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Review
'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
Product Description
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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Customer Reviews
Most Helpful Customer Reviews
40 of 40 people found the following review helpful
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....
13 of 13 people found the following review helpful
Format:Hardcover
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.
21 of 22 people found the following review helpful
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
Coeliac?
I have now baked several things from this book for groups including non coeliac guests, none of whom guessed they were eating the 'special'food. Read more
Published 23 days ago by Annie
Good coeliac baking
Very good recipe book. Lots of choice for gluten free baking. Made a Victoria sponge cake and turned out really well. Will be trying more in the future.
Published 1 month ago by Harry Hanson
Gluten-free cooking
This book has some excellent recipes & complements his other g/f books. Would however like a contact as could give a few g/f baking tips of my own.
Published 3 months ago by J.A.R.
informative
very informative and useful for those needing an alternative to regular recipes which are difficult sometimes to adapt for specific needs
Published 4 months ago by nanny11
Excellent!
Brilliant book - I have now baked quite a few of the recipes and all have come out great. Nobody has noticed any difference in texture between 'standard' cake recipes and Phil... Read more
Published 4 months ago by Lisa C
Good
This is a good cook book for gluten free cookers out there. I'm constantly looking for new ideas and would also recommend
Published 7 months ago by R. Wells
Gluten free baking
This is a great Gluten free baking book a must have in your kitchen. The recipes are easy to follow and have all turned out lovely and the sponge cakes are really fluffy and light. Read more
Published 8 months ago by cupcake
Recipes
I had to submit a review as I bought the previous book and almost all recipes I tried were so disappointing. Read more
Published 8 months ago by corribfishing
PHIL VICKERY COOKERY BOOK - GLUTEN FREE
Very pleased with both the item and the delivery. The recipes look delicious and easy to make once you have a store of the necessary flours etc. that you need.
Published 8 months ago by pumpkin
Another disappointment!
This must be the 10th book I have purchased to help me make fantastic bread. I spent a fortune buying all the ingredients and followed the directions to the letter and once more... Read more
Published 8 months ago by Labessane
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