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1,000 Gluten-free Recipes (1,000 Recipes) [Hardcover]

Carol Fenster
3.2 out of 5 stars  See all reviews (4 customer reviews)
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Book Description

3 Oct 2008 1,000 Recipes (Book 18)
1,000 Gluten–Free Recipes It′s like getting 5 cookbooks in 1! 172 Breakfast Dishes, Muffins, and Breads 75 Sandwiches, Salads, and Soups 106 Pasta, Grain, Bean, and Vegetable Dishes 205 Main Courses 377 Cookies, Cakes, Pies, and Other Desserts And Much More! Go gluten–free with ease! For the best all–purpose gluten–free cookbook, look no further. Inside, you′ll find delicious gluten–free versions of foods you crave–including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You′ll also discover hundreds of recipes for all–American favorites, flavorful international dishes, and sophisticated special–occasion fare. It′s everything you need to serve satisfying gluten–free meals 365 days a year! Praise for 1,000 Gluten–Free Recipes "This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use." —Cynthia Kupper, R.D., Executive Director, Gluten Intolerance Group of North America "Carol Fenster has combined simple, naturally gluten–free recipes along with those specially created for people with celiac disease. This is a comprehensive soup–to–nuts guide that any cook will use again and again." —Andrea Levario, J.D., Executive Director, American Celiac Disease Alliance "The encyclopedia of gluten–free recipes has now arrived! What a wonderful assortment of healthy meals that even a gluten–free novice can tackle." —Cynthia S. Rudert, M.D., Advisor for the Celiac Disease Foundation and the Gluten Intolerance Group of North America

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Product details

  • Hardcover: 720 pages
  • Publisher: John Wiley & Sons; 1 edition (3 Oct 2008)
  • Language: English
  • ISBN-10: 0470067802
  • ISBN-13: 978-0470067802
  • Product Dimensions: 23.4 x 20.3 x 5.6 cm
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 725,467 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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From the Inside Flap

If you or someone you love has wheat allergies, gluten intolerance, or celiac disease, then you know how hard it is to prepare tasty, worry-free meals. From breads and pastas to cakes and pies, many favorite foods typically contain wheat, the most common source of gluten—not to mention the many prepared and packaged foods (from dressings to seasonings) that may also contain gluten. Now, gluten-free cooking authority Carol Fenster has written the biggest, most comprehensive gluten-free cookbook ever—a resource you'll turn to again and again for recipes, inspiration, and advice. Carol discovered that she was gluten intolerant two decades ago, and she has spent the time since developing gluten-free mealtime strategies and helping others make the transition to a gluten-free lifestyle. Carol has perfected the art of baking without wheat flour and learned to create delicious muffins, cakes, pies, and even yeast bread using sorghum flour, potato starch, and other safe ingredients. In 1,000 Gluten-Free Recipes , she shares her secrets and recipes for every meal. Many of the recipes are also vegetarian or quick-to-make and are highlighted with or symbols. Additionally, if you avoid dairy, Carol suggests ways to make the recipes with safe substitutes. If you cook gluten-free meals, this cookbook is sure to become an indispensable kitchen companion. You'll discover recipes for every meal of the day and every occasion, from favorite foods you thought you would never be able to eat again to foods kids will love and elegant dishes for entertaining. Throughout the book, you'll find a wealth of detailed, practical advice on staples of the gluten-free kitchen, including tips on reliable brand-name products. Here is everything you need to discover just how easy and tasty it can be to live gluten free! With 1,000 Gluten-Free Recipes , you get: Bountiful Breakfasts: Sour Cream–Raisin Pancakes, Granola, Cheese Blintzes, Egg Crepes with Brie and Almonds Marvelous Breads and Muffins: Cinnamon-Apple Muffins, Buttermilk Biscuits, White Sandwich Yeast Bread, Pepperoni Cheese Pizza Satisfying Appetizers, Salads, Soups, and Sandwiches: Roasted Wild Mushroom Tart, Panzanella, French Onion Soup, Muffaletta Sandwiches, Chicken Fajitas Tasty Pastas, Grains, and Beans: Macaroni and Cheese, Lasagna, Pad Thai, Quinoa Tabbouleh, Spicy Black Beans Delicious Main Courses: Meat Loaf, Shrimp Creole, Fried Chicken, Mini Beef Wellingtons, Pork Schnitzel, Moussaka Irresistible Desserts: Chocolate Peanut Butter Cookies, Old-Fashioned Strawberry Shortcake, Tiramisu Cupcakes, Chocolate Pecan Tart, Cherry Pie Whether you're new to gluten-free cooking or you've been living gluten-free for decades, this all-inclusive cookbook is just what you need to satisfy your craving for "forbidden" foods and baked goods—and put deliciously varied, crowd-pleasing meals on the table for years to come.

From the Back Cover

1,000 gluten-free Recipes It's Like Getting 5 Cookbooks in 1! 172 Breakfast Dishes, Muffins, and Breads 75 Sandwiches, Salads, and Soups 106 Pasta, Grain, Bean, and Vegetable Dishes 205 Main Courses 377 Cookies, Cakes, Pies, and Other Desserts And Much More! Go gluten-free with ease! For the best all-purpose gluten-free cookbook, look no further. Inside, you'll find delicious gluten-free versions of foods you crave— including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You'll also discover hundreds of recipes for all-American favorites, flavorful international dishes, and sophisticated special-occasion fare. It's everything you need to serve satisfying gluten-free meals 365 days a year! Praise for 1,000 Gluten-Free Recipes "This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use." —Cynthia Kupper, R.D. , Executive Director, Gluten Intolerance Group of North America "Carol Fenster has combined simple, naturally gluten-free recipes along with those specially created for people with celiac disease. This is a comprehensive soup-to-nuts guide that any cook will use again and again." —Andrea Levario, J.D. , Executive Director, American Celiac Disease Alliance "The encyclopedia of gluten-free recipes has now arrived! What a wonderful assortment of healthy meals that even a gluten-free novice can tackle." —Cynthia S. Rudert, M.D. , Advisor for the Celiac Disease Foundation and the Gluten Intolerance Group of North America

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Customer Reviews

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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars Gluten Free Recipes 21 Mar 2009
Format:Hardcover
This book has loads of gluten free recipes. The ones I have tried are very good. My daughter has used it as well and she rates it highly. It would be a very good book for someone who already has a library of gluten free references. In my case, I do not have such references and had to buy more books. If you already know about gluten intolerance and coeliac disease - then this is a super cookbook. I assumed with such a big book it would have more science.
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1 of 1 people found the following review helpful
4.0 out of 5 stars One to keep! 8 Mar 2012
Format:Hardcover|Verified Purchase
As a recent newcomer to the gluten free lifestyle I was depressed by the compromises made regarding the standard of food (bread being at the top of the list)that we are supposed to eat. Most recipies produced dry, heavy bricks. Not so from this book. Its cumbersome on the kitchen worktop but is very useful. It is American, so cups are a must and its essential to measure carefully and not just bung it in. I get round this by measuring in the cups and then tipping the contents onto scales and write the weight by the recipie - much less mess and no hassle for the next time. Over the past year I have made many recipies; cakes, cookies, pastry, numerous breads and main courses and all have been either good or more than acceptable. The only thing I didn't like was the texture of one of the chocolate cookies (too soft). With regard to American ingredients, the one thing I haven't been able to obtain is Expandex which is only in a few recipies, the rest are easy enough to find on the internet. One caveat, if you run out of Carol's basic mix the breads don't come out so well with shop bought mixes - either too wet or too dry. Also I put every loaf in the breadmaker on the gluten free program even if it says cook in a conventional oven - so far so good! The cakes etc come out well with shop mixes, though be sure to add xanthan or guar gum if it's not included. One quirky thing is that a lot of the meat recipies are served with fruit salsa/relishes etc. It's well written with a pleasant tone, most recipies are simple and once you get used to gluten free cooking, surprisingly easy. As it's a '1,000' book I expected a lot of filler recipies but this is not the case. I can recommend it.
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4.0 out of 5 stars almost good 28 Jan 2010
Format:Hardcover
Almost good because of one important thing - there are some ingredients that are used in most of the baked goods instead of flour that and as I dont live in USA and the offer here is very limited and now it turns out that I can not make almost half of the things in book that call for sorghum mix.
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1 of 3 people found the following review helpful
1.0 out of 5 stars Great if you are in the USA 26 Mar 2010
Format:Hardcover
I wanted to find out more about gluten free cooking and this looked just the job. However, it is very much an American cook book.
All recipes are in cups. Not insurmountable as we can buy these measuring cups in UK but I don't have any.
Then I found that a lot of the ingredients are not those found on UK shelves. No UK substitute is given and without a description of the type of, say, 'bisuit' we are supposed to buy a packet of, this puts some recipes out of reach.
The recipes aim at providing a gluten free alternative to many traditional dishes. But these, of course, are American traditional dishes.
So, if you are a fan of the American kitchen, this will be a great book. For me, it was a bit too much effort.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  172 reviews
163 of 163 people found the following review helpful
5.0 out of 5 stars shelf-worthy 22 Feb 2009
By Kathryn Gawne - Published on Amazon.com
Format:Hardcover|Verified Purchase
I checked this book out from the library to test-drive it before giving it a place on my bookshelf. I was annoyed to see that her primary mix was not the usual rice-potato-tapioca mix, instead using sorghum-potato/corn-tapioca, but I had all the flours on-hand so I decided to mix it up and give it a try. I picked the hardest thing I could find (why waste time?): cut-out sugar cookies. I was flabbergasted. They were great. They kept their shape, and the texture and taste were wonderful: no grit! I made biscuits next (another difficult thing to make GF) and they were also great. The pizza crust recipe produces an actual DOUGH that you can pat out with your hands, not the usual batter that needs to be spread with a wet spatula. In the two weeks that I've had this book from the library, I've made seven baking recipes all with wonderful success, including the first loaf of GF bread that I've eaten plain.

It is a BIG book, and it has a bunch of non-baking recipes, which I don't think I'll use. For me, converting main-dish recipes to be GF is not difficult. The sections on baking are extensive, though, and in my opinion, that makes the book worth the price and worthy of a place on my shelf.
105 of 109 people found the following review helpful
3.0 out of 5 stars Good cookbook but with a few problems 22 Feb 2009
By richone - Published on Amazon.com
Format:Hardcover|Verified Purchase
This cookbook has lots of interesting recipes and the ones I have tried are good. However, I wish the instructions were more clear. The author makes some statements at times that are confusing to the inexperienced
new "gluten-free" cook, although not new to baking. For example, she suggests adding extra grains when baking bread but does not say how much to add and if you need to subtract other flours when doing so. One recipe had a complete step(adding the yeast and water) left out. I hate experimenting with expensive ingredients.
73 of 76 people found the following review helpful
5.0 out of 5 stars This Cookbook Will Change Your GF Life 15 Nov 2008
By J. Armil - Published on Amazon.com
Format:Hardcover
What sets Carol Fenster and her 1,OOO Gluten-Free Recipes 1,000 Gluten-Free Recipes apart from others, is this: She delivers great taste, great texture, and maximum nutrition (something you already know is in short supply in most GF carbohydrates); her recipes and advice are geared to home cooking, i.e., your life and your kitchen; she makes suggestions for brand names of ingredients (this saves so much time!); she writes clearly so your dish will come out great every time (this saves time, money, and so much effort, not to mention the disappointment); her dishes please the most finicky eaters; and she notes alternative ingredients if you wish to make recipes dairy-free, vegan, etc.

Yes, there really are a thousand distinct recipes, but, no, it's not heavy. It is so all encompassing and astoundingly excellent that it'll spoil you for any other cookbook, except...Gluten-Free Quick and EasyGluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities, Carol's 2007 cookbook that uses her unique Carol's-Flour-Blend-turned-into-mixes strategy. Both of these books are amazingly affordable and readily pay for themselves in saved time, effort and money.
30 of 31 people found the following review helpful
5.0 out of 5 stars great cookbook 12 Dec 2008
By Poodlegirl - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have several of Carol Fenster's past cookbooks. This is such a complete book, it is like the Joy of Cooking for gluten-free. Some of the gluten-free cookbooks are just recycled old recipes with the gluten out. The recipes in this book are very innovative and creative. The only down side of that is you might have trouble finding some of the ingredients she uses like the modified tapioca starch and teff. But it is worth searching them out on the internet and it broadened my horizons in gluten-free cooking, and I am a dietitian who has been cooking gluten-free for 15 years.I think I was in a rut with my cooking and this inspired me to try new and healthy recipes. My family is going to be surprised at Christmas!
If my patients can only afford 1 book this is what I would recommend. It is a good value at the price Amazon sells it at.
26 of 27 people found the following review helpful
4.0 out of 5 stars a little narrow 24 Jun 2009
A Kid's Review - Published on Amazon.com
Format:Hardcover
I have been grateful for this book because it has so much in it, much of which is quite good. However, I have become disenchanted with it because all of her recipes use the same sorghum-tapioca flour-potato starch mix, and I don't think that it is the right mix for all of her recipes. Also, she uses SO MUCH starch in all of her recipes that they are just plain really unhealthy to eat. Thirdly, she likes to use modified tapioca starch in a lot of her recipes, which is even worse for you than all of the unmodified starch. There are chemical processes that go into modifying this starch which may have adverse health effects. I have seen in at least one blog that faithful adherents of her book don't care what they're doing to their bodies as long as they enjoy what they are eating. Maybe you feel the same way, in which case this is a great book for you. However, for those who are more interested in their health and in all of the wonderful flours available to gluten-free folks, I only recommend this book in moderation. I do have to say, though, that her pizza crust recipe is absolutely the best.
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