Flying Apron's Gluten-Free and Vegan Baking Book Review

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(More customer reviews)I love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.
As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.
Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)
In short, I can't wait to try every single recipe in this book. Seriously. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.
For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!

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The Cake Mix Doctor Bakes Gluten-Free Review

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(More customer reviews)Leave it to the very creative Anne Byrn to be right on top of food trends with her latest cookbook entry - The Cake Mix Doctor Bakes Gluten-Free. We love the layout of this book which is easy to read, contains a helpful recipe reminder panel on some recipe pages where you can jot down your own notes,and offers just plain old good advice, like how to prevent a bundt cake from sticking to the pan! Be sure to read the "Cake Mix Doctor Says" tips listed at the bottom of most recipes.
Byrn proves that just because a dessert recipe is gluten-free doesn't mean it has to be dull. Among her more than 50 recipes is an Almond Cream Cheese Pound Cake, Caramel Melted Ice Cream Cake, German Chocolate Cake, Coconut Cake with Fluffy Marshmallow Frosting and even a Gluten-free Wedding Cake! Recipes cover layer cakes, bundts, sheet cakes and bars, brownies, cookies and cupcakes, too. Just browsing through this book has us ready to get out our mixing bowl and bundt pan.


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Gluten-Free: More Than 100 Delicious Recipes Your Family Will Love Review

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(More customer reviews)This is an attractive cookbook and every recipe I have tried has been delicious and easy to follow. The dishes tend to be elegant and great for entertaining, but not too difficult for everyday family meals. However, I have noted a couple ingredients that are not gluten-free, such as blue cheese and beer. Overall, I highly recommend this cookbook, but do not rely on all ingredients listed to be gluten-free.

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FOR CELIACS WHO LOVE FOOD --A BEAUTIFUL BOOK OF DELECTABLE DISHES Millions who cannot tolerate gluten in their diet no longer have to make do with cookbooks that provide safe but unappealing recipes. With more than 100 contemporary recipes that will delight the palate, please the eye, and satisfy families and guests -- celiac and nonceliac alike -- Gluten-Free offers a welcome alternative. Based on mouthwatering Mediterranean cuisine, Gluten-Free includes: Tempting recipes for every meal of the day that don't rely on specialty ingredients: appealing appetizers such as Gazpacho; lunch and light supper treats such as Chicken with Basil and Almonds; substantial dinners like Seafood Paella; and a wonderful selection of desserts, from gluten-free breads and cakes to inventive fruit combinations.Complete nutritional information on every recipe, conveniently provided in a table in the back of the book.Important information on celiac disease and tips on how to choose ingredients that are safe to eat. Illustrated with beautiful full-color photographs and packed with helpful information, Gluten-Free proves it is possible for celiacs to meet dietary demands and still explore an exciting new world of food.

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Flax the Super Food: Over 80 Delicious Recipes Using Flax Oil and Ground Flaxseed Review

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(More customer reviews)Flax - the Super Food - Book Review The Introduction, provides a helpful background on flax that's easy to understand. The author speaks from his experience, having developed, marketed, and distributed flax products for the health food market as well as studied flax farming and pressing techniques. Covered is the history of flax, from before Christ, to the present, including where flax is raised today. The author gives illustrations of how flax has helped both animals and humans. Flax can be a food and a medicine, both on the inside (in food and as a laxative) as well as on the outside (as poultices for healing wounds and healthy skin). There is a good explanation of the fiber, mucilage, lignans, and oil in flax and their health benefits. There are helpful consumer tips on how to purchase, use, and store flax oil and flax (both the brown and the newer gold varieties of flax.) The author stresses how to buy flax oil in small quantities, in dark containers, and "cold-expeller-pressed" as heating and refining changes the flax oil into unhealthy trans fats. The recipe section, written by two cookbook authors, features a variety of healthy, vegetarian recipes that include not only flax but also soy foods such as tofu and soy milk. Each recipe has a helpful nutritional analysis. To eliminate confusion ,it might help to explain whether a recipe calling for "ground flaxseeds" means to measure the flax before or after grinding. Some other helpful additions to the book might be: o A mini conversion chart of how much whole flax seed equals how much ground flax o A nutritional analysis of flax and flax oil, such as found on a food label, that would include the calories, fat, fiber, protein content, etc o A few more documented human research studies from places such as NCI (National Cancer Institute) to further substantiate the many health benefits of flax. o A bit more discussion by a nutritionist discussing omega 3 and omega 6 fats, including possibly a chart showing the fat composition of flax and flax oil by the percentage of each type of fat. o A list of flax resources (books, web sites) and places to get flax in the US and Canada - such as the Flax Council of Canada.

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Enjoy over 80 delicious recipes for using ground flaxseeds and flax oil and reap the health benefits of this superfood.One of the few vegetarian sources for omega-3s and omega-6s, essential fats your body depends on for the proper functioning of many organs, flax is also rich in lignans which have antibacterial, anti viral, and anti fungal properties and may play a role in the prevention of breast, prostate, uterine, and colon cancers.One cookbook that should be on everyone's kitchen shelf!

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Gluten-Free Diet: A Comprehensive Resource Guide Review

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(More customer reviews)This practical common sense book is ideal for individuals who suffer from Celiac disease (about 1 in every 200) and for the nutritionists and medical professionals who help them. As one of the leading experts in Celiac disease, Case has worked with thousands of people with Gluten intolerance. Now her research and expertise can help individuals, families and health professionals around the world.
There are listings for over 130 North American and international companies specializing in gluten-free products. Over 1600 specialty foods are listed by company and product name. There is very helpful information about gluten-free meal planning, shopping guidelines, recipes, creative snack ideas, baking tips. Detailed nutrition information and gluten-free resource listings (cookbooks, web sites, magazines) also provide vital information.
The subtitle reads "A Comprehensive Resource Guide". Case's remarkable research and attention to detail makes this the leading gluten-free resource on the market today.

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Gluten Free Food Storage, It's in the Bag Review

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(More customer reviews)I was disappointed when I got this book. It has a good portion of the recipes from their 1st book just "converted" to "gluten free" by substituting "gluten free pasta" etc. I guess that is common sense. Had I known that, I wouldn't have bothered. I bought this book because I have a friend, who is gluten intolerant and I try and accommodate her allergies when she comes over. ( Not because my family or I, actually need it.)So take this review with a grain of salt.I don't fit the demographic that needs this book. For the record, I really love their 1st book. I have been inspired to convert other recipes to the bag system.

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Learn how to save space and time by organizing your food storage using this convenient new bag system. With over 100 gluten-free recipes for breakfasts and dinners, you're sure to find something even your pickiest eaters will enjoy. When you're finished, you'll be able to simply grab a bag, follow the recipe, and enjoy a delicious meal your family will love! --This text refers to an out of print or unavailable edition of this title.

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Allergy and Celiac Diets With Ease, Revised: Money and Time Saving Solutions for Food Allergy and Gluten-Free Diets Review

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(More customer reviews)In the author's lasted installment of books and cookbooks to rescue the many folks out there who suffer from food related illnesses, (allergies, sensitivities, intolerances or malabsorptions)this one is a tresure trove of valuable information, tips, tricks and suggestions. For many years I have been recovering from food sensitivities that have contributed to migraine headaches, muscle and joint pain, and hormone imbalance.
I have searched for one book that could rescue me and the patients I see in an Environmental Medicine practice. Patients have asked me so many times I can't count, "Is there a book I can buy that will help me understand all this"? Here is the answer we have all been looking for!!
Including tips on money saving shopping, internet resources, and just her own ingenuity, Ms. Dumke leads the pack in cutting edge information. This book is great for the "seasoned cook" like myself who has thrown out a few meals in her day because they just didn't taste good. Or the novice who doesn't really love to cook but have found themselves in the position of having to change their diet and lifestyle in order to regain their health. I have already recommended this book and will continue to do so.
I will also use it as a helpful tool in my own kitchen. Ms. Dumkes' personal experience in the complicated area of food allergy makes this book REAL!!!
Patricia Grabill, Allergy Technician and Coordinator for Environmental Medicine Practice in Pennsylvania

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When money is tight, what is a person on a food allergy or gluten-free diet to do? How can we eat well on our diets with less money and limited time? Allergy and Celiac Diets with Ease: Money and Time Saving Solutions for Food Allergy and Gluten-Free Diets provides a way out of this dilemma. It provides solutions to both the economic and time challenges you deal with in purchasing and preparing foods that fit your diet. It shows how to shop economically, cook without spending all day in the kitchen, stock your kitchen for efficiency and good health, have good times with friends and family without breaking the bank, get organized, and be able to do what you need in limited time. The book contains eight chapters on how to save money and time, over 160 money-saving, quick and easy recipes for allergy and celiac diets (over 140 of them gluten-free), and extensive reference sections including a 22-page "Special Diet Resources" section to help you find commercially prepared foods you need.

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Gluten-Free Cooking Review

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(More customer reviews)This book is superb for someone who cannot have gluten. Rustic and easy, these recipies are ones that frequent my table. I am looking forward to finish cooking through this book!

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Living Gluten and Dairy-Free with French Gourmet Food: A Practical Guide Review

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(More customer reviews)"Living Gluten and Dairy-Free French Gourmet Food" is the second cookbook by Austin Chef Alain Braux. Alain has impressive credentials as a traditionally trained French chef but, even more interesting, is a nutritherapist - a term used in Europe for nutritionists who use only food as a healing medium, as opposed to conventional nutritionists, who usually work with supplements, homeopathy and herbal medicine.
Since writing his first book, "How to Lower your Cholesterol with French Gourmet Food", Alain recently discovered that he was gluten intolerant and has gone on to compile his knowledge into a new book for those of us who love good food, more especially traditional French food.
Alain's comment `gluten-free junk food is still junk food' is such an astute observation. He believes we should eat thoughtfully, be aware, and indulge carefully on special occasions.
Features found in this book aside from the wonderful recipes:
1) Narratives from people about their journey of GFCF discovery - one of these stories might be your `aha!' trigger
2) Sympathy for the many reasons you may be attempting to self medicate and suggestions on how to find the right doctor
3) Why keeping a food journal is so very important (there may be additional sensitivities)
4) Setting yourself up for gluten-free and casein-free success
5) A comprehensive list of resources for Celiac Disease and Autism including books, magazines, organizations, and online support
6) Those mysterious food additives that could indicate `hidden' gluten - pages of them
7) `Safe' and `not safe'; in medication, vitamins, toiletries, household cleaners


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The Gluten-Free Nutrition Guide Review

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(More customer reviews)This book is a great first book for gluten-free initiates. I've been eating a gluten-free diet for about a year now--reading tons of literature on the subject--so most of this book was a review for me. However, there were some gems about certain nutrients that I may lack and creative ways to add them to my diet. The recipes were also helpful and quick to make, unlike many other gluten-free recipe books where you have to have custom flour blends on hand to make anything.

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Irresistibly Gluten Free Review

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(More customer reviews)This book is full of great recipes. You mix up some ingredients to use as the "flour" for all the recipes. Very tasty!

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Irresistibly Gluten Free gives you the basics you need to cook gluten-free foods that you and your family will want to eat. With Irresistibly Gluten Free: Simple Family Favorite Recipes, you don't have to give up the foods you love, and you don't have to compromise on taste or texture. You may, however, have to fight off the wheat-eaters.

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Wheat-Free Recipes and Menus Review

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(More customer reviews)I use to be a gourmet cook - until I learned I was gluten intolerant. The last two years have been spent learning how to be a gourmet cook AGAIN minus the wide variety of grains and thickeners that other cooks rely upon. This book offers great recipes to replace some of your "staple" items - like Teriyaki Sauce!! Who'd a guessed that soy sauce (which contains wheat) forms the basis of so many other sauces and flavorings?? Anyhow, that said, this cookbook is more than that - its an assist in survival after wheat. And it is excellent.

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Hundreds of tasty, nutritious recipes and menus without wheat or gluten. Who must avoid wheat? People with celiac disease, who are unable to tolerate wheat, and people with food allergies-all in all, an estimated 10 to 15 percent of Americans. Wheat and wheat products are present in some form in almost every processed food product-not just bread, cereal, pasta, and other flour-based products, but also such unexpected items as licorice, cream soups, sauces, condiments, and even some medicines. Managing to eat a healthful diet that completely eliminates this nearly ubiquitous grain can be a real challenge. Written by a leader in the field of cooking for people with food sensitivities, Wheat-Free Recipes makes it possible to enjoy all of your favorite foods without wheat or gluten, including breads, pancakes, waffles, muffins, biscuits, cookies, cakes, casseroles-even pizza. Having a wheat sensitivity no longer means resigning yourself to dietary boredom or settling for foods with unhealthful levels of fat or salt in an attempt to make up for missing flavor. Dr. Fenster's recipes emphasize fresh, wholesome ingredients and simple, clear instructions that make for easy, fail-proof preparation of mouthwatering meals.

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Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults Review

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(More customer reviews)Being new to the gluten-free diet I have been very disappointed in the majority of the GF cookbooks. The ingredients are often a challenge to find, are expensive, and frankly just taste gross or have a funky texture. The more ingredients that are different from what we "used to eat" the more disappointing the outcome. Of all the cookbooks I've tried so far (8 of the "mainstream" ones) this one has the most familiar ingredients and "normal" foods. My 5 year old has enjoyed everything I have made from this book so far and has been excited to eat something GF that actually tastes like what he used to eat. The recipes are simple, fast, affordable, and best of all we actually enjoy food again! THANK YOU CONNIE SARROS!

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One out of every 133 people in the United States has celiac disease. And countless others are giving up wheat for general health concerns. These books provide taste-tested recipes for delicious meals and desserts that are all wheat-and gluten-free.

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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat Review

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(More customer reviews)I read all the reviews before I bought this book and assumed it was a good book for people allergic to gluten looking for 'healthy' recipes. If you consider brown sugar, confectioner's sugar, white sugar, corn syrup, margarine, Butter Flavored Crisco, canned vegetables, and soda 'healthy' ingredients then by all means this book is for you. But, if you're like me and have health problems then I would suggest not buying this book. You'd be better off buying prepared gluten free flour and adapting recipes you already have.
Many of the meat and vegetable recipes are just wasting space in the book. How hard is it to prepare poached salmon, three bean salad, or cole slaw without gluten?
I am returning the book to Amazon because I cannot use it.

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Gluten-Free 101: Easy, Basic Dishes Without Wheat Review

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(More customer reviews)I'm delighted that I could transform my wheat intolerance into a gratifying business that helps people eat the foods they love-without the ingredients they don't want. ~Carol Fenster
Carol Fenster, Ph.D. is one of America's gluten-free experts. Her work appears on the Health Network and she enjoys developing gluten-free products for manufacturers. She also counsels patients who are allergic to gluten. Carol's journey began with a case of chronic sinusitis. When she stayed away from wheat, she finally found relief.
Celiac disease now afflicts 1:133 Americans and is now the nation's most common inherited autoimmune disorder. Celiacs have to avoid gluten because it prevents the absorption of nutrients in food. This causes a cascading problem and can lead to anemia, osteoporosis and other health problems like rashes, stomach aches and general fatigue.
When I went to the store to find a Gluten-Free Flour Blend, I found the GF Garbanzo and Fava Flour blend by Bob's Red Mill. Apparently, Carol developed a gluten-free line for Bob's Red Mill. She also gives the recipe for her Sorghum Flour blend in this book.
Today I made the most delicious Banana Muffins using Carol's recipe from page 73. It is a quick bread recipe and you can make a Banana Bread variation. I did use ¾ cup milk instead of the recommended ¼-1/3. So, if you choose to buy a premixed flour blend, you might need to slightly adapt the liquid quantities. Overall, I was very impressed with the recipe and made 24 delicious and healthy banana muffins for breakfast. I'll freeze the leftover muffins for future banana muffin cravings.
Last week, I decided to try the Basic Bread recipe in my bread machine and then sliced the bread thinly and dried it out in the oven for 20 minutes to make crackers. They are the best crackers I've ever tasted. So far, I've only found rice-based crackers at the store, so this was a wonderful solution. You will need to look for items like potato starch, Xanthan gum, guar gum, soy lecithin and cider vinegar. I used rice wine vinegar and another flour in place of the potato starch. So, these recipes can also be adapted to taste. Most of the ingredients are now readily available at your grocery store on the natural foods isle. If you can't locate these in your town, Carol gives plenty of online sources.
This book is simply fascinating because the author is so knowledgeable and even suggests that you stay away from some flours you would never suspect. Her alternative list of flours for Gluten-Free baking will also be useful when you are shopping and reading labels. If you normally use wheat as a thickener, you might want to try Agar, Arrowroot, Cornstarch or Guar Gum. There is a handy substitute list on page 23.
If you decide you are serious about the gluten-free lifestyle, you might want to go through this book and make a list of the special ingredients. Once you have rounded up about 5 main ingredients, you can easily put together a number of healthy recipes. Xanthan gum, gelatin powder, tapioca flour, potato starch, soy lecithin, guar gum, sorgum flour, tapioca flour and a choice of corn flour, almond flour or bean flour are needed for this cookbook. It is nice to know that if you are allergic to nuts, you can also use bean flour or corn flour.
Recipes I'm dreaming about trying:
Breakfast Pizza
Granola with Rice Flakes
Peanut Butter Cookies - I'll use Soy Butter
Chicken Fried Steak
Cinnamon Coffee Cake
Personally, I have a ton more energy when I stay away from wheat products, so this recipe book is helping me to adapt my lifestyle. I'm also excited about trying the Bob's Red Mill flours in my own recipes.
You may also enjoy:
Living Without - A magazine, Carol is the food editor
Wheat-Free Recipes and Menus
Special Diet Solutions
Food Allergy Field Guide
Gluten-Free Celebrations
~The Rebecca Review


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More from the Gluten-free Gourmet: Delicious Dining Without Wheat Review

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(More customer reviews)Ms. Hagman's three Gluten-Free Gourmet cookbooks have been a godsend to me. Not only have I been happy with all of her recipes, but I have learned from her cookbooks how to experiment with various gluten-free flours to adapt favorite recipes to be "safe" for me on a more restricted diet. _More from the Gluten-Free Gourmet_ is Ms. Hagman's second book, and the first in which she offers recipes to be made in a bread machine. I would strongly recommend purchasing all three of her cookbooks, but if one only wants to buy - or to start with - one book, I feel that this would be the most helpful one. Enjoy!

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Bette Hagman's first book, The Gluten-free Gourmet, brought good-tasting food back into the lives of the millions who are intolerant to the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. Responding to a flood of requests for "more, more, more," she offers more than 265 additional gluten-free recipes for tasty meals. Now with a gourmet look, this book is as irresistible as ever for gluten-intolerant chefs and their families.

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Gluten-Free Cooking For Dummies Review

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(More customer reviews)I was pleasantly surprised that the book goes far beyond gluten-free cooking tips and recipes. I have read Korn's other 3 books, and all have been tremendously helpful, and even inspiring. The gluten-free diet can be a shocker (give up your beer, your bread, your tasty baked treats, etc.), but the author somehow makes it easy to understand the nuances of this tricky diet. You feel like you are getting one-on-one expert advice in an easygoing, relaxed style. It's weird, but you feel like you know the author after reading the book. The book is even funny.
For anyone starting out on a gluten-free diet, any of Korn's books are winners. If you also like to cook, this is a double dose of education. You will probably refer to it often. Highly recommended on all counts.

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