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How to Cook Gluten-Free: Over 150 Recipes That Really Work Spiral-bound – March 16, 2012
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-- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012
From the Back Cover
*Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to Elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crusts.
*Allergy-friendly: Elizabeth hasn’t forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.
These classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:
*Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes,” Pancakes
*Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole
*On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and Chicken Wraps, Quinoa with Spinach and Black Beans
*Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies
Top Customer Reviews
The best thing about the book, though is the recipes. They're just what we're all looking for - dishes that are kid- and non-foodie-husband -friendly, easy-to-find ingredients, clear instructions, great results. Whole sections on pasta, pizzas, burgers & sandwiches, and casseroles, as well as the usual soups, salads, main dishes, sides, and desserts. There's a lot of comfort food here - but also fun recipes for the more adventurous (e.g., Italian wedding soup, smoked mozzarella and roasted vegetable pasta, saltimbocca, rustic pies).Read more ›
She uses flour that is easy to find, relying on the cheaper g free flours most of which I've found in a small asian grocery supply place here in town. Other stuff is easily found at my health food store and supermarket. That alone is worth a second glance, since many gluten free cookbooks have you hunting all over town for odd ingredients that languish on the shelf when you find that you don't like that recipe after all, or you waste money mail ordering or giving up altogether. When you factor in expensive ingredients and shipping costs, suddenly Elizabeth's simpler, cheaper choices of flour make a whole lot of sense, and will save you the cost of her books over and over again!
She DOESN'T have her own flour blend, which means you can quickly put together anything in the book without making a mixture ahead of time or discovering that a mixture isn't working for you. If a recipe doesn't work as well as expected (lemon bars, first book, the crust needs a tweak) then you can tweak the recipe till it works.
Updated to add, all the flours and starches she calls for are shelf stable, so if you don`t bake that often they aren`t going bad. I do low carb mostly with occaisional gluten free carbyésugary dessert treats so I don`t use up a lot of flour. This book saves me a lot of trouble just for that reason alone.
The one bone I have to pick is I'd like to see the nutrient info in a sidebar with the recipe, because 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.Read more ›
There is a wide range of recipes in this book and some for baking and desserts too.
I love how much thought and care goes into her recipes and the great taste they produce in the final product.
The book is spiral bound so will sit beautiful and flat when you are trying to use it.
If you have not bought her first book then I suggest getting it too. Non GF people cannot tell the difference which makes my life so much easier especially when making food for others.
Easy Gluten-Free Baking
Most Recent Customer Reviews
The family enjoyed the variety of recipes from EASY GLUTEN-FREE BAKING by Barbone, so I wasn't hesitant to buy this cookbook featuring classic, comfort, and modern meal recipes for... Read morePublished 10 months ago by Linda Newman
Great recipes, but I am trying to cook/ bake with less rice flour.Published 14 months ago by Terry K
Check the labels on the gluten-free breads on grocery store shelves, and most list tapioca starch, potato starch, or cornstarch (maybe white rice flour) as their first dry... Read morePublished 16 months ago by a Midwest reviewer
This has the best gluten-free pasta recipe ! I made it for Easter for my daughter, granddaughter and myself along with regular pasta for the rest of my dinner guests. Read morePublished 16 months ago by LL Thorn Bird
Great cookbook. Cooking gluten free and with diabetes can be a bit intimidating but this cookbook is packed with simple recipes using basic ingredients. Read morePublished 21 months ago by mamaj
Love, love , love this cookbook! If you are gluten-free, this is THE book for you! The recipes are delicious and ingredients are typical ones that "normal" recipes use.Published 22 months ago by Sue J
It was part of a bridal shower gift and the bride loves it! Says the recipes are easy, taste yummy and even her friends and family say they can't tell the food is gluten free!Published on May 20, 2014 by Honey Bee
book is ok - IF you really have gluten issues this is a very useful book because gluten free cooking/eating is HIGH glucose eating. Read morePublished on May 15, 2014 by Amazon Customer