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Gluten-Free Makeovers: Over 175 Recipes--from Family Favorites to Gourmet Goodies--Made Deliciously Wheat-Free Paperback – October 4, 2011


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Gluten-Free Makeovers: Over 175 Recipes--from Family Favorites to Gourmet Goodies--Made Deliciously Wheat-Free + Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap + The Gluten-Free Bible
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Product Details

  • Paperback: 336 pages
  • Publisher: Da Capo Lifelong Books; 9.4.2011 edition (October 4, 2011)
  • Language: English
  • ISBN-10: 0738214612
  • ISBN-13: 978-0738214610
  • Product Dimensions: 9 x 7.3 x 0.9 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #77,518 in Books (See Top 100 in Books)

Editorial Reviews

Review

New England Book Festival “Honorable Mention” in Cookbook Category

Gluten-Free Living, September 2011
“This is not your average gluten-free cookbook. It will keep your kitchen humming and you happy with all the treasures you can now produce.”

Publishers Weekly, 10/3/11
“These recipe makeovers transform favorite, typically gluten-heavy foods (breads, cakes, pies, pasta, etc.) into safe, appealing options for those with celiac disease, gluten sensitivity, and wheat allergy.”
 
InfoDad.com, 10/27/11
“[Hillson] does a great favor for home cooks and bakers seeking good gluten-free foods with this book.”
 
Tucson Citizen, 11/3/11
“Hillson proves that a gluten-free diet doesn’t mean that all food choices are taken away.”
 
Living Without, December/January 2011/2012
Gluten-Free Makeovers takes you on a culinary journey that’s as delicious as it is essential…There’s something for every taste—and lots to tempt your taste buds. A must for your kitchen bookshelf.”
 
San Francisco Book Review, 12/6/11
“[Hillson’s] approach to gluten-free is living with, not living without. Look for alternatives, not at what you can’t eat. Be curious, Hillson advises, be imaginative, substitute boldly, and have fun…If you’re looking to gain an in-depth understanding of cooking without gluten, Gluten-Free Makeovers is an excellent go-to guide and resource to refer back to again and again.”
 
Midwest Book Review, November 2011
Gluten-Free Makeovers is a straightforward and excellently composed cookbook, it can’t be missed for gluten-free cooks.”
 
Curled Up With a Good Book
“Hillson succeeds at making the gluten-free recipes and lifestyle accessible to the reader, breaking down all the information and recipes into bite size bits that are easy to swallow. Simple, attractive recipe layouts and basic lists make the book an easy to follow reference source, while the nine pages of color photographs of some of the dishes will inspire you to start up and persevere in your own gluten-free efforts.”
 
About.com, 11/28/11
“A great collection of recipes to produce foods you may wish you could recreate gluten-free.”
 
Portland Book Review, 12/19/11
“[Hillson’s] recipes were easy to understand and simple to make…This book is great for anyone who lives gluten-free and may not be the best cook in the world.

Tulsa
Book Review, January 2012
“One of the major benefits of this book is its section on substitutions for maintaining not only a gluten-free diet but also an egg-free, nut-free, dairy-free, corn- and oat-free, etc. meal plan…An excellent go-to guide and resource to refer back to again and again.”

Midwest Book Review
, December 2011
“From chef favorites to comfort foods such as pizza, Beth Hillson packs in over 175 recipes that discuss substitutions, approaches to successful recipe completion, and more.”
 
Natural Solutions (website), 1/1/12
“[A]favorite cookbook of 2011…Finally—a cookbook that successfully balances the gourmet and the everyday!”

DiabeticSnacker.com, 3/2/12
“Chock full of homemade goodness from comfort food to simple pot pies.”

Connecticut Magazine, April 2012
“Hillson offers a myriad of ways to remake some of your favorite foods wheat-free.”

Living Without, 2012 Gluten-Free Holidays issue
“There’s lots to tempt your taste buds and something for every palate. A must for your kitchen bookshelf.”

About the Author

Beth Hillson is the founder of Gluten-Free Pantry, the president of the American Celiac Disease Alliance, and the food editor of Living Without magazine. She lives in Connecticut.

More About the Author

I wear many hats in the gluten-free community - - president of the American Celiac Disease Alliance, a volunteer advocacy group that works on celiac causes such as the FDA labeling regulations; food editor of Living Without Magazine; and creator of a weekly e-newsletter for glutenfree.com I am the founder of Gluten-Free Pantry and created the gourmet baking mixes for the brand.

Here's my story:

When I was diagnosed with celiac disease in 1976, I had nowhere to turn for recipes, products or support. I attended culinary school to understand recipes so I could ask the right questions when I ate in restaurants. Little did I know that this would lead to a lifelong career making gluten-free food and serving the celiac community.

As I worked with mainstream recipes, I realized they held secrets. I call it the recipe's DNA - - the ratio of flour to sugar, fat and liquids, wet to dry. I began substituting gluten-free ingredients. Soon I was baking my way back to the tasty treats I had given up. This launched a lifelong journey to help provide delicious and healthy food for myself and others who cannot have gluten.

I founded the Gluten-Free Pantry in 1993, with a line of gourmet baking mixes based on the mainstream equivalents and so tasty that no one could tell the difference. I was a pioneer, one of the first gluten-free companies to break into the market. The company was sold to Glutino in 2005 and sold again to Smart Balance this year. (My, how my little company has grown up!) But my passion for creating delicious gluten-free foods continues and it was the inspiration for Gluten-Free Makeovers and my blog of the same name.

All the recipes in my cookbook, Gluten-Free Makeovers, are based on recipes that were favorites when I could eat gluten. I've made them over so we can all enjoy them despite our special diet. On my web site and blog of the same name, I continue making over favorite recipes and invite readers to send in their own family favorites for me to convert. After all, I truly believe, gluten-y is its own reward!


Customer Reviews

I'd highly recommend this book for anyone who is celiac or gluten intolerant.
SeaSage
The author gives recipes for pastry, bread, and general flour mixes instead of using just one for everything.
D. Munson
I checked out this book from the library somewhat half-heartedly but I am SO glad I did.
Lisa Sharp

Most Helpful Customer Reviews

34 of 34 people found the following review helpful By Jody Byrne on October 11, 2011
Format: Paperback Verified Purchase
I am very new to this but one thing I've seen too often are gluten-free books with salads (duh!), chili or stew or other recipes that anyone could figure out. But Beth tackles the roughies ... Brioche, condensed mushroom soup, matzo AND -- wait for it -- cheese puffs gougere! It's like she read my palette. Good basics like flour blends, relplacements. I would have given it 5 stars if it included nutritional analysis but there are plenty of recipe calculators online. I really feel Beth wanted to give her readers the full benefit of all she's learned ... And we're the lucky beneficiaries!!
LOVE IT!!
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33 of 33 people found the following review helpful By D. P. Taylor VINE VOICE on November 14, 2011
Format: Paperback Verified Purchase
I now own about 10 gluten free cookbooks, and have made recipes from all of them. What I like best about this cookbook:
1) the hints she gives for shortcuts, modifications, substitutions, and advice about ingredients to use/not use - not only helpful but invaluable to me as I expand my gluten free repertoire
2) she tackles a fairly broad variety of recipes, from breads and baked goods to assorted appetizers, salads & sides, soups, gravies, and entrees
3) the resource pages in the back are helpful as I am discovering more and more gluten free foods I never knew existed; many of these are only available online but at least I know they're out there!
4) the section with all her flour blends is priceless--I learned a lot reading about her different blends

About the only disappointment for me is I wish every recipe had a photo to go with it, but I'm sure that would have made for a much more expensive book. The center section of photos is beautiful and inspiring.

Buy this book and amaze your family and friends!
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28 of 30 people found the following review helpful By Mary on January 9, 2012
Format: Paperback
I have not tried a recipe in this book yet, but on pages 265 to 270 are the Simple Substitutions for: Sweetened Condensed milk, whipped cream, xanthan gum, Corn, Oats,Chocolate and the list goes on. That section alone makes this book worthwhile.

The other recipes that I cannot wait to try are: Apple Carmel Monkey Bread, Stir Fry Asian, Gilbet stock, PF Chang Style Chicken in Lettuce Wraps, Mexican Pizza and the list goes on. I wanted a book that had something other than desserts which this book has, but has a whole lot more and you do not have to have a bread machine to make the breads.

I am Gluten, Dairy, Oats, Refined Sugar and presevative free.
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31 of 34 people found the following review helpful By SJP on March 9, 2012
Format: Paperback Verified Purchase
I bought this book planning to send it to my sister-in-law, who is just starting to learn to cook gluten-free - but her life is complicated enough. This book does indeed have some appealing recipes for main dishes (crab-free crab cakes, shrimp in garlic sauce) that I expect to enjoy making, but this isn't why I buy gluten-free cookbooks. Most main-dish recipes don't require much conversion, and many of Hillson's main-dish recipes don't look as if they had much (if any) gluten in them to begin with.

I do look for good recipes for baked goods, though - and like most authors of gluten-free cookbooks, Hillson lists ingredients for her own flour blends in an early chapter and refers back to them in her recipes, so that you either have to have premixed bins of her five special blends on hand, or flip back and forth and calculate the exact amount of each ingredient you need. Calculation isn't easy, either - her two bread flour blend recipes total 3 cups plus 13 tablespoons plus 1 teaspoon for one and 8 cups and 15 tablespoons for the other, and the others are equally hard on the pocket calculator. Mine has been kept in the kitchen since cookbooks with these mixes began to proliferate 6 or 8 years ago. Three of her mixes call for flours that aren't among the 6 or 8 I normally keep on hand - amaranth in two cases, chickpea in the third. (The others she uses are white rice and sorghum flours, along with corn or potato starch and tapioca starch. She does include a flour substitution chart I haven't tried using.)

I have tried several cake recipes using the pastry flour mix (sorghum and white rice flours and cornstarch plus xanthan gum and salt).
Read more ›
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17 of 17 people found the following review helpful By Lisa Sharp on February 26, 2012
Format: Paperback
I have been dealing with food allergies for ages (gluten and dairy for 20 years and more recently tree nuts and strawberries) and have tried many gluten free cookbooks. Most promise a lot and deliver very little. It is so disappointing to spend a small fortune on ingredients hoping to achieve something tasty only to dump your precious but inedible creation in the garbage. I checked out this book from the library somewhat half-heartedly but I am SO glad I did. My darling husband (who does not suffer with food allergies but hates that I miss out on so many good things) made up a batch of the bread flour mix and a batch of the cake and pastry flour mix and let me tell you, these two mixes are worth the price of the book. No beany, gritty, sludge-y, strong flavored weirdness here. Dh has made me pizza using the bread mix #1 three times and the crust is wonderful. The flavor is very nice and the texture is similar to a thin crust gluten pizza. If you've ever spent $8 for a frozen gluten free pizza this is WAY better. No weird glue-y bottom and off taste. I would definitely serve this to non allergic guests. We also made blondies this afternoon and they are scrumptious. Lighter than a typical blondie, with a finer crumb and all of the same delicious flavor. She has recipes for perogies (!!), foccacia, biscuits and pot stickers all of which I am dying to make. I am buying this book for our very small, very exclusive cookbook collection (dh and I are both librarians who rarely buy books for our home collection) and will pick up one for my gf/df Mom too. Truly a gem of a book.

Lisa Sharp
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