Deliciously G-Free: Food So Flavorful They'll Never Believe It's Gluten-Free: A Cookbook

I've done the waffles, the pancakes and the yellow cupcakes. All have been a hit. I can tell by looking thru some of the other recipes that they are very high in refined starch and sugar which is a problem for anyone battling blood sugar issues But this is usual and normal for gluten free recipes due to the flour starch blends used to replicate gluten's properties. Her recipes actually attempt to correct the problem a bit by adding more fiber.Where this book shines in comparison with other gluten free books, is that the recipes taste great, the food really does look, feel and taste like the original gluten containing version, only a bit better even. Nicely done!I wish the nutritional info was included. I calculated the carbs myself for those recipes and the muffins. Surprisingly the muffins were higher in calories and carbs than the cupcakes, no doubt due to the coconut flour. Because of the lack of nutrition info, I'm knocking this down one star. It's months later, and I'm finding that unless I've calculated those carbs and fiber etc, I'm not bothering with the recipes. I have other cookbooks now that have the nutrient info already done for me. Gluten free involves a lot of carbs, heavily refined and the carb content can be a problem for those with diabetes or those who are using a low carb diet to control auto immune issues other than celiac. Both diabetes and auto immune disorders occur in the celiac population at a fairly high rate along with allergies.I own Betty Hagman's Gluten Free Gourmet books 1 and 2 as well as Carol Fenster's 1000 Gluten Free Recipes plus a few other G Free cookbooks. Bette Hagman's newer editions all contain nutrient info, and some of Carol Fenster's along with the new Betty Crocker Gluten Free cookbook.If you hope this book will have recipes for basics like breads, biscuits or tortillas, you will be disappointed. Many of her recipes assume you have access to gluten free breads, bagels, tortillas etc. For those I suggest Carol Fenster 1000 Gluten Free recipes. That book has a slick recipe for French Bread along with many other basic standards and doesn't assume you have access to anything ready made.My own aim in my kitchen has been to produce easy food that tastes as good as the gluten version, has some fiber to it (a common problem with gluten free flours is the high carb content and lack of fiber), won't put me into carb overload and basically doesn't cost a second mortgage to feed everyone with since I'm not going to have a split kitchen cooking separate gluten free things for me and "normal" stuff for the rest.Hence the need for normal good tasting foods. This book is a great addition to my gluten free cookbook library. But not as the primary book to look up how to make a gluten free version of everything. For that, Carol Fenster is better. For a smaller simpler "does it all" try the Betty Crocker gluten free cookbook which has the nutrient info in sidebars with each recipe.And as for the sugar/refined carbs problem, this isn't a solution nor does she try to be. She does try to use higher fiber flours like sorghum, brown rice, black bean flour, and millet, and she occasionally uses coconut flour, flax seeds ground in a coffee mill, but as a whole these are not going to be appropriate for anyone needing to keep sugars down. It is a good start though, and like Carol Fenster, she seems aware of the problems of eating too much overly refined starch.For example she does use coconut flour (which is high in fiber and low in carbs) but it's benefits are diluted by added sugar, other flours and starches. In the yellow cake/cupcakes, I used 1/4 cup of sugar and 3/4 cup of Splenda. That was a little too sweet still so I think it would work with less Splenda. I know you need sugar for texture too, so that is why I kept some in.Nothing is perfect. She did what she set out to do, create a family friendly cookbook that doesn't have to apologize for it's gluten free recipes. They are tasty and work well. Nobody would know the difference. And most cookbook recipes are sweeter than I like, which is easy to fix.But if you are primarily looking for something that is easier on the blood sugar with high fiber and gluten free then try Bruce Fife's book on baking with coconut flour or "20 Incredible Coconut Flour Recipes by Marissa Paine" as they might be a better fit. I really like those two. Also look at any of the Primal or Paleo cookbooks as they avoid grains, but do create things with coconut or almond flour.I don't think a single cookbook can be all things to all people. This book does a very good job of creating family pleasing foods that everyone can enjoy. No need to inform guests that the reason the cake is gritty is because it's gluten free.You don't have to apologize for or explain this food. For example Elizabeth's Yellow Cake is delicious, tender and really really tasty! This book delivers on it's promise to create the foods that people like to eat, just that they also happen to be gluten free. Well done.

This is my favorite cookbook that is gluten free. I just can't tell you how much my entire family loves the food from this book. We have only 1 person who is gluten intolerant, me! My son says that the brownies are the best he has ever had anywhere, bar none. The taste and texture of the Devil's Food Cupcakes is like a chocolate cupcake should be. Just Fabulous. They are a bit heavier than a gluten filled chocolate cake, but not enough to make a difference. The taste, moistness, and extreme yumminess is all there. I made the frosting, leaving out the cocoa powder, and using 1 1/2 teaspoons vanilla. So good..... I made the vanilla cupcakes and they were wonderful. I frosted them with the chocolate icing that is in the book. The recipe needs a dash of salt, 2 teaspoons vanilla and a tablespoon or two of half and half, or so I felt and I use 2 cups of sifted powdered sugar. Also if you sift your powdered sugar beforehand, your icing will be smooth as a baby's butt! Or, as I did last time, throw it all in the food processor and whirl away. It will be easier than getting out the hand mixer or using the big countertop mixer. Earlier this week I made Ms. Hasselbeck's Veggie Pad Thai and added steamed chicken. Her recipe is really good. My daughter-in-law said to, "Put that recipe in the Black Book!" That is our spot we put exceptional recipes. I did add some cayenne to the recipe as it needed heat, or so said my family. You could make the sauce up the day before, as well as steaming the chicken and then you will only need 5 minutes for the rice noodles. Next time, I will try the shrimp. I saved the best for last.....I love how she makes up a big batch of "Power Flours" as she calls them, for the Vanilla Cupcakes, Devil's Food Cupcakes, Brownies, and Chocolate Chip Cookies. I bought special containers for each and have them handy on the kitchen counter. They are great mixes. The Chocolate Chip Cookies I haven't made, but want to next week. I have purchased lots of gluten free cookbooks and a lot are sheer baking nightmares, and some are just OK. That is not what I want to do, to just turn out something just OK. This cookbook has been a joy. I must admit, I didn't think the vanilla cupcakes would turn out. They were the first thing I made in the book. The batter didn't look like it would turn out either, but please trust Elisabeth knows what she is doing. I had to, and was so rewarded with her recipes. I have been baking for my entire life and it is my favorite hobby. I am so glad to be able to make something so delicious again. Thank you Elisabeth, and in case you do read the reviews, would you please write another cookbook? Please include homemade bread, as I know that your bread would be good, and then include a recipe for really good cinnamon rolls.UPDATE: Nov. 7, 2015 I love Elisabeth's Gluten Free Vanilla Cake Flour Mix. I have found that I can use it cup for cup in most cake recipes. I love that mix because it almost smells like cake before you even start. Today I made Giada De Laurentiis' Apple Cake. It was delicious and I used Elisabeth's Gluten Free Vanilla Cake Flour Mix, cup for cup, in substitution for the all purpose flour in the recipe. I also added 2 teaspoons xanthan gum too. I have been doing that to many cake recipes and so far, I have only found one that the GF Vanilla Cake Flour Mix did not work in the recipe. I keep a double batch of the recipe on hand, as I bake all the time. This is a great flour mix and worth the price of the book if you only use that recipe. I just wanted you all to know you can do this too. Don't you miss your old favorite cake recipes? I did too. Just watch the timing as you bake because you do not want a dry cake or an underbaked one.

Very good recipes and very helpful hints, although it would be helpful to have alternative weight measurements ( gives American 'cups') to save time converting. Recommended

bought as a give for a gluten free sufferer - very well received.

I had originally bought this book new, made notations and really loved it but lent it out and it was sooo good that the person denied having it. So, I was delighted to see a used version, which was is really good shape - I grabbed it.

This Cookbook is a good way to get old favourites that taste as good as if not better than the recipes we grew up with!!!!!

was for a friend but she said lots of good stuff she does like the time ease. Son loves the food