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

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.

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!!

I have a lot of gluten free baking books and this is one of the best. The recipes ALWAYS work. ALWAYS. And they’re tasty. I think prior reviews that complain about sugar are unreasonable. First, this is a baking book - not a health foods cookbook. Second, the amounts of sugar are not unreasonable (says someone who almost always subs coconut sugar to lower the glycemic impact) - it’s similar to other GF baking recipes and the sugar amounts are necessary for the bake’s structure. My favorite recipe is the weeknight bread, but honestly there are so many amazing hacks (kombucha to mimic sourdough! Surface tension’s role in baking. Freeze dried fruit to avoid a soggy bake - and more) that this book truly earned the Beard award it won. It’s unfortunate that few people know about this book because it’s banger.

Beautifully done. Packed with information & tips. Pictures are well done. Ingredients are expensive to collect & have on hand. Wish it was nut allergy friendly. Many recipes call for almond flour or almond meal & there are no notations for a sub. Most of the recipes I wanted to try have nut flour. Will keep because of the I depth gluten free instructions.

One week ago, my husband (a chef) was diagnosed with celiac disease. I’ve been baking high-gluten sourdough bread for years and he loves it. He was absolutely distraught at not being able to eat good bread again. I joined a few online groups and began my research. I ended up getting Larsen’s cookbook because so many people recommended it. Amazon had all the ingredients here in a couple of days and I baked my first loaf — his “Weeknight Bread” — yesterday. It was ridiculously easy and we were both astounded at its terrific flavor and moist texture. Ten stars. Right now, I have his “Sourdough Bread” rising. There is no sourdough starter needed. The distinctive tang of sourdough comes from using bottled kombucha as the liquid. Again, a super easy recipe. If this is half as good as the first bread, we’ll be thrilled. [NOTE: it turned out well. The bread is delicious and quite moist.] I was surprised at the ease of following these straightforward recipes. You will be too. If you’re not an experienced baker, do try this book. It requires no special techniques. Just be sure to get a gram scale with a tare function. They’re inexpensive on Amazon.

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.

Waited patiently for the pre order of this book and was not disappointed upon its arrival last night! While I have yet to tackle the recipes this weekend, by first glance I am already impressed. Gorgeous photos, easy to follow instructions and ingredients that can easily be found in bulk at my local Co-Op or Whole Foods. Being a vegetarian, I like that he gives dairy free options! A plus in my book! Some of the recipes I am looking forward to trying are: maple cornbread, weeknight bread, sourdough bread, smores bars and the chocolate chip cookies. Was extremely happy to see the chapter on breads, as its hard to find a decent gf bread in stores or bakeries...many are dry, flavorless or crumbly OR too dense with a ton of added sugars. If you are new to gf baking or a seasoned vet, get this book NOW. You will not be let down!

Gluten-Free Baking at Home is not only a beautiful book, but it is filled with so many delicious recipes. It's a great book to bake through as there are gluten free options for almost every baked good you think of. Jeff's approach to gluten free is very thoughtful and all of the recipes are easy to make--no complicated equipment needed and there are lots of step by step guides for techniques that might be more challenging for the home baker. You will need to buy alternative flours but they are all available at regular grocery stores (Safeway, Whole Foods, etc). Once you've stocked up, you'll be able to bake almost anything in the book as the ingredients are repeated throughout. There are also nut-free and vegan options for most of the recipes. I definitely recommend picking up this book whether or not you are gluten intolerant!

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.

such a nice book quality is excellent recipes are great so happy buying it

So many great recipes

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.

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.