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The Essential Gluten-Free Baking Guide Part 2 Paperback – March 1, 2012
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Top Customer Reviews
As you most likely already know, There's an incredible wealth of information squeezed into these two volumes. This one details the uses of Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flours. Gluten Free Baking 101 (as I call it) which discusses flours, starches, substitutions, egg replacers and alternate sugars starts out the book. Plus, I really love the interviews with all the other Gluten Free baking experts.
The recipes are:
SORGHUM FLOUR: Cheesy Cornbread Balls, Apple Cinnamon Waffles, Spinach & Shallot Souffles, Spicy Chipotle Jalapeno & Corn Muffins, PB&J Snack Crackers, Butternut Squash Pot Pie with Vegan Crust; YEAST-FREE VEGAN SANDWICH BREAD (I made this and loved it), Pineapple Upside Down Cake, and Lemon Crumb Cake.
BUCKWHEAT FLOUR: Buckwheat Crepe Tortillas, Buckwheat Tortillas, Buckwheat Molasses Bread, German Chocolate Cookie Sandwiches (my husband loves these), Chocolate-Coated Apricot Brownie Bites, Sesame Buckwheat Breakfast Cookies, Winter-Spice Pancakes (soo good), and Apple Kuchen.
TEFF FLOUR: Whole Grain Dinner Rolls (Egg-Free)- my husband said "they're just like bread!Read more ›
Although the names of the non-wheat flours may sound exotic at first, the authors The first part of this slim volume is packed full of exactly what one needs to know to accommodate one's needs by telling the reader how to make satisfying substitutions. In addition to providing tips regarding which non-wheat flour(s) can be substituted one for the other, sugar-free and dairy-free adaptations are also covered.
Then you get to the great recipes! This is not a case of buying a book with hundreds of recipes, but only find a very few palatable - every one of the 50+ recipes is enticing. And there is something good to try for each flour, so that flour purchases can be made step-by-step. The result is that the reader stops thinking about what cannot be eaten, because the things that *can* be eaten are so delicious!
The authors also provide a list of additional resources, including additional cookbooks, magazines, and informative websites to help the reader find additional information and recipes.
All in all, I'm very pleased that these are my first purchases following the very-recent diagnosis of my wheat allergy.
The cookbook is well-illustrated, easy to follow, and provides information about favorite flours, and about other authors.
Most Recent Customer Reviews
These baking guides have been a huge help as I figure out how the various gluten free flours work. Recipes and explanations are great!Published 12 months ago by T. Groth
Just found out I am allergic to wheat. I searched a lot of books and found this book to be very useful in guiding me in the right direction as far as knowing which flours to... Read morePublished on March 22, 2014 by Diana Lynn Gray
The recipes are interesting and easy to make. The directions are very clear. I really love the recipes I've tried so far.Published on October 18, 2013 by susan alexander
This cookbook makes Gluten-free cooking really easy and tasty. I find most gluten-free baked goods recipes to taste like cardboard but I tried making the Oreo Cookies for a friend... Read morePublished on October 7, 2013 by J Gheewala
Part 2 of The Essential Gluten-Free Baking Guide did not disappoint. Just like Part 1, the guide includes basic gluten-free baking information, which I personally think is... Read morePublished on August 30, 2013 by Marisa Bode
This is the best gluten free cookbook i have had. The recipes all turn out beautifully. There are vegan recipes for those who can' t or won' t. Read morePublished on May 31, 2013 by J. Krahulik
This book has a lot of information about cooking with the paleo diet, as well as the differences about the different flours that are used. Read morePublished on April 1, 2013 by Avid Reader
I recently bought both volume one and two of these cookbooks. They are right! It is essential! I have been gluten free for 6 years, and have tried many cookbooks. Read morePublished on December 28, 2012 by Aunt April