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Good Gluten Free Cookbooks?

Rowena

By Rowena
in Gluten-Free Recipes & Cooking Tips

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Rowena Rising Star
Rowena
Posted

So admittedly I usually adapt gluteny recipes and mold them into a gluten free version, or I just come up with my own recipe alltogether. But I would like a good cookbook or two that can help me with other ideas. I am also looking for something that has lots of good explanations on how to use certain gluten free items, or something, in either the front or back. IE maybe substitions for certain items, what works well in general with different foods... I am horrible at explaining what I mean, I just have a couple of cookbooks like this for the gluteny stuff, and I am looking for something similar.

But any cookbook suggestions, whether they have the explanations or not, I would love to hear,

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Kay DH Apprentice
Kay DH
Posted

I like the Easy Gluten-Free Baking cookbook by Elizabeth Barbone. The chocolate cakes are great, and the bread recipes work well with my zojirushi breadmaker. It has a good mix of cookies, pizza, breads, cakes, waffles, granola, and an explanation of flours and such in the front. I use it more than my other gluten-free cookbooks, and have given a few away to family and friends. :)

bbuster Explorer
bbuster
Posted

1) I'm a big fan of Bette Hagman in general. The Gluten-Free Gourmet Bakes Bread is my staple for most of what I bake (not just bread). It has my son's favorite bread, pizza, brownies and chocolate cake.

2) I recently checked out 1000 Gluten-Free Recipes by Carol Fenster. This book had EVERYTHING - appetizers, salads, main dishes, etc. besides breads and desserts. Good explanation about flours and such. Also a section of gluten-free recipes that don't use any "special" ingredients.

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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