Gluten-Free Baking Classics-The Heirloom Collection: 90 New Recipes and Conversion Know-How

I’ve been baking gf 15 years and have America’s Test Kitchen gf books and this far exceeds the recipes and theory.

Production quality of the printed product is mediocre - at best. I've had mine for less than two weeks and it appears to be falling apart. I am NOT hard on books. I have 30+ year old books that look as fresh as the day I purchased them. The book appears to have been printed on an inkjet …sloppily assembled with sub-par attention to the finished product. This book will not lay flat, the fonts are peculiar, pictures are very limited and extremely fuzzy. The spine of the book looks like it was glued with Elmer's. A book of this nature should have been printed on a 4 color WEB press and sent to a bindery for finishing. Yes, my father was a 40 year veteran journeyman lithographer.Once the book falls apart, I will simply put it into my HP scanner with an automatic sheet feeder and create a PDF of it. The content is very good, however, albeit 'dense reading'. I so wanted a source for sourdough bread. I find the references to Authentic Foods and other books published by the author too 'salesy' for my liking. While reading, I kept telling myself, "Cut to the chase. Please!" The historical references to Bette Hagman (RIP) were enlightening as I have two of her books. Yes, I am a diagnosed Celiac of 18 years. I bake my own bread with a Zo', but find there are other more interesting books on the market for gluten free bread making.If you REALLY want to know, learn, and experience bread making, get the all time CLASSIC "Beard on Bread". Adopt James' timeless recipes and his practices to gluten free bread baking. I've had my original HARD BACK copy for 40 years. You will spend LOTS of money assembling and maintaining Roberts' bread mix. I'm surprised little is said about using a scale to measure ingredients and metric equivalents. I use a Etekcity scale for cooking. I get excellent results with Pamela's and Bob's Red Mill bread mixes (although Bob's formulation recently changed) using a Zo'. If you're in a rush, don't have time to assemble and maintain a suite of mix ingredients, this book is NOT for you. A single bag of Bob's Red Mill Xanthan Gum alone sells for $11.50.

This is a follow up to an earlier (and also excellent) gluten free baking cookbook by Annalise Roberts. Her descriptions are clear, the recipes are straightforward, and the products delicious. A couple of particularly welcome components: 1) She has a single flour recipe for most baked goods and a second for breads. This means it's possible to keep a supply on hand so one doesn't have to mix a flour blend every time the baking bug bites; 2) In this second volume, she's added measurement by weight which makes it even easier to mix the flour and to complete the recipes; 3) Many of the recipes can be adapted or elaborated. For example, a recipe for oatmeal fig bars can use various jams instead as a way to vary the flavor.My one criticism is that her all purpose flour mixture uses a good bit of rice flour. Given recent reports about heavy metals in rice, some people may have concerns about the amounts of rice in the typical gluten free diet. However, I've found that substituting some sorghum or millet flour for some of the rice flour doesn't negatively affect the quality of the baked goods.

This new book by Annalise Roberts is just as wonderful as her first, and includes so many more fabulous recipes. I was thrilled to see that she gives gram weights for her flours/signature flour blend which I've started writing into her original book as well. As with the first book, her brief introductions are interesting and informative yet light enough that I enjoy reading them (I get irked by long introductions to recipes!). Her tone as a cookbook writer is just right. Best of all, the recipes are fabulous and outperform just about any gluten free equivalent I have tried, easily defeating most analogues presented by the venerable America's Test Kitchen "How Can It Be Gluten-Free" cookbook (which I refer to regularly for savory recipes). I have tried both flour blends extensively and Annalise's wins out every time!

Annalise is genius! This latest cookbook is full of incredible recipes that will be loved by all. The anise-sesame and snickerdoodle cookies were a big hit with everyone this holiday season! The apple-walnut and pumpkin spice Bundt cakes are moist and satisfying. The pecan pie bars are heavenly! I serve them to company and bring them to events where they are gleefully devoured. She can do no wrong in my opinion, every recipe is a complete success. I have been a loyal fan of hers for many years. She changed my outlook on gluten-free baked goods and has enhanced my life immensely. Many of her recipes are also dairy free and if they aren't it is possible to substitute for the dairy with complete success.

A terrific cookbook - even better than Roberts 1st book (Gluten-Free Baking Classics). The recipes are great. N other GF cookbook recipes can compare. I have baked all my life - initially with wheat flour and Gluten-Free the past 11 years due to my celiac disease diagnosis. No one who eats my food knows that they are eating Gluten-Free. The section on how to convert regular wheat flour recipes to GF ones is exceptional and REALLY works! Everything I make sells out at bake sales!

Another excellent cook book for those trying to bake 'the good stuff' without demon gluten. Annalise Roberts rigorously tests everything so I don't have to. I know when I make something from one of her recipes it is accurate, straightforward and delicious. It seems everyone has jumped on the Gluten Free band wagon as of late, but not successfully. Gluten Free baking can be tricky and using other products and recipes I've had some dismal results. Family members who have no gluten issues fight over Robert's carrot cake cupcakes. I just made her banana bread which I would put against any recipe using wheat flour. Thanks for expanding my recipe repertoire!

Great stuff in here! Definitely worth buying.

My husband decided suddenly to live gluten-free, and I am astonished what GF products cost (even if you can find them).So I checked out this book. It's perfect, full of recipes you can adapt to what your family likes to eat, and lots of sensible tips and suggestions. All the recipes I tried worked first time. I'm not a great bread baker, but the recipes in this book really work.There are dairy free alternatives too, so when my sister visited, who is dairy and gluten-free, I could make bread for her too.I bought it in the Kindle edition, and it is very good, but now I will probably buy it on paper, so I can make notes and leave it open in the kitchen.Only one note - it uses US American measures, so you need a set of cups if you don't want to convert every recipe.