Paperback: 288 pages
Publisher: Adams Media; No Edition Stated edition (September 17, 2008)
Product Dimensions: 7 x 0.7 x 9.2 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review: 3.6 out of 5 stars See all reviews (82 customer reviews)
Best Sellers Rank: #342,594 in Books (See Top 100 in Books) #77 in Books > Health, Fitness & Dieting > Nutrition > Food Allergies #89 in Books > Cookbooks, Food & Wine > Special Diet > Low Salt #583 in Books > Cookbooks, Food & Wine > Special Diet > Allergies
Got this book last week. I am a '77 graduate of the CIA so had GREAT HOPES for this book. The gluten free information is great. The recipes we have tried so far, however, are pretty bad.Here's what we think about the specific recipes we have tried so far. Remember, our rating is based upon what we have tried.We are very frustrated that so far we picked two very bad bread recipes. Did this guy test his recipes? I think not. Celiac sufferers need bread recipes. HELLO, are you listening? Please, if you have a great bread recipe would you please post it in your review of this book? My customers are desperate!1. Soft Rolls - We made these into loaves just as the recipe indicated we could. They turned out to be more like popovers. They are NOT BREAD although they might be good to use for bread pudding. Rating = 02. Lean Bread - This is really another large popover. It has a tremendous puff in the oven. You prop open your oven for 5-7 minutes at the end, then you remove the bread at 200Âº F. After you do that you stand there and watch it deflate. Heart Breaking! It has no business being called BREAD. Thank goodness that I learned my lesson from the Soft Roll recipe last week and only had to throw out three loaves instead of the seven loaves we threw out of that particular recipe. Rating = 03. Shortbread- These are heavy and taste like cornmeal cookies. They are not crunchy like a shortbread should be and there is NO WAY anyone could roll this mushy dough out, even if chilled for two hours as suggested. We had to scoop these cookies out and then pat with a sugared tamp. Please pay attention here: these cookies need to be baked THIN.
I've read a lot of reviews of this book that say it lacks decent recipes for bread, pizza dough, etc. And while I do not know these reviewers or their experiences, I can say that from my experience, they must have done something wrong.I am a seasoned and highly-experienced gluten-free baker. I have tried nearly every GF cook book out there. I have attempted to make my own recipes. I can tell you this book contains hands down the best gluten free baking recipes you will find.Why? Because the pastry chefs at the CIA have created baking techniques designed to accommodate the lack of gluten and have done the experimenting to create consistent gluten-free four blends that provide the stability of baking's ancient staple: white flour.I will not say I have not had some of these recipes fail on me. BUT I can say that it was when I did not follow the measurements and technique to the letter using high quality ingredients, that my recipes have failed. Each failed recipe I can trace the fault to be my own, I was sloppy with the wet ingredients, I didn't let the butter cool to the right temperature, I used too much flour to roll it out, I did not proof in a warm humid environment, I used a paddle not a whip attachment, I over mixed, etc. In my years of gluten-free baking, I have had more success with these recipes than ANY other gluten-free book or blog out there. As a seasoned gluten-free baker, I have tried too many poor gluten-free bread recipes to count. Those in Chef Coppedge's book, if well executed, are the best you will find.But caveat emptor! these recipes are based on technique.
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