Product Description

Delicious recipes for the gluten-intolerant.

Gluten is primarily found in wheat, rye, barley and oats. A recent study suggests that one in 250 Americans cannot tolerate gluten. Many suffer from Celiac disease, a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. Many others also suffer from food allergies that trigger a wheat or gluten sensitivity. Quite often, the only treatment is a gluten-free diet.

The Best Gluten-Free Family Cookbook features sensational recipes for baked goods, desserts, and main meals -- foods that are typically avoided in gluten-free diets. Here is a sampling of the appetizing recipes: - Blueberry Orange Muffins or Loaf - Rum and Pecan Pie - Lotsa Lemon Squares - Triple Threat Chocolate Mocha Chocolate Chip Cookies - Grilled Salmon and Roasted Peppers with Fusilli - Cranberry and Wild Rice Stuffing - Quinoa Stuffed Peppers.

Accompanying each recipe is a wealth of tips and techniques for novice and experienced cooks alike.

Product Details

• Amazon Sales Rank: #43495 in Books
• Published on: 2005-03-05
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Features

• ISBN13: 9780778801115
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Donna Washburn and Heather Butt are professional home economists and acknowledged experts in the field of bread machine baking. They have extensive recipe development experience and are also the authors of America's Best Bread Machine Baking Recipes, More of America's Best Bread Machine Baking Recipes and 125 Best Quick Bread Recipes.

Excerpt. © Reprinted by permission. All rights reserved.
Introduction

We are excited about this new gluten-free cookbook -- our second. Perhaps your family is already enjoying the recipes from our first gluten-free cookbook, 125 Best Gluten-Free Recipes. We had lots of fun working together (and eating together) on this project, even planning each day's recipe development schedule around lunch. On a typical day, we put a cake in the oven early in the morning, then put a salad dressing in the fridge, mixed muffin batter and simmered soup so all were hot and ready to eat for lunch at one. Our lucky husbands didn't hesitate to share their opinions at dinner.

We continue to bake with sorghum and bean flours, as we are so pleased with the results. Your emails and letters tell us you are sharing the foods you prepare from our baking chapters with the rest of the family. You will notice that we have introduced several new nutritious flours and grains in this book, now that the products are more readily available at grocery and health food stores or through mail order or the web. Quinoa and amaranth -- both the grains and the flours -- and buckwheat flakes are products that will increase the variety and nutritional value of your diet.

Once again, although you may find a specific combination of flours and starches repeated in several recipes, we have not developed recipes around a 'flour mix,' but have developed each on its own to give us the taste and baking qualities we desired. This means you'll need to have a greater variety of flours available in your kitchen, and you'll have two or three more measurements to make, but you tell us it is worth it. We have included three mixes to save you time. The muffin mix has five variations, the cookie mix has six and the pancake mix has four.

We have met so many terrific people as we take our cookbook to celiac conferences and chapter meetings in both the U.S. and Canada. Thank you for sharing your successes, your recipes and your suggestions for recipes with us. We have adapted several, which are in the book: Macaroni and Cheese, an energy bar, an oil-based pastry and 'quick and easy' dinner ideas, just to mention a few. We look forward to meeting you as we travel to introduce this cookbook and share our knowledge and experience at your support group meetings.

Some of our recipes have been inspired by meals we had at restaurants or while traveling. These include a Sticky Date Pudding with Toffee Sauce just like the sticky toffee pudding Donna tasted in a small village in Wales, and a Chocolate Lover's Hazelnut Surprise even better than the volcano cake with a runny chocolate center we shared in a chain restaurant. We have kept up with the latest information on gluten-free ingredients, gluten-free food products and food trends, and we're delighted to pass these tips on to you, along with the easy-to-prepare recipes.

We have tested recipes together for more than ten years, and we still enjoy every bite. As professional home economists, we look at every food from nutritional, food safety and quality angles. We can assure you that every recipe has been tested and tested and tested in our test kitchen. We even researched and purchased new pans, another heavy-duty mixer and several modern kitchen tools, as ours have seen many decades of use and abuse. What a good excuse to re-equip our kitchens!

Celiac friends and focus group members have evaluated the tastes, textures and carrying properties of the baked goods and have prepared the foods to make sure the recipe instructions made sense. We've put the same amount of care and time into this cookbook as we have with our other cookbooks.We hope you enjoy this collection of gluten-free recipes. Let us know how you and your family enjoy them. We created them just for you@.

Donna J. Washburn, PHEc and Heather L. Butt, PHEc

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

We are excited about this new gluten-free cookbook -- our second. Perhaps your family is already enjoying the recipes from our first gluten-free cookbook, 125 Best Gluten-Free Recipes. We had lots of fun working together (and eating together) on this project, even planning each day's recipe development schedule around lunch. On a typical day, we put a cake in the oven early in the morning, then put a salad dressing in the fridge, mixed muffin batter and simmered soup so all were hot and ready to eat for lunch at one. Our lucky husbands didn't hesitate to share their opinions at dinner.

We continue to bake with sorghum and bean flours, as we are so pleased with the results. Your emails and letters tell us you are sharing the foods you prepare from our baking chapters with the rest of the family. You will notice that we have introduced several new nutritious flours and grains in this book, now that the products are more readily available at grocery and health food stores or through mail order or the web. Quinoa and amaranth -- both the grains and the flours -- and buckwheat flakes are products that will increase the variety and nutritional value of your diet.

Once again, although you may find a specific combination of flours and starches repeated in several recipes, we have not developed recipes around a 'flour mix,' but have developed each on its own to give us the taste and baking qualities we desired. This means you'll need to have a greater variety of flours available in your kitchen, and you'll have two or three more measurements to make, but you tell us it is worth it. We have included three mixes to save you time. The muffin mix has five variations, the cookie mix has six and the pancake mix has four.

We have met so many terrific people as we take our cookbook to celiac conferences and chapter meetings in both the U.S. and Canada. Thank you for sharing your successes, your recipes and your suggestions for recipes with us. We have adapted several, which are in the book: Macaroni and Cheese, an energy bar, an oil-based pastry and 'quick and easy' dinner ideas, just to mention a few. We look forward to meeting you as we travel to introduce this cookbook and share our knowledge and experience at your support group meetings.

Some of our recipes have been inspired by meals we had at restaurants or while traveling. These include a Sticky Date Pudding with Toffee Sauce just like the sticky toffee pudding Donna tasted in a small village in Wales, and a Chocolate Lover's Hazelnut Surprise even better than the volcano cake with a runny chocolate center we shared in a chain restaurant. We have kept up with the latest information on gluten-free ingredients, gluten-free food products and food trends, and we're delighted to pass these tips on to you, along with the easy-to-prepare recipes.

We have tested recipes together for more than ten years, and we still enjoy every bite. As professional home economists, we look at every food from nutritional, food safety and quality angles. We can assure you that every recipe has been tested and tested and tested in our test kitchen. We even researched and purchased new pans, another heavy-duty mixer and several modern kitchen tools, as ours have seen many decades of use and abuse. What a good excuse to re-equip our kitchens!

Celiac friends and focus group members have evaluated the tastes, textures and carrying properties of the baked goods and have prepared the foods to make sure the recipe instructions made sense. We've put the same amount of care and time into this cookbook as we have with our other cookbooks. Check them out by visiting www.bestbreadrecipes.com.

We hope you enjoy this collection of gluten-free recipes. Let us know how you and your family enjoy them. We created them just for you@.

Donna J. Washburn, PHEc
and Heather L. Butt, PHEc

Customer Reviews

Its title says it all - "The Best"
I can't believe no one has written a review for this excellent cookbook yet. I just finished making the Banana-Pineapple Muffin recipe this morning and couldn't wait to taste them hot out of the oven. I have made several recipes from the authors' previous cookbook ("125 Best Gluten-Free Recipes"), so I know how good the recipes can be. But I was still surprised at how "normal" the muffins looked and tasted. The texture looks like they could have been made with regular flour instead brown rice flour, sorghum, and flaxmeal! I've been baking gluten-free breads and muffins for a year since being diagnosed with Celiac Disease and I have had the most success when using the Washburn & Butt cookbooks. I especially like their bread machine recipes--always tastey. My favorite so far is "Henk's Flax Bread" which tasted like whole wheat bread. I can't recommend this book enough for beginners. And besides the bread recipes, there are loads of recipes for all kinds of meals you can make for the entire family.

The best for machine bread!
I love this book! I needed a bread book. When I decided to omit wheat and gluten, I ordered several cookbooks. My main problem was baking a loaf of bread. I got the packaged mixes, but the taste was all wrong. I tried several recipes on line, but they were written for hand kneading and I have a bread machine lifestyle.
This book lists two recipes for each bread, one for hand kneading and one for bread machine baking! At last! I also liked the clear large print. Nix the "Gluten Free Gourmet Bakes Bread" by Bette Hagman. I listed it to resell on Amazon. The layout and small print makes recipes hard to read and execute, albeit the recipes are good in themselves. "Wheat Free Gluten Free Reduced Calorie Cookbook"'s bread recipes are scattered throughout the book, not chaptered,which was annoying.I liked the soda bread recipes but kept it only because of its easy make, low fat, international gourmet general recipes, not the breads. I also liked a pastry/bread/cake book "Gluten Free Baking Classics" by Annalise Roberts, the recipes were elegant but easy with baking tips (which flour brands are more highly sifted to give a lighter cake). I have been adapting recipes, and use freshly ground flax seed meal for bran and egg whites instead of whole eggs for lower cholesterol breads. Instead of premixing flour blends in cannisters as is suggested, I individually measure one batch plastic bags, so all I have to do is add the wet ingredients and yeast.
Overall, the two books, "Gluten-FreeBaking Classics" by Roberts and "The Best Gluten Free Family Cookbook" by Washburn & Butt are the only ones I need.

Some good recipes...
I have tried several recipes in this book. The ones that are good are really good (the pancakes/waffles are awesome! The pancakes aren't light though - they are a little denser than Pamela's mix, but the taste is very good. I prefer them to traditional pancakes. Also, my husband and I love the apple caramel cake.) The bad news is the recipes that are bad are REALLY bad, which is disappointing because specialty flours are too expensive to waste on bad recipes. The recipe for poultry stuffing requires that you bake the seasonings/spices right into the bread. It's terrible. It smells just like stuffing cubes, but once prepared, the taste and texture of the stuffing are awful. I am sticking with Bette Hagman's Comfort Foods book. The breads are wonderful (fyi, Hagman's Apple Celery Dressing has become my GF Thanksgiving stuffing recipe. I use a combination of the Touch o' Bean and Sourdough Sorghum breads from her Bakes Bread book for the bread cubes, and the stuffing comes out closer to regular stuffing than you ever thought you'd get again!) One other comment about the Best Gluten Free Family Cookbook being reviewed here: some of the flavor combinations are unusual. For example, there is a recipe for blueberry orange muffins (unlike the standard blueberry lemon). And there's poppy seed cheddar, banana cranberry, and rhubarb pistachio, among others.