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4.3 out of 5 stars
Seriously Good! Gluten-free Baking: In Association with Coeliac UK
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1 of 1 people found the following review helpful
on 29 January 2011
What a great cooking book for Coeliac's. When my sister was told 2 years ago she had Coeliac, we didn't have a clue what she was going to be able to eat. Phil Victery published his first book on cooking for Coeliac which i brought for my sister and that was also a book that gave us a great choice. Gluten-free Baking is so good my sister cooks such lovely food she should open a Cafe for Coeliac's.
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2 of 2 people found the following review helpful
on 24 October 2011
This is a good cook book for gluten free cookers out there. I'm constantly looking for new ideas and would also recommend
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1 of 1 people found the following review helpful
on 10 February 2011
This book was bought as a present for my mother who had just discovered she was gluten intolerant. She loved it and has enjoyed using the recipes. It has great basic information explaining what it means to be gluten intolerent and also interesting ideas for substitute ingedients to use in cooking. I would definitely recommend this book!
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1 of 1 people found the following review helpful
on 3 October 2011
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. It is the best baking book I have purchased in a while. I would recommend it to anyone who is looking for Gluten free recipes.
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1 of 1 people found the following review helpful
on 21 December 2010
Having just getting use to gluten free cooking both of Phil Vickery's cooking books are brilliant. They are informative with out being boring with exciting recipes. Have tried the christmas cake and I love itSeriously Good! Gluten-free Baking: In Association with Coeliac UK
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1 of 1 people found the following review helpful
on 24 February 2011
I've cooked a couple of these recipes so far and all have gone down very well with friends who've tasted the results. I like the range of recipes and that it's not just plain cakes in different flavours. I'm going to work my way through the rest of the book and keep giving samples to friends.
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on 22 February 2015
Really impressed with this book. Being a newly diagnosied coeliac sufferer, the introduction to this book was invaluable in learning the key differences between ingredients and flours and what can be used to get the same rise and why your bread needs certain things to rise. The recipies are really good, and cover Yorkshire puddings (turned out amazingly well), pancakes and lots of other yummy looking cakes. I really like the explanation on the flour types and how to mix them to get the best bread flour or cake flour mix, the author's gone to a lot of work to perfect these recipies and it's much appreciated! Highly recommend for the new and lost coeliac.
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on 25 June 2015
Was not over impressed with the previous GF book of Phil's but this one made up for that. Started with the simple vanilla cupcakes & went on from there. So very pleased to have finally found a book that gives good results every time. Ingredients can easily be found online, although they are a bit pricey but that is the cost we have to pay to have a little bit of something nice in our boring GF food lives.
I have bought other books, mainly the american ones & never had any success with them, this book gives me the confidence to go back in the kitchen & enjoy baking as I used to. Now to try the fruit cakes, yum!
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1 of 1 people found the following review helpful
on 25 April 2011
This is truly a wonderful book the receipes are delicious and you would not even know you were not eating wheat! A definately must have cook book for the gluten free bakers.
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on 13 December 2014
I have a long background in cookery and baking but obtained this book when I was diagnosed Coeliac and have given the book and recommended it in the years following. I am not sure that there is particular merit in using the flour blends recommended, as it is not easy to obtain the various flours, since I am now disabled and can only bake occasionally, I tend to use the blends of gluten free flour sold in the supermarkets, as I would not use the quantities of different flours required by the author in his suggested blends.
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