1,000 Gluten-Free Recipes (1,000 Recipes)

Her flour blend is used in almost all the baking. It is a sorghum flour combined with tapioca flour and potato starch. In the recipes she often adds more of a particular starch to create different tastes or textures.I've found that her recipes all turn out really well. She calls for a starch called Expandex, which I can't get, but she says the recipes will come out fine just using the same amount of her flour blend, so I do that. They may be even better with Expandex but who knows or cares, they work great just with this blend.Her French Bread using the cold start oven method is MARVELLOUS!!!! I can have it start to finish in 45 minutes including baking time!!!! It is as easy as whipping up cake batter, goes together using my little hand mixer in a bowl. Dumped out and shaped onto parchment. Bake immediately using a cold oven start. It is moist, tender and smells and tastes WONDERFUL! Slice hot, slather with butter and enjoy, then let the rest cool, slice and freeze. It will come out of the freezer still feeling and tasting fresh, moist, springy and breadlike!That recipe alone is worth the price of the book but the pancakes, waffles and muffins are all great too.I needed a basic resource to look up a gluten free version that I can whip up quick and easy in my home kitchen, that won't cost the earth and will please the non celiac members of the family since I am not making a split kitchen. If I cook, it's for EVERYONE so it has to work well. Her recipes, and that ofBette Hagman, Elizabeth Hasselback, and Elizabeth Barbone are the ones I turn to all the time.The one bone I have to pick is I'd like to see the nutrient info in a sidebar with the recipe, because 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. Bette Hagman is including this info in her newer editions, and I notice Carol does this with one of her other newer books.She has a smaller "100" recipe book with the ones from this cookbook that people ask for most. I bought that, and her Quick and Easy cookbooks as well but if you ask me, I think this 1000 recipe book is the cookbook of hers to get first.The recipes work, you get all of them, and they are easy to adapt to home made mixes which is what she does a lot of in the Quick and Easy book. You aren't missing any of the great recipes that didn't make the cut for the 100 recipe book.All that said here is the kicker. This is a doorstop of a book. Huge and heavy. So I got a second version on my Kindle which is light and easy to look things up in, and it's great to cook from too if you lay the kindle open with a plastic wrap over it (or inside a clear bag). Page turns are easy, you can enlarge the print and the index is wonderful on the kindle version.I don't much use the sections on gluten free main dishes, but there are still some things like quiche or souffle that it's nice to refer to in a giant gluten free cookbook. There are a lot of recipes that I completely ignore. For example pasta sauces. I prefer to use my favourite Italian authors for that, and find a good gluten free pasta and carry on with Giada di Laurentiis or Marcella Hazan. If a food does use a lot of flour, I like to look it up in here first before deciding to go with her version or a simple adaptation. (the front part of this book covers adapting your old fabourites).This is kind of a Joy of Cooking, Gluten Free style.

I love this cook book! Everything I have made so far tastes amazing! I made the pancakes & used walnut oil for the oil & they tasted like the harvest nut pancakes from IHOP! but without the killer Gluten! Gives all kinds of information in the front on what grains to avoid so is also educational. The book has a multitude of entree recipes which are also very good. Just give it a try. This is a HUGE book so honestly for recipes I'd just get this one book. I also made the Gingerbread cookies over last christmas & I have to say they are actually better than the regular gluten laden version! My mom makes a Turtle Cheesecake every christmas and instead of using vanilla waffers like the recipe calls for She started using these cookies after I make them ~ amazing! They are soft though so I wouldn't use the recipe to make a gingerbread house unless you are going to ice it to cardboard on the inside or something maybe. But then you wouldn't be eating it and it wouldn't be necessary to go gluten free. I also recommend Gluten Free Throughout the Year by Melissa Diane Smith. When I went gluten free a little over a year ago due to Ulcerative Colitis and all the extra intestinal disorders my slack Gastrointerologist never told me about, I blew up like a ballon! Melissa's book helps make sure you don't get fat or lack nutrients as well as heal :o I think you only need these two books and your good to go & can live life more easily than you could imagine. God Bless you all on your Gluten Free journey! I'm happy to be off the need for drugs that actually don't work in the end. Going Gluten Free I regained energy ~ I had Chronic Fatigue Syndrome. I could barely get out of the bed. Had swelling joints. A metalic taste in my mouth ~ thats too much bile if you have that. Got rid of chronic bouts of diahreeah followed by constipation 2 minutes later. Sharp stabbing pains in my stomach that came from no where and were dibilitating! If this happens to you, get a prilosec, cut it in half and take it. It will stop the pain in a couple of minutes. Thank heavens I don't have to do that any more since I got rid of gluten! I had developed Chronic Allergies that also created fluid in my ears. Allergies are not completely gone yet, but have improved a great deal. Chronic headaches are now gone. So called Stomach Virus' are a thing of the past. My Naturopath said this more than likely was not ever a virus but a severe gluten reaction. As a child I was diagnosed with Dyslexia.... Gluten is linked to learning disabilities as well, like ADD. However I'm not dyslexic I'm what is refered to Kinesthetic ~ I simply learn by doing not by listening to someone talk. I had a variety of skin conditions like eczema in the past. All these things are gone or much improved. I'm extremly happy that the Chronic Fatigue is gone. It was dibilitating to say the least. I could sleep 16 hours and it wouldn't be enough. I'd get up and have to go back to bed shortly after. I work in sleep medicine and knew I did not have sleep apnea which can give you the same sort of fatigue however. Now that my diet is changed this fatigue is gone gone gone. But this cookbook as I said before is fabulous. I highly recommend it. It is very educational and has so many recipes which are all great from a Gluten Veteran, that you will never get bored, even if your a kid :o Get this and Gluten Free for a Year and that's all you need!

As a recent newcomer to the gluten free lifestyle I was depressed by the compromises made regarding the standard of food (bread being at the top of the list)that we are supposed to eat. Most recipies produced dry, heavy bricks. Not so from this book. Its cumbersome on the kitchen worktop but is very useful. It is American, so cups are a must and its essential to measure carefully and not just bung it in. I get round this by measuring in the cups and then tipping the contents onto scales and write the weight by the recipie - much less mess and no hassle for the next time. Over the past year I have made many recipies; cakes, cookies, pastry, numerous breads and main courses and all have been either good or more than acceptable. The only thing I didn't like was the texture of one of the chocolate cookies (too soft). With regard to American ingredients, the one thing I haven't been able to obtain is Expandex which is only in a few recipies, the rest are easy enough to find on the internet. One caveat, if you run out of Carol's basic mix the breads don't come out so well with shop bought mixes - either too wet or too dry. Also I put every loaf in the breadmaker on the gluten free program even if it says cook in a conventional oven - so far so good! The cakes etc come out well with shop mixes, though be sure to add xanthan or guar gum if it's not included. One quirky thing is that a lot of the meat recipies are served with fruit salsa/relishes etc. It's well written with a pleasant tone, most recipies are simple and once you get used to gluten free cooking, surprisingly easy. As it's a '1,000' book I expected a lot of filler recipies but this is not the case. I can recommend it.

The measurements may be American, but it is easy to get over that problem and once the initial conversions have been made (try Google), they repeat constantly. The recipes look great fun. No pictures, but the price is excellent. I am sure I will enjoy trying these out.

Book is ok but if it had said it was an American recipe book l would not have purchased it as there is a lot of ingredients in it I have never heard of and am having trouble finding them

fantastic book great recipes

It has wonderful recipes and seems a great book if you want to invest yourself in gluten free cooking. However you have to be aware that you need some ingredients not so easy to find if you does not live in town like Expandex & Quinoa, Sorghum & Tapioca flour or Xanthan & Guar gum. I also found that some sections where not necessary like the salad or poultry sections for example, since you don't normally use any kind of ingredients that contain gluten. You can find these kind of recipes in any ordinary cooking book.