The Big Book of Gluten-Free Baking: A Sweet and Savory Cookbook Paperback – July 28, 2020

This gluten-free baking book is a game-changer! As someone who’s been navigating gluten-free baking for a while, I can honestly say this book has made it so much easier and more enjoyable. The recipes are incredibly well-written and easy to follow, with clear instructions and helpful tips for getting the best results.What I love most is the variety—there’s everything from breads and cookies to cakes and savory treats. The ingredients are accessible, and I’ve been able to find most of them at my local grocery store, which is a huge bonus. The baked goods come out with great texture and flavor—no more dense or dry results!This book has definitely elevated my gluten-free baking game, and I’m excited to keep trying new recipes. Whether you’re new to gluten-free baking or a seasoned pro, this book is a fantastic resource.

This is the best baking book that I have ever used as everything turns out perfect. Every week I've been baking recipes out of this book and, not only are they delicious, they have perfect texture, consistency, and the cakes never fall or sink in the middle. My only critique is that the recipes call for too much sugar. I find if I cut the sweetener by a third, they taste much better to me.

This is the best book for gluten-free baking that I have come across in a very long while. Having had Celiac for several years, but not my whole life, I actually remember what my homemade breads and pastries were supposed to taste like, and nothing out on the market comes close. Well that all changed when I got this book. She starts you off with recipes for not only her GF All-Purpose Flour blend, but also for a separate GF Bread Flour blend. Yes, they are different and each gives different results. To test the theory, I first tried her recipe for Sandwich Bread (picture attached). Look at the rise on it!! It is definitely not the Barbie-sized sandwich bread you buy in the store, nor does it leave the slimy texture behind like some brands do. It was DIVINE!My husband and I used to make homemade calzones and stromboli in my pre-Celiac days. He insisted we try Paola's stromboli next. Look at the results!! Thin, crispy, golden brown crust (I made mine into a calzone). It will now be back in the dinner rotation.This book also has recipes for choux pastry (who else out there misses good eclairs or cream puffs?!?!), muffins, dinner rolls and biscuits, breads, cookies, cobblers, and even Whoopie Pies!!She will walk you through the specific brands she uses so your results will come out as hers do, the importance (and the "why") of using a scale for measuring, substitutions for dairy ingredients to make the recipes as friendly as necessary, and different tips and tricks to obtain perfect results with any recipe you try.Quite simply, this book is a gift to those of us with food allergies. She has taken extreme care in the making of this book and her effort will be your reward.

Just received this book yesterday and read it from front to back. The number of recipes in this book, as well as variety, is amazing. You can certainly tell the author put a lot of thought and time creating recipes that come as close to the "real" gluten filled treats we all know and love. So many gluten free products don't taste right or have the right texture and she's perfected how to bring these treats to life for those suffering from food allergies and intolerances. And she's even perfected her own gluten free flour mix to ensure your recipes taste perfect! She also explains the reason why she has chosen to use a weight scale to measure dry ingredients, but also gives options if you choose not to. But its a simple piece of kitchen equipment that's just as easy to use as a measuring cup, so kudos to her for making this discovery. She takes all the guess work out of perfecting your favorite baked treats! I've only tried the gooey butter cake recipe so far and it alone is worth buying the book! Best I've ever had!! We are looking forward to making many recipes from this book! (And hopefully sequel cookbooks will follow from her!)

The book has good recipes. It could be a bit more simply written, but there is a lot of good stuff. If you are absolute beginner would not recommend, it's better for people who'd like to round out cookbook collection. I understand it's written to cover a lot of allergies, but I really don't like that it suggests use of hydrogenated oils like crisco in some of the recipes like the biscuits. I wish the recipes all used butter, oils, healthy ingredients like this. One thing I do like is that the pages are such that it's easy to write over and cross things out to make your own recipe adjustments. It's a good book to have though if you are cooking for folks with multiple allergies/intolerances.

This is a great book to help you start learing

Caveat - you need to buy specialty gluten free flours, to make her special blend for the recipes. But it is worth it - the recipes are not too hard to make and the results do not have that typical density or slightly off taste that gluten free baking products often have. I've enjoyed what I made so far and am looking forward to trying the rest