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Deliciously G-Free: Food So Flavorful They'll Never Believe It's Gluten-Free Hardcover – Laser printed, January 3, 2012
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“Fried chicken, brownies, sliders, even spaghetti and meatballs and mile-high lasagna all gluten-free? My only complaint about Elisabeth Hasselbeck’s Deliciously G-Free is that I didn’t write it myself. She problem-solves in the tastiest of ways with the most requested recipes of our time—gluten-free. Nicely done, blondie!”—Rachael Ray
“Deliciously G-Free gives you world-class advice on gluten from a world expert on her body. Elisabeth Hasselbeck offers elegant, passionate, and tasty advice everyone will adore.”—Mehmet Oz, M.D.
“Deliciously G-Free eschews fancy, restaurant-level recipes and acknowledges instead the need for straightforward food for busy people, lovingly prepared.”—The Oregonian
“Using fresh, tasty, and safe ingredients, these recipes are inventive and mouthwateringly good. Elisabeth Hasselbeck has put the gourmet back into g-free cooking!”—Cynthia Beckman, director of development, Celiac Disease Center at Columbia University
“Deliciously G-Free gives you back all the taste and variety you thought you might be giving up with a gluten-free diet. Elisabeth Hasselbeck’s recipes are delicious and will more than satisfy!”—Peter H. R. Green, M.D., director, Celiac Disease Center at Columbia University, and author of Celiac Disease: A Hidden Epidemic
About the Author
Daytime Emmy Award winner Elisabeth Hasselbeck was a co-host on ABC’s The View for a decade before joining the morning lineup as co-host of Fox and Friends in 2013. The author of the New York Times bestseller The G-Free Diet, she is also the creator of NoGii, a line of all-natural gluten-free protein bars. She and her husband, Tim Hasselbeck, an ESPN NFL analyst and former NFL quarterback, have three children, Grace, Taylor, and Isaiah.
Top customer reviews
Where this book shines in comparison with other gluten free books, is that the recipes taste great, the food really does look, feel and taste like the original gluten containing version, only a bit better even. Nicely done!
I wish the nutritional info was included. I calculated the carbs myself for those recipes and the muffins. Surprisingly the muffins were higher in calories and carbs than the cupcakes, no doubt due to the coconut flour. Because of the lack of nutrition info, I'm knocking this down one star. It's months later, and I'm finding that unless I've calculated those carbs and fiber etc, I'm not bothering with the recipes. I have other cookbooks now that have the nutrient info already done for me. Gluten free involves a lot of carbs, heavily refined and the carb content can be a problem for those with diabetes or those who are using a low carb diet to control auto immune issues other than celiac. Both diabetes and auto immune disorders occur in the celiac population at a fairly high rate along with allergies.
I own Betty Hagman's Gluten Free Gourmet books 1 and 2 as well as Carol Fenster's 1000 Gluten Free Recipes plus a few other G Free cookbooks. Bette Hagman's newer editions all contain nutrient info, and some of Carol Fenster's along with the new Betty Crocker Gluten Free cookbook.
If you hope this book will have recipes for basics like breads, biscuits or tortillas, you will be disappointed. Many of her recipes assume you have access to gluten free breads, bagels, tortillas etc. For those I suggest Carol Fenster 1000 Gluten Free recipes. That book has a slick recipe for French Bread along with many other basic standards and doesn't assume you have access to anything ready made.
My own aim in my kitchen has been to produce easy food that tastes as good as the gluten version, has some fiber to it (a common problem with gluten free flours is the high carb content and lack of fiber), won't put me into carb overload and basically doesn't cost a second mortgage to feed everyone with since I'm not going to have a split kitchen cooking separate gluten free things for me and "normal" stuff for the rest.
Hence the need for normal good tasting foods. This book is a great addition to my gluten free cookbook library. But not as the primary book to look up how to make a gluten free version of everything. For that, Carol Fenster is better. For a smaller simpler "does it all" try the Betty Crocker gluten free cookbook which has the nutrient info in sidebars with each recipe.
And as for the sugar/refined carbs problem, this isn't a solution nor does she try to be. She does try to use higher fiber flours like sorghum, brown rice, black bean flour, and millet, and she occasionally uses coconut flour, flax seeds ground in a coffee mill, but as a whole these are not going to be appropriate for anyone needing to keep sugars down. It is a good start though, and like Carol Fenster, she seems aware of the problems of eating too much overly refined starch.
For example she does use coconut flour (which is high in fiber and low in carbs) but it's benefits are diluted by added sugar, other flours and starches. In the yellow cake/cupcakes, I used 1/4 cup of sugar and 3/4 cup of Splenda. That was a little too sweet still so I think it would work with less Splenda. I know you need sugar for texture too, so that is why I kept some in.
Nothing is perfect. She did what she set out to do, create a family friendly cookbook that doesn't have to apologize for it's gluten free recipes. They are tasty and work well. Nobody would know the difference. And most cookbook recipes are sweeter than I like, which is easy to fix.
But if you are primarily looking for something that is easier on the blood sugar with high fiber and gluten free then try Bruce Fife's book on baking with coconut flour or "20 Incredible Coconut Flour Recipes by Marissa Paine" as they might be a better fit. I really like those two. Also look at any of the Primal or Paleo cookbooks as they avoid grains, but do create things with coconut or almond flour.
I don't think a single cookbook can be all things to all people. This book does a very good job of creating family pleasing foods that everyone can enjoy. No need to inform guests that the reason the cake is gritty is because it's gluten free.
You don't have to apologize for or explain this food. For example Elizabeth's Yellow Cake is delicious, tender and really really tasty! This book delivers on it's promise to create the foods that people like to eat, just that they also happen to be gluten free. Well done.
I'm tired of being treated like a 2nd class citizen, by the way, at restaurants and cooking my own stuff has suddenly become so important. I especially want soups (not one can of Campbell's is GF, believe me I looked) and bread/rolls and your average restaurant will offer their one or two obligatory GF items (oh, we have GF pasta but 98% of the sauces or meals won't work well with that as our chef is too lazy to experiment and truly do something great for the customer). I'm tired of not having anything from a bread basket and when the dessert menu comes along, they look at me and smile and say "oh, but you can have some fruit". That sure is fun while everyone else has chocolate cakes and apple crisp.
Sometimes no one is going to help you do this, you feel alone in this world and this is huge, meaning that eating is what we all enjoy in life and what we all do in order to survive. If you are the GF person at the family gathering, you had better be sure to eat at home as you can be sure no one is going to make things your way, you have to do it yourself and this book is a way to make it happen. When a GF person eats gluten, you feel awful and you pay a price. So, here is a book that shows you how a lovely woman has conquered this and can look and feel normal. She is energetic and in good shape and she inspires me. Her Italian heritage reminds me of some of my own upbringing and the important foods that went along with it. I mourn those foods and their loss to me. I have been able to look differently at family recipes after reading this and I am adapting them and I am making it work.
Thank you Elisabeth.
Deliciously G-Free would be a guiding light for newly diagnosed Celiacs or a seasoned gluten-free or gluten sensitive person. The informations explains creating a gluten-free kitchen or a "hybrid kitchen", shopping at a grocery store, storage for gluten-free food,
kitchen utensils, stocking your kitchen, making your own baking mixes, and wonderful recipies!