The Best Gluten-Free Family Cookbook

by Donna Washburn and Heather Butt

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 077880111X
• ISBN13: 9780778801115
• Release Date: March 2005
• Publisher: Robert Rose
• Length: 192 Pages
• Weight: 0.95 lbs.
• Dimensions: 0.5" x 7.1" x 10.0"

Customer Reviews

delicious, dependable dishes for celiacs

I use the recipes in this book when I know that the dishes I will serve must suit all tastes, celiacs and non-celiacs alike. They are dependable, the recipes are easy to follow, and the additional hints in the margins are very helpful.

One of the b est finds I've had in a long time.

I am allergic to gluten, dairy, soy and eggs, making my diet very limited. I have longed for some carbs again but the rice bread I can buy is hard for me to choke down. This book has given me back muffins, bread, stuffing,etc. It teaches you how to cook gluten free (it's a little different) and the food takes really close to the real thing. It was a big step for me to try to bake this way, but this book made it doable and the things are so delicious it is worth it!

The Best Gluten-Free Family Cookbook

If you are gluten intolerant or wheat sensitive, this is a "must-have" cookbook. I have tried quite a few of the recipes. In almost all cases, the results were a superior, tasty product. In fact, my family, which is not gluten intolerant, prefers the muffin and waffle recipes over traditional wheat products. As a final bonus, the authors have incorporated higher fibre and nutrient dense grains to guard against nutrional deficiencies.

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.