Paperback: 288 pages
Publisher: Ballantine Books (July 15, 2014)
Product Dimensions: 7.4 x 0.6 x 9.2 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (279 customer reviews)
Best Sellers Rank: #59,297 in Books (See Top 100 in Books) #55 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Gluten Free #150 in Books > Cookbooks, Food & Wine > Special Diet > Allergies #200 in Books > Cookbooks, Food & Wine > Special Diet > Gluten Free
I've done the waffles, the pancakes and the yellow cupcakes. All have been a hit. I can tell by looking thru some of the other recipes that they are very high in refined starch and sugar which is a problem for anyone battling blood sugar issues But this is usual and normal for gluten free recipes due to the flour starch blends used to replicate gluten's properties. Her recipes actually attempt to correct the problem a bit by adding more fiber.Where this book shines in comparison with other gluten free books, is that the recipes taste great, the food really does look, feel and taste like the original gluten containing version, only a bit better even. Nicely done!I wish the nutritional info was included. I calculated the carbs myself for those recipes and the muffins. Surprisingly the muffins were higher in calories and carbs than the cupcakes, no doubt due to the coconut flour. Because of the lack of nutrition info, I'm knocking this down one star. It's months later, and I'm finding that unless I've calculated those carbs and fiber etc, I'm not bothering with the recipes. I have other cookbooks now that have the nutrient info already done for me. Gluten free involves a lot of carbs, heavily refined and the carb content can be a problem for those with diabetes or those who are using a low carb diet to control auto immune issues other than celiac. Both diabetes and auto immune disorders occur in the celiac population at a fairly high rate along with allergies.I own Betty Hagman's Gluten Free Gourmet books 1 and 2 as well as Carol Fenster's 1000 Gluten Free Recipes plus a few other G Free cookbooks. Bette Hagman's newer editions all contain nutrient info, and some of Carol Fenster's along with the new Betty Crocker Gluten Free cookbook.
My daughter was diagnosed with celiac disease as a toddler, 18 years ago. At that time, resources for celiac disease and a gluten-free lifestyle were all but nonexistent. Gluten-free flour options, mixes for home baking, and ready-to-eat products were rare, lousy, and expensive. The local stores, except for health food markets, had nothing to offer. Home cooking would be a necessity for my daughter, and, having come from a tradition of good cooks back several generations, I took on that challenge happily despite the frustrations. I caught Ms. Hasselbeck on The Chew a few weeks ago and the discussion of the book made me want to add another gluten-free cookbook to my daughter's growing collection. I can't begin to say how disappointed I am just from glancing through the book. First, why publishers and cookbook authors think celiacs and those who need to eat gluten-free (GF) need a special cookbook to tell them how to make a salad or a simple entree is beyond me. Spend a couple hours reading online, and one can learn how to substitute the tricky ingredients--the ones that would be GF but for some hidden surprise, such as the wheat in soy sauce--and avoid flour. We do not need a recipe that tells us how to make fajitas by putting the word "gluten-free" in front of ingredients that commonly have hidden gluten and directing us to use a corn tortilla. Really? Like we couldn't have figured that out? And then decided that corn tortillas are a nasty, unpleasant substitute for flour tortillas. What we need then is a recipe for a gluten-free tortilla that is palatable and can then be used in other recipes and contexts.
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