The Library

Here is a selection of the recipe books I use most frequently.  Some are specifically gluten-free and others just contain naturally gluten-free recipes or things that I will adapt.

Gluten-free

200 Gluten-Free Recipes by Louise Blair
A general all round book covering breakfast, lunch, dinner, baking and desserts which relies more on rice flour, sometimes with cornflour or ground almonds, but rarely advocates a pre-mixed blend.  Reliance on xanthan gum seems much less than with the Good Food book, so perhaps a better starter for the newly gluten-free as the ingredients are easily obtained and relatively cheap.  Measurements in grams and ounces.

Cake Angels by Julia Thomas
A fabulous range of cakes, traybakes and cupcake recipes all gluten and dairy-free.  I’ve not made them all (yet!) and I made a right hash of one recipe, but I’ve had many successes from this book.  All have gone down well with wheat-eaters. UK book so quantities in grams and ounces.  Advises the use of Doves Farm gluten-free flours (i.e. a completely different mix of flours than, say, Bob’s Red Mill AP gluten-free), and relies on xanthan gum for most, if not all, recipes.  Despite being dairy-free most, if not all, recipes also require eggs so not suitable for vegans.

Gluten-Free & Vegan Bread by Jennifer Katzinger
Firstly there is a long list of errata for this book but I hope this doesn’t put you off!  See here for an explanation and link to the pdf.  I only made one loaf of bread from this book before I found the errata, so although I was a bit confused I didn’t suffer a catalogue of problems before all was well.  I’ve made several loaves and flatbreads since and it is just deciding which one I like best that troubles me now…  Measurements are in US cups.  Requires the use of chia seeds, which can be expensive.

The Gloriously Gluten-Free Cookbook by Vanessa Maltin
The recipes here are divided into Italian, Asian and Mexican cuisines.  Unsurprisingly there are a lot of dairy heavy recipes in the Italian section.  However, there is a very useful index of recipes that are dairy-free at the back, and with some experimentation I’m sure many more could become so.  And quite a lot of recipes are naturally gluten-free so… but it is one I look through a lot to get me inspired and hungry. Measurements in US cups.

The Essential Gluten-Free Baking Guide Part 1 and
The Essential Gluten-Free Baking Guide Part 2 both by Brittany Angell and Iris Higgins
I’ve only just got these books so I’ve not made anything yet.  But I have read them and am intrigued by the description of each individual flour, its properties, how to substitute etc.  So far the only problem I can see is that I won’t be making anything from cassava flour, as that is seemingly impossible to get in the UK, and several cookie recipes use this.  Since I’m on a personal wheat-free cookie quest this is unfortunate, but you know I’ll get over it. Measurements frequently in grams and US cups.  Relies on the use of gums.

Good Food Gluten-Free Recipes edited by Sarah Cook
A general all round book covering snacks, lunches, dinners, baking and desserts which suggests you use a gluten-free flour blend but does not specify which brand (but as a UK book I suspect they’ve used Doves Farm).  Also relies heavily on the inclusion of xanthan gum, although not in all recipes.  Measurements in grams and ounces.

Other recipe books

Red Velvet and Chocolate Heartache by Harry Eastwood
Harry Eastwood is possibly best known in the UK for the TV series ‘Cook Yourself Thin‘, and this book of baking recipes mostly uses the combination of finely grated vegetables, rice flour and ground almonds to create otherwise fat-free cakes.  That’s not to say there isn’t any dairy in here as some frostings are buttercreams.  However, the majority of recipes don’t contain wheat flour and thus are gluten-free, and many toppings are icing sugar derived and so are dairy-free.  Consequently there are many recipes here that are gluten or dairy-free naturally.  I’ve been cooking from this book for several years quite successfully long before I become gluten and lactose-free without wheat-eaters noticing!  The mini cupcakes go down especially well with little children AND contain hidden vegetables.  Genius.  Most, if not all, recipes rely on the use of eggs but all are completely gum free.

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