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Gluten-Free Baking For Dummies

ISBN: 978-1-118-07773-3
392 pages
December 2011
Gluten-Free Baking For Dummies (1118077733) cover image


More than 150 tasty recipes for gluten-free baking

Imagine baking without flour. Impossible, right? Essentially, that's what you're doing when you bake gluten-free. Sure, there are replacement flours, but there's an art to combining those ingredients to re-create the tastes you know and love. Baking is truly the greatest challenge when cooking gluten-free, and more than 150 delicious, gluten-free recipes for baking cakes, cookies, and breads are coming fresh out of the oven to help you meet this challenge with Gluten-Free Baking For Dummies.

Gluten-intolerant eaters have big concerns with baking, as wheat flour, a staple ingredient of many bread and baking recipes, is their greatest concern. Gluten-Free Baking For Dummies expands baking opportunities for those avoiding wheat flour, either for medical reasons or by choice. It offers you a wide variety of recipes along with valuable information about diet, health concerns, and kitchen and shopping basics.

  • Discover new baking ideas and substitutes for common glutinous ingredients
  • Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
  • Tips and advice for shopping and stocking your kitchen

Gluten-Free Baking For Dummies is for the millions of people who suffer from Celiac disease, their friends and family, and anyone looking for healthy and tasty wheat- and gluten-free baking recipes.

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Table of Contents

Introduction 1

Part I: What Is Gluten-Free Baking? 7

Chapter 1: The Challenges and Rewards of Gluten-Free Baking 9

Chapter 2: Why Bake Gluten-Free? 19

Chapter 3: Understanding the Rules of Baking 35

Chapter 4: Unique Issues of Gluten-Free Baking 57

Chapter 5: Building Flavor and Structure without Wheat 79

Chapter 6: Understanding Dough 99

Part II: The Nuts and Bolts of Gluten-Free Baking 109

Chapter 7: Nutrition, Health, and the Gluten-Free Lifestyle 111

Chapter 8: Keeping a Gluten-Free Kitchen 125

Chapter 9: Converting Favorite Recipes to Gluten-Free 137

Part III: Sweet Gluten-Free Baking Recipes 149

Chapter 10: Gluten-Free Baking Mixes 151

Chapter 11: Quick Breakfast Recipes 169

Chapter 12: Sweet Yeast Breads 189

Chapter 13: Cookie Recipes 205

Chapter 14: Brownies and Bars 221

Chapter 15: Pies and Pastries 235

Chapter 16: Cake and Frosting Recipes 249

Part IV: Savory Gluten-Free Baking Recipes 269

Chapter 17: Batter and Dough Recipes 271

Chapter 18: Biscuits and Crackers 281

Chapter 19: Savory Breads 295

Chapter 20: Pizzas, Savory Pies, and Calzones 311

Chapter 21: Casseroles, Soufflés, Crepes, and Dumplings 325

Part V: The Part of Tens 339

Chapter 22: Ten Important Gluten-Free Baking Tips 341

Chapter 23: Ten Sneaky Places Where Gluten Can Hide 345

Index 351

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Author Information

Dr. Jean McFadden Layton is a doctor of naturopathic medicine and a recipe provider and nutritionist who specializes in gluten intolerance and celiac disease.

Linda Larsen creates and tests recipes for major food companies, is the Busy Cooks Guide at About.com, and is the coauthor of Eating Clean For Dummies.

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Press Release

October 20, 2011
Have a Tasty Holiday with For Dummies!

A glance at the calendar will show you that the holiday season is fast approaching. Before you know it, you’ll be counting your blessings over a generous serving of turkey and gravy, and soon after that, you’ll be making eggnog toasts and fa-la-la-ing to your heart’s content. However, if you’re slated to host one of those holiday meals, the task in front of you might fill you with more dread than holiday cheer. If that’s the case, you’re not alone. For those of us who don’t answer to the name “Martha Stewart,” figuring out who is coming to the table, what to serve, and how to prepare it can be a daunting task indeed—especially if any of your guests have special dietary needs, such as a gluten allergy.

Not to worry—For Dummies has teamed up with several authors who know their way around the kitchen to make your upcoming chef responsibilities a lot easier.

With Cooking Basics For Dummies®, 4th Edition (Wiley, January 2011, ISBN: 978-0-470-91388-8, $21.99), Gluten-Free Baking For Dummies® (Wiley, December 2011, ISBN: 978-1-118-07773-3, $19.99), Wine For Dummies®, 4th Edition (Wiley, October 2006, ISBN: 978-0-470-04579-4, $21.99), and Whiskey and Spirits For Dummies® (Wiley, November 2007, ISBN: 978-0-470-11769-9, $19.99), you can prepare a mouth-watering spread (and provide the libations to go with it!) no matter what the preferences and dietary needs of your guests might be.

Here’s a glimpse of what you’ll find this holiday season on the For Dummies menu:

Cooking Basics For Dummies, 4th Edition can take your cooking from dull to delicious. Written by restaurant and dining feature writer Bryan Miller, food and beverage consultant Marie Rama, and coauthor of The Mediterranean Diet, Eve Adamson, this easy-to-understand guide covers cooking from all angles. You’ll learn:

  • How to read a recipe
  • What staples you should keep in your pantry, refrigerator, and freezer
  • Tips for saving time in the kitchen
  •  The basics of grilling, slow cooking, pressure cooking, roasting, and sautéing
  • Considerations for vegetarians and others with special diets, and flavorful dishes to serve them

Gluten-Free Baking For Dummies will show you how to prepare wheat-free treats. Authors Jean McFadden Layton and Linda Larsen have pooled their expertise to help you re-create beloved tastes without using wheat flour. The book provides:

  • New baking ideas and substitutes for common glutenous ingredients
  • Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
  • Tips and advice for shopping and stocking your kitchen

Wine For Dummies, 4th Edition will prompt you to raise your glass throughout the holiday season. With over half a century of professional wine experience between them, husband and wife team Ed McCarthy and Mary Ewing-Mulligan have written a full-bodied, yet light…rich, yet crisp…robust, yet refreshing guide to wine. You’ll learn:

  • How to sniff and taste wine
  • How to store and pour wine, and how to pair it with food
  • Red and white wine styles, as well as details about wines from around the world

And that’s not all. If you need a guide on the go, download the Selecting a Wine For Dummies app on your iPhone or iPod touch! You’ll have information ranging from articles on popular wine topics to pronunciation guides at your fingertips. The Food and Wine pairing tool is especially useful to have on hand at the grocery store so that you can choose the perfect complement to your meal. And once you have sampled several vintages, you can even use the app to create a personalized wine list by snapping a photo of the label and entering notes about why you enjoyed it.

Whiskey and Spirits For Dummies is your complete guide to this family of noble beverages. Written by Perry Luntz, who has been the publisher and editor of Beverage Alcohol Market Report for twenty years, this book will top off your knowledge of distilled spirits in time for your holiday guests. It fills you in on how to:

  • Shop for the best spirits
  • Select the right mixers
  • Use spirits in cooking
  • Make ten classic cocktails
  • Present spirits to guests 

The bottom line is, with these For Dummies volumes in your library, you’ll be able to prepare for the holidays with excitement rather than anxiety. And who knows? With the help of For Dummies, you might even make a name for yourself among your friends and family as a host or hostess extraordinaire!

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