Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies and Other Delights

Overview

If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave — but not be able to have — a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (17) from $1.99   
  • New (3) from $12.50   
  • Used (14) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$12.50
Seller since 2005

Feedback rating:

(231)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2002 Hard cover New in fine dust jacket. Book Appears Unread Sewn binding. Cloth over boards. With dust jacket. 240 p. Contains: Illustrations. Audience: General/trade.

Ships from: WEST ISLIP, NY

Usually ships in 1-2 business days

  • Canadian
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$60.00
Seller since 2015

Feedback rating:

(241)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
$74.95
Seller since 2008

Feedback rating:

(221)

Condition: New

Ships from: Chicago, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

If you are among the 1 in 250 American adults intolerant to gluten or allergic to wheat, you know how frustrating it can be to crave — but not be able to have — a buttery scone or a slice of warm pie. And if you have kids who are gluten-sensitive, you know how much they miss being able to bite into a chewy chocolate chip cookie when they come home from school or share a friend's birthday cake. Now you don't have to sit wistfully by while family and friends indulge in dessert or other confections. Inspired to create delectable treats for her own gluten-sensitive family, Cordon Bleu-trained chef Rebecca Reilly believes that eating should be a pleasure, no matter what your dietary issues are. In Gluten-Free Baking, she shares more than 125 recipes for sweet and savory baked goods, from crispy cookies and meltingly tender muffins to elegant tartlets and quiches and stunning layer cakes. Baking without wheat can be notoriously tricky, but by using Reilly's detailed step-by-step recipes, anyone will be able to turn out moist Pumpkin Bread and tender Sour Cream Coffee Cake. S'mores made with gluten-free Graham Crackers, Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid- and family-pleasing favorites that will no longer be off-limits. And no one who tastes the glorious Chocolate Pecan Torte, Ginger Brie Quiche, or homey Blueberry Pudding Cake will ever think they're missing something by eating gluten-free. In addition, you'll find specifics on everything you need to know about gluten-free baking but were afraid (or didn't know enough) to ask, including how to stock a gluten-free kitchen, tips, techniques, and sources for ingredients, plus a list of resources and information on celiac disease and gluten sensitivity. Tempting color photographs show you that these are desserts with eye as well as mouth appeal. With Gluten-Free Baking you'll never again miss out on the opportunity to feast on sinfully rich desserts!

Read More Show Less

Editorial Reviews

Library Journal
With four previous books on the topic to her credit, Hagman is the authority on cooking for those with celiac disease and others allergic to wheat. This time she provides more than 200 recipes for sweet baked goods, from Lemon Spice Cake to Mock Oreos (for Oreo-deprived kids) to Mud Pie. Some of the recipes are appropriate for those with other dietary restrictions as well, and there's also a separate chapter of recipes that require no special ingredients (such as the special flours, xanthan gum, etc., with which many gluten-free baked goods are made). Sure to be in demand, this is highly recommended. Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes than Hagman's. Her book, too, is highly recommended for subject collections. Copyright 2001 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780684872520
  • Publisher: Simon & Schuster
  • Publication date: 12/11/2001
  • Pages: 240
  • Product dimensions: 7.66 (w) x 9.38 (h) x 0.84 (d)

Meet the Author

Rebecca Reilly, a Cordon Bleu- and Le Nôtre Pâtissier-trained chef, is the former owner of the Madd Apple Café and Rebecca's Kitchen, a catering firm and cooking school in Portland, Maine. Reilly also received a chef's diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston, and for ten years was regularly featured as the on-air chef on Maine's NBC affiliate, WCSH. In addition, Reilly hosted the popular public television series New England Kitchen. She is currently a private caterer and nutritional consultant. Reilly and her two children, all of whom are gluten-intolerant, live in Yarmouth, Maine.

Read More Show Less

Table of Contents


Introduction     11
Working with Gluten-Free Baking Ingredients     15
Stocking the Gluten-Free Kitchen     21
Gluten-Free Baking: Tips and Techniques     26
Suppliers     33
Equipment and Cookware     33
Baking Supplies and Products     33
Information and Resources     35
Muffins, Quick Breads, and Coffee Cakes     37
Cookies and Bars     65
Cakes     97
Icings, Frostings, and Sauces     143
Pies, Tarts, and Quiches     155
Puddings, Crisps, and Cobblers     191
Cream Puffs, Filo Pastries, and Crepes     215
Metric Equivalencies     229
Index     230
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

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 14 Customer Reviews
  • Anonymous

    Posted November 28, 2011

    If you have to eat gluten free-- BUY THIS BOOK!!!!

    The single most versatile gluten free cook book I have found on the market. Recipes are easy to prepare and there is a great variety.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 21, 2009

    Gluten-Free Baking

    My 2nd grader was diagnosed with Celiac's Disease just before school started this year and was really sad that he would have to miss out on his favorite foods.
    With this book I have been able to create some really yummy treats, some that I would never have tried otherwise.
    This book has become a permanent fixture in my kitchen!

    1 out of 1 people found this review helpful.

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

    Posted June 29, 2009

    Great Practical Information

    I have used several glluten free cookbooks and have to say this one made me so excited to bake again! It is challenging to give up gluten and the discouragment gets deeper with each baked good you realize you have to not eat. Various flours are expensive and/or hard to find so this book offering some "alternatives" information is a God-send! Love it! Thanks!

    1 out of 1 people found this review helpful.

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

    Posted January 26, 2008

    A reviewer

    This is a wonderful book for people who are just learning to cook gluten free as well as those who have tried gluten free cooking before, and are looking for tasty recipes to try which are gluten free. Lots of tips on altering recipes.

    1 out of 1 people found this review helpful.

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

    Posted December 15, 2007

    A reviewer

    This might not be the best beginning book but the recipes are the best I have seen or tried. Reilly is classically trained and is very instructive in her book. The recipes are really inspired and the results have been great. Again, gluten-free pies always steal the show at any dinner or occasion.

    1 out of 1 people found this review helpful.

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

    Posted October 21, 2005

    EXCELLENT

    Rebecca Reilly is a Cordon Bleu trained chef. She used to be the owner of two restaurants, a catering business and a cooking school, all in Portland, Maine. She has also received a diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston. She was also the host the television series New England Kitchen. Upon the discovery that she and her daughters are gluten-intolerant, she became a private caterer and a nutritional consultant. One of the major reasons why I liek this book so much is that Rebecca Reilly is a trained chef. She understands the basic science behind a recipe, the texture one is looking for, and is able to troubleshoot to find the required results she needs. This, coupled with her and her daughters' gluten intolerance, make her the ideal person to write a cookbook on Gluten-Free Baking. There are some delicious photos of some of the baked goods that you can produce by following this book. The recipes are easy-to-understand, and Reilly provides sufficient information on the suitable substitutions for wheat flour. She, also, wants you to feel creative and independent once you are armed with the knowledge on how to bake for yourself. Some of the wonderful recipes you can find in this book are: Blueberry Scones, Boston Cream Pie, Almond Butter Cookies and Black Forest Cake.

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

    Posted September 12, 2003

    Best Chocolate Cake recipe!!!!!!

    I've got quite a few gluten free baking books, but the Chocolate Butter Cake recipe in this one is worth the price alone. I sat down and cried after eating it. (Don't overbake it though--the crumb won't be the same) It doesn't rise much from the raw batter state. (Do the wheat butter cakes also not rise much?) Even eaten plain I literally can't tell the difference from wheat cakes. The important test? My wheat eating friends who are 'baking snobs' (only do stuff from scratch, box mixes are evil, gee your gluten-free baked foods are odd, etc) found it to be one of the best tasting cakes too, with a slightly different crumb. They were stunned when I had a piece and they realized it was NOT wheat. With icing, it's even better. Use a fantastic baking cocoa like Penzey's Spices dutch cocoa for the best flavor (I like the Dutch Cocoa better than the Natural Cocoa in this recipe). And I sift all dry ingredients which may make a difference (but I do this for all my baked goods, so comparison-wise it should be the same). I also am experimenting with a dairy free version of the chocolate butter cake. I've found that butter flavored Crisco shortening (evidently vegan!!, can you believe it?) is an ideal one for one replacement for the butter in the cake. I've used water as a replacement for the milk, but I'm planning on trying some other substitutions. The Butter Crisco/water version is almost identical the first day of baking, but on the second day it isn't as ....hmm, light? flavorful? It seems heavier the second day than the pure butter version does. It's still pretty yummy, though. The plain butter cake recipe wasn't as good in this book. Try the 'Master White Cake' recipe in Bette Hagman's new dessert book instead. The plain butter cake is too heavy the way it's written. My husband suggested that it might make a good cupcake, but I vetoed that since the batter won't rise and if you bake it in a cupcake pan, it would bake unevenly, I think. I do think it might make a good base for a strawberry shortcake (decadent, not as springy, but a heavy butter flavor that would work with a lighter cream and/or fruit topping). The chocolate butter cake recipe has better characteristics, but I'm not sure how much yet to change the recipe if you remove the cocoa powder to get a similar crumb. Be prepared to learn new baking terms and techniques. 'Ribboning' is a new technique for me. 'Cundling' is not obscene, though it is like the Congressional definition of obscenity ('I'll know it when I see it.') I think it means broken or curdled. I'm looking forward to trying a lot of other recipes in this book and the others. I've been making a chocolate butter cake every day or two since finding the recipe. I have mixed most of the dry ingredients and put them in sandwich baggie with a separate snack baggie for the powdered sugar. It makes making this cake a snap. I'll also mention that this is the only cake that pushes me to lick the raw batter from the whisk and the bowl, even with raw eggs in it (Bad Girl!). Only batter in years to make me want it unbaked too.

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

    Posted December 3, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 22, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 18, 2008

    No text was provided for this review.

  • Anonymous

    Posted February 9, 2011

    No text was provided for this review.

  • Anonymous

    Posted July 8, 2010

    No text was provided for this review.

  • Anonymous

    Posted August 12, 2009

    No text was provided for this review.

  • Anonymous

    Posted April 18, 2009

    No text was provided for this review.

Sort by: Showing all of 14 Customer Reviews

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