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Customer Review

123 of 141 people found the following review helpful
3.0 out of 5 stars Great, except..., August 22, 2012
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This review is from: The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss (Hardcover)
This book has what looks like some great recipes, and I am really excited to see that Peter Reinhart is thinking low carb. However, it has one GLARING fault: It does not provide the nutritional information for each recipe. For anyone with diabetes, or following a carb-restricted diet, it is vital to know how many grams of carbohydrates are in a serving, and the only information given is a reference in the introduction that the recipes vary from 10 grams of carbs to 1. That is great, except for someone trying to eat, say, less than 50 grams of carbs per day, in which case a 1 carb recipe is wonderful, a 10 carb per serving one much harder to fit in to the menu.
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Showing 1-10 of 11 posts in this discussion
Initial post: Aug 31, 2012 1:32:04 PM PDT
D. Alford says:
Thank you for your nice review. I am a diabetic, and try not to buy anything that doesn't include the nutritional information. It would be so easy and helpful to include.

In reply to an earlier post on Sep 13, 2012 9:30:38 PM PDT
Carb Counter says:
They do state in the book that all the recipes have Net 10 carbs or less (those with fruit in them) and most of the recipes have Net 5 carbs or less.

Posted on Sep 13, 2012 9:39:21 PM PDT
D. Alford says:
Diabetics need to know more than the carbs.....They are just part of the picture with the nutritional information.

Posted on Sep 24, 2012 3:46:59 AM PDT
Last edited by the author on Sep 24, 2012 3:52:13 AM PDT
SASED says:
You would think this book would have detailed nutritional information... Just look at the title. 'gluten-free - low carb - sugar free - for Diabetics'. Really?? Nutritional information is vital for all that fall into those categories for their diet/way of life!

Posted on Sep 25, 2012 11:54:51 AM PDT
Last edited by the author on Sep 25, 2012 11:56:20 AM PDT
Lady Galaxy says:
Perhaps nutritional information isn't included because most of the recipes are "open ended" meaning you can make many substitutions, and each substitution would change the basic carb or calorie count. Products often vary from one brand to another in the amount of carbs and calories. It's time consuming, but even when I make a recipe from a book that contains nutritional information, I still figure it out for myself then stick it on the recipe page along with any notes about changes to make the next time I try the recipe. Or, if it's a Kindle book, I type in a note.

Posted on Oct 7, 2012 6:28:30 PM PDT
Alice Malice says:
Actually, you could try using a recipe analyzer (I use the one on Calorie to figure out the nutritional breakdown for the recipes in the book. Granted, it would have been nice to have that info already included with the recipes but it's not impossible to figure it out through the magic of the internet.

Posted on Nov 8, 2012 12:52:17 AM PST
rloren11 says:
Although all the recipes in this book sound great I am disappointed it does not provide nutritional information. I am diabetic and fallow the Atkins diet so carb count is very important. I afraid to eat anything due to the lack of carb count. Some one mention that most recipes have net 5 carbs but I read the book cover to cover twice and did not find where it saids that. I also notice that a lot of the recipes do not indicate the serving size. I went to their website and notice an email link so I will be emailing them asking for the carb count. Maybe if we all email them they will post at least the carb count, specially for the recipes containing fruits.

Posted on Dec 22, 2012 7:49:41 AM PST
Gun in Ada says:
There is another fault in this book ... it is stated that if you cannot get hold of coconut flour just grind coconut flakes. Well, this is incorrect. Coconut flour is made from the fiber residue left over from coconut milk production, and this is not the the same product as coconut flakes. This will make a difference in the result when baking with the 'homemade' flour instead of the commercial product. It will also make for a higher carb count.

Posted on Jan 3, 2013 10:26:59 AM PST
hazel says:
[Customers don't think this post adds to the discussion. Show post anyway. Show all unhelpful posts.]

Posted on Feb 10, 2013 6:38:23 PM PST
J. Holland says:
I just took a course with Chef Reinhart based on this book and he did mention that they are working on getting the nutritional information for these recipes. I believe there is a website for the book. You could try checking there.
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