Save 32% Off: Gluten-Free Baking For Dummies (For Dummies (Cooking)) Review & Ratings

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Gluten-Free Baking For Dummies (For Dummies (Cooking)) Review

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Gluten intolerance seems to becoming more and more prevalent, or finally diagnosed perhaps.
Most recently,I invited a friend with gluten intolerance for tea and sweets for a holiday celebration. Knowing that she was gluten sensitive, I thought I had those kinds of treats she could enjoy. Upon delving into the ingredients, I learned malt was a no no, as was a product processed in the same plant as wheat! She brought her own snacks from Whole Foods and we enjoyed together.
On a personal note, I never feel well when I have refined carbs, i.e. wheat and white sugar...so I basically stay away from them unless a special get together.
The Gluten Free Baking for Dummies cookbook, like all "Dummies" books, goes into great details, repeating facts over and over so you really get the picture.
The book explains the process of baking and ingredients as we know it, and the substitutions needed to effect a reliably tasty change.
It describes the various techniques and processes.
It explains the effect Gluten has on so many diseases.
Yes, the recipes are tempting (both sweet and savory) and I look forward to incorporating them into my repetoire. Yes, it will take getting used to, buying new ingredients and learning new methods...but isn't comfort and health a priority!
Great book to understand and assimilate on the road to Gluten Free dining.

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Save 34% Off: Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy Review & Ratings

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Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy Review

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A big "Thank you" to Jules for writing this cookbook, and then for having the courage to give it a title that represents the content. As a physician who specializes in food allergies and intolerances I know that many, many people have reactions to multiple foods, and I see more every day. Gluten is getting all of the attention, but the other foods are just as important. There are very few cookbooks available to people with multiple food reactions. I was thrilled when I learned that Jules, an accomplished gluten free author, had broadened her scope and written this book.
I highly recommend "Free for All Cooking" to my patients and to anyone who has a reaction to dairy, gluten, eggs, soy and/or nuts. I do not think that you will be disappointed.
Dr. Stephen Wangen, Author of
Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. and The Irritable Bowel Syndrome Solution: How It's Cured at the IBS Treatment Center

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Save 34% Off: Wheat-Free, Gluten-Free Dessert Cookbook Review & Ratings

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Wheat-Free, Gluten-Free Dessert Cookbook Review

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Wheat-Free Gluten-Free Dessert Cookbook offers 400 delicious recipes for cakes, tortes, cookies, dessert crepes, pies, fruit desserts, low-calorie desserts, puddings and more. All of them wheat and gluten free, designed specifically for those with wheat allergies or gluten intolerances. Wheat-Free Gluten-Free Dessert Cookbook also offers a list of gluten-free foods and food additives, as well as a page of "hints" on how to successfully convert wheat recipes into gluten-free recipes. Especially recommended for anyone suffering from Celiac Sprue disease, all the ingredients listed throughout this specialty cookbook have been approved by the Celiac Sprue Association and The National Center for Digestive Diseases.

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Save 37% Off: The Cake Mix Doctor Bakes Gluten-Free Review & Ratings

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The Cake Mix Doctor Bakes Gluten-Free Review

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Leave it to the very creative Anne Byrn to be right on top of food trends with her latest cookbook entry - The Cake Mix Doctor Bakes Gluten-Free. We love the layout of this book which is easy to read, contains a helpful recipe reminder panel on some recipe pages where you can jot down your own notes,and offers just plain old good advice, like how to prevent a bundt cake from sticking to the pan! Be sure to read the "Cake Mix Doctor Says" tips listed at the bottom of most recipes.
Byrn proves that just because a dessert recipe is gluten-free doesn't mean it has to be dull. Among her more than 50 recipes is an Almond Cream Cheese Pound Cake, Caramel Melted Ice Cream Cake, German Chocolate Cake, Coconut Cake with Fluffy Marshmallow Frosting and even a Gluten-free Wedding Cake! Recipes cover layer cakes, bundts, sheet cakes and bars, brownies, cookies and cupcakes, too. Just browsing through this book has us ready to get out our mixing bowl and bundt pan.

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Save 35% Off: Gluten-Free Baking Classics for the Bread Machine Review & Ratings

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Gluten-Free Baking Classics for the Bread Machine Review

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This cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you'd think she got royalties. Her fixes to common problems all start with, "if you read the recipe, and bought the same brand and model of machine I have then you would have no problems". In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don't cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.
I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.
I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.
I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.
Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.
Then an hour and a half later, it beeps for done.
I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!
Oh and don't try to use her flour mix to make bread machine bread with Betty Hagmann's bread machine recipes, it does not work well.

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Save 32% Off: Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise Review & Ratings

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Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise Review

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I have tried quite a few of these recipes, and they have all turned out deliciously. Actually I've gone a bit cupcake crazy over the last week, trying a new recipe everyday. I love the variety of the recipes, and the photographs are beautiful. All of the recipes call for the same gluten-free flour blend (recipe provided), so you only have to keep four or five common types of flour on hand instead of a dozen or more types like some other cookbooks require. I make a big batch of the flour blend and keep it in my fridge or freezer. I will warn you that the recipes all call for quite a bit of butter and sugar, but there are charts on how to substitute agave nectar and non-hydrogenated shortening, as well as tips on how to make the recipes vegan, egg-free, etc. I've also been experimenting with a lot of my own substitutions (non-fat yogurt for sour cream, xylitol and other sweeteners for the sugar/agave nectar, etc.) and have been equally as pleased with the results, so the recipes appear to be very versatile. I find that the frosting recipes can easily be halved - they yield at least twice the amount that I would use on a batch of cupcakes, but of course you can save whatever you don't use for your next batch. And I prefer mini-cupcakes, which I bake for about 14 minutes instead of the time recommended for the larger cupcakes. All in all, I was hesitant to purchase this book since there were no customer reviews yet, but I was excited enough about it to go for it, and I'm not disappointed. There are only two or three recipes that I don't see myself making, so I look forward to working my way through all of the rest!

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Save 33% Off: Gluten-Free Baking Classics Review & Ratings

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Gluten-Free Baking Classics Review

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I had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting. I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake. I was impressed with it and was really looking forward to the publication of this cookbook.
This is gluten free baking with no apologies. Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking. She has gone into the kitchen and rethought how we bake with gluten free flours. The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing.
Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious. And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings. The result is, product after product, items that not only look beautiful but truly taste delicious. I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what. Annalise's recipes fill that spot completely.
I've been baking for over 40 years. I've been baking gluten free for almost 7 years. I've bought breads ready made, baked from mixes and from scratch. I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings. These are outstanding in terms of crunch, crust and flavor. She has made a real breakthrough with her French/Submarine bread recipes.
I have personally baked the chocolate chip muffins, lemon squares and chocolate ricotta muffins from this book. They are all unbelievably good. I have had a wonderful time making her angelfood cake in the past, and have had the pleasure of helping her test out new recipes for cinnamon buns and a crumb cake. My family of five (three gf eaters) are all impressed. And my non-allergic daughter, who still can and does eat wheat, can't wait for me to bake the crumb cake again - she probably ate 1/2 of the first one by herself.
A word of warning - while Annalise's flour blend for cakes and muffins may look "traditional" to you, it is not. Don't think that this is the "same old same old" - it is not. And, when Annalise advises using a specific brand of brown rice flour (Authentic Foods) in her blend because of the fine grind, pay attention folks! It really makes a difference in the end product.
Did I mention that Gourmet Magazine ran a November, 2005 article spotlighting her recipes? Go buy the book and bake all these goodies you've been missing. That's what I'm doing for my family.
Susan
Northern New Jersey Celiac Support Group

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Save 33% Off: The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes Review & Ratings

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The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes Review

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As a recent graduate from culinary school, it's obvious from reading through these recipes that they were written by a classically trained professional chef. Vanessa's creativity and ability to put a unique spin on flavors from across the world beautifully exemplifies her true understanding of varied cooking techniques. Gluten-free or not, these recipes are solid house-hold staples that will always keep your meals delicious and interesting!

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