Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More Hardcover – September 24, 2019

I own over 20 cookbooks, but none so thoughtfully written and educational as Gluten Free Baking At Home. My fiancées 10 year old daughter was medically confirmed with celiac last summer while we were dating. It was so sad to see the tears of a 9 year old who can’t eat birthday cake or the same cookies as her friends. I wanted to share some hope with her that she didn’t need to feel “different.” I purchased this book as a gift for her 10th birthday and was more than a little emotional as she joyfully exclaimed that her first recipe would be the gingerbread men!We prepared and baked the gingerbread cutout cookies and she declared them good as she danced around the kitchen gleefully!I am new to the world of gluten free and I sincerely appreciate the author’s thorough information about the special ingredients and order of operations for successful baking results. The gingerbread cutout cookies were delicious. A great first result, which I hope will keep my 10 year old stepdaughter interested in baking.If you buy this book you will need to read the first chapter carefully to get the results you want. The author carefully wrote the recipes using a variety of easy to buy specialty flours (sorghum, oat, teff, tapioca, and others) to approximate the results of non-gluten free baked goods. I purchased an affordable digital nutrition scale for measuring the flours as recommended in the book.Baking really is a science, don’t skimp on this step.I’ve read this book cover to cover several times already! It’s full of yellow sticky notes from the kids on which recipes they want to make next.As an avid cook and eager baker, I highly recommend this book.

I'm not gluten-free, but I'm an avid baker and wanted to learn how to bake for my gluten-free friends. The recipes in this book are amazing and clearly very well-tested. Every single one I have tried has been delicious, had great texture, and been loved by GF and non-GF friends alike. You do have to buy a lot of specialty flours (especially sorghum flour), but I prefer this to other books that overuse rice flour. You will also need to purchase a kitchen scale to weigh ingredients. The author does give cup measurements, but strongly recommends weighing ingredients when baking gluten-free. I have made the following recipes so far:- Banana Bread or Muffins - Brought these muffins to the office and they were devoured by everyone.- Carrot Bread with Currants and Pecans - A breakfast favorite for me and my husband!- Lemon Layer Cake - I used this recipe to make a 6-layer rainbow cake and it held up very well!- Italian Almond Cake - Easy, simple cake; would make again!- Snickerdoodle Cookies - Classic, delicious- Sugar Cookies - I have made these many times and decorated them with royal icing, they are a great alternative to traditional sugar cookies if you like doing royal icing decoration!- S'mores Bars - Made these for the birthday of my friend who is GF and she loved them!There are lots of other recipes I want to try, including pies, yeast breads, and lots more cookies and cakes. Even though I'm not GF, I have started eating more GF baked goods just because these recipes are so delicious and I want to eat healthier. Definitely get this book!!

One week ago, my husband (a chef) was diagnosed with celiac disease. I’ve been baking high-gluten sourdough bread for years and he loves it. He was absolutely distraught at not being able to eat good bread again. I joined a few online groups and began my research.I ended up getting Larsen’s cookbook because so many people recommended it. Amazon had all the ingredients here in a couple of days and I baked my first loaf — his “Weeknight Bread” — yesterday. It was ridiculously easy and we were both astounded at its terrific flavor and moist texture. Ten stars. Right now, I have his “Sourdough Bread” rising. There is no sourdough starter needed. The distinctive tang of sourdough comes from using bottled kombucha as the liquid. Again, a super easy recipe. If this is half as good as the first bread, we’ll be thrilled. [NOTE: it turned out well. The bread is delicious and quite moist.]I was surprised at the ease of following these straightforward recipes. You will be too.If you’re not an experienced baker, do try this book. It requires no special techniques. Just be sure to get a gram scale with a tare function. They’re inexpensive on Amazon.

Beautifully done. Packed with information & tips. Pictures are well done. Ingredients are expensive to collect & have on hand. Wish it was nut allergy friendly. Many recipes call for almond flour or almond meal & there are no notations for a sub. Most of the recipes I wanted to try have nut flour. Will keep because of the I depth gluten free instructions.

This book is a game changer and so worth the money. The recipes are delicious and easy to follow. Now everyone can have a great dessert that looks just as good or better than its gluten counterpart. The flavor profiles are just amazing. The book is well thought out, the recipes foolproof if you follow them and the photography stunning. I will be buying this book as gifts for my catering, gf, and baker friends. Beyond happy with my purchase