Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods Paperback – March 1, 2003
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Simple Treats was created for anyone interested in making a change to nutritious, wheat-free, dairy-free, refined sugar-free goodies. If you have food allergies, food restrictions, or know someone who does, you are part of that change. These recipes are easy to follow, straightforward, and delightfully delicious.
About the Author
Ellen Abraham, together with her sister Jill, developed a line of wheat- and dairy-free pastries that they sold at their bakery, Simple Treats, in Cape Cod, Massachusetts. These products are now sold commercially.
Top customer reviews
Then I came across this rather inexpensive cookbook with great reviews so I purchased it. WOW, I read the whole thing cover-to-cover and even though I'm not wheat-intolerant, pretty much all of the ingredients are already in my pantry. The author uses barley flour exclusively, and the recipes are "clean." I've made a few recipes already since I got the book 2 weeks ago and they were all DELICIOUS and so easy. I'm a novice baker and thus far everything came out just well.
My only gripe would be that there are no pictures. I really prefer to see what I'm making so as to know what to expect, but the pros outweigh the con.
The recipes look tasty but there was no science behind baking dairy free or wheat free. I was hoping to see a list of wheat free alternatives and why each grain was different, and therefore appropriate for different types of baked goods. EVERY recipe in this book uses barley flour. NO other flours are used except some things have barley flour and oats in them. Every recipe that has liquid in it uses Soymilk, again no discussion as to why or what else you can use. My advice if you are looking to replace ONLY wheat in your diet is to try what they did by exchanging the wheat in your favorite recipes for barley flour and leave this book for someone else. I think I will give mine to the local library :)
I've given it three stars because I'm sure it's great for people who don't have a problem with gluten, but I think the authors and Amazon should make it very clear that this is NOT a gluten-free cookbook.
Most recent customer reviews
- Double Fudge Pecan Brownies (p.56): very good but a little tedious to first cook sweet potato and then only use 1/4 cup for this recipe.Read more