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Provides recipes for gluten-free breads such as muffins, rolls, buns, breakfast breads, and crackers, and offers advice on where to buy gluten-free baking supplies.
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First Sentence
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
39 of 39 people found the following review helpful:
3.0 out of 5 stars
Interesting recipes, but useless in the UK,
By
This review is from: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Hardcover)
Problem with this book, which reads excellently, is that it relies on specialist suppliers of specialist flours and additives, many of which are unobtainable in the UK. In particular the 'garfava flour' - a bean flour derived from garbanzo beans (chick peas) and fava beans. According to the book this special flour is not merely a combination, but specially treated beans that are then made into flour. So, if in the US or Canada, probably worth having, otherwise forget it.
6 of 6 people found the following review helpful:
3.0 out of 5 stars
Not useful in the UK...,
By Amy (UK) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Hardcover)
I agree with the other review written by the UK-based reviewer. I bought this book while home for a visit to America, not long after I'd developed a wheat allergy, and when I returned home the UK began trying to find some of the ingredients...at first I thought it was just a matter of figuring out the British names for some of these things (ie "garbanzo bean" being the same thing as "chickpea," which also is known as "gram flour" in the UK (& bears no relation to what is called "gram flour" in the US)). Unfortunately, however, there was a lot more to it than that. One of the main flours she relies upon is this garfava flour, and even trying to create your own version of it seems impossible, as fava bean flour doesn't seem to be available in the UK, even from on-line sources. Also, if you're vegetarian and/or have a dairy allergy (I'm both of these, as well as allergic to soy), this isn't the book for you: she uses a lot of milk powder, gelatine, etc, which I can't/won't use, and for which there aren't really equivalents in the UK which mimic closely enough the American forms of gelatine or dried milk...
Too bad, as otherwise it seems like a lovely book with some wonderful recipes! Will just have to pass it on to friends in the US whose twins are celiac...maybe they'll be able to use it.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Gluten Free Gourmet,
By Sue C Page (Nuneaton) - See all my reviews
This review is from: Gluten-Free Gourmet Bakes (Paperback)
GH Easy to Make! Wheat Free
The Gluten-free Gourmet Makes Dessert Gluten-Free Gourmet Bakes I think the books are of great value, especially if you are like me new to finding new ways to bake wheat and gluten free. I have approached these books as guidelines and have been able to source a lot of the products mentioned locally here in the UK. If you are trying to find an alternative recipe for your diet then this would be a great starting point. I have thorougly enjoyed the information in the book and would recommend it to anyone who is seriously looking at alternative ways of making bread and cakes.
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