Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College Review

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(More customer reviews)Got this book last week.I am a '77 graduate of the CIA so had GREAT HOPES for this book.The gluten free information is great.The recipes we have tried so far, however, are pretty bad.

Here's what we think about the specific recipes we have tried so far. Remember, our rating is based upon what we have tried.

We are very frustrated that so far we picked two very bad bread recipes.Did this guy test his recipes?I think not.Celiac sufferers need bread recipes. HELLO, are you listening? Please, if you have a great bread recipe would you please post it in your review of this book?My customers are desperate!

1.Soft Rolls - We made these into loaves just as the recipe indicated we could.They turned out to be more like popovers.They are NOT BREAD although they might be good to use for bread pudding. Rating = 0

2.Lean Bread - This is really another large popover.It has a tremendous puff in the oven.You prop open your oven for 5-7 minutes at the end, then you remove the bread at 200º F.After you do that you stand there and watch it deflate.Heart Breaking!It has no business being called BREAD.Thank goodness that I learned my lesson from the Soft Roll recipe last week and only had to throw out three loaves instead of the seven loaves we threw out of that particular recipe.Rating = 0

3.Shortbread- These are heavy and taste like cornmeal cookies.They are not crunchy like a shortbread should be and there is NO WAY anyone could roll this mushy dough out, even if chilled for two hours as suggested.We had to scoop these cookies out and then pat with a sugared tamp.Please pay attention here:these cookies need to be baked THIN. Since you can't roll them out you will have to scoop them onto parchment, butter the bottom of a glass, press it in sugar, then tamp the cookie down to about 1/8" thick.Raspberry jam tasted good.Apricot was not that great.We will try these cookies again only next time we will tamp them down THIN, THIN, THIN!Thise have potential.Rating:4

4.Chocolate Pecan Cookies - The first batch had no flavor so we doubled the vanilla.These are the most cookie like of all the cookies we've made out of this book.We may increase the sugar a bit. These have potential.Rating:4

5.Peanut Butter Cookies - WAY too much salt in this recipe.Thank goodness we decided to halve it.We liked the texture of this cookie but feel they needed some vanilla.Could taste more peanut buttery but vanilla may help that.These are close to being 'there.'Rating 4 1/2

6.Spritz Cookies - This cookie has no business being called a spritz cookie.It is more like a pudding pat with a raspberry center. It puffs up in the oven to look like a cream puff.Then it deflats to look like a flat tire with ridges.Please change the name of this poser cookie to Pudding Pat Cookie.Rating:0

7.Macaroons:Okay, FINALLY the author gets an A+.These cookies were great.Bernie put about 5 ounces of melted semisweet chocolate in half the batter.Mmmm mmmmm.We will make these with other flavors, too.We put dried cherries and pecans in the vanilla ones.Very, very good. Rating:5

Score Average is 2 1/2

Buyer Beware!I you buy this book make sure you do not try a recipe for a special occasion without a making a trial batch first.

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Product Description:
Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. Whether you're afirst-time baker or professional chef, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

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Allergy-Free for Mommy and Me: Everyday Recipes For Families With Multiple Food Allergies Review

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(More customer reviews)This has got to be the best allergy free cook books I have found. The recipes are full of flavor, quick and easy. My Child can now have cake, cookies, and more thanks to this book. The whole family loves all of the recipes and I am thankful that my child can now enjoy safe yummy food. Thank you Sharissa!!

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

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(More customer reviews)I'm not a celiac, but I am allergic to wheat, so for many years, I have sought out gluten-free recipes for the breads and pastries I've been deprived of.After trying countless recipes turning out crumbly cookies,hard, dry bread, and odd-tasting pastries, I found Gluten-Free Baking by Rebecca Reilly, the best book out there.The results of these recipes taste as good as (no kidding) the ones served at a high-end pastry shop.
No wonder, since the author was trained not only at Le Cordon Bleu, but also at Le Notre Patissier, the leading pastry school. She has the experience of running her own restaurant, cafe, and catering businesses as well as teaching others how to cook.She'd been exploring gluten-free baking for her clientele even before her son and daughter were diagnosed as celiacs!All these credentials add up to a well-tested, easy-to-understand, and enlightening collection of recipes.But the highest recommendation comes from my wheat-eating friends, who really DON'T realize that anything is missing or "weird" about these treats, something they've never been able to say about my past efforts,despite claims by the authors of those recipes that they'd never tell the difference.
Reilly's training allows her to explain how certain classic baking techniques can provide air and lightness to gluten-free recipes, which can otherwise suffer from the density of particular alternative ingredients.She reveals which ingredients can create elasticity and provide structure in lieu of gluten, so that readers can feel empowered knowing not only how to make these recipes, but also why they work.I gained so much confidence in baking that I even made the scrumptious Black Forest Cake, a labor I probably wouldn't have even attempted in my wheat-eating days.(By the way, it's totally worth the effort.)Amazingly, the recipes range from the simplest brownies to baklava, so there's something for all palates and skill levels.
With all due respect to Bette Hagman, author of The Gluten-Free Gourmet books and an undisputed pioneer in the gluten-free quest, I would love to see Reilly's take on yeast breads as well as on gluten-free cooking.I think there's enough of the gluten-free pie to go around, and all of us in the wheat-free community (and our friends) would benefit.

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Product Description:
If you are among the 1 in 250 american adults intolerant of gluten or allergic to wheat, you know how frustrating it can be to crave 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 and how much they hate having to say no to a slice of a friend's birthday cake.
Now, with Gluten-Free Baking by Cordon Bleu-trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections. More than 125 recipes for sweet and savory goods, including crispy cookies, meltingly tender muffins, elegant quiches, and stunning layer cakes, prove that eating can be a pleasure, no matter what your dietary issues are.
Baking without wheat is notoriously tricky, but using Reilly's detailed step-by-step recipes, anyone will be able to turn out tempting treats like moist Pumpkin Bread and tender Sour Cream Coffee Cake. Crisp Ginger Molasses Cookies, Lemon Squares, and Pound Cake are kid-and family-pleasing favorites that will no longer be off-limits.
In addition, you'll find tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity.
Gorgeous color photographs show you how appealing gluten-free desserts can be. With Gluten-Free Baking, you'll never miss out on the opportunity to feast on sinfully rich desserts again!

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Gluten-Free Baking Classics for the Bread Machine Review

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(More customer reviews)This cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you'd think she got royalties. Her fixes to common problems all start with, "if you read the recipe, and bought the same brand and model of machine I have then you would have no problems". In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don't cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.

I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.
I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.
I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.
Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.
Then an hour and a half later, it beeps for done.
I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!

Oh and don't try to use her flour mix to make bread machine bread with Betty Hagmann's bread machine recipes, it does not work well.

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Product Description:
Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

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Gluten-Free Baking Classics Review

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(More customer reviews)I had the great good fortune of meeting Annalise about eight months ago at a celiac support group meeting.I had previously used a recipe of hers (available on her Foodphilosopher website) for angelfood cake.I was impressed with it and was really looking forward to the publication of this cookbook.

This is gluten free baking with no apologies.Annalise is a very wise lady, passionate in her quest for excellence in gluten free baking.She has gone into the kitchen and rethought how we bake with gluten free flours.The result is an amazing collection of recipes that can go anywhere with the wheat-eating crowd and pass as the "real" thing.

Texturally her products are moist and don't have the grainy mouth feel for which gluten free baked goods are notorious.And taste - she points out in her introduction how much flavor wheat flour has, and then proceeds to compensate for the lack of flavor in the gluten free flours by carefully rethinking her porportions of fats, liquids and flavorings.The result is, product after product, items that not only look beautiful but truly taste delicious.I used to call the lack of flavor in a gf product the "dead spot" - something was missing in my gf baking, but I didn't know what.Annalise's recipes fill that spot completely.

I've been baking for over 40 years.I've been baking gluten free for almost 7 years.I've bought breads ready made, baked from mixes and from scratch.I have had the great pleasure of tasting Annalise's breads, made by her own hand, on a few occasions at our local celiac support group meetings.These are outstanding in terms of crunch, crust and flavor.She has made a real breakthrough with her French/Submarine bread recipes.

I have personally baked the chocolate chip muffins, lemon squares and chocolate ricotta muffins from this book.They are all unbelievably good.I have had a wonderful time making her angelfood cake in the past, and have had the pleasure of helping her test out new recipes for cinnamon buns and a crumb cake.My family of five (three gf eaters) are all impressed.And my non-allergic daughter, who still can and does eat wheat, can't wait for me to bake the crumb cake again - she probably ate 1/2 of the first one by herself.

A word of warning - while Annalise's flour blend for cakes and muffins may look "traditional" to you, it is not.Don't think that this is the "same old same old" - it is not.And, when Annalise advises using a specific brand of brown rice flour (Authentic Foods) in her blend because of the fine grind, pay attention folks! It really makes a difference in the end product.

Did I mention that Gourmet Magazine ran a November, 2005 article spotlighting her recipes? Go buy the book and bake all these goodies you've been missing.That's what I'm doing for my family.

Susan
Northern New Jersey Celiac Support Group

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Product Description:
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic togluten whowant to enjoydeliciousfresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookiesas well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the bakerneed know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, frombeginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well astimeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

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125 Best Gluten-Free Bread Machine Recipes Review

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(More customer reviews)This book is excellent!I bought the Zojirushi bread machine recommended in this book and results have been fantastic!We are having gluten issues at home and I have tried store bought frozen bread.Not many of them are very good.This recipes in this book allow me to make fresh bread that not only tastes like wheat bread, it looks like wheat bread, toasts like wheat bread and slices just like wheat bread.Anyone looking to make their own gluten free breads should definitely try this book.However, pay attention to the fact she has written this book for the Zojirushi - I replaced my old bread machine and it was worth the purchase.The results are superb and everyone is very happy!

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Great breads from the home kitchen. They will taste like they came from the best bakery in town.For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. This convenience is even greater for those managing a gluten intolerance. Finally here are great recipes for the food that is most strictly avoided and typically most missed in gluten-free diets: bread.These recipes make gluten-free breads that not only taste great but are specifically designed to meet the exacting requirements of bread machines. Each recipe has been thoroughly tested to ensure successful results every time.And what a collection of recipes it is:Banana seed bread

Brown bread

Cornbread

Cranberry wild rice bread

Egg-free, corn-free, lactose-free brown bread

Italian herb bread

Pumpernickel

Sourdough walnut bread

Tomato rosemary bread

Hamburger/mini-sub buns

Hot cross buns

Sun-dried tomato ciabatta

Thin pizza crust

Cinnamon buns

Focaccia

Throughout the book there are tips and techniques for using a bread machine, and as a bonus the authors have included recipes for mixer prepared variations. These breads will be enjoyed by everyone in the family, whether affected by gluten intolerance or not.

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