Gluten-Free Breakfast, Brunch & Beyond Paperback – 7 Oct 2013
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About the Author
Linda J. Amendt has written three award-winning cookbooks, including 400 Sensational Cookies and 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, both of which earned Cordon d' Or Gold Ribbon International Cookbook Academy Awards. She also is a baking, canning and jam-making expert, having won over 900 awards in state and county fair food competitions across the country, including over 600 first place blue ribbons. Linda serves as a judge and advisor for both baked foods and preserved foods competitions and special contests at state and county fairs. She was selected as a Lifetime Member of the Inaugural Class of the Sure-Jell Hall of Fame, which was established to honor the very best jam and jelly makers in the country. Linda is a member of the International Association of Culinary Professionals (IACP), Cordon d Or Gold Ribbon Academy of the Culinary Arts and The Authors Guild, Inc.
Top Customer Reviews
The first chapter contains information about gluten, gluten-free ingredients, and explains how the same textures can be achieved in baking without utilising gluten-containing products, followed by a recipe for homemade gluten-free flour which can be substituted into any recipe. Chapters 2 through 10 contain a large assortment of recipes under the following subheadings:
Quick breads and muffins
Biscuits and scones
Pancakes and crepes
Waffles and French toast
Yeast breads and sweet rolls
Frittatas and omelets
Each chapter begins with a brief discussion of equipment, techniques and quick tips to achieve the desired results, and the recipe chapters are followed by appendices giving advice on ingredients with and without gluten, potential substitutions should the reader have an allergy to some of the other ingredients, and tips on converting favourite recipes to gluten-free.
As you can see there is a lot of useful information within this book, and each chapter also contains plenty of recipes. Whilst some of the ingredients were alien to me, there appears to be a core range that are used frequently. All in all, this seems a very useful book for anyone new to gluten-free cooking or desperate to recreate favourite gluten-containing foods of old.
Linda J Amendt admits in her opening to the book that she herself doesn't have coeliac disease or a gluten intolerance. But she does have food allergies and friends with gluten intolerances and so takes the need to be careful with gluten very seriously.
She has gone into great detail surrounding cross-contamination, different gluten free flours and flour blends, and how to make your kitchen gluten free, which as many of you know can be quite the ordeal!
In each section she provides information on the best types of pans and equipment to buy to get the best results. It is clear that she has taken great time and care to ensure that people embarking on trying out her recipes get the best possible results.
Now, I am a huge fan of American breakfast food, breads, cakes, waffles, and best of all pancakes! As someone with a gluten allergy I've seen these disappear, great for the waste-line not so great for the taste-buds! This book is a treasure trove of treats, for fellow Brits, there is a metric conversion chart on Page 228 or I recommend keeping an eye on Aldi who regularly sell imperial measuring sets at bargain prices!
I'm particularly bowled over with a whole section on Pancakes & Crepes, I have a particular weakness for these little babies. Having been through the waffle section I will definitely be adding a waffle iron to the shopping list!Read more ›
As a GF cook, I was given a copy of this book via NetGalley, in return for a completely unbiased review.
Most Recent Customer Reviews
This was pleasantly informative and full of ideas and great recipes. I would have liked if it used less processed sugar and maybe tried to simplify the recipes a bit but I do... Read morePublished 14 months ago by Poppet
Lots of good ideas. My grandchildren loved making and eating the pancakes and were so proud to share them with their DadPublished on 8 Jun. 2014 by Mrs Hazel Watson