Gluten-Free Baking For Dummies [NOOK Book]

Overview

More than 150 tasty recipes for gluten-free baking

Imagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to ...

See more details below
Gluten-Free Baking For Dummies

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$11.49
BN.com price
(Save 42%)$19.99 List Price
Note: This NOOK Book can be purchased in bulk. Please email us for more information.

Overview

More than 150 tasty recipes for gluten-free baking

Imagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with Gluten-Free Baking For Dummies.

Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. Gluten-Free Baking For Dummies expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics.

  • Discover new baking ideas and substitutes for common glutinous ingredients
  • Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
  • Tips and advice for shopping and stocking your kitchen

Gluten-Free Baking For Dummies is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.

Read More Show Less

Product Details

  • ISBN-13: 9781118206126
  • Publisher: Wiley
  • Publication date: 11/11/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 384
  • Sales rank: 430,983
  • File size: 6 MB

Meet the Author

Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease.

Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.

Read More Show Less

Table of Contents

Introduction 1

Part I: What Is Gluten-Free Baking? 7

Chapter 1: The Challenges and Rewards of Gluten-Free Baking 9

Chapter 2: Why Bake Gluten-Free? 19

Chapter 3: Understanding the Rules of Baking 35

Chapter 4: Unique Issues of Gluten-Free Baking 57

Chapter 5: Building Flavor and Structure without Wheat 79

Chapter 6: Understanding Dough 99

Part II: The Nuts and Bolts of Gluten-Free Baking 109

Chapter 7: Nutrition, Health, and the Gluten-Free Lifestyle 111

Chapter 8: Keeping a Gluten-Free Kitchen 125

Chapter 9: Converting Favorite Recipes to Gluten-Free 137

Part III: Sweet Gluten-Free Baking Recipes 149

Chapter 10: Gluten-Free Baking Mixes 151

Chapter 11: Quick Breakfast Recipes 169

Chapter 12: Sweet Yeast Breads 189

Chapter 13: Cookie Recipes 205

Chapter 14: Brownies and Bars 221

Chapter 15: Pies and Pastries 235

Chapter 16: Cake and Frosting Recipes 249

Part IV: Savory Gluten-Free Baking Recipes 269

Chapter 17: Batter and Dough Recipes 271

Chapter 18: Biscuits and Crackers 281

Chapter 19: Savory Breads 295

Chapter 20: Pizzas, Savory Pies, and Calzones 311

Chapter 21: Casseroles, Soufflés, Crepes, and Dumplings 325

Part V: The Part of Tens 339

Chapter 22: Ten Important Gluten-Free Baking Tips 341

Chapter 23: Ten Sneaky Places Where Gluten Can Hide 345

Index 351

Read More Show Less

Recipe

Tasty recipes to bake your (gluten-free) heart out

Imagine baking without flour. Impossible, right? Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious recipes for baking cakes, cookies, and breads are coming fresh out of the oven with Gluten-Free Baking For Dummies.

Greek Pastitsio
Prep time: 25 minutes
Cook time: 75-80 minutes
Yield: 8-10 servings
Ingredients:
3 tablespoons butter3
3 tablespoons (30 grams) sweet rice flour
2 cups whole milk
2 tablespoons grated Pecorino Romano cheese
6 ounces feta cheese, crumbled
1 pound brown rice penne pasta
1 pound ground beef or ground lamb
2 large onions, chopped ½ teaspoon cinnamon2 eggs
3 cloves garlic, minced
4 whole roma tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon allspice
½ teaspoon cinnamon

Directions:
1. Preheat oven to 350 degrees F. Grease a 9" x 13" baking dish with 1 tablespoon solid shortening and set aside.
2. For topping, in a large saucepan, melt butter over medium heat. Add flour and stir for 1 minute. Add the milk and heat, stirring constantly with a wire whisk, until the mixture thickens. Then add the Pecorino cheese and feta cheese and stir until melted. Set aside to cool while you prepare the filling.
3. Bring a large pot of water to a boil. Cook the pasta until just barely al dente. It should still be firm; do not overcook.
4. Meanwhile, in large skillet, cook the ground beef or lamb until almost done, about 5 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes longer.
5. Add the tomatoes, oregano, basil, allspice, and cinnamon to the meat mixture and simmer for 10-15 minutes.
6. Drain the pasta and add to the meat mixture. Place in prepared baking dish. The mixture should be fairly dry.
7. Beat the eggs and stir into the cooled cheese sauce. Pour cheese sauce over the pasta mixture.
8. Bake for 40 to 45 minutes or the topping is puffed and light golden brown. Let cool for 10 minutes, then serve.

Cheddar Cheese Hand Pies
Prep time: 25 minutes
Cook time: 15-20 minute
Yield: 6 servings
Ingredients
¼ cup (30 grams) sorghum flour
¼ cup (40 grams) raw buckwheat flour
2 tablespoons (16 grams) millet flour
½ cup (83 grams) potato starch
½ teaspoon salt
3 tablespoons unsalted butter
½ cup shredded Cheddar cheese
2 eggs
1 tablespoon ice water
1-½ cups diced ham, drained canned beans, or leftover vegetables

Directions
1. In large mixer bowl, combine sorghum flour, raw buckwheat flour, millet flour, potato starch, and salt. Stir until the mixture is all one color.
2. Add the cheese and stir well to coat. Add butter and beat with mixer until crumbs form. The mixture should look like sand.
3. Stir in the eggs and ice water until the dough forms and gather into a ball. Divide the dough into sixths, wrap in plastic wrap, and refrigerate for two hours or overnight.
4. When ready to bake, preheat oven to 425 degrees F. Roll out each ball into an 6" circle between two sheets of plastic wrap.
5. Remove top sheet of plastic wrap and place dough circles onto a parchment covered cookie sheet, dough side down. Remove second sheet of plastic wrap.
6. Fill one side of the circle with ¼ cup diced ham, canned beans, or leftover cooked vegetables. Don't use any filling that's wet or has a lot of liquid.
7. Fold dough over the filling and press edges to seal. Crimp edges decoratively, or press with a fork.
8. Bake for 15 to 20 minutes or until pastries are browned. Place on wire rack to cool for 10-15 minutes, then serve.

Note: Be sure you use raw buckwheat flour that you grind yourself from raw buckwheat groats. Store-bought buckwheat flour doesn't have the same thickening properties.


Cheddar Cheese Hand Pies
Prep time: 25 minutes
Cook time: 15-20 minutes
Yield: 6 servings
Ingredients
¼ cup (30 grams) sorghum flour
¼ cup (40 grams) raw buckwheat flour
2 tablespoons (16 grams) millet flour
½ cup (83 grams) potato starch
½ teaspoon salt
3 tablespoons unsalted butter
½ cup shredded Cheddar cheese
2 eggs
1 tablespoon ice water
1-½ cups diced ham, drained canned beans, or leftover vegetables

Directions
1. In large mixer bowl, combine sorghum flour, raw buckwheat flour, millet flour, potato starch, and salt. Stir until the mixture is all one color.
2. Add the cheese and stir well to coat. Add butter and beat with mixer until crumbs form. The mixture should look like sand.
3. Stir in the eggs and ice water until the dough forms and gather into a ball. Divide the dough into sixths, wrap in plastic wrap, and refrigerate for two hours or overnight.
4. When ready to bake, preheat oven to 425 degrees F. Roll out each ball into an 6" circle between two sheets of plastic wrap.
5. Remove top sheet of plastic wrap and place dough circles onto a parchment covered cookie sheet, dough side down. Remove second sheet of plastic wrap.
6. Fill one side of the circle with ¼ cup diced ham, canned beans, or leftover cooked vegetables. Don't use any filling that's wet or has a lot of liquid.
7. Fold dough over the filling and press edges to seal. Crimp edges decoratively, or press with a fork.
8. Bake for 15 to 20 minutes or until pastries are browned. Place on wire rack to cool for 10-15 minutes, then serve.

Note: Be sure you use raw buckwheat flour that you grind yourself from raw buckwheat groats. Store-bought buckwheat flour doesn't have the same thickening properties.

Read More Show Less

Customer Reviews

Average Rating 5
( 4 )
Rating Distribution

5 Star

(3)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted June 29, 2012

    I Also Recommend:

    Very Informative

    This is an excellent book to learn all about gluten free baking. It gives you information about all the different flours and the recipes to use them. Lots of information about the differences in gluten free baking. Lots of very tasty recipes too.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 8, 2014

    A few typos, but overall well done

    As with all the "Dummies" books, this is well organizeed and written, withi a few minor exceptions.
    The are a few typos in various places through the book, which is a little distracting. Secondly, the amounts of the ingredients would benefit from an editor's eye.
    Amounts are often given as "11/2 teaspoons" which really means 1-1/2 teaspoons. It is also common to have an entry like "1 cup and 1 tablespoon and 1teaspoon and 1cup and 1 tablespoon." Better to list 2 cups and 2 tablespoons and 1 teaspoon, divided".
    Those issues out of the way, the baking basics are solid fundamentals and very helpful. Things like verifying oven temp, having the right types of pans, and how to properly measure ingredients are essential.
    The gluten-free information is good, easy to grasp, and up to date. Explaininv the science behind developing a flour blend will be helpful again and again.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 19, 2012

    No text was provided for this review.

  • Anonymous

    Posted January 21, 2012

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)