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The Gluten-free Baker Hardcover – 11 Aug 2011

4.4 out of 5 stars 65 customer reviews

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Product details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small; 1 edition (11 Aug. 2011)
  • Language: English
  • ISBN-10: 1849751374
  • ISBN-13: 978-1849751377
  • Product Dimensions: 23.9 x 22.9 x 2 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Bestsellers Rank: 177,121 in Books (See Top 100 in Books)

Product Description

About the Author

A lawyer and MasterChef finalist in 2007, Hannah Miles has a second career as a food writer. She has a column in Country Kitchen and Country & Town House magazines and writes for Delicious. She is the author of Sundaes & Splits, Whoopie Pies and Mini Cakes (all published by Ryland Peters & Small) and lives in Podington, Bedfordshire.


Customer Reviews

Top Customer Reviews

Format: Hardcover
What can I say, I'm so delighted with this book. I've been waiting for a book like this for a long time, ever since I was a little girl in fact. There have been a few over the years and naturally more recently, but none of them seem to quite thrill me as this book does. I just received it for my birthday and have baked the one on the cover. Wow, it went down a treat with the family that's for sure! I've been 100% coeliac all my life and try as they might, gluten free food and recipe books especially for cakes and bakes, have tended to be quite dry and flavourless, or not quite as pictured (I've had them send from as far away as Australia). One or two old recipes have stood out over time and these have been made to death by me and my family (who aren't gluten intolerant). So when this arrived on my lap I was absolutely thrilled. I'm so excited about the pastry section of the book as well, as I've never ever had profiteroles or vanilla slices before! I can also see that the difference with this book from others is the delicate balance between GF flour, ground almonds, dairy products and xanthan gum, which seems to do the trick by becoming a substitute for the missing gluten and adds lots of flavour to the recipes. Perhaps the problem with a number of GF products is that they have to cater for all manner of intolerances from eggs to dairy, to diabetes, etc, but I'd say this book is not really for a mix of allergies or intolerances - perhaps that could be Hannah Miles's next book? In the meantime this gluten-free book for me is brilliant and I'm over the moon about it - thank you at last!
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Format: Hardcover
Having recently discovered that I have become gluten intolerant I was feeling rather sad about all the foods that I would no longer be able to eat. The gluten-free shop bought bread, cakes and biscuits were frankly dull and my husband had rejected as inedible my first couple of attempts at cooking gluten-free replicas. Then I found this book! I am already in heaven. I have just knocked up a batch of delicious ginger and lime cookies that taste as good as any I have ever made! Hooray! I can't wait to try so many more of the recipes - a fantastic selection of biscuits, cakes, scones, muffins, bread and desserts. Thank you for making me happy again!
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By Lesley on 12 Sept. 2011
Format: Hardcover
At last - a recipe book for GF cakes and scones that are not dry and tasteless. The secret seems to be in the use of ground almonds in everything, giving texture, moistness and flavour. I can now bake GF cakes that my husband will happily eat. I have still to try the scones, but am confident that they will taste wonderful - a good scone is the thing I miss most since being diagnosed coeliac. Thank you, Hannah.
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Format: Hardcover Verified Purchase
This is an inspirational book which is easy to follow . It's a pity there are not more bread recipes
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Format: Hardcover Verified Purchase
This is a great starting book for anyone who needs a little help in creating gluten-free treats. Many of us take bread, cakes, pastries etc for granted until we are told we can no longer have them because they make us ill. I've discovered that gluten-free baking generally can be a bit hit-or-miss, but now, having this book, my baking is becoming more of a hit, than a miss! The author shares lots of practical advice too about what kind of foods contain gluten that you might not have considered, the types of gluten-free flours available, and perhaps the most important, Xanthan Gum. The recipes include; traybakes, cakes, small bakes, breads and yeast doughs, pastry and desserts... many sumptuous items to sink your teeth into! The photographs are delicious and a great compliment to the recipes. Most of the things I have baked so far have not looked too dissimilar to the book, which is quite pleasing. Recommend this book to anyone who is struggling with gluten-free baking :)
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By K. Platt TOP 100 REVIEWER on 19 Nov. 2012
Format: Hardcover
As soon as I saw this, I knew there was a copy with my name on it. These recipes are gorgeous and this book puts an end to the question for the gluten intolerant - Can I have my cake and eat it? Yes you can. Cookies, brownies, cakes, breads and pastries are all included. There are suggestions about the gluten-free diet and what you can eat. However, you'll probably want to skip straight to the recipes. So far I have tried the flatbreads - would have liked more savoury recipes. Also tried the Caramel shortbreads because I had a can of condensed milk lurking in the cupboard. Both recipes turned out really well and there's lots more I am wanting to make. Excellent recipes for treats. This review first appeared on welovefinefoods website.
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Format: Hardcover Verified Purchase
Excellent book. These are not exactly healthy recipes, being heavy on the use of sugar, but if you want a treat in the form of cakes and biscuits, this is a lovely book. My one quibble is the measurements for the ingredients- why the use of 'cups'? This is an Americanism and I don't like it because how big is a cup supposed to be? The quantity is also given in grams but grams and ounces- for us oldies- would have been better.
I also don't like the constant use of a 'stick' of butter in the ingredients list. Most of us buy butter by the 250 gm block- sticks are 125 gms and tend to be more expensive.

Apart from this, the recipes are lovely and so are the photos.
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