Price for all three: $46.31

Buy the selected items together

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Paperback: 392 pages
  • Publisher: For Dummies; 1 edition (December 6, 2011)
  • Language: English
  • ISBN-10: 1118077733
  • ISBN-13: 978-1118077733
  • Product Dimensions: 9.2 x 7.4 x 0.9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #240,055 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

More than 150 tasty recipes to bake your (gluten-free) heart out

Imagine baking without flour. Impossible, right? Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious recipes for baking cakes, cookies, and breads are coming fresh out of the oven with Gluten-Free Baking For Dummies.

  • Gluten 101 — understand why gluten is harmful for those with gluten sensitivities, gluten intolerance, and celiac disease, and get the skinny on the ingredients and techniques you need to start baking gluten-free

  • Get excited about being gluten-free — grasp the many benefits of being gluten-free and get your health on track by converting old family recipes to the gluten-free lifestyle

  • How sweet it is — satisfy your sweet tooth with tons of recipes for all of your favorite sugary snacks, like cinnamon rolls, thin mint cookies, chocolate chip cookies, cupcakes, and many more

  • Savor it — make all the savory, satisfying dishes you love, from pizza and pot pie to quiches and casseroles — and everything in between

Open the book and find:

  • What gluten is (and where it lurks)

  • Symptoms of gluten sensitivity

  • How to mix alternative flours to get the right flavor and texture

  • How to make good dough you'll want to devour

  • Tips for decoding confusing food labels

  • Ways to convert traditional recipes to gluten-free

  • Important gluten-free baking tips

Learn to:

  • Make more than 150 delicious gluten-free cakes, cookies, and breads

  • Use gluten-free ingredients to re-create the tastes you know and love

  • Maintain a healthier diet

About the Author

Dr. Jean McFadden Layton is a doctor of naturopathic medicine, recipe creator and nutritionist who specializes in gluten intolerance and celiac disease. Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

This is my second book.
Betty Hansford
Highly recommended if you want creative gluten free recipes along with the "science" of how to bake successfully while gluten free.
amazon customer
It is very handy to have the information there to learn and refer to.
feemeister

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By S. Young VINE VOICE on January 7, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
As someone who has made many a gluten free recipe I was excited to get this book.

If you are new to gluten free anything this is probably the best book I've seen on the who, what, why and how of gluten intolerance and how to bake for it. If you're an old hand at gluten free, you'll probably learn more reading this and would recommend it still.

Let me say after reading it, as with all gluten free books, you need to realize you're going to have to spend a bit of money on making the flour mixes.

The popular flours are sorghum, potato starch, tapioca, sweet rice and brown rice along with a few others. This book is no exception. Some of these can be hard to find locally, and now that the gluten free way is exploding through the food world the prices are going up. Also, regardless of any book you have to fine tune recipes for your weather, quality of products and altitude.

Why do I say this? I'm not trying to turn you from this book, honestly I think it's the best out there on information and wealth of recipes. For me though, I find myself baking on occasion to try something out, the rest of the time I buy mixes or GF cookies already made. It's just cheaper than storing pounds of flour mix. If you love to bake and you are gluten free, then go for it!

The first half of the book is the who, what and why.

Chapter 1: The challenges and rewards

Chapter 2: Why Bake Gluten Free?
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By Dave Millman TOP 500 REVIEWERVINE VOICE on January 27, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
First of all, this is a five star book on its own, if for nothing else than the clear explanations it provides about ingredients and their impact on the baking process and results. Although virtually every GF baking book will tell you to add guar gum or xantham gum to a recipe, this is the only book we've found that tells you WHY. It has clear, detailed explanations of how to make cookies chewy or cake-like or crisp, how to weigh flour instead of measuring it in a cup (very important for gluten-free baking), and much more. I can't stress how important it is to understand these issues: gluten-free baked goods can be delicious, but they require a bit more effort. This book explains it all in language anyone can understand. Five stars for the whole package: recipes, theory and specific techniques.

You can build a GF baking library around the reference material in this book. Here are our recommendations for other starting volumes:

Bread: 125 Best Gluten-Free Bread Machine Recipes
Bread: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Deserts & Pastries: Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries
Cookies: The Ultimate Gluten-Free Cookie Book

You can't go wrong with any of these books. We have them all. And we are enjoying a LOT of gluten free baking.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By D. Matlack VINE VOICE on January 26, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is a great place to start for breaking down the science of gluten-free baking. Unlike general wheat-flour baking, gluten-free pratically requires a degree in chemistry to create decent flours to bake with as simply swapping one flour for another does not work.

Many gluten-free mixes and baking books are not very good either as it seems that they were slapped together just to make a quick buck and do not take into consideration flavor or elevation, convection vs. standard, etc.

Thankfully the Dummies book is more centered on breaking down the science for creating your own flours and where and how they might be used which really is a greater perogative than the recipes, which quite frankly, once you have mastered a baking mix that works for you (in my case 7000+ above sea-level & does not crumble into sand.) you can adapt other recipes such as pizzas, pie fillings, etc.

I can not stress enough the usefullness of this book & for anyone ready to attempt gluten-free baking this is the best place to start.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Patricia Gray VINE VOICE on January 19, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
In the near five years I've been gluten free, baking is one of those things that has slipped out of my kitchen over the years. I used to bake before going GF, but having to switch flours has really thrown a wrench in the pie crust, so to speak. Baking by weight has really helped me, and this book elaborates on that baking theory. Weight baking is important for GF baking much more so than for normal baking.
This book gives you the "why" behind many of the techniques used and gives simple explanations of the kitchen chemistry that happens when these recipes are made. There are many recipes that aren't recipes at all in the book, more of a guideline for the baking with the use of ratios so you can easily modify the recipe to produce as little or as much of the product that you need. It's brilliant.
I'm normally hesitant to purchase this line of books because I feel they are generally geared at the very beginners of a subject matter, but this is a truly indispensable product for any gluten free kitchen! I reference it all the time and have made some pretty successful pie crusts using the techniques and recipes found in this book. Looking forward to making biscuits for the first time!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?