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100 Best Gluten-Free Recipes (100 Best Recipes) Hardcover – August 2, 2010
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From the Inside Flap
If you or someone you love has a wheat allergy, gluten intolerance, or celiac disease, then you know how challenging it can be to prepare tasty, worry-free meals every day. From breads and pastas to cakes and pies, many favorite foods contain wheatthe most common source of glutennot to mention the many prepared and packaged foods that may also contain it. 100 Best Gluten-Free Recipes makes flavorful gluten-free cooking simple by compiling the best recipesthe ones you'll really use again and againfrom Carol Fenster, one of the top "gfree" diet experts in the world.
Breads, pastas, and desserts are among the foods that gluten-free people miss most. This book collects the most requested recipes from Fenster's massive compendium, 1,000 Gluten-Free Recipes, offering gluten-free versions of family favorites such as Pepperoni Pizza, Spaghetti with Marinara Sauce, Chicken Marsala with Mushrooms, Buttermilk Biscuits, Chocolate Brownies, Cherry Pie, and more. Plus, this easy-to-use, attractive package includes beautiful color photos throughout, showing that gluten-free meals can be delicious and enticing.
A handy introductory section offers vitalinformation on shopping guidelines, expla-nations of food labels, tips on organizing and stocking your pantry, and quick tips and advice on cooking with gluten-free ingredients. Practical, timesaving icons help you easily pick out vegetarian recipes, kids' favorites, and fast recipes you can prepare in 30 minutes or less.
If you prepare gluten-free meals, 100 Best Gluten-Free Recipes is an absolute life-saverand will quickly become the most indispensable tool in your kitchen.
From the Back Cover
Essential Gluten-Free Recipes for Everyday Favorites Like Breads, Pastas, and Desserts
A must-have for anyone who lives gluten-free or cooks for a gluten-free family member, 100 Best Gluten-Free Recipes compiles the most indispensable recipes from Carol Fenster's giant collection, 1,000 Gluten-Free Recipes, in this handy, affordable, and beautiful package with color photos throughout. You'll find plenty of delicious gluten-free versions of all your favorite fareincluding pastas, breads, pizza, cookies, cakes, and more.
Top customer reviews
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1) She pays attention to good nutrition (higher protein, lower fat, and higher fiber, without sacrificing texture, taste or appearance).
2) Her recipes are honest, sensible and reliable.
3) Everyone, GF or not, likes what I make.
4) Carol's very good at spotting trends and including the best ones in her books (who wants to be left out of yummy things like Crispy Goat Cheese Rounds?).
Mixing up her sorghum flour blend will take you back to your pre-GF days: the feel, appearance and scent are wonderful.
100 BEST GF RECIPES is compact, up-to-date, beautiful, and surefire. And, no matter how long you have been cooking and baking GF, you will always learn something new and useful reading Carol's Introductions; they're like a GF primer and refresher course in one.
I have recommended this book to the newly diagnosed, to veterans, and to those non-GF heroes who want to cook GF for their friends or family members. It's fairly priced and you won't regret it.
I love the flavor of the sorghum flour blend that Fenster uses in her recipes and the focaccia recipe alone is worth the purchase of the book. You won't be sorry you bought this book if you want good gf baked goods.
I recently began eating gluten free because of a recommendation from my doctor for a gluten sensitivity disorder. I didn't want to feel like I was going "without" or being deprived because I could not have my favorite treats, as I knew I would fail with this change in lifestyle. I hit the jackpot with this recipe book. These recipes not only work, they actually taste like they should!
One note: I also count my calories, and it is important to remember that gluten free does not mean calorie free. Many of these recipes are treats and should be treated as such. The book does not show how many calories are in each recipe, so you will have to calculate them online.
I didn't view all the recipes, but then again, I wasn't familiar with the flours they recommend and until I get familiar with the flours I won't be checking out the recipes.
This book was given to a family member and her thoughts were the same about the organization of the flours