100 Best Gluten-Free Recipes (100 Best Recipes) Review

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(More customer reviews)When you cook gluten-free from scratch, it's smart to commit to a few recipe sources, because every source has its own flour blend, and it can make you crazy having to pay for, make, store, and use up, all those blends. I've tried them all, and I threw my lot in with Carol a long time ago for these reasons:
1) She pays attention to good nutrition (higher protein, lower fat, and higher fiber, without sacrificing texture, taste or appearance).
2) Her recipes are honest, sensible and reliable.
3) Everyone, GF or not, likes what I make.
4) Carol's very good at spotting trends and including the best ones in her books (who wants to be left out of yummy things like Crispy Goat Cheese Rounds?).
Mixing up her sorghum flour blend will take you back to your pre-GF days: the feel, appearance and scent are wonderful.
100 BEST GF RECIPES is compact, up-to-date, beautiful, and surefire. And, no matter how long you have been cooking and baking GF, you will always learn something new and useful reading Carol's Introductions; they're like a GF primer and refresher course in one.
I have recommended this book to the newly diagnosed, to veterans, and to those non-GF heroes who want to cook GF for their friends or family members. It's fairly priced and you won't regret it.

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Essential gluten-free recipes for everyday favorites like breads, pastas, and dessertsAn absolute must-have for anyone who lives gluten free, 100 Best Gluten-Free Recipes compiles the most basic and vital recipes from top "gfree" diet expert Carol Fenster's 1,000 Gluten-Free Recipes—now in a handy, affordable, beautiful package complete with color photos. With celiac disease and non-celiac gluten intolerance becoming more common, a gluten-free diet is essential for a growing number of people. This book gives them safe, gluten-free recipes for the everyday foods they miss most—breads, pasta, muffins, cookies, cakes, pies, and more.For parents and home cooks who have children or family members who must eat gluten-free meals, this book offers familiar favorites that are just as tasty as the real thing. With crowd-pleasers like Pepperoni Pizza, Spaghetti with Marinara Sauce, and Chicken Marsala with Mushrooms, this book will become the gluten-free cook's best friend in the kitchen, and a great gift. • Features completely updated recipes • Includes five brand-new recipes, including nutritious Banana Bread with Chia Seeds, Fresh Chive Flatbread with Dipping Oil, and Chiles Rellenos • Offers a detailed introductory section with straightforward information on shopping guidelines, explanations of food labels, tips on organizing and stocking your pantry, and handy advice on cooking with gluten-free ingredients • Written by gluten-free expert Carol Fenster, author of 1,000 Gluten-Free Recipes • Includes 30 beautiful, enticing photos of finished dishes • Features icons that highlight vegetarian, kids' favorite, and quick recipes that can be prepared in 30 minutes or lessFor anyone who keeps a gluten-free kitchen, 100 Best Gluten-Free Recipes offers tasty options that make gluten-free cooking easy for every day.

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Gluten-Free Baking Classics Review

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(More customer reviews)I had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting. I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake. I was impressed with it and was really looking forward to the publication of this cookbook.
This is gluten free baking with no apologies. Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking. She has gone into the kitchen and rethought how we bake with gluten free flours. The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing.
Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious. And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings. The result is, product after product, items that not only look beautiful but truly taste delicious. I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what. Annalise's recipes fill that spot completely.
I've been baking for over 40 years. I've been baking gluten free for almost 7 years. I've bought breads ready made, baked from mixes and from scratch. I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings. These are outstanding in terms of crunch, crust and flavor. She has made a real breakthrough with her French/Submarine bread recipes.
I have personally baked the chocolate chip muffins, lemon squares and chocolate ricotta muffins from this book. They are all unbelievably good. I have had a wonderful time making her angelfood cake in the past, and have had the pleasure of helping her test out new recipes for cinnamon buns and a crumb cake. My family of five (three gf eaters) are all impressed. And my non-allergic daughter, who still can and does eat wheat, can't wait for me to bake the crumb cake again - she probably ate 1/2 of the first one by herself.
A word of warning - while Annalise's flour blend for cakes and muffins may look "traditional" to you, it is not. Don't think that this is the "same old same old" - it is not. And, when Annalise advises using a specific brand of brown rice flour (Authentic Foods) in her blend because of the fine grind, pay attention folks! It really makes a difference in the end product.
Did I mention that Gourmet Magazine ran a November, 2005 article spotlighting her recipes? Go buy the book and bake all these goodies you've been missing. That's what I'm doing for my family.
Susan
Northern New Jersey Celiac Support Group


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This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

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Ener-G Foods Brown English Muffins with Flax, 12-Ounce Packages (Pack of 6) Review

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(More customer reviews)I grabbed the last available lot of these muffins before there was a picture or ingredients list posted, and I should have done my homework first. I wrongly assumed that the contents would be similar to the white rice flax loaf (which is delicious, but the loaves that I received were full of bubbles and holes, and fell apart too easily...I still have a ziplock in the freezer full of bits and pieces). The muffins are indeed gluten, wheat, casein, dairy, egg, soy, and nut free; however, they contain corn, which I personally cannot digest in any form and have no business eating. Here are the ingredients (per the Ener-G website):
Filtered Water, Brown Rice Flour, Tapioca Starch, Resistant Corn Starch, Pear Juice Concentrate, Plum Puree, Potato Starch, Flax Meal, Hi Oleic Safflower Oil, Sweet Rice Flour, Yeast, Methylcellulose, Guar Gum, Citrus Fiber, Salt, Sodium Carboxymethylcellulose, Glucono Delta Lactone, Monocalcium Phosphate. Enriched with Thiamin (Vitamin B1), Riboflavin (Vitamin B2), Niacin, Iron, Folic acid and Vitamin D.
Also, I was disappointed to discover when they arrived that there are 4 english muffins per package, not 6 like I was expecting...my gluten free dollar needs to stretch further than that.


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Ener-G Foods English Muffins, 14.8-Ounce Units (Pack of 6) Review

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(More customer reviews)I'm not sure why no one seems to like these very much! They are pretty good to us. I haven't had a problem with them falling apart and they're easy to slice for toasting. My son,(who is the one on the GFCF diet), is extremely picky and suspicious of anything new, ate these muffins without hesitating. I sometimes poke a hole in the middle and serve as a 'bagel'. These are a regular staple in our house.

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Gluten free; Wheat free; Dairy free.

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