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Gluten-Free Baking For Dummies
More than 150 tasty recipes for gluten-free bakingImagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with "Gluten-Free Baking For Dummies."
Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. "Gluten-Free Baking For Dummies" expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics. Discover new baking ideas and substitutes for common glutinous ingredientsEasy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breadsTips and advice for shopping and stocking your kitchen
"Gluten-Free Baking For Dummies" is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.
Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. "Gluten-Free Baking For Dummies" expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics. Discover new baking ideas and substitutes for common glutinous ingredientsEasy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breadsTips and advice for shopping and stocking your kitchen
"Gluten-Free Baking For Dummies" is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.
- GenresCookbooks
392 pages, Paperback
First published November 11, 2011
17 people are currently reading
104 people want to read
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Displaying 1 - 6 of 6 reviews
December 17, 2011
Great book for beginners who know little to nothing about celiac disease or gluten intolerance. And some pretty delicious-sounding recipes for the advanced gluten-free baker.
I’ve had this sneaking suspicion I’m gluten intolerant (before I read this book, I thought maybe I had celiac). Now, I might even be non-celiac gluten sensitive. (wink, wink to the author). I feel so educated now. Blood tests are in order I guess. For now, I’m ok with this book.
Looking back, I may have inadvertently experimented on myself with a gluten-free diet. I read two books last year by Kevin Gianni, High Raw and 7 Day High Raw Challenge. I tried those high raw smoothie recipes and loved them. I still use them frequently, but not like I did back then. After reading this book, I know why I felt great back then. I removed A LOT of gluten from my diet.
This book goes step-by-step in teaching people re gluten and why it’s so pervasive in the American diet. Might even be a significant cause of obesity in this country. Gluten (and the more scientific, specific terms the author goes into) is difficult to digest. So, even if one isn’t gluten intolerant, we may all still benefit from significantly by reducing our gluten intake.
Unfortunately, it’s a little more difficult than one might imagine. Gluten is mega-pervasive. It’s even in things like lipstick, prescription medicines, and body lotions. That’s b/c it easily gives (chemical) structure to a lot of products and it’s cheap.
Drawbacks-Excessive repetition. I appreciate a timely reminder about key aspects throughout the book, but this one goes overboard. But it’s emblazoned in my memory that weighing gluten-free flours is key to successfully make these recipes. Mission accomplished. A cup is not a cup when dealing with gluten-free products and recipes. Don't measure by volume. Get a kitchen scale.
Also, gluten-free recipes and products should come with a big fat label that says, “THIS IS NOT A LOW CALORIE, LOW CARB, LOW FAT FOOD.” For example, the Quiche has 55g of carbs and 24g of fat. Cinnamon rolls 85g carbs, 28g fat. Some recipes call for shortening. ?! Again, these are treats and most shouldn’t be eaten on a regular basis anyway. Important to note that folks tend to lose a lot of weight on a gluten-free diet. Or, gain it if they’re too skinny b/c of malabsorption of nutrients in the digestive tract which gluten can cause.
Overall, I’m happy with this book and excited to try these new recipes. Easy read, but will take a while to experiment with the recipes. This knowledge will further change my life and the way I eat sweets and gluten-free food. Yee-haw!
I’ve had this sneaking suspicion I’m gluten intolerant (before I read this book, I thought maybe I had celiac). Now, I might even be non-celiac gluten sensitive. (wink, wink to the author). I feel so educated now. Blood tests are in order I guess. For now, I’m ok with this book.
Looking back, I may have inadvertently experimented on myself with a gluten-free diet. I read two books last year by Kevin Gianni, High Raw and 7 Day High Raw Challenge. I tried those high raw smoothie recipes and loved them. I still use them frequently, but not like I did back then. After reading this book, I know why I felt great back then. I removed A LOT of gluten from my diet.
This book goes step-by-step in teaching people re gluten and why it’s so pervasive in the American diet. Might even be a significant cause of obesity in this country. Gluten (and the more scientific, specific terms the author goes into) is difficult to digest. So, even if one isn’t gluten intolerant, we may all still benefit from significantly by reducing our gluten intake.
Unfortunately, it’s a little more difficult than one might imagine. Gluten is mega-pervasive. It’s even in things like lipstick, prescription medicines, and body lotions. That’s b/c it easily gives (chemical) structure to a lot of products and it’s cheap.
Drawbacks-Excessive repetition. I appreciate a timely reminder about key aspects throughout the book, but this one goes overboard. But it’s emblazoned in my memory that weighing gluten-free flours is key to successfully make these recipes. Mission accomplished. A cup is not a cup when dealing with gluten-free products and recipes. Don't measure by volume. Get a kitchen scale.
Also, gluten-free recipes and products should come with a big fat label that says, “THIS IS NOT A LOW CALORIE, LOW CARB, LOW FAT FOOD.” For example, the Quiche has 55g of carbs and 24g of fat. Cinnamon rolls 85g carbs, 28g fat. Some recipes call for shortening. ?! Again, these are treats and most shouldn’t be eaten on a regular basis anyway. Important to note that folks tend to lose a lot of weight on a gluten-free diet. Or, gain it if they’re too skinny b/c of malabsorption of nutrients in the digestive tract which gluten can cause.
Overall, I’m happy with this book and excited to try these new recipes. Easy read, but will take a while to experiment with the recipes. This knowledge will further change my life and the way I eat sweets and gluten-free food. Yee-haw!
November 12, 2012
I love that this book goes into the science of how gluten-free flours work and what we can do to ensure a blend that behaves the way we want. The only real reason that it's a 4 star instead of a 5 star is that it can be a little repetitive at times, and a lot of the info lacks citations which is something the scientist in me can't quite abide.
November 9, 2017
Half of this book is words, and the other half is recipes. The words cover the basics of gluten-free baking, nutrition, making recipes gluten free, and how to read labels, clean your kitchen, avoid cross-contamination, and live with gluten intolerance. I was here for baking, not lifestyle advice, so this section actively repelled me.
As for the recipes, they all use custom flour blends, and it's not one or two it's white flour mix, whole-grain flour mix, cookie mix, cake mix, quick bread mix, brownie mix, two kinds of corn bread mixes, high-protein bread flour mix, and pancake mix. And then the recipes that use these mixes don't point you to the page they're on, they tell you what chapter they're in. It's pretty frustrating.
This might be an okay introduction if you have—or are thinking of having, or know someone with—an intolerance to gluten and need an easy book to walk you through it and also tell you how to make gluten-free pancakes. But there must be better books for that out there. This one, in the long tradition of Dummies books, is fine for flipping through, but it's not much to look at, with only a few centrally located color photos, and it's not going to be much of a reference; the chapter on converting recipes doesn't even have a troubleshooting guide.
I'd say this is more like Gluten Free for Dummies, with some baking thrown in.
As for the recipes, they all use custom flour blends, and it's not one or two it's white flour mix, whole-grain flour mix, cookie mix, cake mix, quick bread mix, brownie mix, two kinds of corn bread mixes, high-protein bread flour mix, and pancake mix. And then the recipes that use these mixes don't point you to the page they're on, they tell you what chapter they're in. It's pretty frustrating.
This might be an okay introduction if you have—or are thinking of having, or know someone with—an intolerance to gluten and need an easy book to walk you through it and also tell you how to make gluten-free pancakes. But there must be better books for that out there. This one, in the long tradition of Dummies books, is fine for flipping through, but it's not much to look at, with only a few centrally located color photos, and it's not going to be much of a reference; the chapter on converting recipes doesn't even have a troubleshooting guide.
I'd say this is more like Gluten Free for Dummies, with some baking thrown in.
May 19, 2019
I was excited to get this book. Living in the UK it had to ship from the US.
I loved the detailed information about different kinds of flours and what qualities they added to recipes . There was a lot of interesting information with regard to eating gluten free.
I hated the fact that when you get to the recipes they all start with a flour mix that should have been made earlier. No details of how to store the mixes ( and there are at least 3 ) given. Nor what quantities these mixes make up. To add insult to injury hidden in the recipes for cookies are the instructions to let rest for 12 hours or so! No options are given, no reference to gluten free off the shelf flour mixes that can be used instead. I just couldn’t face making up unknown quantities of flour mixes when there are other books with more straight forward baking recipes. Very disappointed
I loved the detailed information about different kinds of flours and what qualities they added to recipes . There was a lot of interesting information with regard to eating gluten free.
I hated the fact that when you get to the recipes they all start with a flour mix that should have been made earlier. No details of how to store the mixes ( and there are at least 3 ) given. Nor what quantities these mixes make up. To add insult to injury hidden in the recipes for cookies are the instructions to let rest for 12 hours or so! No options are given, no reference to gluten free off the shelf flour mixes that can be used instead. I just couldn’t face making up unknown quantities of flour mixes when there are other books with more straight forward baking recipes. Very disappointed
August 1, 2019
Somewhat repetitive as dummies books can be, but if you are just starting this is a resource. 15 years of food allergies and now gluten intolerant gives me experience with many of the strategies provided and must say very complete and helpful.
August 12, 2016
I have mixed feelings on this cookbook. I was really excited over some of the tables in the front, for converting between flour types for recipes. (Take that, sorghum based recipes!) It also explained ratios for different types of baked goods and how to use them to check recipes or design your how.
So far I have tried the angel food cake recipe. Other GF angel food cakes I've made have been a little bit dense, but overall had the texture and flavor of 'real' angel food cake. I was so excited as I made this cookbook's version (Following the explicit instructions) and saw that the batter itself was super fluffy, then continued to expand in the oven. Definitely the biggest, fluffiest angel food cake I'd ever made - gf or not!
And then - I ate it. BLECCCHHH. It just tasted like EGG. and I hate eggs!
OK, all kinds of things could have gone wrong, I admit. I'm going to try a few more recipes. I might even try a hybrid of my old angel food cake recipe and this one, to try to balance flavor and texture.
But, it was just a bad recipe experience that really knocked the edge off my initial excitement (And made me question the usefulness of the tables.)
So far I have tried the angel food cake recipe. Other GF angel food cakes I've made have been a little bit dense, but overall had the texture and flavor of 'real' angel food cake. I was so excited as I made this cookbook's version (Following the explicit instructions) and saw that the batter itself was super fluffy, then continued to expand in the oven. Definitely the biggest, fluffiest angel food cake I'd ever made - gf or not!
And then - I ate it. BLECCCHHH. It just tasted like EGG. and I hate eggs!
OK, all kinds of things could have gone wrong, I admit. I'm going to try a few more recipes. I might even try a hybrid of my old angel food cake recipe and this one, to try to balance flavor and texture.
But, it was just a bad recipe experience that really knocked the edge off my initial excitement (And made me question the usefulness of the tables.)
Displaying 1 - 6 of 6 reviews