Betty Crocker Gluten-Free Cooking Paperback – Apr 6 2012
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From the Inside Flap
If you suffer from celiac disease or gluten intolerance—or you want to avoid gluten for other health reasons—you know how challenging it can be to stick to a safe and nutritious diet without giving up the dishes you love. While many gluten-free cookbooks are collections of basic recipes, Betty Crocker Gluten-Free Cooking serves up a compendium of recipes that are both gluten-free and delicious!
Celiac disease and gluten intolerance can only be managed and treated through your diet, so it's important to have the recipes you need to eat every day. Even if you can't eat gluten, you can still eat well with this collection of easy-to-prepare, great-tasting gluten-free recipes that cover every meal of the day and snacks in between. With 150 safe and satisfying options for any and every occasion, gluten-free living has never been so easy.
Inside, you'll find appetizers and snacks that truly hit the spot, like Greek Salad Kabobs and Zesty Deviled Eggs, as well as super-satisfying main courses like Chicken and Dumplings and Rosemary Pork Roast with Carrots. Plus, healthy grain side dishes and important extras—like gluten-free gravy—make completely gluten-free meals a breeze.
But most often it's breads, baked goods and desserts that are the most challenging for gluten-free eating, so this book is packed with enticing recipes for breads and baked treats. Included are mixes to jump-start your own baking from expert Silvana Nardone, as well as super-easy recipes using mixes from Betty Crocker. You'll find traditional breakfasts like Blueberry Pancakes and Cinnamon Streusel Coffee Cake as well as gluten-free recipes for standards like Sandwich Bread, Corn-bread and Dinner Rolls. Enjoy the everyday pleasure of your favorites, like homemade Soft Pretzels and—yes!—even pizza. When dinner's done, choose from a wide range of desserts—like Boston Cream Pie, Peanut Butter Cookie Candy Bars and Peppermint Frosted Brownies.
For anyone just adopting a gluten-free lifestyle, the book is packed with practical and important advice on eating healthful foods, getting the kind of vitamins and nutrition your body needs and maintaining a healthy and varied gluten-free diet. Lists of gluten-free grains and ingredients—as well as foods you should avoid—offer easy reference when you're unsure of what to eat, while steering you clear of unsuspected sources of gluten.
Betty Crocker Gluten-Free Cooking gives you a wealth of satisfying recipes and reliable information. When it comes to gluten-free cooking that's full of flavor, you can trust Betty Crocker.
From the Back Cover
a simple guide to great-tasting gluten-free cooking
These accessible and delectable recipes cover breakfast and brunch, appetizers and snacks, main courses, breads, sides and dessertsgiving you plenty of tasty options for everyday gluten-free meals. Plus, Betty Crocker Gluten-Free Cooking is packed with recipes that satisfy your cravings for those dishes gluten-free cooks miss most, from pizzas and sandwiches to fresh breads and baked desserts.
More than 150 recipes for every taste and occasion, including select recipes from Silvana Nardone and Jean Duane
75 beautiful full-color photographs that showcase the food
Full nutrition information for all recipes, as well as practical guidance on maintaining a healthy, varied gluten-free diet
Handy lists of ingredients to avoid and gluten-free alternatives, advice on dining out safely, recipes to make your own gluten-free baking mixes and much more
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
Since I'm at a stage of my life when I have plenty of time to cook and really enjoy it, I have never gotten into using cake and other mixes, and both my husband and I are on low-fat diets, I knew just leafing through the book it wasn't for me. Too bad. I do use Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today, Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3and even the old Betty Crocker's International Cookbook now and then, so I was really looking forward to this gluten-free cookbook. (Granted, I usually turn to Elizabeth Barbone's Easy Gluten-Free Baking or How to Cook Gluten-Free: Over 150 Recipes That Really Work for baked goods or other items using flours - she achieves great results using fewer flours and no guar gum.) Aside from the fat content, the Betty Crocker cookbooks I use avoid another really annoying habit of this new gluten-free cookbook - promoting General Mills brands shamelessly at every opportunity. Recipes specify brand names (without the "or other gluten-free product" common in other bookbooks) not only for Bisquick and Betty Crocker cake and cookie mixes, but also for Rice Chex cereal, Yoplait yogurt, Betty Crocker frostings and Potato Bud instant potatoes, El Paso salsa, Progresso chicken broth and canned beans, Green Giant frozen vegetables, Muir Glen canned tomatoes, and Cascadia Farms apple juice. I found it very annoying, and hope anyone new to gluten-free cooking quickly learns that while some things (like chicken broth) should be checked over carefully because they may contain gluten, there is little reason to specify specific brands for others (like frozen vegetables - not that one shouldn't always, for everything, read the label before purchase, just in case).
Another helpful addition are the tips beside the recipes. I didn't think of using applesauce from snack cups for baking. I've avoided recipes calling for small amounts because I don't like having to deal with an open larger tin or jar of it. Handy.
One tip of theirs I can improve on though. They mention that most brands of gluten free pasta are fragile and gummy. And they suggest how best to deal with that to avoid problems. I have found that the Tinkyada brand of brown rice pasta behaves and tastes almost like normal pasta, as does pasta made from corn.
There are full colour photos for almost each recipe which is helpful, seeing what the finished product looks like.
There is a LOT of wasted space on recipes that traditionally went together without gluten, eg the appetizers made with beef and cream cheese and red papper or pork roast!!! I have plenty of cookbooks for those things that never had gluten in them to begin with. The only purpose I can see is perhaps reassurance to the newly diagnosed celiac. Even so, I find it a bit of a waste.
Silvana Nardone author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and Jean Duane The Complete Idiot's Guide to Gluten-Free Cooking contributed many of the non mix recipes. For those avoiding legumes (bean flours) please be aware that almost all the Jean Duane recipes contain garfava flour blend. Many celiacs have additional allergies and sensitivities to soy, legumes, dairy proteins, and corn. For those wanting to increase fiber and protein slightly the garfava containing recipes by Jean will work well if you can tolerate legumes or the somewhat beany taste the garfava flour lends to the finished product.
For the allergy sufferers, the recipes by Silvana are great. She is legume, dairy and mostly corn free although her pie-crust has cornmeal in it. I noticed that there were very few of her recipes (10 total including the flour mixture used in 3 recipes) compared to the multitude of Jean's garfava containing recipes.
These non mix recipes in the book call for a number of different flours, which is ok for experianced celiac bakers who probably have invested in a lot of the different flours anyway, but for beginners, it's maybe a bit expensive to start out on. Mixes save you from having to buy a shelf full of new flours to make a recipe that you don't care for. Now what to do with that bag of expensive millet or garfava flour???? If you don't like how it turned out, you now have expensive leftovers staring you in the face. It gets even more pricey when you have to mix up a big batch of a blend to use in certain recipes you may with to try.
This book has you mixing up 2 large batches of flour blends one making 13 cups and calling for brown and white rice flour as well as tapioca flour, potato starch and xanthan gum which is needed for only THREE of the Silvana recipes in the book. The other blend makes 6-1/2 cups, and calles for the above ingredients PLUS garfava flour, sorghum flour, cornstarch etc. That is used in several of the Jean Duame recipes. So now if you don't like the recipes you have a BIGGER and more expensive problem sitting on the shelf with that now useless blend.
For now I'm just ignoring those recipes. Someday when the budget can stand it, I'll experiment a little.
For me the mix recipes--what to do to sparkle up a box of cake mix or Bisquick or a muffin mix--- is more what I bought the book for.
There are plenty of recipes calling for mixes, all of which are made by General Mills. The biggest problem with this book is actually the lack of Gluten Free Bisquick in Canada and presumably other places as well. If that worries you, avoid this cookbook as many (but not all) recipes call for it. However I have a solution for that.
For a near perfect copy of the Gluten Free Bisquick (which is fat free) try this recipe from gluten free recipe box. It is at [...] and it makes the equivalent of one box of Gluten Free Bisquick. Remember it is VERY different from the old gluten filled regular Bisquick which has added shortening so the recipes for old Bisquick will need something like Bette Hagman's version of the old Bisquick. For now, just remember that gluten free Bisquick is also fat free and that the recipes calling for it are very different from the old ones using old Bisquick. The bakers at General Mill have played around with it to produce the old favourite recipes like the impossible pies for example so that you can enjoy your old favourites using this new Bisquick. I have tried the home made version and while I have no Bisquick to compare it to, I've used it in some Anne Byrne recipes calling for GF Bisquick and they turned out just fine.
BUT of all things to miss out in this big cookbook, BISQUICK BISCUITS!!! Yep, they missed printing the recipe, possibly because it's on the Bisquick box, BUT they forgot to make sure Bisquick was available in all markets. However Anne Byrne in her Unbelievably Gluten-Free: 128 Delicious Recipes: Dinner Dishes You Never Thought You'd Be Able to Eat Again states she tried that recipe, didn't care for it, and gives an alternative biscuit recipe using G Free Bisquick in that book.
WHY MIXES MAY BE BETTER (at least to start with):
The ease of a mix when I have my grandchildren over and I want to make fast cookies or a cake means I don't have to save my array of containers filled with rice, tapioca, mochi, cornstarch and gums from the little hands "helping" me on my counter top. Ditto a morning round of pancakes or muffins. You haven't lived till you've tried cleaning xanthan gum off the counter!!!! Or found how far we can blow the cornstarch dust thru the formerly clean kitchen. Cooking gluten free with kids is MUCH easier with mixes.
It's cheaper - you don't have to invest in a series of new flours, and you can try out recipes without fear.
It takes less shelf space in your pantry. One cake mix, one brand of brownie or muffin mix, a box or bag of Bisquick or HM alternative. Now you can try dozens of muffins, cakes, cookies, pies, breads etc. If you don't like a recipe, no worries, make a note not to do that one again.
It's convenient. The learning curve is steep enough, it's nice to have a shortcut you can count on.
That said, for the newly diagnosed celiac a better choice might be Anne Byrn's 2 books The Cake Mix Doctor Bakes Gluten-Free and Unbelievably Gluten-Free: 128 Delicious Recipes: Dinner Dishes You Never Thought You'd Be Able to Eat Again.
Her recipes are all from store bought mixes and idiot proof. Not one of them has you mixing up a 13 cup batch of a flour blend that may not work well for your recipes. Save the flour blends for the future and just concentrate on a few easy reliable recipes.
Please note that Anne Byrn's books use a lot of different brands of mixes, all easily available ---and she explains which mixes are interchangeable, mentioning them by brand name which is very helpful. After a little time learning that mix brands can be interchangeable, and that mixes benefit by adding things to them, you'll be more confident and ready to play around with recipes that call for expensive stuff you have to hunt down in health food stores or online. The Betty Crocker book calls for Betty Crocker mixes only which leaves you high and dry if your store doesn't carry them as in the Bisquick problem I mentioned above.
So start with Anne's books before this one, as you will get a better feel for how to use different brands interchangeably plus Anne's tweaks using mixes (including G Free Bisquick) are really a touch better than these new gluten free Bisquick ones, although I'm a long time fan of old Bisquick.
This book I'd recommend as a close third after Anne's books. It's nice to see old favourites like Impossible pies-- the apple one, and the cheeseburger impossible pie recipes are in here using the new gluten free Bisquick (or the home made version from the above site).
To sum up ---Betty Crocker Gluten Free Cooking may not the best book to start with, but still pretty good. It might have been better if General Mills aka Betty had launched the Gluten Free Bisquick in all the markets this book is sold in (like Britain, Canada, Australia and New Zealand) but at least they managed to launch the Betty Crocker Gluten Free cake and brownie mixes here in Canada. However our markets already had plenty of good brands of those such as CeliMix, Glutino, Bob's Red Mill and others. We just didn't have Bisquick. Oh well, it's good to substitute and learn that if one mix is too pricey or has something you can't eat, another one will do nicely. And that cheaper homemade alternatives exist.
So try mixing up the home made Bisquick, --the recipe is the equivalent to a single box which is almost 3 cups. And enjoy the great mix recipes in this book.