Gluten-Free Without Rice: Easy Cooking for Variety on a Gluten-Free Diet (Paperback)

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Editorial Reviews

Product Description

Gluten-Free Without Rice introduces you to gluten-free grains and grain alternatives other than rice such as teff, millet, sorghum, quinoa, buckwheat, tapioca, arrowroot, corn, potato starch, and more. It gives you over 75 delicious recipes for muffins, crackers, bread, pancakes, waffles, granola, main and side dishes, cookies, and desserts. (Even ice cream cones!)With this book you can cook easily for a gluten-free diet without relying on rice. Whether you have celiac disease or food allergies, this book will make it easier and more enjoyable to stay on your diet and will help you to improve your health.

Product Details

• Paperback: 100 pages
• Publisher: Allergy Adapt, Inc. (June 1, 2007)
• Language: English
• ISBN-10: 1887624155
• ISBN-13: 978-1887624152
• Product Dimensions: 9.3 x 6.1 x 0.4 inches
• Shipping Weight: 2.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #410,256 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Response to "Momma be me", April 7, 2008

By	Nicolette M. Dumke (Louisville, CO) - See all my reviews (REAL NAME)

Gluten-free baking is different than baking with wheat. Since gluten is what traps the leavening gases and causes bread to rise, gluten-free breads are dense. This is especially true if they are made without multiple additives and stabilizers (which many people are allergic to) as the recipes in this book are. I'm not sure from your review if your problem with "bricks" is unrealistic expectations on how the bread should turn out or a baking problem. However, your "gummy" crackers are almost certainly due to over-mixing. This and other cooking issues that can cause problems with and which are unique to allergy/gluten-free baking are addressed on pages 9-10 of the book. One of the books that I have written does give directions in steps rather than paragraphs (The Ultimate Food Allergy Cookbook and Survival Guide) and I do have a website (which currently comes up 6th if you search "food allergies" in Google, or you can get it under publisher information if you look up any of my books on Google Books. Sorry to make you search but Amazon frowns on websites being posted). If you contact me though my website, I will give you whatever support you need for your baking problems. Also, I kind of "fixed" your rating by bringing the average up to 3. Good luck with your son's diet, and I hope you read this and contact me through my website. Posted by the author.

1 of 3 people found the following review helpful:

1.0 out of 5 stars 3 stars not 1 not for high altitude or something else is wrong, January 19, 2008

By	momma be me "momma be me" (momma be me) - See all my reviews

I can't fix my rating. I meant it to have three stars, not one. I live in the Denver area (altitude issues) but the author is from Louisvill (close by) but after following the recipe for the breads to the "t"; three timesI have gotten only dry bricks that look like brains. I am a good cook otherwise but admit that this gluten free baking is a new world for me. The almond waffels come out like crackers with little flavor, but the graham crackers came out gummy. The quinoa pancakes are really good but our sone won't eat them *arhhgg* ! I am ovbiously doing a lot of things very very wrong! For us, it has been an expensive waste of groceries for not much food results. It would help if the instructions were more in an outlined format instead of running paragraphs. I was really excited about this book because our son is alergic to rice, potatoes, corn as well as wheat and eggs. I wish she had a website or support call number for despirate people like me (I would even pay a fee for it).