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Gluten-Free Baking For Dummies Paperback – December 6, 2011
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From the Back Cover
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
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
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Top Customer Reviews
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 ›
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.
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.
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!
Most Recent Customer Reviews
Half of the book is dedicated to Celiac Disease which is not the reason I bought it. The second is a set of very complicated recipes which can be found for free in the internet. Read morePublished 5 months ago by ENZO BURGIO
I recently tried the Vegan Pizza crust wiyout gums. my boyfriend and I LOVE pizza and I make it from scratch evey week. Read morePublished 9 months ago by browniegirl
This product arrived on time and was everything I wanted. Great book!Published 10 months ago by T. J. Wendt
This really helped me, most gluten free bread is just nasty, there are some vegan alternatives, which I appreciate.Published 14 months ago by Linda Bucher
Very informative book. It explains not only what constitutes gluten free, but provides many helpful recipes and tips.Published 15 months ago by JerseyGirl57