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Gluten-Free Baking for Dummies

3.78 of 5 stars 3.78  ·  rating details  ·  23 ratings  ·  3 reviews
More than 150 tasty recipes for gluten-free bakingImagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 ...more
Paperback, 362 pages
Published December 6th 2011 by For Dummies (first published November 11th 2011)
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Great book for beginners who know little to nothing about celiac disease or gluten intolerance. And some pretty delicious-sounding recipes for the advanced gluten-free baker.

I’ve had this sneaking suspicion I’m gluten intolerant (before I read this book, I thought maybe I had celiac). Now, I might even be non-celiac gluten sensitive. (wink, wink to the author). I feel so educated now. Blood tests are in order I guess. For now, I’m ok with this book.

Looking back, I may have inadvertently experim
I love that this book goes into the science of how gluten-free flours work and what we can do to ensure a blend that behaves the way we want. The only real reason that it's a 4 star instead of a 5 star is that it can be a little repetitive at times, and a lot of the info lacks citations which is something the scientist in me can't quite abide.
I have mixed feelings on this cookbook. I was really excited over some of the tables in the front, for converting between flour types for recipes. (Take that, sorghum based recipes!) It also explained ratios for different types of baked goods and how to use them to check recipes or design your how.

So far I have tried the angel food cake recipe. Other GF angel food cakes I've made have been a little bit dense, but overall had the texture and flavor of 'real' angel food cake. I was so excited as
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