Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets Kindle Edition

My kids and I were recently diagnosed with gluten, eggs, nut and dairy allergies. It's a bit daunting telling your children that they can no longer eat all the things they love and their friends eat regularly - peanut butter and jelly sandwiches, pizza, cupcakes and so forth. This book has been a tremendous help to us in adjusting. I have made several of the recipes and they have all come out very well, good enough that my kids do not feel deprived. A promise that I will make some dark chocolate bread is usually enough to assuage any feelings of deprivation! Also, the recipes include "normal" ingredients - Cara will not send you on a hunt for expensive, difficult-to-find ingredients, like some cookbook authors do! My kids' birthdays are coming up and I plan on using the recipes from this books to make sweet treats for them and their friends - I love the fact that I trust that the recipes will turn out great and do not need to try them out first. Finally, there is a great section at the end of the book, where Cara includes a table of substitutions, which is so helpful since we also cannot tolerate flax. Clearly, she cares first and foremost about your efforts succeeding, less about whether you follow her recipes exactly as written. Thank you for your hard working in putting this resource together!

I am so happy to have found this gem of a cookbook! I have one daughter with celiac and one daughter with gluten and dairy intolerances. I needed something like this for Thanksgiving as there were thirteen people coming over, everyone with different food issues. The problem with the gluten free products and flours on the market is that they all contain tapioca and my dayghter will be sick for days if she has tapioca in her food. This book has a wonderful section on creating your own flour blends where you can mix and match flours to get that fluffy texture and taste without the tapioca. It is worth its cost just for the section on teaching you substitutions and makes it unique compared to all the other cookbooks I own. With that being said, I made the cornbread from here and most people at Thanksgiving dinner are big gluten and dairy eaters. Yet, the recipe from here was such a hit that everyone wanted me to share the recipe with them. It did fall apart alot more than if you had a recipe with wheat but it was super tasty and moist. And I also used bluecornmeal instead of regular cornmeal (which might have impacted results) but was still amazing.

I was very hopeful when I bought this book. I love baking, and my wife has been going gluten-free for several years, so I was excited to try these recipes for her. The first recipe I tried was the chocolate chip cookies. I made her all-purpose flour as instructed and followed the recipe perfectly. The "dough" was really gooey when I attempted to put tablespoonfuls on the cookie sheet, but I crossed my fingers and hoped for the best. About six minutes into the baking, smoke was billowing out of my oven because the "dough" had completely melted and was dripping down off the cookie sheet and burning on the bottom of the oven. I thought perhaps I had made a mistake in my measurements, even though I felt pretty confident I had been concise.Today I tried making the maple nut scones. The recipe called for 2 cups of the special flour blend (which I also made as instructed). After adding the wet ingredients, it had the consistency of pancake batter, and yet the instructions said I was supposed to shape the dough into a circle. I had to add an additional 2 + cups of the flour to make it more manageable. That is an ENORMOUS discrepancy, especially in the world of baking. Then, for the icing, the recipe called for 1 1/2 cups powdered sugar, 1 tbsp of hot water, 1 tbsp of syrup, and 1/2 tsp of extract. It produced a gummy, mostly solid mess of powdered sugar. I had to add a couple extra tbsps of hot water just to get a decent consistency. I'm scared to try other recipes lest my house burn to the ground.

I am a pretty good Vegan, gluten free baker and I have tried numerous recipes in this book with terrible results. Don't waste your money or time! The book is going to goodwill.

I’m a professional chef and I specialize in baking. When baking it is best to measure for consistent accurate results. Gluten free and vegan baking is new to me, as it wasn’t very prevalent in the industry when I began my career so I’m learning. I thought this book would be a good resource but it’s aweful. I made the brownie recipe which has zero sweetener or leavening agents. Since I’m not familiar with using flour alternatives I went ahead and made them as instructed and just as I thought it came out like a bitter chocolate cracker. Baking is a science that takes trial and error. Sugar retains moisture and there are many different leavening agents to use depending on the type of baked food you’re making and the ingredients they are to react with. You can just have people assume or guess how much baking powder or soda or both. And now i have this container of Cara’s stupid all purpose blend that I’m going to have to trash. I wasted my money twice. I would like a refund.

One of the best gluten-free cookbooks I have ever used! I have nearly 100 cookbooks and have been vegan baking for over a decade, and already this is near the top 10 of my favorite cookbooks. Every recipe I have made has been so good - they rival any non-vegan, non-GF recipe and stand as our favorites overall! The pumpkin bread is the best I've ever had and the chocolate cupcakes are puffy and delicious. The brown sugar doughnuts are wonderful - taste just like a doughnut should. However, we did find on that particular recipe that it makes 24 mini doughnuts, not 12! I tried to fit the batter into 12 doughnut molds (ended up making 18, even) and when they baked, they were way too big and puffy! Oh well - still yummy!! I will keep using this for years to come, I am sure.

Great ideas but very American. So US measures & products. Also you have to make up the basic recipe flours at the back of the book BEFORE you can start making any of the recipes! I maybe didn’t research the book enough....I wanted simple DF, GF & Vegan cooking. This seems over complicated!

excellent book, have used it loads. the writer gives two foolproof 'all purpose' flour mixtures, one for everyday and one for special occasions which is exactly what I needed, and there is a good variety of proven recipes. Must be one of the best books for gluten free baking ever.

The American measuring a bit of a pain, but recipes are lovely, trying the tiramisu for xmas

Vegan for 18 years and I ordered this only a year ago. Easy to follow recipes. Highly recommend.

Wonderful book, love the pictures, very easy recipes to follow.