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Simply . . . Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites Hardcover – April 12, 2011

4.7 out of 5 stars 40 customer reviews

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Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy,  Peanuts, Tree Nuts, Shellfish, or Cane Sugar by Heather Christo
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Editorial Reviews

Review

“You're in for a real treat with Simply . . . Gluten-free Desserts. There is a tremendous breadth of variety; something to try for every occasion, including just a treat for yourself ater a long day. Enjoy!” ―Dr. Vicki Peterson, author of The Gluten Effect

“Kicinski offers recipes for virtually all the desserts that so many people with celiac disease have given up.” ―Today's Diet & Nutrition

“Enticing photographs and out-of-the-ordinary recipes.” ―The Record (New Jersey)

“There are plenty of desserts that don't contain gluten products, and those form the backbone of this book. Dishes like Mochaccino Mousse, Mexican Chocolate Cake With Cinnamon Whipped Cream, and Rhubarb Fool are among them; it also means that many of the desserts are grain free.” ―San Francisco Chronicle

“I found myself dog-earing recipe after recipe of tempting treats. What really drew me in was that 60 percent of the recipes are naturally gluten-free.” ―Laura Byrne Russell, The Oregonian

“Simply . . . Gluten-Free Desserts is all about accessibility. Her recipes tend toward the classic--think peanut butter cookies, s'mores, and molten lava cakes--and require only basic baking knowledge. And if you're unsure about anything, a technique or ingredient, the front of the book includes practical guidelines on both.” ―Epicurious

About the Author

CAROL KICINSKI is the author of the food blog Simply...Gluten- Free (www.simplygluten-free.com). She lives in Florida.

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Product Details

  • Hardcover: 304 pages
  • Publisher: Thomas Dunne Books (April 12, 2011)
  • Language: English
  • ISBN-10: 0312643470
  • ISBN-13: 978-0312643478
  • Product Dimensions: 7.7 x 1.1 x 9.3 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #147,646 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Great recipes!! I never thought I would be able to make gluten free deserts that taste good! This book has literally changed my life! I have totally convinced my friends that they can eat Gluten Free and enjoy it. The Magic Bars are my favorite!!! And the cupcakes! mmmmmmmmmm!!!!! They don't even make regular deserts that taste this good!
The writing was great too! and I love all the detailed photos!! :) :)
Please please please I beg you to write a full meal cook book!!! I would pre-order 20 today!
AMAZING!!!!
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Format: Hardcover
I am loving this book. I must have 20 pages already marked to make. I really love the recipe for the flour sub if I have an old family recipe I want to make. That has been missing from what I cook and bake. The photos are wonderful and the directions are easy to follow. I like short and sweet. I think I'm making the chocolate molten cakes tonight.
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Format: Hardcover Verified Purchase
I actually ordered this book by mistake thinking that it had a savory aspect, but decided to keep it when it arrived, so my wife made some chocolate cookies that have the addition of dried sour cherries in them. Gluten-free excellence. Brilliant. And I don't normally even like chocolate cookies.

The pie crust recipe is adaptable and I have used it to make scratch crusts for quiche. Worked out very well and the crusts last (durably) for over a week without deteriorating during that period of storage. Picnic appropriate.

These two recipes have made the purchase of this book worth it. Who cares if it's gluten-free or not when it tastes this good.
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Format: Hardcover
I started cooking gluten free 5 years ago for a client that needed help. (I am a Personal Chef and prepare meals in the homes of clients.) When it came to GF baking and desserts, I was lost. It's not too difficult to prepare main and side dishes that are gluten free, but GF baking is a science! Thankfully, Carol knows this science very well and has translated it into this great variety of recipes in one book. It satisfies most any recipe need, something for everyday or a special event.

The Banana Nut Muffins are the best, meaning you will not need another recipe EVER for them. Ever. I also love the versatile flour blend recipe. Try it with the Perfect Pie Crust. This pastry handles so beautifully, you will find yourself loving making pies. I usually make a lot of frustrated sighing noises with GF pastry, since it falls apart and must be patted into a pan rather than rolled out and placed. Carol's pastry rolls out like a dream and is so forgiving, no frustrated sighs will be heard! It actually handles better than a wheat flour pastry. To me, this is the true test of her expertise at crafting recipes and a flour blend that is up to the standard needed for amazing GF baking.

There is something for everyone in this book, and I can't wait for Carol to write another!
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Format: Hardcover
I LOVE this cookbook! It is a must for gluten free dieters and anyone who just loves delicious desserts. Carol Kicinski has created amazing recipes that are not only easy to follow but just as good, if not better, than my old time favorites. I also really enjoy the stories and the tidbits at the beginning of each recipe. My favs so far are the Coconut Cupcakes, Salted Peanut Caramel Brownies, Cream Puffs and Peanut Butter Chocolate Pie - YUM!
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Format: Kindle Edition Verified Purchase
I have made the pie crust already, twice. I used her recipe for flour blend to make the crust, and it is actually better than crust made of wheat flour. I sure never thought I could truthfully say that. Also, the crust is good to nibble on before you cook it, like wheat pie crust, which is not an experience I have previously had with gluten-free recipes.

I made the crust the first time so that I could have a gluten-free AND sugar free pie. I sweetened the filling with erythritol, stevia and to add that "brown sugar" aspect, about two teaspoons of blackstrap molasses. Wow was it good! I didn't miss the sugar OR the wheat flour!

I made the key lime pie recipe, but I altered the regular pie crust recipe and just added ground up peanuts which are part of her original key lime pie recipe. This was really yummy. I am now thinking that if I make the chocolate pie crust, add the peanuts, and then fill it with a chocolate pie filling it will taste like a giant peanut butter cup. Mmmmm!

Really stellar job with these recipes! Can't wait to try some of the cookies....
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Format: Hardcover
I am such a white flour and sugar addict that having such an incredible option that satisfies that addition is wonderful!

I was really surprised and impressed at the detail in this book and I really look forward to trying ALL the recipes. I am just beginning my journey into the world of gluten free and I really appreciate the way that Carol put her book together with such detail and description. I love a cookbook like this one that paints the whole picture of what needs to be done. I have to many cookbooks that have recipes that just give you the ingredients but not the real needed details of how to mix it all together to get that perfect item.

Great job Carol! Thank you for bring your amazing talents out in this medium so that I can have a bit of of you with me all the time.
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