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The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! [Paperback]

Our Price $ 15.26  
Retail Value $ 17.95  
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Item Number 405083  
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Item Specifications...

Pages   283
Est. Packaging Dimensions:   Length: 1" Width: 7.25" Height: 9"
Weight:   1.05 lbs.
Binding  Softcover
Release Date   Jul 1, 2005
Publisher   Fair Winds Press
ISBN  1592331319  
EAN  9781592331314  


Availability  0 units.


Item Description...
Overview
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods. Today, easy-to-use alternative flours, grains, and flavorings means you don't have to learn any new baking techniques. In this book you'll find more than 200 easy-to-follow recipes. Recipes include chocolate chip cookies, blueberry muffins, baked rice pudding, birthday cake, brownies, and cornbread.

Publishers Description
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more

Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet for untried ingredients with names you can't pronounce.

In this book you'll find more than 200 easy-to-follow recipes -- from moist and hearty breads and muffins to sweet-tooth-satisfying cookies, cakes, and pies -- that friends and family will devour. Made with a variety of healthful frains and flours that are packed with protein, these tasty treats will boost energy levels and lift spirits.

Recipes include:

  • Chocolate Chip Cookies
  • Blueberry Muffins
  • Baked Rice Pudding
  • Birthday Cake
  • Brownies
  • Cornbread
  • And many more


Buy The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! by Mary Ann Wenniger, Tanya Eby Sirois, Carmen Mok, Shridevi Bhat, Indranath Chakraborty, Cristina Goettsch Mittermeier, Martin E. Huid, Erika Sausverde & Szaulius Ambrazas from our Christian Books store - isbn: 9781592331314 & 1592331319

The team at Christian Bookstore .Net welcome you to our Christian Book store! We offer the best selections of Christian Books, Bibles, Christian Music, Inspirational Jewelry and Clothing, Homeschool curriculum, and Church Supplies. We encourage you to purchase your copy of The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! by Mary Ann Wenniger, Tanya Eby Sirois, Carmen Mok, Shridevi Bhat, Indranath Chakraborty, Cristina Goettsch Mittermeier, Martin E. Huid, Erika Sausverde & Szaulius Ambrazas today - and if you are for any reason not happy, you have 30 days to return it. Please contact us at 1-877-205-6402 if you have any questions.

More About Mary Ann Wenniger, Tanya Eby Sirois, Carmen Mok, Shridevi Bhat, Indranath Chakraborty, Cristina Goettsch Mittermeier, Martin E. Huid, Erika Sausverde & Szaulius Ambrazas

Register your artisan biography and upload your photo! Mace and Mary Ann Wenniger are a husband and wife who began creating gluten-free recipes over 20 years ago when Mace was diagnosed with celiac disease. Artists, art gallery owners, and authors, the Wenningers also have grandchildren with food allergies who benefit from these delicious recipes.Mace and Mary Ann Wenniger are a husband and wife who began creating gluten-free recipes over 20 years ago when Mace was diagnosed with celiac disease. Artists, art gallery owners, and authors, the Wenningers also have grandchildren with food allergies who benefit from these delicious recipes.

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Reviews - What do our customers think?
Beware of bad recipes and wrong nutritional information  Sep 21, 2008
I've never written a review for a cookbook but my extreme frustration with this one compels me to warn others about it. I was looking forward to using this book as my basic foundation to gluten free baking. I expected it to contain reliable recipes but it doesn't. I am fairly new to baking gluten free, slowly building knowledge and skill in this area, but have baked semi-professionally for over 2 decades. I've always been able to modify a traditional recipe into one that fits different needs, like fat free or lower carb, whole grain, etc. Gluten free is altogether different but some basic laws do remain the same. Balancing liquids with dry ingredients is key along with the fat and/or yeast content. I have found that this book's ingredients are unbalanced and it is filled with errors and un-tested recipes! The nutritional information is way off for the recipes I have taken the time to break down, as well. (I am on a gluten-free, carbohydrate restricted diet). For example: the recipe for Basic Rice muffins on pg. 40 lists carbs as 4.8 per muffin. I double checked her math due to previous experiences with her recipes. Each muffin actually contains 17.66 grams of carbohydrate! Huge error! I used Authentic foods brown rice flour (minus the fiber equals 155 carbs) and 2% milk (6.5 carbs) when calculating the totals. Just the sugar alone is 50 carbs and 4.2 per muffin. As for balance between wet and dry ingredients, she is way off. This same recipe needed over twice as much milk and could have used more butter (or oil). Muffin recipes usually call for 1 cup milk and 1/4 cup oil (or butter) plus an egg or two. The batter resembled my sugar cookie dough recipe until I added the additional milk (still not enough). I couldn't add the extra butter at this point so they turned out poorly. There was barely enough batter to divide between 12 cups. The teff pancakes on pg. 99 were good after adjusting for another error. 1/2 cup of milk is not 160ml! I didn't check the nutritional info but the carbs sounded about right.

With the expensive ingredients and time it takes to pull off successful gluten free baked goods, I don't recommend this book to anyone new to baking or on a limited budget. Experienced bakers: Check her ingredients and amounts for balance before beginning and be prepared to make some adjustments. Measure by weight in grams (listed in recipes) but double check against typos listed by volume for the same ingredients. Good luck!





 
Good in theory, but recipes could have used some more testing...  May 11, 2008
I really wanted to like this book, as it attempts to do many good things that most gluten-free baking books don't. The authors are health conscious, providing nutritional information for each recipe and there are lots of recipes that include high protein and high fiber ingredients. A lot of the recipes are also quite creative - you won't find the same old recipes that every book has (try the Blueberry Millet Muffins with cornmeal; the Teff Pancakes are also pretty good, especially with lemon and sugar).

On the other hand...was this book tested or proofread? Many of the recipes have at least one step or ingredient (sometimes the lack thereof) that causes odd or unpalatable results when the instructions are followed exactly. For example, the Raspberry-Amaranth Muffins have a perfect texture, but include a large amount of soy flour which makes them very sour, while the Potato and Rice Pancakes taste good but are a bit rubbery. Some recipes are just bad: the Teff Gingerbread (described as "different") is very dry and calls for way too much spice, and the Zucchini Cake is much too wet and eggy - it comes out with the consistency of a frittata.

If you are experienced with gluten-free baking ingredients and have a lot of free time, many of the recipes are 'fixable' with fairly minor changes, and you'll probably find a lot of new ideas. However, if you need reliable recipes that always come out great the first time, I can't recommend this book.
 
yummy!  Apr 13, 2007
i was able to trick my husband (who thinks he hates wheat free food) into really enjoying several things from this book. i am so glad that this book is in my collection. it is very cool with all of the explinations of different flours, and other baking essentials. it is also written in grams and cups which could be very helpful. one more thing that i likes is that is lists things like calories, protien and the likes. very good book!
 
Really is the "Best Ever"  Feb 24, 2007
Really like this book. It has some great recipes and wonderful solutions to the Gluten-Free problem many people face. Highly recommend!
 
Healthy GF Baking  Sep 30, 2006
If you are gluten free and also health conscious (not always the same thing), this book is for you. I was a "health nut" before our family decided to go gluten free, and was left discouraged by some of the best-selling GF cookbooks out there--lots of white rice flours used, not much quinoa and healther grains used, etc.

While you will find rice and potato flours in some of these recipes, you will also find the more "exotic" and healthful flours used extensively, amaranth, sorghum, and quinoa. The recipes taste good (judged by my gluten/carb addicted husband) and I know they are good to give to my kids who think raisins and figs are a big treat (you get the point :-). Should have "healthy" in the title, too. Worth the buy.
 

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