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| Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights | 
 enlarge | Author: Rebecca Reilly
Creator: Romulo Yanes
Publisher: Simon & Schuster
Category: Book
List Price: $16.00
Buy New: $6.99
You Save: $9.01 (56%)
New (40) Used (14) from $6.99
Avg. Customer Rating:  20 reviews
Sales Rank: 35305
Media: Paperback
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 1.1
Dimensions (in): 8.9 x 7.3 x 0.7
ISBN: 1416535993
Dewey Decimal Number: 641.5638
EAN: 9781416535997
ASIN: 1416535993
Publication Date: January 9, 2007
Availability: Usually ships in 1-2 business days
Condition: New, unread, publisher over-stock copies. Ships out by NEXT Business Day. We have shipped TWO MILLION+ Amazon orders to-date. 100% Satisfaction Guarantee!
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| Customer Reviews:
 Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods November 9, 2006
1 out of 1 found this review helpful
Very complete. Includes many recipes I haven't seen before and a lot of recipes I've been missing since going gluten-free.
 Sweet tooth? September 23, 2006
10 out of 10 found this review helpful
This book is full of information, great pictures and recipes for some baked goods no one else has attempted.
However, I have found a couple recipes that are not good at all (the scone pizza crust was awful and did not work as she printed it (I do believe there may have been an omission of xanthan gum in the recipe).
The raspberry muffins are great, but I modified the recipe substantially to add extra nutrition and did not use sweetened coconut. Same goes for the apple muffins- yum.
I have made many of the recipes including the creme puffs/eclairs which turned out fabulous. My whole family ate all of them in one sitting... some of us hadn't had a creme puff in years. The blueberry scones are also quite tasty ( I cut out some of the sugar) and look and taste much like a "real" scone. The pudding is delicious (again I cut out some of the sugar and used vanilla bean instead of the extract). Her pie crust turns out well too. It is a pity there are no bread recipes. It would be nice to see what she would come up with.
This is a wonderful addition to your library, even though it has a couple kinks in it. Definitely recommended.
Absolutely a God-send February 8, 2006
13 out of 13 found this review helpful
I love this book. It gave me such hope when I was first diagnosed four years ago. I held it to my heart and rejoiced. Up to that point I thought I was doomed to a pretty boring culinary life. This book really helped me to learn how to make wonderful gluten free desserts for my family. I am celiac, and I also have a celiac son and daughter who LOVE anything I make from this book - as do any non-celaic family and friends.
Some people remark that the items taste "too sweet" - really they are made to resemble traditional recipes when you need them They don't shriek "health food"! I love health food - but where does a celiac go when you sometimes want something absolutely delicious - for a treat or a special event? This book opens up the possibilities. Rebecca still looks healthy and trim - and she is a mother of two kids - so she must have found a balance somewhere. Sometimes when things are DELICIOUS you don't need or want to overeat them. Also most of her recipes use brown rice flour in her blends - so that is pretty healthy. In other words - in traditonal recipes you could never get this good flavor if you used whole wheat flour - but she gets a refined taste while using a healthy dose of brown rice flour.
I learned the deeper secrets of good gluten free bakig from this book. I now experiment - but i also use her recipes 'straight up'. I also sometimes use stevia whne I want to cut back on sugar in recipes. The trick is to only replace some of the sweetener with stevia - even up to 75%. Then use "normal" sweetener for the rest, and you won't get the bitter after taste of stevia.
Finally - it gave me heart that her introduction was not some long lament on "what celiac can do to you" but rather it was a lovely chapter on her love of cooking and its place in a joyful home.
Thank you Rebecca Reilly...
The book I turn to when I need a gluten-free dessert. January 16, 2006
5 out of 5 found this review helpful
By far, the most consistently wonderful gluten-free desserts I've tried. I can count on them to be delicious for company, even if I've never made them before. The only thing I'd change: I double each recipe for more servings :)
Also, a non-celiac friend begged me to make the pumpkin bread for her because she liked the taste so much better than the gluten versions!
 Not the best nor worst cookbook of its kind January 7, 2006
3 out of 16 found this review helpful
Ms. Reilly does have a few recipes that work out ok, but some that are the absolute pits. If you are new to cooking, this is not the book for you. Many of the recipes have dough that is very hard to work with and ingredients that can be hard to get. If you are celiac, my advise is to cut back on the sweets and try to work around traditional recipes on the savory. I personally don't care for pie crust that is full of eggs and vinegar. If you do, then this is the book for you.
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