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Gluten-Free Cookery Paperback – Feb 15 2001


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Product Details

  • Paperback: 224 pages
  • Publisher: Hodder Education; Second Edition edition (Feb. 15 2001)
  • Language: English
  • ISBN-10: 0340789247
  • ISBN-13: 978-0340789247
  • Product Dimensions: 15.5 x 1.1 x 23.1 cm
  • Shipping Weight: 381 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • See Complete Table of Contents

Customer Reviews

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Most helpful customer reviews

By A Customer on Nov. 5 2003
Format: Paperback
When I was told to put my autistic son on a dairy and gluten free diet 6 years ago I did not have a clue, I had never seen the point in baking a cake or a loaf of bread if you could buy it! Although we can get staples on prescription the book has made birthday cakes and treats a pleasure and surprise for all my children and the breads and pancake mixes vary his diet, the recipes are easy to adopt to dairy free if necessary.I have tried other books for variety, one used chickpea flour in everything which tasted wierd, I wonder if the recipes were tested! Others just specify a proprietory GF flour which seems pointless, and expensive if you cannot get them on prescription. Faced with the challenge of putting a family member on this diet, if you can get hold of this book it will be the only one you'll ever need, ours is reinforced with sticky tape and covered in food stains!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 5 reviews
32 of 33 people found the following review helpful
The kind of book a food chemist would create May 20 1999
By A Customer - Published on Amazon.com
Format: Paperback
Obscure ingredients, and odd mixtures could characterise this book. Although the recipes are definately gluten free, they are complicated. Three or four different types of flour are used in many of the recipes, and include bean flour, soya flour, cornflour, teff flour....etc. If you are used to the usual rice, tapioca and potato flours, then this book is not for you. Also, ingredients have to be weighed instead of measured, which is very time consuming. I by far preferred "Special Diet Solutions" by Carol Fenster. It is far more practical.
3 of 3 people found the following review helpful
This book kept me sane. Nov. 5 2003
By A Customer - Published on Amazon.com
Format: Paperback
When I was told to put my autistic son on a dairy and gluten free diet 6 years ago I did not have a clue, I had never seen the point in baking a cake or a loaf of bread if you could buy it! Although we can get staples on prescription the book has made birthday cakes and treats a pleasure and surprise for all my children and the breads and pancake mixes vary his diet, the recipes are easy to adopt to dairy free if necessary.I have tried other books for variety, one used chickpea flour in everything which tasted wierd, I wonder if the recipes were tested! Others just specify a proprietory GF flour which seems pointless, and expensive if you cannot get them on prescription. Faced with the challenge of putting a family member on this diet, if you can get hold of this book it will be the only one you'll ever need, ours is reinforced with sticky tape and covered in food stains!
3 of 3 people found the following review helpful
This book saved my life Sept. 10 1999
By A Customer - Published on Amazon.com
Format: Paperback
I never cooked for myself before, but this book told me exactly what to do. Now I'm enjoying my food again. My meals had gotten much the same, but now I'm trying all the different things and putting weight back on.
A vampire cake to save the night Oct. 28 2007
By B. Brazy - Published on Amazon.com
Format: Paperback
My daughter's guests for a Halloween party included a child on the GFCF diet. My challenge was to find an easy, quick gluten-free cake recipe for children that didn't taste like chalk. Ann's Sticky Chocolate Cake became the "vampire cake" (something to sink your fangs into). All of the parents requested the recipe source, and the cake was gobbled up before midnight. Preparation took only 20 minutes. I substituted non-dairy margarine for butter and used an ordinary cake pan. Note: if you want to use measuring cups rather than a kitchen scale, 4 oz = 1/2 cup.
0 of 4 people found the following review helpful
never received Nov. 2 2006
By D. M. Schuster - Published on Amazon.com
Format: Paperback
the rate is 0 stars, but your review doesn't allow for that!

after constant delay and e-mails pushing the date back further and further, I finally cancelled. While I would still like the book, Amazon does not seem able to supply it. I will look elsewhere.


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