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What's A Good Gluten Free Cookbook?

jjc

By jjc
in Gluten-Free Recipes & Cooking Tips

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jjc Contributor
jjc
Posted

I'm looking for a really good gluten free cookbook - one that has lots of dependable recipes for breads, cakes and cookies. Does anybody know a good one?

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Katester Enthusiast
Katester
Posted

Gluten-Free Baking Classics by Annalise G. Roberts

The Best-Ever Wheat and Gluten Free Baking Book but Mary Ann Wenniger and Mace Wenniger

These are my two favorite baking books.

ShayFL Enthusiast
ShayFL
Posted

I like "Cooking Free". :)

Darn210 Enthusiast
Darn210
Posted

I have found that the best way to make my new goodies taste like my old goodies is to use my old recipes with a good flour substitution/added xanthan gum/extra baking soda/extra baking powder.

I like Annalise Roberts' Baking Classics. I prefer her flour mix with the fine ground brown rice flour (although it is expensive). She gives some nice information on the different flours and overall baking techniques. However, now I just use her recipes to figure out how much xanthan/b. powder/b. soda to add to my old recipes. I use my old choc chip cookie recipe with whatever her quantities are for the previously mentioned ingredients (I also check that the sizes of the recipes are comperable).

Now, that works for the cookies, quick breads, muffins, etc. Yeast breads are a whole different ball game. I like Annalise's yeast bread recipe the best for flavour (has millet and sorghum flour) but we use Pamela's wheat free/gluten free bread mix most of the time just because it's easier (works great in the bread machine) and it's our second favourite in flavour.

Ginsou Explorer
Ginsou
Posted

Since developing Celiac and other food allergies in the past year, I have purchased quite a few cookbooks. My favorites are Mike Eberhart (Sure-Talent Books) Gourmet Desserts....a photo of every recipe is in his book, Donna Washburn/Heather Butts cookbooks, and Annalise Roberts. I like books that have photos of the finished product. I also have Bette Hagman and Carol Fenster cookbooks. Some of these books are at your local library....you could check out the book and then go thru the recipes looking for one that interests you. It has taken me a year to come up with some decent recipes to my liking.....amaranth,millett, sorghum, coconut and almond flour , and sweet rice flour are some of the ingredients in my favorite recipes. Coconut and almond flour are expensive, but you use a small amount in each recipe.....freeze the flour to prolong the shelf life.

I just made some gluten free oatmeal cookies that used almond flour, and 3 days later they are still very moist. Usually cookies don't last this long or are frozen after cooking. Recent blood tests show an allergy to oats, and I'm unhappy to say, gluten- free oats are bothering me. No pain, just an abundance of intestinal gas. I'll still eat the cookies, and won't buy any more oats.

On the other hand, blood tests also show an egg allergy, so who knows what is causing the health problem. Gas I can deal with!!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I second the recommendation for Gluten-Free Baking Classics by Annalise Roberts, who also has a whole gluten-free section on her website, www.foodphilosopher.com

bbuster Explorer
bbuster
Posted

I mostly use The Gluten-Free Gourmet Bakes Bread by Bette Hagman.

I second the suggestion about checking out library books to see what you like.

After several rounds, I bought this one, and use it routinely. Has a lot of good background info at the beginning besides just the recipes.

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jjc Contributor
jjc
Posted
  • Author

Thanks so much. It will be fun to experiment. Mixes are good, but I was a HUGE baker until about 3 weeks ago, and my tries haven't been very successful. It will just take time! Now if I could just get the perfect pie crust recipe I will be very happy!

ArtGirl Enthusiast
ArtGirl
Posted

I have multiple food allergies - including dairy and egg.

Carol Fenster's Special Diet Solutions cookbook gives alternative recipes without egg, which is extremely helpful for me. She also gives many other alternatives for various ingredients.

She also has several appendices which list out equivalents and characteristics of different flours, etc. Also very helpful.

ArtGirl Enthusiast
ArtGirl
Posted
Thanks so much. It will be fun to experiment. Mixes are good, but I was a HUGE baker until about 3 weeks ago, and my tries haven't been very successful. It will just take time! Now if I could just get the perfect pie crust recipe I will be very happy!

One of the great things about this forum is all the recipes people post here. Others add on their experience and maybe how they altered the recipe and how that turned out. Some threads are like a cooking/baking class.

If you have any questions at all about how to convert a recipe, this is the place to ask.

Stash Newbie
Stash
Posted

My husband was diagnosed two years ago. After buying several gluten-free cookbooks I stumbled upon Roben Rybergs a Gluten-Free Kitchen. I have used almost every reciept with great results. No fancy flours, just corn starch and potato starch and flour substitutes. I highly recommend it!

RissaRoo Enthusiast
RissaRoo
Posted

ooooooooooooo....I"ll have to try some of these! So far, my favorite is Cooking Free. TONS of great recipes!

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