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The Essential Gluten-Free Baking Guide Part 1 [Paperback]

Brittany Angell , Iris Higgins
5.0 out of 5 stars  See all reviews (1 customer review)
Price: 9.95 & FREE Delivery in the UK on orders over 10. Details
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Book Description

1 Mar 2012
This Essential Guide is the all inclusive one stop shop to gluten and allergen free baking. Six chapters each dedicated to a specific flour including 50+ diverse recipes that are packed with the information you need for successful gluten free baking. From delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. Learn how to make these unique and hard to find allergen free recipes. Brittany and Iris will help you: Learn how to successfully bake with each flour Learn how to best substitute each flour Understand the basics of baking without eggs, corn, soy, dairy Learn the ins and outs of all the unrefined sugars and how to exchange them. Also Included are baking tips from some of today s leading gluten free experts: Elana Amsterdam Beth Hillson Ricki Hellar Amy Green Linsey Herman Kelly Brozyna Katie Higgins This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.
--This text refers to the Hardcover edition.

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Product details

  • Paperback: 170 pages
  • Publisher: Triumph Dining (1 Mar 2012)
  • Language: English
  • ISBN-10: 0977611140
  • ISBN-13: 978-0977611140
  • Product Dimensions: 23.5 x 19 x 0.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 672,124 in Books (See Top 100 in Books)

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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5.0 out of 5 stars Great book 4 Mar 2014
Format:Paperback|Verified Purchase
Love the recipes in this book all devoured by a very happy husband with a huge grin on his face, I enjoy making them & he enjoys eating them,
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Amazon.com: 4.6 out of 5 stars  45 reviews
33 of 33 people found the following review helpful
5.0 out of 5 stars Stuffed Full of Goodness 4 Mar 2012
By Laurel Vanblarcum - Published on Amazon.com
Format:Paperback|Verified Purchase
Now HERE's a comprehensive primer on Gluten Free flours, and not a moment too soon. Part 1 of this 2 part series starts out discussing the relative merits of weight (grams) vs. volume in baking and explains the pros and cons. Chapter One gives you an overview of the flours and starches which were analyzed for this book, when to use them, what to substitute for them and the likely results of that substitution; then goes on to recommend specific brands. It gives an overview on making your own Gluten Free flour mixes and includes a short biopic on Gluten Free Yeast breads as well. There's an over-view of more than half a dozen sweeteners that details their best uses as well as their pros and cons. Then there's a section on how to replace gums, eggs, dairy and corn, i.e. cornstarch, baking powder, vanilla and powdered sugar and that's just the first chapter!
There are individual chapters on: ALMOND Flour; QUINOA; AMARANTH; GARBANZO BEAN, COCONUT and MILLET Flours.
These chapters are full of helpful hints and tips on the individual flour as well as mini interviews with some of today's best known alternative cooks. In fact, there's a tip on treating QUINOA that is worth its weight in gold. The chapter on Almond Flour interviews Elana Amsterdam from Elana's Pantry, the author of 2 books on the subject.
The chapters go on to give you sample recipes. In the Almond Flour chapter that includes:

Italian Style Flatbread
Zucchini Bread
Blackberry & Lime Cobbler
Fig Newton-style Cookies
Chocolate Mint Graham Crackers
Molasses Spice Cookies (yum, I made these)
Magic Bars
Ice Box Peanut Butter Swirl Brownies
Coconut & Lime Pound Cake

The ingredients and instructions are ON THE SAME PAGE. I hate cookbooks that break them up.
Does the book stop with analyzing the flours and giving delicious recipes? Nope. Chapter 8: Make Your Own Gluten Free Vegan Muffins and Quick Breads gives you a template to make your own using the flours and flavorings YOU choose.
Chapter 9: Frostings. Seriously, this is one book that keeps on giving. There's Whipped Cashew Cream; Caramel Cream; Berry Syrup; Homemade Powdered Sugar; Marshmallow Crème. Marshmallow Crème?
Yup. There's Dairy Free Buttercream; a recipe for Coconut Cream Cheese; Coconut Cream Cheese Frosting; Coconut Strawberry Cream Cheese; Chocolate Glaze; Nut or Seed Butter Frosting; German Chocolate Cake Frosting and last, but hardly least, a recipe for a Simple Soft (dairy free) Caramel candy.
There are so many well tested recipes in here you won't even know where to start. English Muffins anyone? Soft Pretzels? How about some Buttermilk Biscuits, Whisky Brownies, Garlic Cheesebread, Artisan Sandwich Bread, Italian Herb Crackers, Challah, Scones, Cinnamon Raisin Bread, Blueberry Buckle, Cranberry Orange Cake (I can attest to this one as well), Vegan Pizza Crust, Popovers, FUNNEL Cake, Apple Fritters or Baked Doughnuts? And no, that is NOT ALL. My fingers are tired.
If there's anything else you could possibly want from a Gluten Free primer, buy Part 2, it'll be there.
17 of 18 people found the following review helpful
4.0 out of 5 stars Great Reference Guide for GF Baking 5 May 2012
By Gourmate - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I am subscriber one of the author's blogs, Real Sustenance, and I always admire her fearlessness at breaking down barriers to create amazing Gluten Free recipes. So I had no hesitation in purchasing the book. As my bookshelves are groaning from all the cookbooks I own, despite my utter lack of enthusiasm for the boring-ness of Kindle cook books, I purchased the Kindle edition.

I must start my review with a discussion about the kindle version because I feel this is such an important part of someone's purchase experience and subsequent enjoyment.

If you want to skip to my discussion about the book's contents please scroll down.

Authors need to be more aware of the ramifications of their choices in relation to providing e-versions of their books because if I have the choice between a good ipad app and a kindle ebook, I will choose the ipad app every time. The use of a cookbook these days is about an "experience": my reading experience, my cooking experience, my enjoyment experience...

I was pleasantly surprised as this Kindle cookbook goes a little way to making the reader's experience richer and more rewarding. However I would highly recommend that the author's pursue the idea of turning their book into an ipad app. As a keen home cook, the functionality afforded by ipad apps makes the entire experience pleasant and useful!

In the Kindle version of this book, unfortunately the ingredients are listed in a pale blue graphic box with white text which is very difficult to read. The poor colour contrast would make it virtually impossible for someone with vision difficulties and I have 20/20 vision. To access the ingredients list one must tap and pinch and expand - even so the image that appears is generally too long to view at one glance if you're using the ipad in landscape (sitting on the long side Vs short). So with great difficulty I have to navigate with dirty fingers between instructions and ingredients.

This is common to most ebooks, and indeed physical books where you have to flip pages. But I believe that when a book is a manual of instructions that one must keep on hand and refer to many times, the ease of use of that manual is pivotal to my enjoyment and continued use. Publishers need to realise that cookbooks need intelligent and functional design, and I for one will demand this of the items I invest my money into (hence my indulgence to write about it in this review - apologies if I'm boring you).

While there is a certain amount of appeal to see the grease stains on the pages of a physical book, review my notes from past attempts at the recipes and perhaps create an heirloom of reference material for future generations, I do not believe that a flour riddled ipad with greasy finger blotches over the touch screen holds the same appeal! As for heirloom, my ipad2 is already a relic!

Oh and by the way, this kindle version has a few photo's which I was grateful for.

Now to the content of the book.
Despite our common love of food and cooking, we are all different kind of cooks because we're all different king of people! I'm a "fly by the seat of my pants" cook who rarely follows all the instructions and loves to innovate. Having said that I am not the sort of cook who has the patience to try and try again to make a recipe work.

This is isn't the type of book you should flick through and look for a recipe to make on a Friday night when you realise you've got 3 great ingredients, your partner or friends are coming over and you want to whip something up (as I tried to do on a couple of occassions).

No, this is a GREAT reference book on gluten free flours, how they behave and what substitutions can successfully be made. It's a wonderful book that takes into account that people who are gluten free often have other sensitivities that require them to avoid eggs or lactose or sugar. It can only be written by someone who knows what it's like to live with sensitivities, what it's like to miss your favourite foods pre-diagnosis, and is damned if they are going to be beaten by it!

So after one or two unsuccessful attempts to find a recipe I can quickly make on a Friday night, I decided to read the book from cover to cover and make a note of the recipes I was immediately interested in. And I was greatly rewarded.

The book is laid out in chapters about flours, how they behave and subsequent recipes. Interspersed there is a little shameless "blogger promotion" where bloggers answer some questions about their approach to cooking. While interesting, I'm not sure how much this adds to the overall value of a cookbook, but at least I've found out about some blogs I didn't know about before (which is the intention I believe).

So it was with great joy that I approached the Apple Doughnut Recipe - not having had doughnuts for eons, I had drooled over the recipe. And flying by the seat of my pants I decide to break the cardinal rule and cook them for the first time for guests, knowing that tropical fruit and ice cream were my backup plan.

They were amazing. My guests thought they were amazing and my partner was still talking about them the day after.
I've tried a few other recipes from the book and they've worked each time with great success and adding to my enjoyment of cooking gluten free.

My only annoyance with the recipes (apart from design issues mentioned earlier) is that the weights are given in metric (grams) and all the other measures are in imperial (fl oz for example instead of providing the corresponding metric ml amount).

Cookbooks are universal tools! Surely you can't discuss how accuracy is important in weighing flours and then only provide imperial measurements for liquids and temperatures? I was really disappointed and annoyed and it does affect my willingness to use the book as a go-to reference when other books and apps I have make this part of the process so much easier and more accessible.

There a great book on web copyrighting called Don't Make Me Think.
Here's a message from a customer to all budding cookbook authors and bloggers:
Don't Make Me Think too much above what I need to do to get the job done!
Don't Make Me Work too much to make your recipe - I'm in the kitchen cooking your food aren't I? Why make me work to have to convert your measurements?

As I wrote the last paragraph, I realised an organised cook would have created a reference chart, laminated it and blue tacked it to the kitchen wall. Sounds like alot of work to me...

Buy the book. You'll enjoy it and become better cook.
10 of 10 people found the following review helpful
5.0 out of 5 stars Wow...Absolutely AMAZING!!!! 4 Mar 2012
By L. King - Published on Amazon.com
Format:Paperback|Verified Purchase
FINALLY, a book that answers the questions we have all had. The Essential Gluten-Free Baking Guide Part 1 is clear, easy to read, and understand. It starts by explaining how to measure! Something so many people do not know how to do properly. Then, Brittany and Iris go into extensive detail about all the amazing products and companies out there. The flours, sugars, starches, and more that they use to make their amazing recipes are all in there. After, it breaks downs each chapter by the specific flour and a group of delicious recipes to try. If that wasn't enough, they even add a FROSTING chapter. If you think being Gluten-Free is hard; think again. Brittany and Iris and have made it simple for you. A definite MUST BUY!!!!!!
8 of 8 people found the following review helpful
5.0 out of 5 stars Incredible Book! 5 Mar 2012
By Jessica A - Published on Amazon.com
Format:Paperback|Verified Purchase
This book is a must have for anyone who needs to live a gluten free life! I have been cooking gluten free for a over a year now and feel like I am pretty good at it - but I learned so much for this book. I now know why certain flours are used together and why others should not be substituted. There were a few flours I have never thought to use but am excited to try now. Even though recipes in the book do not use alternative sweeteners, there is a chapter that will tell you exactly how to substitute an alternate sweetener in place of sugar if you choose to do so. I like how the authors share their favorite brands throughout the book. The directions in the recipes are easy to follow and the ingredients are things that any gluten free cook/baker will already have in their kitchen. I love how Brittany and Iris incorporated information from other gluten free experts. This book will be worth every dime of your investment!
8 of 9 people found the following review helpful
5.0 out of 5 stars Great Info for gluten-free, wheat-free, sugar-free, even dairy free! 15 Jun 2012
By K. M. Krieger - Published on Amazon.com
Format:Paperback|Verified Purchase
This review covers both Part 1 and Part 2, since I bought both. The difference between the two books is in the flours that are emphasized and explained: Part 1 details Amaranth, Almond, Quinoa, Garbanzo [a.k.a. chick pea], Millet, and Coconut flours; Part 2 details Sweet Rice, Sorghum, Buckwheat, Teff, Cassava, and Potato Flour.

Although the names of the non-wheat flours may sound exotic at first, the authors The first part of this slim volume is packed full of exactly what one needs to know to accommodate one's needs by telling the reader how to make satisfying substitutions. In addition to providing tips regarding which non-wheat flour(s) can be substituted one for the other, sugar-free and dairy-free adaptations are also covered.

Then you get to the great recipes! This is not a case of buying a book with hundreds of recipes, but only find a very few palatable - every one of the 50+ recipes is enticing. And there is something good to try for each flour, so that flour purchases can be made step-by-step. The result is that the reader stops thinking about what cannot be eaten, because the things that *can* be eaten are so delicious!

The authors also provide a list of additional resources, including additional cookbooks, magazines, and informative websites to help the reader find additional information and recipes.

All in all, I'm very pleased that these are my first purchases following the very-recent diagnosis of my wheat allergy.
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