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101 Incredible Gluten-Free Recipes Paperback – March 17, 2020
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“The food allergy and special diet community is blessed to have Jennifer. If you’re new to gluten-free, this is SO the book for you.”
―The Allergy Chef
“This cookbook will make gluten-free baking and cooking stress-free. It is an excellent resource for anyone in the food allergy community.”
―Audrey Roberts, creator of Mama Knows Gluten Free
“Whether you’re looking for savory appetizers or some soft and doughy breads or sweet treats, Jennifer has you covered in her delicious new cookbook.”
―Jenny Finke, creator of Good for You Gluten Free
“Jennifer brings such a special, distinctive and unique touch to the gluten-free and dairy-free community. I am so thrilled for her new cookbook.”
―Natalie Way, creator of America’s Gluten Free Sweetheart
“From breakfast to desserts, Jennifer delivers flavorful gluten-free dishes that can fit a variety of special diets, so there’s something in here for everyone!”
―Sarah Jane Parker, creator of The Fit Cookie
About the Author
- Publisher : Page Street Publishing; 1st edition (March 17, 2020)
- Language : English
- Paperback : 240 pages
- ISBN-10 : 1624149669
- ISBN-13 : 978-1624149665
- Item Weight : 1.55 pounds
- Dimensions : 7.93 x 0.59 x 9.05 inches
- Best Sellers Rank: #1,839,620 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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This book is a straight recipe book. No endless section explaining what it means to eat gluten free -- this book jumps right into the recipes. I LOVE THAT. I hate the current trend of diet specific cookbooks feeling like they need to educate their reader and then heading off on bunny trails for pages. I believe it you are buying a diet specific cookbook you are already familiar (in most cases) with the diet and find it annoying to pay for a section that I don't use.
One thing I don't like as well is the full page photos for every recipe. First of all, my food will never look like theirs . . . I am not much of a cook and am easily outshone by my 10 year olds. Secondly, I would rather have more recipes than the photos. However, I realize not everyone agrees with that, my 10 year olds for example love the photos and use them to pick their next creation. At any rate, the photos are clear and attractive.
The recipes included really hit the mark for us. They are clearly written and every recipe we tried resulted in really yummy results. The ingredients are easy to find locally and not overly expensive. It even sucked my 13 year old (who doesn't need to eat gf and resents it at times) into excited meal planning. Surprisingly there isn't any nutritional information on the recipes but that is something I rarely use so I don't miss it.
The book itself is well made -- there is a thick matte paperback cover with thick glossy pages. I found the binding to be the weak spot for this book -- granted it has gotten a lot of use but ours is already starting to loosen up and some pages are actually coming out. Disappointing. The font they chose is clear and sized to be easy to read without feeling like they were trying to fill page space.
I do recommend this book but cannot give it the 5 stars I feel it deserves due to the binding issue. I am confident that I am going to have to rebind it (punch holes and put in a binder or retype and reprint the recipes) and I just can't give it 5 stars in that situation.
Only people who are Gluten-Free understand the great need for cookbooks like this one. I have been Gluten-Free for several years (not because I want to be.) A quick hint for waitstaff in restaurants: When someone tells you they are gluten-free do not ask them if they have to be; it is rude and upsetting. Being gluten-free means avoiding rye, wheat, oats, and barley. “Avoiding gluten is important for people with celiac disease, as they can experience serious adverse effects if they consume it.” Unfortunately, Gluten-Free food does not taste like foods we are used to eating. I have experimented with different brands of pasta and finally found one that has a good taste and texture.
This cookbook is not only Gluten-Free but also Dairy-Free. I have tried several of the recipes. Follow the directions carefully; cooking Gluten-Free is very different from what you may be used to. The recipe for Italian Meatballs was a big hit. Along with the recipe the author, Jennifer Bigler has included a green box with “My Two-Cents” suggestions. I found the info in the box very important. The Slow-cooked “Fall Off The Bone” Ribs was delicious. The Sheet Pan Steak Fajitas are very good. Everyone will enjoy the Rosemary Roasted Chicken. I haven’t tried any of the desserts yet. There is a section for Tools for Success and a great index at the back of the book.
I tried the Pesto Pasta but I didn’t care for it, you can’t expect me to like every recipe. The Cashew Fried Rice was good but husband didn’t care for it. One of the problems when cooking Gluten-Free is finding dishes the whole family will enjoy.
This book is a paperback with great photographs. Unfortunately, the binding is not well done. The pages are already loose in my copy.