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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

3.44  ·  Rating details ·  250 ratings  ·  31 reviews
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

     After more than two decades of research i
...more
Hardcover, 224 pages
Published August 14th 2012 by Ten Speed Press
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Start your review of The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
Jenny (Reading Envy)
Dec 23, 2012 rated it liked it
Shelves: read2013, baking
I so admire Peter Reinhart - he has taught me the best way to make many breads and pizza doughs. His own diabetes battle led him to write this book. I had to give it away because most of the recipes use 1 cup to 1.5 cups of Splenda or sucralose, powdered chemical sweetener, and this is something I just can't stand. The taste is awful and something I haven't been able to adjust to. I labored over a carrot cake recipe from this book. It baked well, it looked beautiful, but neither my husband or I ...more
Kira McGann
Oct 12, 2012 rated it it was ok
Using artificial sugar substitutes like and Splenda and Sucralose is not good for anyone.
Nice photos of baked goods.
HelloCutePanda
May 04, 2017 rated it it was amazing
The most of the reviews on this book are the dumbest reviews I have ever read in my life. Yes, that is an exaggeration - but when it comes down to it - they are super dumb. The fact there are complaints about the book using artificial sweeteners is mind blowing. Add to that the suggestion that the book should have used natural sweeteners sends it over the top. Are you kidding me? Did these people not read the title of the book? Because it is kind of hard to miss DIABETES in the title. As in this ...more
Larisa
Oct 08, 2012 rated it did not like it
Even with adjusments for altitude the breads exhibit the challenge of gluten free, low carb subsitutes: crumbly, dense bricks lacking in structure and mouth feel. My gluten-corn-milk free bread quest continues.

Also disappointing the book advocates a specific brand of stevia. Instead of the small packets of pure stevia available at any health grocer (where all the other ingredients used are found) they advocate stevia mixed in with a corn based product for volume; for cup-to-cup replacement. Corn
...more
Denise
Nov 25, 2012 rated it liked it
One thing I do not like about most gluten free recipes is that they are often very high carb (potato starch, rice flour, etc.). This book offers alternatives which are high fiber and protein like sesame flour, pecan flour, walnut flour, flax meal, etc. without relying on those nutrient empty filler flours. Good info on how to make your own as well (including almond, coconut). Not a fan of splenda and I have not found the one type of stevia they recommend in the book ANYWHERE, but overall I love ...more
Paula Myers humphries
Feb 03, 2013 rated it it was amazing
I bought this for myself as a birthday present, now to decide what to make for my birthday treat! Can't wait, all looks good! ...more
Andrea
Aug 31, 2018 rated it liked it  ·  review of another edition
Shelves: 2018
I have been working hard on committing to a low-carb lifestyle. I feel so much better when I omit things like bread, grains, and sugar from my regular diet. That being said I have been trying a few alternative items to help keep me from falling off the wagon. I want to say that I have not yet tried anything from this book. I just finished it and I am hoping to try a couple of recipes and then I will update my review.

In the meantime I love the use of alternative flours. The recipes are creative a
...more
LS Schulz
There was plenty of information for getting started in low carb baking. Many of the recipes sounded quite tasty and I'd like to try them. My only real complaint (without having tested any of the recipes) is that none of the recipes contain any nutritional information - so how do you know how "Low carb" they are? ...more
Donna
Dec 27, 2019 rated it it was amazing
Shelves: cookbooks
Even though it took a bit to get to the meat of the book (OK, there are no meat recipes in this book, but you know what I mean!) I really think this one is going to work well for me... I am going to try the pizza crust recipe first... sometimes you just have to have a slice of pizza! *grin*
Helen
May 13, 2020 rated it really liked it
Delighted to have found this book and very happy to have purchased it. Denene Wallace's knowledge (given her history) really makes the book. Didn't give it 5 stars only because I haven't been cooking much of anything lately, and left the book with my parents. ...more
Tammy
Apr 17, 2015 rated it really liked it
This book has inspired me to bake again. I had quit baking from scratch completely several years ago when several people in my family were diagnosed with diabetes. I started only using mixes when I occasionally baked for a special occasion. Now my young niece has been diagnosed with Celiac's as well and is extremely sensitive to gluten. I have been trying to find gluten free recipes that still look like and taste like a normal cookie or cupcake.

A lot of gluten free products and flours are highe
...more
Kerry
Mar 24, 2016 rated it really liked it
Shelves: food-and-drink
The intent of this book is refreshing in that it considers that gluten intolerance and carb sensitivity may go hand in hand and doesn't just assume one or the other. So many books focus on the gluten-free aspect while piling on the sweeteners--creating the age-old fallacy of mixing up the idea of "natural" with the idea of "healthy." Lots of books exist for those who don't want to eat gluten but have no obvious problems with carbs, so the authors using stevia or other sweeteners can't be conside ...more
Judith Lamp
Apr 11, 2016 rated it it was amazing  ·  review of another edition
Deeply appreciated

As I am both gluten-intolerant and diabetic, this cookbook makes it easy for me to enjoy low-carb, low-sugar, gluten free baking and baked-goods again. I really appreciate the thought and science that went into the writing of this book, especially the many "permissions" to change things around as desired. This book is changing my life. A heart-felt thank you to all involved in its production, but especially to the authors.
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Christine
Jan 05, 2013 rated it liked it
Lots of great, interesting recipes in here. If you like/need to bake gluten-free--and are willing to do a bit of prep work--this is a good book to have on your shelf. May be more appropriate for "seasoned celiacs"--or those well-versed in the gluten-free diet and the various flours available--rather than newbies. ...more
Marie
Apr 19, 2013 rated it really liked it
Shelves: food
No carbs, no sugar, no gluten. Innovative recipes that look very good. The book has nice photos for most recipes. Appealing bread and desert recipes. +++

Here are my successful and failed trials:
Great:
Strawberry-coconut muffins - delicious but need to reduce cooking time with my oven

Bad:
Toasting bread - had to re cook it 2 hrs and it never ended up being fully cooked.
Janet
Mar 10, 2014 rated it liked it
Shelves: cookbook
Loved this book because it was not written exclusively for celiacs, the way many others are. The authors recognize that there are myriad of other health reasons why one might want to bake gluten free and that is their approach. My only concern with the book is their heavy use of stevia. I am hoping to try one of their recipes with something else--honey? agave?
Kim
Sep 27, 2012 rated it liked it
Shelves: cooking
Not bad if you have these problems, which I don't. Too many expensive ingredients for me to bother and no, you cannot just use sugar and regular flour. These recipes are specifically set up for the special ingredients. ...more
Karina
Jan 25, 2013 rated it liked it
"Joy" is pushing it. I pretty much only picked this up because of dietary restrictions, but I've enjoyed some pf Peter Reinhart's other non-GF recipes. Dislike that there are so many recipes with artificial sweetener or sugar substitutes, surely there can be a healthier alternative ...more
Kim
Feb 22, 2013 rated it it was ok
Shelves: cooking, 2013
Found a few recipes I'm interested in using, but not a fan of stevia or other sugar substitutes. I'd rather put white sugar in a recipe that my body can break down than "fake-sugars". Will see if my opinion changes after baking a few of them. ...more
Deborah
Mar 21, 2016 rated it it was amazing  ·  review of another edition
Can't wait to try these recipes

These recipes were fairly simple...not a lit of ingredients. I also liked that they had most of the ingredients in common, so I wouldn't be buying an ingredient for just one recipe.
...more
Alison
Mar 25, 2016 rated it it was ok
There's a good discussion of baking with nut and seed flours, and I learned about pecan flour. Splenda is suggested for many of the recipes, though, which has recently been proven as not a healthy sugar substitute. I'd like to see the authors write an updated version of the book. ...more
robert
Only for the 1%

Recipes for the wealthy. Every recipe makes enough for a large family, a big party or one person to discard to next day. I just cannot justify it. No gluten, no sugar but full of fat. Not for me.
Monica
Oct 23, 2012 rated it it was ok
I have mixed feelings on this book. The recipes look very good, but you need to use a particular kind of stevia.
Mary Chambers
Feb 10, 2013 rated it it was amazing
This book has great-sounding recipes and easy to use.
Carly
Mar 19, 2013 rated it really liked it
Shelves: cookbooks
If you're on a strict diet and aren't allergic to nuts and want something sweet, this is your book. ...more
 Crystal
Jun 28, 2013 rated it it was ok
Shelves: nonfiction, food
Recipes could be veganized, despite there being a million eggs called for.
Jess Macallan
Nov 01, 2015 rated it liked it
Shelves: nutrition-health
I'd give this a higher rating if Splenda wasn't the go-to sugar substitute. ...more
Callista Cassady
Nov 19, 2015 rated it liked it
Interesting, definitely some food for thought, but not I'm willing to use Splenda. (Migraines!) ...more
Kay Kay
Jul 23, 2016 rated it did not like it
Shelves: 2016, wobble16
It used artificial sweeteners. Some of the techniques were interesting.
Laura
Aug 19, 2016 rated it it was ok
Only found two recipes that I'd like to try ...more
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Nutritional information 2 5 May 28, 2014 01:25PM  

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Peter Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper's Bread Book and the modern classic The Bread Baker's Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International A ...more

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