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Easy Gluten-Free Baking Spiral-bound – March 16, 2009

4.6 out of 5 stars 116 customer reviews

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Editorial Reviews

Review

"Mmmmm...these baked goodies are DELISH!" --Rachael Ray, author; host of the Rachael Ray Show; Food Network star

About the Author

Elizabeth Barbone is the founder of GlutenFreeBaking.com and an alumna of the Culinary Institute of America. With her solid professional baking background, Barbone is known for creating gluten-free recipes that taste just like their wheat counterparts. In addition to creating recipes for GlutenFreeBaking.com, Barbone travels the country speaking to celiac groups and teaching gluten-free baking classes. She lives in Troy, NY.
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Product Details

  • Spiral-bound: 272 pages
  • Publisher: Lake Isle Press; Spi edition (March 16, 2009)
  • Language: English
  • ISBN-10: 1891105418
  • ISBN-13: 978-1891105418
  • Product Dimensions: 8.8 x 1.3 x 9.7 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (116 customer reviews)
  • Amazon Best Sellers Rank: #411,500 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By B. Hoffman on July 25, 2009
Format: Spiral-bound Verified Purchase
I started a gluten-free diet about a month ago and, as a serious baker, was gravely concerned about my ability to reproduce all my favorite foods. I researched and purchased many books to help me with the transition. This book has been, by far, the most successful and reliable. There has not been a single failure, and several recipes have become fast favorites, competing with or even exceeding past baking favorites made with wheat. Also, the book has a helpful lay-flat spiral binding and some lovely, always appreciated pictures.

I'd say two things cause this book to stand out above the competition. First, the recipes are obviously exceptionally well tested. Second, these recipes are carefully calibrated to produce foods that very closely resemble the classic baked goods most Americans were likely familiar with before a gluten free diet. If you're craving chocolate chip cookies, pancakes, or chocolate cupcakes, this book will give you versions that, frankly, no one would guess lack wheat. The author herself is not gluten-intolerant, so she eats and compares 'regular' versions and gluten free versions. I think this perhaps gives her a leg-up in reproducing wheat based foods so exactly, without letting wishful thinking or shifting taste buds influence her judgments. There is even a chapter devoted to replicating store-bought products like twinkies, oreos and graham crackers. Although this book would be perfect for a family with celiac children, or all-american tastes, the basic recipes and techniques are so well-tested that it would be very useful to the celiac gourmet looking for help adapting the base recipes in his or her favorite creations. [The author also has a paid web site with more well-tested recipes and some product reviews.
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Format: Spiral-bound
You cannot go wrong with this cookbook - it's worth every single penny!!

In August 2008, my youngest son was diagnosed as being allergic to wheat and put on a gluten free diet. This makes cooking a lot tougher, since the rest of us don't need to be on this diet. So when I'm cooking I not only have to keep his diet in mind, I have to know that ALL of us are going to like it. I have spent hundreds of dollars buying cook books, various ridiculous ingredients, hoping that the meal I just made would taste even a little bit normal. Unforutnately, without fail, everything would come out tasting like cardboard or wouldn't come out at all. Until now...

This book came along and I haven't looked back since. Every recipe I have made by Elizabeth Barbone has come out right the very first time. The ingredients are reasonable. The instructions are easy to follow. (Even my 13 and 10 year olds made items from this book) I made the brownies for my sons 2nd grade class - they even ate the crumbs. The chocolate cake is to die for. My husband LOVED the pizza. The sugar cookies tasted just like grandma's! =)

NONE of these recipes have failed me yet! I would, without hesitation, buy any cook book by Ms. Barbone. I even joined her web site, well worth it!
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Format: Spiral-bound
Like the other reviewers said, if you only buy one gluten free baking cookbook, buy this one! The recipes turn out every time, and taste "normal"!

The chocolate cake is AMAZING! The sugar cookies actually roll out like sugar cookies should (unlike many other GF cookie recipes), and they taste great!

Another great feature of the cookbook is that it is spiral bound so it will lay flat as you use it. You don't have to stack books on it to hold the pages open.

This cookbook will save you money if you have to bake gluten free. First, you know that all the recipes will turn out the way they should because the author has tested them many, many times. Second, they use easy to come by ingredients (rice flours, cornstarch, etc.). Third, the results are WAAAAAAYYYY, better than any GF mix you can buy. (And those GF mixes are very expensive.) A few times making the cake and cookie recipes rather than buying mixes will pay for the cookbook very quickly.

This cookbook would also be a great gift for someone you know who has recently been diagnosed gluten-intolerant. You won't be disappointed!!!
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Format: Spiral-bound
We just purchased this book despite not being able to find much information on the internet as to whether the recipes would work well with casein(dairy)-free substitutions. The reviews are so good, we decided to give it a try! One problem, on first read, seems to be that sweet dairy whey is used in most of her yeast breads, and from her description of it in the introduction, it doesn't sound like there is a good substitution for it.

However, there are two notable yeast bread recipes that do not use sweet dairy whey: the Hot Dog and Hamburger Buns and the Easy Sandwich Bread. We tried the former tonight. We substituted potato starch for the cornstarch (since we are also corn-free) in a 1:1 substitution, and cashew milk for cow's milk (again 1:1). (We made the cashew milk by blending 1 cup of raw cashews with 4-1/2 cups water in a BlendTec blender on the whole juice cycle.) We were pleased with the results. We baked them 7 minutes longer than suggested to try to achieve golden brown (which was supposed to signal the end of baking), but they only turned a very light brown, which we are thinking may be due to the lack of cow's milk. The golden brown could probably be achieved if the buns were brushed with egg before baking, but it's not that important to us. The buns had a thin, crisp crust, and the interior had a wonderful consistent texture that was firm but not dry. They remind me of an Italian sandwich roll. If you're looking for a soft bun, this adaptation won't get you there (we don't know what the results of the original recipe are), but it definitely gives a pleasant roll that will hold the burger with no problem.

We intend to try the Easy Sandwich Bread soon and will try to post our results.
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