Baking is the most difficult aspect of the gluten-free diet to overcome, as it is gluten that gives bread its elasticity and cakes their spring. Phil Vickery has developed a collection of over 70 recipes especially for those with gluten intolerance. He offers gorgeous gluten-free versions of family favourites such as Pancakes with Maple Syrup, Strawberry Tart with Meringue Topping, and Rich Chocolate Slab Cake. The Bread chapter includes Breakfast Brioche and Rosemary and Garlic Focaccia, while those with a sweet tooth will love Buttermilk Muffins and Roasted Hazelnut Cookies. The chapter devoted to Celebration Cakes provides welcome inspiration for birthdays and other special occasions. With a photograph for every recipe, this book is a godsend for all coeliacs.
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'There are muffins, cupcakes, breads and pastry - they're all so delicious, you'd never guess they were gluten-free' --The Bookseller
'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay
Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.'--BBC Good Food Magazine
'Gluten-free and YUMMY! What do most people on a gluten-free diet tend to miss most? Cakes and bakes. Chef Phil Vickery proves leaving out the wheat can actually make some recipes better.' --Delicious Magazine
'Go Gluten-Free in style!'--Now Magzine
'Michelin-starred chef Phil Vickery has joined together with Coeliac UK to show that a gluten-free diet doesn't necessarily have to mean giving up cakes, breads and biscuits. Instead, you can learn how to make your own gluten-free flour, then transform it into all kinds of treats from soft pine-nut cookies to ricotta cakes and focaccia. Delicious and inspirational.' --Taste Italia
'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay
Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.' --BBC Good Food Magazine
'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay
Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.'--BBC Good Food Magazine
'Gluten-free and YUMMY! What do most people on a gluten-free diet tend to miss most? Cakes and bakes. Chef Phil Vickery proves leaving out the wheat can actually make some recipes better.' --Delicious Magazine
'Go Gluten-Free in style!'--Now Magzine
'Michelin-starred chef Phil Vickery has joined together with Coeliac UK to show that a gluten-free diet doesn't necessarily have to mean giving up cakes, breads and biscuits. Instead, you can learn how to make your own gluten-free flour, then transform it into all kinds of treats from soft pine-nut cookies to ricotta cakes and focaccia. Delicious and inspirational.' --Taste Italia
'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay
Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.' --BBC Good Food Magazine
About the Author
Phil Vickery is one of the UK's most talented chefs. He is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as his own TV work, including Tastes of Europe and Phil Vickery's Pudding Club. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of best-selling books, including Seriously Good! Gluten-free Cooking. www.vickery.tv
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Customer Reviews
Most Helpful Customer Reviews
69 of 71 people found the following review helpful
By MinnyMinx
Format:Hardcover
Just after i got this book I reviewed it and gave it 4 stars, on the basis of appearance, the breadth of recipes and testing a couple (pecan and treacle bread and the shortcrust pastry) This appeared to be a great book for those who want to/have to avoid wheat/gluten but love baking and eating the results. It has a comprehensive range of recipes from several breads (not requiring a bread machine), large cakes, pancakes, yorkshire puddings, small cakes, biscuits and even one for shortcrust pastry which is one thing i have struggled to make since ditching the gluten.
However my review has been downgraded to 2 stars following further use.Either the recipes haven't been tested properly and/or the finished book has not been checked for accuracy. The roast hazelnut cookie recipe is missing a liquid ingrediant completely - i tried adding milk but the end result was tough and disappointing - another reviewer suggested adding an egg.... The cooking time for the pecan honey flapjacks is wrong too- it needed at least 30-40 minutes in a fan oven not 15-20 minutes as stated.
Generally more guidance is required with some of the recipes some of which feature ingrediants many regular bakers will not be familiar with such as xanthan gum. For example, the shortcrust pastry recipe doesn't mention at what stage any filling should go in and it doesn't state whether or not cooking times and temperatures refer to a fan oven or not. I have been cooking for years but this is the first time i have come across recipes where i have to guess the cooking times and missing ingrediants. Whether this relates to just the 2 recipes I mentioned or not remains to be seen....
Finally many, but not all of the recipes make use of Vickery's own GF flour blends - one for bread and 2 others for cakes/biscuits so if the idea of purchasing 3 or 4 types of flour and mixing them up yourself does not appeal, then this book probably isn't for you. These flours (including soya, potato, rice etc) should be obtainable from health food shops although i am struggling to track down tapioca flour....
However my review has been downgraded to 2 stars following further use.Either the recipes haven't been tested properly and/or the finished book has not been checked for accuracy. The roast hazelnut cookie recipe is missing a liquid ingrediant completely - i tried adding milk but the end result was tough and disappointing - another reviewer suggested adding an egg.... The cooking time for the pecan honey flapjacks is wrong too- it needed at least 30-40 minutes in a fan oven not 15-20 minutes as stated.
Generally more guidance is required with some of the recipes some of which feature ingrediants many regular bakers will not be familiar with such as xanthan gum. For example, the shortcrust pastry recipe doesn't mention at what stage any filling should go in and it doesn't state whether or not cooking times and temperatures refer to a fan oven or not. I have been cooking for years but this is the first time i have come across recipes where i have to guess the cooking times and missing ingrediants. Whether this relates to just the 2 recipes I mentioned or not remains to be seen....
Finally many, but not all of the recipes make use of Vickery's own GF flour blends - one for bread and 2 others for cakes/biscuits so if the idea of purchasing 3 or 4 types of flour and mixing them up yourself does not appeal, then this book probably isn't for you. These flours (including soya, potato, rice etc) should be obtainable from health food shops although i am struggling to track down tapioca flour....
17 of 17 people found the following review helpful
By Phil kendall
Format:Hardcover|Amazon Verified Purchase
Another excellent addition to the GF cook-books which will appeal to the sweeter toothed Coeliac. This is the one to have. This book is so good that I have ditched many of my earlier cook-books. The use of xanthan gum is perhaps a tad too heavy. Chestnut flour is a pricey additive as he says substitute cornmeal. Though my favourite is ground almond. hey ho the GF pork pie recipe remains very elusive.
33 of 34 people found the following review helpful
By brandywine
Format:Hardcover
I have just tried baking my first recipe from this book; have been so excited to finally find a book that makes sweet recipes with decent flour mixes instead of 'gluten-free flour' (horrible stuff). HOWEVER, my first recipe was nearly a disaster.
There appears to be an error in both the ingredients and the instructions. The receipe is on page 47, Hazelnut Cookies. I followed the instructions to the letter and wondered why I ended up with a dry mixture that I couldn't possibly 'spoon out' as instructed. I added more butter. Still no luck. I added xanthum gum, in desperation. Still no luck. I added water. A gluey mess. Husband looked at recipe and announced it was clearly missing an ingredient - probably egg. Added an egg - voila! Finally had a mixture that resembled biscuit dough. God knows what I've done to it with my additions before I added the egg, but hopefully it has been saved (yet to try it; still baking).
VERY disappointed! Tried to contact Phil Vickery directly through the internet - no luck. He should probably be aware of this.....Am somewhat nervous that there will be more errors within........Hopefully not, cos the recipes look brilliant.
There appears to be an error in both the ingredients and the instructions. The receipe is on page 47, Hazelnut Cookies. I followed the instructions to the letter and wondered why I ended up with a dry mixture that I couldn't possibly 'spoon out' as instructed. I added more butter. Still no luck. I added xanthum gum, in desperation. Still no luck. I added water. A gluey mess. Husband looked at recipe and announced it was clearly missing an ingredient - probably egg. Added an egg - voila! Finally had a mixture that resembled biscuit dough. God knows what I've done to it with my additions before I added the egg, but hopefully it has been saved (yet to try it; still baking).
VERY disappointed! Tried to contact Phil Vickery directly through the internet - no luck. He should probably be aware of this.....Am somewhat nervous that there will be more errors within........Hopefully not, cos the recipes look brilliant.
Most Recent Customer Reviews
5.0 out of 5 stars
very popular book
bought this for a friends birthday who eats gluten free and she raves about it as the best present she ever got, I think she has baked everything in it!
Published 2 days ago by heatwave happy
5.0 out of 5 stars
Fabulous book
I tried this book from the library first as some of the reviews were not great but it is fabulous - so I bought it! Read more
Published 10 days ago by AJ
5.0 out of 5 stars
Seriously good!!
I have been coeliac for more than 20 years and can honestly say that this book on home baking by Phil Vickery is one of the best I have come across. Read more
Published 18 days ago by Margaret Thomas
4.0 out of 5 stars
Phil Vickery know-how
Bought this as Phil Vickery knows about gluten-free cooking. As I have been diagnosed with Coeliac Disease, I needed some help with what I can eat. Read more
Published 2 months ago by Gail Munro
2.0 out of 5 stars
Disappointing
This book was not cheap, I thought it would be really good but I was so disappointed. The reciepes were complicated, the ingredients hard to source. Read more
Published 2 months ago by Rosie Stephenson
4.0 out of 5 stars
Very informative
A good starting point for a newly diagnosed Coeliac trying to find things he can eat and to exoeriment with.
Published 3 months ago by Julia
5.0 out of 5 stars
Seriously Good Gluten free Baking
Seriously Good Gluten free Baking
Exellent book for gluten free baking,3 flour mixes for different types of baking, with mouth watering recipes.
Exellent book for gluten free baking,3 flour mixes for different types of baking, with mouth watering recipes.
Published 4 months ago by daijohn
5.0 out of 5 stars
Gluten free cookbook
I am very pleased with this well produced book which offers a range of tempting recipes. I must admit that I am still in the early stages of using it and living in Spain, find it... Read more
Published 4 months ago by Rupert Wilson
2.0 out of 5 stars
Problems with recipes
I have made 3 successful items from this book (carrot cake baked as muffins; roasted banana and walnut cake; shortbread). However, I have also had some disasters. Read more
Published 4 months ago by amcc
1.0 out of 5 stars
Just another cook book
Just another cook book. Instruction not that clear and cooking time is out on many of the cooking tips. Poor value for money and not that good. I won't recommend this book. Read more
Published 5 months ago by GP
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