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Blackbird Bakery Gluten-Free [Hardcover]

Karen Morgan
4.5 out of 5 stars  See all reviews (2 customer reviews)
RRP: £16.99
Price: £14.52 & FREE Delivery in the UK. Details
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Book Description

1 Sep 2010
SALES HANDLE: Gourmet and gluten-free -- these words don't usually go together. Until now. Experience 78 delicious recipes for classic American desserts and gorgeous French pastries, from layer cakes to muffins -- all made without gluten, in one beautifully photographed and illustrated package. * Competitive titles are crunchy (read: ugly). This book is gorgeous. * Author is well-regarded and beautiful. She has French pastry chops and the shop is in Austin. She's established a blog presence: * Blackbird Bakery has a celebrity following, including: Ben Harper, Laura Dern, David Arquette, Courteney Cox Arquette, Kelly Slater, and Island Def Jam. (See sales info for list of gluten/wheat-free celebs and other benefits of a wheatless diet)

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Blackbird Bakery Gluten-Free + Honeybuns Gluten-free Baking
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Product details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (1 Sep 2010)
  • Language: English
  • ISBN-10: 0811873315
  • ISBN-13: 978-0811873314
  • Product Dimensions: 20.9 x 18.6 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 734,343 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Karen Morgan's now-ex-husband, Tim Morgan, trained at La Varenne, the legendary cooking school founded by Anne Willan in Paris, France. Karen trained in pastry with Tim. In 2002, she was diagnosed with celiac disease and struggled to find desserts she could bake or consume. She began devising her own recipes. After cooking in France for four months in 2006, she started her food blog, The Art of Gluten-Free Cooking. Karen opened Blackbird Bakery, a custom gluten-free bake shop that caters special events, in 2008.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
5.0 out of 5 stars Pastry-chef meets gluten free 5 Jan 2013
By Zan
The recipes are written in cups, and you need to find a supplier of tapioca and sorghum flour and guar gum, all of which are in nearly every recipe. I can't find guar gum, but I substituted the inferior Xanthan Gum, and it seems to work ok. There are other flours you need for each different recipe, like chestnut flour, millet flour, glutinous rice flour and chickpea flour. If none of this daunts you, and you crave the texture of gluten-full goodies, then believe me this book is worth it. So far, I've tried the ginger gingerbread, used the sponge recipe from the blackberry-lemon trifles and made the pecan banana bread. They have all been delicious and indistinguishable from the best of gluten-full equivalents, so my husband says. Since owning the book, I've been following the author on her blog and here she more recently admits that to get consistent measures of flour, she fluffs the flours up before scooping the cups and that weighing is the better way to go, so maybe in future her recipes will be in grammes. Progress! This is also a lovely book to browse with beautiful photographs. It's smaller than a large coffee table book at around 20x20cm. It would make a great gift for any serious gluten-free baker. But not one for the casual baker based on the range of ingredients required.
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4.0 out of 5 stars Some good recipes... 6 July 2012
By Jo
Format:Hardcover|Verified Purchase
This is a well presented book with lots of tasty looking recipes, but I was disappointed with the fact that it tends to be 'Americanised' with some of its ingredients-perhaps I didn't research enough though!
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  58 reviews
31 of 32 people found the following review helpful
5.0 out of 5 stars Great Buy 12 Jan 2011
By jenn - Published on
My mom bought this book for me a week ago. I've tried 3 recipes from it. All of them have come out so well. I tried the onion tart, Apricot Clafoutis (couldn't find apricots, so I used cherries), and lemon bars. Another review mentioned all of the ingredients. Most of the ingredients should be staples of a gf kitchen. To really bake gf from scratch you do need a quite a few ingredients. It does use dairy and I didn't try any substitutions. Once I've tried the recipe a few times I will try to tweak it. If you're looking for gf, dairy free and sugar free try The Spunky Coconut. So far I'm thrilled with the book and highly recommend it. Give it a go if you enjoy baking.
18 of 18 people found the following review helpful
5.0 out of 5 stars I love this book!! 11 Feb 2011
By ScottS986 - Published on
The recipes are organized and clear. The photos and layout make it a joy to read. Most importantly, the recipes are delicious! My favorites are the Lemon Rosemary cookies, the Apple Pie, and the Sunday Morning Pancakes. A bonus tip is that if you are looking for a Classic Vanilla cupcake recipe, just use the cupcake base in the Caramel Cupcake recipe. The author was super nice and even answered some questions I had emailed about a recipe. I highly recommend this book!
15 of 15 people found the following review helpful
5.0 out of 5 stars At last ! 3 Mar 2011
By C. Vincent - Published on
Format:Hardcover|Verified Purchase
Gluten free foods and pastries that taste like the things I hated giving up. It is easy to stay away from gluten in meat and vegetable dishes...but pastries and breads ?!?! And so much of the bread you buy at the store goes into the trash after one slice. But these recipes put joy back into eating desserts and pastries.
11 of 12 people found the following review helpful
2.0 out of 5 stars Ok, but with a lot of technical problems. 11 Dec 2012
By T. Hanson - Published on
Format:Hardcover|Verified Purchase
I've tried several recipes from this book, and not one has come out well. I really like the banana bread, but it often comes out too wet, so I've had to tweak the recipe. The ginger gingerbread was very strong and very starchy. The chocolate chip cookies were gummy. And the sugar cookies were downright rubbery. I was so disappointed, I just threw them out. I really want to like this book, but am losing faith.
10 of 11 people found the following review helpful
5.0 out of 5 stars Not Fakin' It! 23 Jan 2012
By Becca - Published on
I was diagnosed with a wheat allergy (not celiacs) about 4 years-so needless to say, I am no expert in discovering delicious wheat free products. I found this book at a Borders and bought it purely on the fact that there were beautiful pictures for every recipe, my "wheat-free" frame of reference goes from "I can swallow this down" to "Oh my god, I think that was cat litter." My boyfriend, who has been outstanding and encouraging (to the point where he has willfully chosen to not even purchase wheat containing ingredients into the house) has watched me horribly "fake" my approval for some truly heinous products.

So I gave up. Until Blackbird. I was so used to being disappointed after every trial, that after the first batch of chocolate chip cookies, I literally went back to the book, back to all of my ingredients-just to make sure they really were wheat free! Every recipe I've tried has been a delight!

The only substitution that I have made is that I use Xantham Gum (it's easier to get for me) instead of Guar Gum. HOWEVER! If you do this, use HALF the amount or the food will get a weird tacky consistency (which is not pleasant).

I've read negative reviews about the extraordinary number of ingredients-I sigh. If you can't eat wheat/gluten, you kind of have to deal, and this book makes it soooo much easier. The recipes are also fairly simple-they just take some time-once again, if you don't want to die from something you REALLY want to eat, suck it up and there will be no regrets! is also a great resource for recipes she develops (there's a recipe for fried chicken people!!)
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