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Gluten-Free Baking For Dummies Paperback – December 6, 2011

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Jean M. Layton (Author)
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Linda Larsen (Author)
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4.2 out of 5 stars 43 customer reviews
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More to Explore: Sample Recipes
Check out sample recipes [PDF] from the book for Greek pastitsio, cheddar cheese hand pies, double chocolate brownies, and cordon bleu casserole.

Product Details

  • Paperback: 392 pages
  • Publisher: For Dummies; 1 edition (December 6, 2011)
  • Language: English
  • ISBN-10: 1118077733
  • ISBN-13: 978-1118077733
  • Product Dimensions: 7.4 x 0.8 x 9.3 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #429,510 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsVery informative!
By S. Young on January 7, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
As someone who has made many a gluten free recipe I was excited to get this book.

If you are new to gluten free anything this is probably the best book I've seen on the who, what, why and how of gluten intolerance and how to bake for it. If you're an old hand at gluten free, you'll probably learn more reading this and would recommend it still.

Let me say after reading it, as with all gluten free books, you need to realize you're going to have to spend a bit of money on making the flour mixes.

The popular flours are sorghum, potato starch, tapioca, sweet rice and brown rice along with a few others. This book is no exception. Some of these can be hard to find locally, and now that the gluten free way is exploding through the food world the prices are going up. Also, regardless of any book you have to fine tune recipes for your weather, quality of products and altitude.

Why do I say this? I'm not trying to turn you from this book, honestly I think it's the best out there on information and wealth of recipes. For me though, I find myself baking on occasion to try something out, the rest of the time I buy mixes or GF cookies already made. It's just cheaper than storing pounds of flour mix. If you love to bake and you are gluten free, then go for it!

The first half of the book is the who, what and why.

Chapter 1: The challenges and rewards

Chapter 2: Why Bake Gluten Free?Read more ›
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5.0 out of 5 starsUse This Book in Combination with Others...My Recommendations
By Dave Millman TOP 500 REVIEWERVINE VOICE on January 27, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
First of all, this is a five star book on its own, if for nothing else than the clear explanations it provides about ingredients and their impact on the baking process and results. Although virtually every GF baking book will tell you to add guar gum or xantham gum to a recipe, this is the only book we've found that tells you WHY. It has clear, detailed explanations of how to make cookies chewy or cake-like or crisp, how to weigh flour instead of measuring it in a cup (very important for gluten-free baking), and much more. I can't stress how important it is to understand these issues: gluten-free baked goods can be delicious, but they require a bit more effort. This book explains it all in language anyone can understand. Five stars for the whole package: recipes, theory and specific techniques.

You can build a GF baking library around the reference material in this book. Here are our recommendations for other starting volumes:

Bread: 125 Best Gluten-Free Bread Machine Recipes
Bread: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Deserts & Pastries: Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries
Cookies: The Ultimate Gluten-Free Cookie Book

You can't go wrong with any of these books. We have them all. And we are enjoying a LOT of gluten free baking.
2 Comments 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsA Great place to start in learning the Science of Gluten-free Baking
By D. Matlack TOP 1000 REVIEWERVINE VOICE on January 26, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is a great place to start for breaking down the science of gluten-free baking. Unlike general wheat-flour baking, gluten-free pratically requires a degree in chemistry to create decent flours to bake with as simply swapping one flour for another does not work.

Many gluten-free mixes and baking books are not very good either as it seems that they were slapped together just to make a quick buck and do not take into consideration flavor or elevation, convection vs. standard, etc.

Thankfully the Dummies book is more centered on breaking down the science for creating your own flours and where and how they might be used which really is a greater perogative than the recipes, which quite frankly, once you have mastered a baking mix that works for you (in my case 7000+ above sea-level & does not crumble into sand.) you can adapt other recipes such as pizzas, pie fillings, etc.

I can not stress enough the usefullness of this book & for anyone ready to attempt gluten-free baking this is the best place to start.
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5.0 out of 5 starsTHE Handbook for Gluten-Free Baking
By Patricia Ferdig VINE VOICE on January 19, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
In the near five years I've been gluten free, baking is one of those things that has slipped out of my kitchen over the years. I used to bake before going GF, but having to switch flours has really thrown a wrench in the pie crust, so to speak. Baking by weight has really helped me, and this book elaborates on that baking theory. Weight baking is important for GF baking much more so than for normal baking.
This book gives you the "why" behind many of the techniques used and gives simple explanations of the kitchen chemistry that happens when these recipes are made. There are many recipes that aren't recipes at all in the book, more of a guideline for the baking with the use of ratios so you can easily modify the recipe to produce as little or as much of the product that you need. It's brilliant.
I'm normally hesitant to purchase this line of books because I feel they are generally geared at the very beginners of a subject matter, but this is a truly indispensable product for any gluten free kitchen! I reference it all the time and have made some pretty successful pie crusts using the techniques and recipes found in this book. Looking forward to making biscuits for the first time!
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Most Recent Customer Reviews

3.0 out of 5 starsand happily received. So far

...given as a gift, and happily received. So far... no 'product' to test!

Published 14 days ago by Miz Marfa
5.0 out of 5 starsGreat Gluten Free Cookbook

I am so pleased with this cookbook. Have tried the biscuit recipe and it is the first time I have had a biscuit recipe that was good warmed up the next day. Read more

Published 6 months ago by sewmac
1.0 out of 5 starsA total waste of money and time

Half of the book is dedicated to Celiac Disease which is not the reason I bought it. The second is a set of very complicated recipes which can be found for free in the internet. Read more

Published 17 months ago by ENZO BURGIO
4.0 out of 5 starsGluten free cooking

Had some good recipes in it.

Published 20 months ago by Home builder
4.0 out of 5 starsgood pizza

I recently tried the Vegan Pizza crust wiyout gums. my boyfriend and I LOVE pizza and I make it from scratch evey week. Read more

Published 20 months ago by browniegirl
5.0 out of 5 starsFive Stars

great tips, maybe learn to bake again

Published 21 months ago by Frannieanne
5.0 out of 5 starsGift

This product arrived on time and was everything I wanted. Great book!

Published 22 months ago by T. J. Wendt
5.0 out of 5 starsFive Stars

This really helped me, most gluten free bread is just nasty, there are some vegan alternatives, which I appreciate.

Published on December 3, 2014 by Linda Bucher
5.0 out of 5 starsFive Stars

Everything you want Amazon to be!

Published on November 23, 2014 by kimber
5.0 out of 5 starsVery Informative Book

Very informative book. It explains not only what constitutes gluten free, but provides many helpful recipes and tips.

Published on October 24, 2014 by JerseyGirl57

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