The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren’t worth the effort you put in to make them. Not any more!Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don’t have to learn any new baking techniques or search the Internet for untried ingredients with names you can’t pronounce.
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(out of 14 reviews)
List Price: $ 17.95
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Review by Linda for The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
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GF home baking at it’s best! I loved the chickpea bread as a sandwich bread – it had a “bland” taste and it didn’t fall apart at all. I slice and wrap each piece in plastic wrap and then freeze them in a ziploc freezer bag. I also loved the Farmhouse bread. I made the batter and then baked it in English muffin pans to use as hamburger rolls – yum! I found two errors in the book. Two additional eggs are listed in the dry ingred. section for the Farmhouse Bread recipe – these should be omitted. Also, barley is listed in the GF flour ingredient list at the beginning of the book. Barley is NOT gluten free and should NEVER be eaten by a Celiac. This book had eliminated my search for edible GF breads.
Review by Sarah Jones for The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
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The good…this book has great ideas and many of the recipes are very good. The muffins I’ve tried (with the exception of the carrot one) turn out very well, the banana-flax muffin is awesome and healthy, my two-year old loves it. The sour-milk bread has a great flavor and turns out well as long as I don’t add the water and take out some of the sugar. The hazelnut brownies were okay, but really weird.
The bad… as another reviewer has noted, there are several typos throughout the book. While I have by no means made all of the recipes, in my opinion I have found far too many typos for a professionally published book. There’s a carrot muffin recipe, that if followed, makes more of a carrot soup instead of carrot muffin batter. I also find the organization of the recipes to be poor (i.e. liquid ingredients in the “dry” list). While some of the omissions and extras in the recipes don’t present much a problem for seasoned bakers of gluten-free foods, if you are new to this game, you might find this book very frustrating. However, if you are looking for some new inspiration, this is a great book.
Review by HealthyMom for The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
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If you are gluten free and also health conscious (not always the same thing), this book is for you. I was a “health nut” before our family decided to go gluten free, and was left discouraged by some of the best-selling GF cookbooks out there–lots of white rice flours used, not much quinoa and healther grains used, etc.
While you will find rice and potato flours in some of these recipes, you will also find the more “exotic” and healthful flours used extensively, amaranth, sorghum, and quinoa. The recipes taste good (judged by my gluten/carb addicted husband) and I know they are good to give to my kids who think raisins and figs are a big treat (you get the point
. Should have “healthy” in the title, too. Worth the buy.
Review by Silurian for The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
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I really wanted to like this book, as it attempts to do many good things that most gluten-free baking books don’t. The authors are health conscious, providing nutritional information for each recipe and there are lots of recipes that include high protein and high fiber ingredients. A lot of the recipes are also quite creative – you won’t find the same old recipes that every book has (try the Blueberry Millet Muffins with cornmeal; the Teff Pancakes are also pretty good, especially with lemon and sugar).
On the other hand…was this book tested or proofread? Many of the recipes have at least one step or ingredient (sometimes the lack thereof) that causes odd or unpalatable results when the instructions are followed exactly. For example, the Raspberry-Amaranth Muffins have a perfect texture, but include a large amount of soy flour which makes them very sour, while the Potato and Rice Pancakes taste good but are a bit rubbery. Some recipes are just bad: the Teff Gingerbread (described as “different”) is very dry and calls for way too much spice, and the Zucchini Cake is much too wet and eggy – it comes out with the consistency of a frittata.
If you are experienced with gluten-free baking ingredients and have a lot of free time, many of the recipes are ‘fixable’ with fairly minor changes, and you’ll probably find a lot of new ideas. However, if you need reliable recipes that always come out great the first time, I can’t recommend this book.
Review by B. Knowlton for The Best-Ever Wheat-and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More
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While this well written and informative book is designed primarily to appeal to those unable to tolerate wheat and gluten it should not be restricted to only the digestively challenged. If, like me, you enjoy baking you will be intrigued and inspired by all the many alternative flours available and the techniques employed in using them. You’ll want to try out the many recipes for cakes, cookies, muffins, and other goodies, and you`ll be rewarded by the tasty results. I especially liked the banana nut muffins.