Sign in with Facebook
Loading...
Gluten-Free Baking for Dummies
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)
Friend Reviews
To see what your friends thought of this book,
please sign up.
This book is not yet featured on Listopia.
Add this book to your favorite list »
Community Reviews
(showing
1-30
of
83)
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...more
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...more
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...more
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...more
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.
Apr 30, 2013
Lisa Midwood
marked it as to-read
Feb 09, 2013
Alex You
marked it as in-collections
Feb 05, 2013
Carrie
marked it as to-read
Jan 24, 2013
Karen
is currently reading it
Dec 03, 2012
Sumera
is currently reading it
Nov 07, 2012
Que
marked it as to-read
Sep 18, 2012
Yinzadi
marked it as to-read
Aug 07, 2012
Mamajoy333
marked it as to-read
Feb 27, 2012
Vicki
marked it as to-read
Jan 25, 2012
Monica
added it
Jan 13, 2012
Krystal
marked it as to-read
Jan 01, 2012
Sarah
marked it as to-read
Dec 22, 2011
Allison
marked it as to-read
Dec 10, 2011
Paola Catano
marked it as to-read
Dec 10, 2011
Pyxipyro
marked it as to-read
Dec 10, 2011
Emily
marked it as to-read
Dec 10, 2011
Dana
marked it as to-read
Dec 10, 2011
Lori Wolf
marked it as to-read
There are no discussion topics on this book yet.
Be the first to start one »
