Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More

I'm not gluten-free, but I'm an avid baker and wanted to learn how to bake for my gluten-free friends. The recipes in this book are amazing and clearly very well-tested. Every single one I have tried has been delicious, had great texture, and been loved by GF and non-GF friends alike. You do have to buy a lot of specialty flours (especially sorghum flour), but I prefer this to other books that overuse rice flour. You will also need to purchase a kitchen scale to weigh ingredients. The author does give cup measurements, but strongly recommends weighing ingredients when baking gluten-free. I have made the following recipes so far:- Banana Bread or Muffins - Brought these muffins to the office and they were devoured by everyone.- Carrot Bread with Currants and Pecans - A breakfast favorite for me and my husband!- Lemon Layer Cake - I used this recipe to make a 6-layer rainbow cake and it held up very well!- Italian Almond Cake - Easy, simple cake; would make again!- Snickerdoodle Cookies - Classic, delicious- Sugar Cookies - I have made these many times and decorated them with royal icing, they are a great alternative to traditional sugar cookies if you like doing royal icing decoration!- S'mores Bars - Made these for the birthday of my friend who is GF and she loved them!There are lots of other recipes I want to try, including pies, yeast breads, and lots more cookies and cakes. Even though I'm not GF, I have started eating more GF baked goods just because these recipes are so delicious and I want to eat healthier. Definitely get this book!!

All the recipes I have tried are amazing! And I love that they use whole grain flours for the added flavor and nutrients.

Yaaaaas! After 17 years of baking gluten-free, I finally had a bread-baking success. The Pumpernickel bread was absolutely delicious! It was SO good that the four of us almost ate the entire loaf in one sitting. I did have a bit of confusion with a part of the directions where my batter was different than described. Although my loaf didn't look as pretty as the one in the photo, it was a mouthful of yum!The beautiful photos, precisely measured ingredients, creative recipes, and helpful hints have put this on my favorite cookbooks shelf & I've already marked 19 recipes to try.Note: I already have a wide variety of GF flours (sorghum, tapioca, oat, potato starch, etc.) so it wasn't a big deal for me that the recipes use different flours. I like that as I know I have a better chance for some good eats. But for the beginner I could see how the various flours might be intimidating &/or initially spendy. But if the bread we chowed on is any indication of the rest of the recipes, it's worth the investment.

This book is large with lots of information. I think it’s a little above my knowledge level for now but I think it will come in handy once I learn to substitute.

I own over 20 cookbooks, but none so thoughtfully written and educational as Gluten Free Baking At Home. My fiancées 10 year old daughter was medically confirmed with celiac last summer while we were dating. It was so sad to see the tears of a 9 year old who can’t eat birthday cake or the same cookies as her friends. I wanted to share some hope with her that she didn’t need to feel “different.” I purchased this book as a gift for her 10th birthday and was more than a little emotional as she joyfully exclaimed that her first recipe would be the gingerbread men!We prepared and baked the gingerbread cutout cookies and she declared them good as she danced around the kitchen gleefully!I am new to the world of gluten free and I sincerely appreciate the author’s thorough information about the special ingredients and order of operations for successful baking results. The gingerbread cutout cookies were delicious. A great first result, which I hope will keep my 10 year old stepdaughter interested in baking.If you buy this book you will need to read the first chapter carefully to get the results you want. The author carefully wrote the recipes using a variety of easy to buy specialty flours (sorghum, oat, teff, tapioca, and others) to approximate the results of non-gluten free baked goods. I purchased an affordable digital nutrition scale for measuring the flours as recommended in the book.Baking really is a science, don’t skimp on this step.I’ve read this book cover to cover several times already! It’s full of yellow sticky notes from the kids on which recipes they want to make next.As an avid cook and eager baker, I highly recommend this book.

This book is a game changer and so worth the money. The recipes are delicious and easy to follow. Now everyone can have a great dessert that looks just as good or better than its gluten counterpart. The flavor profiles are just amazing. The book is well thought out, the recipes foolproof if you follow them and the photography stunning. I will be buying this book as gifts for my catering, gf, and baker friends. Beyond happy with my purchase

Need more and more bread books that are easy to read and make!

This book is absolutely awesome. Such valuable information on so many gf ingredients, the how to, the why, makes this the go to baking recipe book. Every recipe I’ve done exceeds my expectations on taste, and they all work out and no one would know they were gluten free. Also the vegan options are so appreciated as marrying the two lifestyle choices are difficult but this book seamlessly does. I so appreciate the time and effort this author has put into this book, and am so grateful for him sharing his extensive knowledge.

Really well received by my GF bestie. She is super excited by the recipes, especially as there are lots of things she didn’t think she would be able to have! She loves it!It is also just a really nice looking recipe book: hardback, great layout and good pictures of the foods. Would recommend.

Fantastic gluten free cook book. Lots of instructions to make your experience enjoyable. The chef is very knowledgeable. Enjoy.

Overall a very good purchase - the reduction of star has nothing to do with the contents of book. More so for the product when it arrived - it has scuff marks and some dents all over the cover.All the recipes use different gluten free flours depending on the bake but are easy to follow.

Content of the book is good, however it was damaged on the corners, I assume from being thrown around in the massive box it came in.