6 of 19 people found the following review helpful
Nice book, nice pictures but most recipes with almond flour,
This review is from: The Gluten-free Baker (Hardcover)
I just received this book which only contains about 60 recipes. Each recipe has a very nice picture showing the cake/biscuit/bread result. The pictures are beautiful and very inspiring. All the recipes look very nice except that most of them list almond flour as ingredient which I am allergic to. Many recipes as well ask for milk, cream, yoghurt or buttermilk which is not ideal if you are lactose intolerant. I was hoping the author would recommend some alternatives especially to the almond flour but it is not the case. So in my case, the book was a disappointment. I wish a better description of the book would have been available.
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Showing 1-4 of 4 posts in this discussion
Initial post: 5 Sep 2011 17:35:05 BDT
The publisher says:
Most readers (including the Coeliac Society who approved the text) have found the recipes in this book to be delicious, inventive and in some cases a revelation - especially those who have previously been unable to enjoy treats such as puff pastry or choux pastry. The book has been selected as Book of the Month on Delia Smith's DeliaOnline and we look forward to similar feedback from her readers. It is true that a number of the recipes do use almond flour but this is a commonly used ingredient in gluten-free baking so this should be expected. This recipe collection is primarily intended for coeliacs or those with an intolerance or aversion to gluten so the inclusion of nut flours and dairy products would not have been a consideration when developing the recipes.
In reply to an earlier post on 16 May 2012 17:16:08 BDT
Last edited by the author on 16 May 2012 17:30:59 BDT
L J Slater says:
I can just about accept the last sentence, but the rest is just puff and is a bit tacky for an Amazon review, in fact 'euw' - quite offputting. However, I would like to point out that many people who are coeliac also tend to have other allergies, and the whole Delia Smith 1960's dairy and sugar based menu is SO inappropriate in this day and age as we head towards NHS bankruptcy because of the growth in obesity and diabetes related illness.
Another reviewer has commented on this problem and suggested 'the intolerant gourmet' which in my view is a much more appropriate cookbook for 2012.
In reply to an earlier post on 10 Jun 2012 20:08:41 BDT
D. Dobinson says:
Actually I am so pleased to have a recipe book that is just Gluten Free as I have no other intolerances than gluten.So this gets a BIG THANK YOU from me
Posted on 7 Aug 2012 14:57:04 BDT
Hand over the toffees says:
I can understand the frustration felt by some people who cannot eat nuts and/or dairy as they struggle to find recipe books which cater for all those dietary difficulties, but to be fair this book is only marketed as a GLUTEN-free book. There are other books around which cater for a combination of gluten-free, vegan, dairy-free, nut-free diets.
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