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Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200 Recipes for People with Food Sensitivities
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Wheat-free-cooking expert Carol Fenster reveals her time-saving tips and techniques to help cooks put homemade meals on the table in a flash.
In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everythi ...more
In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everythi ...more
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Start your review of Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200 Recipes for People with Food Sensitivities
The recipes in this book were not as "quick and easy" as I was hoping. The only thing that made them "easy" was because many of them use various pre-made gluten-free baking mixes (that tend to be pretty expensive), or they weren't the type of meails a toddler would want to eat.
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A good overview of cooking/baking gluten free. I especially like the information about alternative flours, and how to make your own flour mixes that work. (For instance, the maximum percentage of say, sorghum flour, that should be in the mix).
However, you have to be "committed" to her program in a way, to use the book. Since she has you make her flour mixes and special baking mixes, you have to make the mix to use the recipe.
If you want to commit to her cooking style, it probably is very succes ...more
However, you have to be "committed" to her program in a way, to use the book. Since she has you make her flour mixes and special baking mixes, you have to make the mix to use the recipe.
If you want to commit to her cooking style, it probably is very succes ...more
As I also have to avoid dairy and soy, I love that this book gives great ideas for substitutions. So far, all of the recipes we have tried have been declared "make-again" meals - even by my pickiest eater.
I agree with other comments. The ingredients are not cheap. However, the GF options where we live are even more expensive and many include dairy and/or soy.
Although there are still recipes with ingredients I cannot eat, this book has been an amazing resource. I am very thankful a friend recomm ...more
I agree with other comments. The ingredients are not cheap. However, the GF options where we live are even more expensive and many include dairy and/or soy.
Although there are still recipes with ingredients I cannot eat, this book has been an amazing resource. I am very thankful a friend recomm ...more
So look, I think putting cookbooks on a book reading site is bogus. But, since I have become gluten-free, I have heard more and more people say how hard it is and how gross the food is. It doesn't have to be. Yes, sometimes it sucks because I have to be very careful eating out, but eating in is a pleasure now thanks to this book.
I highly recommend it to others who are gluten-free, celiac, or is planning on making something for someone who doesn't eat the wheat. :) ...more
I highly recommend it to others who are gluten-free, celiac, or is planning on making something for someone who doesn't eat the wheat. :) ...more
This is a great GF primer if you are an experienced baker or cook, but the recipes were a bit complicated for beginners. I will definitely use some of the recipes, and I enjoyed reading the author's tips and experiences, but I don't know how often I would need to consult this book. I just don't have time to make all these recipes from scratch.
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It's alright....alot of different mixes you have to prepare though.
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there are alot of good ideas in this book.
Love this cookbook!
A lot of these are 'easy' because they call for pre-made gluten-free ingredients.
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Mar 28, 2013
Nefertari
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CAROL FENSTER is the author of ten gluten-free cookbooks including 100 Best Gluten-Free Recipes, and the award-winning 1,000 Gluten-Free Recipes. She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, Washington Post, Gluten-Free Living, and elsewhere.
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