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Dairy-Free Gluten-Free Baking Cookbook: 75+ Delicious Cookies, Cakes, Pies, Breads & More
No gluten? No dairy? No problem. Baking is delicious again.
Sensitivities to dairy and gluten can't hold you back from homemade baked goods anymore. This dairy-free and gluten free cookbook is your door to a sweeter world, with 75 recipes that contain no gluten or dairy—and taste incredible.
Learn to make your own flour blends, which ingredient substitutions work (or don't), and a whole new way to bake and share everything from cakes and cookies to breads and pies.
This dairy-free and gluten free cookbook
This is the dairy-free and gluten free cookbook that will take your baking to the next level.
Sensitivities to dairy and gluten can't hold you back from homemade baked goods anymore. This dairy-free and gluten free cookbook is your door to a sweeter world, with 75 recipes that contain no gluten or dairy—and taste incredible.
Learn to make your own flour blends, which ingredient substitutions work (or don't), and a whole new way to bake and share everything from cakes and cookies to breads and pies.
This dairy-free and gluten free cookbook
This is the dairy-free and gluten free cookbook that will take your baking to the next level.
176 pages, Paperback
Published December 17, 2019
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Displaying 1 - 11 of 11 reviews
June 28, 2021
I definitely don't like bean flour. It would have been very helpful to write that you have other options. I found out 6 months ago that I have Celiac disease so I'm pretty new to gluten free baking. Now I know that you can use buckwheat flour, millet flour, hazelnut or almond meal if you don't like the bean flour.
There are a lot of helpful tips in the beginning of the book. Danielle uses 3 different flour blends that you can make; she also tells you what other "All-purpose gluten free flours" that will work for her recipes. There are no pictures in this book. There are some errors in this book. In one recipe vanilla extract is listed twice.
I found a lot of recipes that look interesting but I haven't tried any of them yet. I will write more when I have tried some.
There are a lot of helpful tips in the beginning of the book. Danielle uses 3 different flour blends that you can make; she also tells you what other "All-purpose gluten free flours" that will work for her recipes. There are no pictures in this book. There are some errors in this book. In one recipe vanilla extract is listed twice.
I found a lot of recipes that look interesting but I haven't tried any of them yet. I will write more when I have tried some.
December 10, 2019
Very detailed descriptions of the purpose of Gluten, and how to get around having to use it. The author also says that you can make your own blend of flour, or buy pre-made blends.
Although I miss those fancy cooks with photos on each page, for each dish, this book does have some very good descriptions of what you are about to make, so that you don't need a photo for every dish, as after all, that is just food porn.
Good variety of items to cook, from breakfast items to pies and desserts. Overall, easy to read directions, and a good collection, including, if you so desire, to go off of dairy as well.
Thanks to Callisto Media publisher for providing this book for an honest review.
Although I miss those fancy cooks with photos on each page, for each dish, this book does have some very good descriptions of what you are about to make, so that you don't need a photo for every dish, as after all, that is just food porn.
Good variety of items to cook, from breakfast items to pies and desserts. Overall, easy to read directions, and a good collection, including, if you so desire, to go off of dairy as well.
Thanks to Callisto Media publisher for providing this book for an honest review.
February 13, 2020
Really excited to bake these!!
December 20, 2019
Rockridge Press and NetGalley provided me with an electronic copy of the Dairy-Free Gluten-Free Baking Cookbook. I was under no obligation to review this cookbook and my opinion is freely given.
This cookbook begins with a great introduction, detailing how to transition to a gluten-free kitchen, what gluten is and how it works, and charts including different gluten-free flours and how to use them. The author also goes through different starches and binders, has recipes for custom blends of gluten-free flours, and baking charts for dairy-free items. Additionally, the author takes the time to go through some troubleshooting, which is very helpful for figuring out issues with pie crusts, cookies, breads, and the like. There are great tip boxes scattered throughout the cookbook, including little factoids that will help readers consider the dairy-free, gluten-free lifestyle.
The recipes are broken down into logical sections, with each recipe listing the relevant data, such as nut-free or gluten-free. There are also tips at the end of each recipe, including information such as storage tips.
The section entitled Breakfast Treats includes great offerings like Silver Dollar Pancakes, Lazy Day Cinnamon Coffee Cake, and Pecan-Crusted Sweet Potato Breakfast Bake (a cross between a quiche and a cake, which is perfect for a holiday table). I liked the fact that there were items here that were cooked, not just oatmeal or granola.
The Yeast Bread and Rolls section includes familiar offerings like White Bread, Bagels, and Homemade Dinner Rolls, all made gluten-free. It will open up readers minds to the possibilities and confirm that being gluten-free does not mean sacrificing delicious bread.
Some of my favorite recipes were in the Pizza, Flatbreads, and Crackers section, as the flavor profiles are sometimes unique and often familiar. I love the delicious Gluten-free Restaurant-style Pizza dough, with endless possibilities for toppings whether you follow a dairy-free diet or just gluten-free. The parade of pizzas, delicious flatbreads, and surprises like Graham Crackers give many possibilities for meals or great snacks.
Cookies and Bars include many classic favorites, like Gingerbread, Almond Biscotti, and Peanut Butter Cookies. There are great bars like S'mores Brownie, Lemon, and Quick & Easy Energy Bars. Readers need to look carefully at these recipes because some do not include all alternative ingredients.
Cakes and Quick Breads have recognizable favorites like Red Velvet with Cream Cheese Frosting and quick breads like Banana-Nut, Pumpkin, and Lemon-Poppy seed. The cake I most want to try is Angel Food Cake with Coconut Whipped Cream and Strawberries, but all of the recipes in this section are worth trying.
Sweet and Savory Pies and Fruit Desserts is a section filled with possibilities for both dinner and dessert. The section starts out with two great pie crust recipes, one for sweet and one that could work for both. Sweet treats like Pumpkin Pie, Double Chocolate Tart with Raspberries and Coconut Whipped Cream are followed by savory ones, like Chicken-Mushroom Pot Pie and Bacon, Mushroom and Thyme Quiche. I love the fact that there are different types of offerings in this section, opening readers eyes to the possibilities.
Finally, readers should know that not all recipes in this cookbook are both dairy-free and gluten-free. Many of the recipes include many ingredients and have a lot of steps, although they mostly are not difficult. The biggest drawback to the Dairy-Free Gluten-Free Cookbook is that there are very few pictures. I am not a fan of cookbooks that neglect the visual aspect of cooking, as there are many recipes that I might not try if I do not know how they will turn out. Additionally, some of the recipes are confusing, including eggs but using vegan butter. I wish the author had included alternate ingredients, like the flaxseed egg, in the right proportions to make the recipes dairy-free.
Overall, this is a great cookbook and one I would recommend to other readers.
This cookbook begins with a great introduction, detailing how to transition to a gluten-free kitchen, what gluten is and how it works, and charts including different gluten-free flours and how to use them. The author also goes through different starches and binders, has recipes for custom blends of gluten-free flours, and baking charts for dairy-free items. Additionally, the author takes the time to go through some troubleshooting, which is very helpful for figuring out issues with pie crusts, cookies, breads, and the like. There are great tip boxes scattered throughout the cookbook, including little factoids that will help readers consider the dairy-free, gluten-free lifestyle.
The recipes are broken down into logical sections, with each recipe listing the relevant data, such as nut-free or gluten-free. There are also tips at the end of each recipe, including information such as storage tips.
The section entitled Breakfast Treats includes great offerings like Silver Dollar Pancakes, Lazy Day Cinnamon Coffee Cake, and Pecan-Crusted Sweet Potato Breakfast Bake (a cross between a quiche and a cake, which is perfect for a holiday table). I liked the fact that there were items here that were cooked, not just oatmeal or granola.
The Yeast Bread and Rolls section includes familiar offerings like White Bread, Bagels, and Homemade Dinner Rolls, all made gluten-free. It will open up readers minds to the possibilities and confirm that being gluten-free does not mean sacrificing delicious bread.
Some of my favorite recipes were in the Pizza, Flatbreads, and Crackers section, as the flavor profiles are sometimes unique and often familiar. I love the delicious Gluten-free Restaurant-style Pizza dough, with endless possibilities for toppings whether you follow a dairy-free diet or just gluten-free. The parade of pizzas, delicious flatbreads, and surprises like Graham Crackers give many possibilities for meals or great snacks.
Cookies and Bars include many classic favorites, like Gingerbread, Almond Biscotti, and Peanut Butter Cookies. There are great bars like S'mores Brownie, Lemon, and Quick & Easy Energy Bars. Readers need to look carefully at these recipes because some do not include all alternative ingredients.
Cakes and Quick Breads have recognizable favorites like Red Velvet with Cream Cheese Frosting and quick breads like Banana-Nut, Pumpkin, and Lemon-Poppy seed. The cake I most want to try is Angel Food Cake with Coconut Whipped Cream and Strawberries, but all of the recipes in this section are worth trying.
Sweet and Savory Pies and Fruit Desserts is a section filled with possibilities for both dinner and dessert. The section starts out with two great pie crust recipes, one for sweet and one that could work for both. Sweet treats like Pumpkin Pie, Double Chocolate Tart with Raspberries and Coconut Whipped Cream are followed by savory ones, like Chicken-Mushroom Pot Pie and Bacon, Mushroom and Thyme Quiche. I love the fact that there are different types of offerings in this section, opening readers eyes to the possibilities.
Finally, readers should know that not all recipes in this cookbook are both dairy-free and gluten-free. Many of the recipes include many ingredients and have a lot of steps, although they mostly are not difficult. The biggest drawback to the Dairy-Free Gluten-Free Cookbook is that there are very few pictures. I am not a fan of cookbooks that neglect the visual aspect of cooking, as there are many recipes that I might not try if I do not know how they will turn out. Additionally, some of the recipes are confusing, including eggs but using vegan butter. I wish the author had included alternate ingredients, like the flaxseed egg, in the right proportions to make the recipes dairy-free.
Overall, this is a great cookbook and one I would recommend to other readers.
January 1, 2020
Fahrenkrug is a very knowledgeable and well educated on gluten. Some of the points she brought up in the beginning chapters made me reevaluate how I use my kitchen. It was an eye opening experience reading this book. It would be both hard and easy to with to this baking style. Once you got set up for it, the process would be easy. If this is an important step for you, the benefit really out ways the setup. And this cookbook is filled with yummy desserts, breakfasts, pies, etc. This book makes healthy more appealing!
I received an advance reader copy in exchange for a fair review. The opinions are my own.
I received an advance reader copy in exchange for a fair review. The opinions are my own.
January 4, 2020
What a nice cookbook for those having to provide dairy-free and gluten free food for themselves or others. From breads and pizza crust to cakes and cookies there are so many recipes to help those who can't tolerate dairy and gluten—or don't want to—have an alternate to a treat.
Many of the recipes have a lot of ingredients, but the flavor they give is worth it.
Disclaimer: Disclaimer: I have received this book from Rockridge Press Publisher with no expectation in return. The opinions and comments above are my own.
Many of the recipes have a lot of ingredients, but the flavor they give is worth it.
Disclaimer: Disclaimer: I have received this book from Rockridge Press Publisher with no expectation in return. The opinions and comments above are my own.
February 11, 2020
These recipes sound amazing - I wish they all had photos to accompany them! Living that AIP/food elimination lifestyle, I would've loved more info about substitutions for things that Fahrenkrug lists in her recipes that we can't eat, like corn-based and other grain-based flours and xanthan gum, but I realize that is a very specific need and not likely to be considered by most. Still, nice to have a resource for some good gluten-free, dairy-free treats!
April 6, 2020
I really enjoyed this cookbook it has some fantastic recipes. There are a few that I've adjusted to make them a little healthier by reducing sugar or switching flower types. I am so excited to have so many recipes I can adjust to my tastes.
I recieved this book from Calisto Publishing and Rockridge Press for an honest review.
I recieved this book from Calisto Publishing and Rockridge Press for an honest review.
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August 21, 2021Interested in blueberry lemon muffins, white bread loaf, herb focaccia, homemade dinner rolls, pizza dough, crunchy breadsticks, flatbread, cutout sugar cookies, snickerdoodle, lemon bars, lemon poppyseed bread, and warm peach cobbler
October 2, 2021
Great find
I can't wait to make some of these recipes, they all look amazingly delicious 😋. The book would be better if there were pictures for every recipe but there ones there are nice enough. Great recipe book
I can't wait to make some of these recipes, they all look amazingly delicious 😋. The book would be better if there were pictures for every recipe but there ones there are nice enough. Great recipe book
November 10, 2024
Not a bad baking book. focusing on dairy-free and gluten-free recipes. There were a few recipes I saved and I look forward to seeing how they turn out.
Displaying 1 - 11 of 11 reviews