A Must Have for GF Recipes
921669
This is a great cookbook for those who are GF or gluten intolerant to have. She has one of the BEST and easiest banana bread recipes ever!  No one will know it is GF and it can be adapted to muffins easily!
245398
For those who have had to give up gluten, either because of intolerances or a diagnosis of celiac disease, Carol Fenster's book is an amazing resource. Everything is covered from baked goods, to meat dishes, to vegetables, to salads to basic recipes for such things as making almond milk. I have used it more than any of my GF cookbooks. Especially exciting are her recipes for gluten free naan bread, pita bread and chapatis. I made the naan recipe this weekend and it turned out so well. Indian bread is the one bread I missed the most so for me to find a recipe was such a thrill and then to have it turn out, well that was just such a joyous experience. If you buy only one GF cookbook, you can safely make it this one. There's a recipe for everything within.
1717687
We became familiar with Cameo Edwards when she owned Crave Bakery in San Francisco.  I am celiac and "lucked" into Crave's brownies stocked at that time in Whole Foods.  The taste, texture and mouthfeel were amazing and since my son in law to be also required a GF and a DF diet, he and I became "addicted" to these brownies.  When we moved to Ashland, Oregon I asked my local market to bring in Crave's cupcakes and cookies and brownies and I ordered the brownies by the case at holiday time.  Cameo and her team made our daughter's wedding cake - GF and DF - in 2010 and it was DEVINE.

When I heard about the Crave Bakery Gluten Free Cookbook, I ordered three - one for me and one for each of our daughters/sons-in-law AND I bought for each of us the conversion calculator Cameo refers to as her lifeline in the kitchen when baking.  It makes the process so much easier if you want to substitute ingredients.  That process of subbing ingredients or converting measurements often stopped me from trying GF/DF baking at home.

For those first time GF/DF bakers who are working with multiiple flours, the ingredients list can be intimidating.  The "before you get started" tips and the suggested brands list included in the book makes this process so much easier and once your pantry is stocked with the basics, you will feel more confident.  The directions are clear, there are no "tricks of the trade" left untold to us and the results are fantastic.  How about fluffy muffins for that luxuriously lazy Saturday AM coffee and cookies you'd be thrilled to take to work or to your child's school function.  How about a wonderful dessert for your dinner party for all to enjoy - no one will be able to tell it's GF!  There are great tips for icing that complete the delicious vanilla cake recipe - oh how I have missed cake before this cookbook. And of course, the recipe for the beloved dark chocolate brownie is included; let me tell you, it's fabulous and my kitchen smells amazing when I make these.  (They freeze very well, by the way.)

I own many GF cookbooks  - nothing is as easy to read and navigate and I have never been so confident about the results.  Kudos to you, Cameo and thank you!!!!!
3970267
I have tried several GF recipes for Dumplings and I have to say the wrapper recipe is the best - close to the "regular" ones.  Great to finally be able to make these again.  My husband loves them too and he isn't GF.
1852984
GFP bread mix is simply the best we've used. My wife is the one who needs the GF diet, but I seem to do all the cooking and looking for new GF products for us to try. This mix beats all other brands hands down.

Some tips for those who bake this bread in the oven rather than a bread machine:

1) Grease the pan GENEROUSLY with Crisco or the like. Spraying it with Pam or other sprays will not release the loaf from pan very well.
2) Use the vegetable oil option instead of melted butter in the mix. The yeast doesn't seem to like the butter, and can make the loaf turn out all funky looking.
3) Smooth the bread mix evenly once you've poured it into the loaf pan. This makes a more uniform loaf.
4) It almost always takes longer to let it rise than the instructions say, but this could just be my oven, so watch this.
5) Once the loaf is done rising, I simply remove the plastic wrap from the top, start the timer, and increase the heat to 375 without taking the loaf out of the oven for the baking. Turns out perfectly every time!
2285689
I have been gluten free for over a decade and own lots of gluten free cookbooks.  I rarely try a recipe a second time, but this is not the case with the recipes in Get Real Gluten Free Baking.  The recipes in this e-book are my new go-tos.  Delicious, even my wheat-eating husband loves the things I've baked using this book.
1809435
I received The Caker from a friend who knew what a fan I was of Jordan's Instagram account. I have tried a few recipes already with great success. Especially the Choc Chip Mint Cookies, they are to die for. The recipes are easy to follow and make. I couldn't recommend this book enough. Jordan has also included tips for first time bakers and options for GF and vegan options. A must have for any baker or sweet tooth.
84257
I've followed Jennifer for awhile on social media. She takes the "tricky-ness" out of GF baking. Recipes are clear, concise and simple. And never turn out wrong! A win for allergy baking.
3269589
I've used this several times with Pamela' GF Bread Mix and it's done an amazing job. I've used both the GF and regular settings with awesome results. If you are used to buying expensive, substandard and small GF bread it is worth a try to make your own! I also made a sweet bread using only the dough setting and it came out better than ever before.
780087
I was fortunate to have received an advance copy of this book from the author.  What a gift!  This is so much more than a recipe book.  A couple of features that I especially appreciate: left overs are planned for and repurposed; shopping lists are very helpful; and it is so very helpful to know which dishes will freeze well.  As someone who has both an interest in gluten free menus and a need to pare recipes down to single servings, I find this to be a very helpful and much appreciated addition to my recipe collection.
647327
I've been a subscriber to Cooks Illustrated for years now. I've always adjusted their recipes containing gluten for my Celiac husband, and avoiding their baking recipes has been disappointing. So I was thrilled to see this cookbook in my Amazon suggestions.

I've so far flipped through many recipes and reviewed the recipe for sandwich bread and pizza crust, and am looking forward to trying both out this weekend. What I love about this book is the science and testing for each recipe is recorded with the recipe so you know why certain ingredients are added or omitted. Then if you want to adjust a bit you can do so with the knowledge of why a recipe is built the way it is.

The big bonus in this book: there is a recipe for a gluten free flour mix, but weights and measurements for two other popular store bought flour mixes are provided for each recipe. If you've ever tried to buy ingredients for a gluten free flour mix in a regular grocery store you know it can be tough to find some, but easier to find pre-packaged mixes, so this is a huge bonus.

The only drawback I can see is for someone who is not a more seasoned cook/doesn't enjoy cooking, some of the recipes are  advanced. The directions are always easy to follow, but the outcome can vary depending on your take on the directions. For instance, instructions are provided  on how to measure flour for the gluten free flour mix. Part of the instructions include tapping or lightly packing the flour as you scoop it into the measuring cup. My tap vs my husband's tap are completely different levels of pressure, and would result in slightly different flour mixes which could vary a recipe enough to be noticeable. Luckily weights are included, which is the best way to measure baking ingredients, but there are other directions included that could be taken differently.

Really looking forward to trying many of the recipes in this book! If you have a gluten intolerance and love to cook, this is a must buy book! Or if you're fed up with the yucky pre-packaged gluten free foods, give some of the recipes in this book a try.

UPDATE: The sandwich bread recipe in this book makes THE BEST gluten free sandwich bread I've ever had. I don't have to eat gluten free, so I know what real sandwich bread taste like, and this is pretty darn close in taste. It's right on the money with texture, not gritty or dry at all, and only a bit denser with a nice, crisp crust. Plus its a really easy recipe. Most of the ingredients are easy to find even at your local supermarket. The powdered psyllium husk was the hardest to locate. Check your grocers health supplements aisle, or stop by a vitamin shop. It's used as a laxative. I ate two pieces of this bread on the same night and didn't have any issues, so don't worry about accidental laxative effects. Also, the only 4.5" x 8.5" loaf pan I had is glass, and that worked great.

UPDATE 2: I continue to try recipes in this book and haven't had a bad one yet. I haven't delved heavily into the baking section other than making several loaves of the sandwich bread (which is still amazing), but I did try the arepas recipe which was great. The Almost Hands-Free Risotto can be found in back issues of Cooks Illustrated and likely in their other cook books, and is fantastic as always.
1929318
Bette takes the guess work out of gluten free recipes. She has done all the experimenting for us! If you are willing to buy several different kinds of flours and starches to make your own baking mixes, this book provides MANY great recipes for using those mixes. I have tried many of the muffin, quick bread, and waffle recipes, and have not been disappointed yet. The baked goods don't stay fresh for long (maybe a day or two at the most), so I put everything in the freezer. It works out very well! I also have Gluten Free Gourmet Bakes Bread, but I like Comfort Foods better.  She uses more of the "newer" flours (like Teff), which I have found really lend a lot to wheat free baked goods.
1645785
Although this book is worth it just for the recipes, it is fantastic as a resource for newbies like me to gluten-free baking.  American Test Kitchens shares so much with the reader about what they tried, what worked, and what didn't work and why.  They also tell you what is necessary for a gluten-free pantry and where and how to store the necessary ingredients.  I have now tried many of the recipes and find them SO MUCH BETTER than the commercial GF baked goods that it is well worth the extra time and effort.  This is definitely my go to book for gluten free baking!
1194076
Excellent & easy to read and bake absolutely delicious GF artisan bread at home - no more frozen bread for me!  And it only takes 5-10 minutes prep time per day.  I use 2 shortbread baking stones rather than other racks mentioned in the book for baking my bread.  Stop eating frozen tasteless bread and bake your own --?tou won't be disappointed!

Buy all ingredients from Amazon for best price on the bread ingredients and baking tools.

Love love love this book!!!!!
3128174
This has got to be one of the best gluten-free cookbooks I have ever seen. It's very comprehensive and teaches the reader new techniques for making GF products, as well as describing why traditional techniques don't work well. As an avid cook, I found it to be extremely helpful and would recommend it to anyone.
2612665
Love this book! Its a great size and had lots of pictures, almost every recipe has a picture. Really good book that also helps understand ingredients and how to use them.
93538
I recently bought both volume one and two of these cookbooks.  They are right!  It is essential!  I have been gluten free for 6 years, and have tried many cookbooks.  These are definitely the best.  It explains most gluten free flours, what they work best in, how they can be substituted, and several recipes for each.  Before now, I just used a general flour blend, that didn't have much nutrition.  Now I get to make dishes with buckwheat, sorghum, almond flour, etc.  This adds a lot of needed variety in my diet.  A must have cookbook, even if you aren't gluten free!