Betty Crocker Gluten-Free Cooking Author: Betty Crocker | Language: English | ISBN:
B00BKROEJK | Format: EPUB
Betty Crocker Gluten-Free Cooking Description
A simple and easy-to-use guide to great-tasting gluten-free cookingWhether you suffer from celiac disease, gluten intolerance, or want to avoid gluten, you know how challenging it can be to stick to a safe, nutritious, and delicious diet. Most gluten-free cookbooks are just collections of simple, basic recipes that get the job done without offering much creativity. But with Betty Crocker Gluten-Free Cooking, the most trusted name in home cooking serves up a collection of recipes that are safe for celiacs (and others avoiding gluten), and delicious too!
These accessible, delicious recipes cover breakfast and brunch, appetizers and snacks, main courses, gluten-free breads, sides, and desserts—giving you plenty of great-tasting options for every meal of the day.
- Includes more than 150 delicious gluten-free recipes, including contributions from popular gluten-free bloggers
- Features 75 beautiful full-color photos that offer mouthwatering inspiration
- Bonus material includes authoritative information on maintaining a healthy, happy gluten-free lifestyle
Betty Crocker's Gluten-Free Cooking presents delicious recipes and handy advice from a name you can trust. Take it from Betty Crocker, going gluten-free doesn't mean giving up flavor!
- File Size: 7192 KB
- Print Length: 288 pages
- Publisher: Betty Crocker; 1 edition (February 21, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00BKROEJK
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #126,002 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This may well be the right cookbook for someone suddenly forced to cook gluten-free after relying on mixes and convenience foods, or someone who is simply pressed for time. It's full of recipes are marked "quick" and/or "easy", many using Bisquick, Betty Crocker cake or cookie mixes, and other packaged convenience foods (e.g., frozen vegetables, frozen hash brown potatoes). You can probably tell if it's for you by looking at recipes for the six items featured in pictures on the front cover - two made with Betty Crocker mixes (a cake with 490 calories and 25 grams of fat per serving, and a cupcake with 330 calories and 13 grams fat) and three made with Bisquick (pizza - 230 calories, 14 grams fat per slice; oven-baked chicken (420 calories, 21 grams fat per serving); and pancakes (430 calories, 2.5 grams fat per serving - one of the cookbooks relatively few entries marked "low-fat"). The remaining item pictured is white sandwich bread (120 calories, 4.5 grams fat per slice - also marked "low-fat"), made from scratch using tapioca, white rice, sorghum, garbanzo & fava bean flours plus potato starch and both xanthan and guar gums. That's a somewhat higher proportion of recipes made from mixes than you'll find in the cookbook as a whole - but the variety of flours used in recipes made from scratch is not atypical. On the plus side, the cookbook offers recipes for a few items not always found in gluten-free cookbooks - not just chicken fingers (dredged in Bisquick), but also soft pretzels and two kinds of crackers (sesame, poppyseed).
Since I'm at a stage of my life when I have plenty of time to cook and really enjoy it, I have never gotten into using cake and other mixes, and both my husband and I are on low-fat diets, I knew just leafing through the book it wasn't for me. Too bad.
OK first off, I deeply appreciate the Betty Crocker team using nutritional info sidebars for each recipe. This makes it much easier to compare carb content, fiber and things like sodium and trans fats. But WHY oh WHY did they count the syrup in with the blueberry pancakes? If I use that recipe, then why not let me have the count per pancake, not per 3 pancakes plus syrup. I use a Splenda pancake syrup available here in Canada when I do a rare pancake breakfast. Most of the other nutrient info sidebars don't include the extras like butter on the bread, so why here?
Another helpful addition are the tips beside the recipes. I didn't think of using applesauce from snack cups for baking. I've avoided recipes calling for small amounts because I don't like having to deal with an open larger tin or jar of it. Handy.
One tip of theirs I can improve on though. They mention that most brands of gluten free pasta are fragile and gummy. And they suggest how best to deal with that to avoid problems. I have found that the Tinkyada brand of brown rice pasta behaves and tastes almost like normal pasta, as does pasta made from corn.
There are full colour photos for almost each recipe which is helpful, seeing what the finished product looks like.
There is a LOT of wasted space on recipes that traditionally went together without gluten, eg the appetizers made with beef and cream cheese and red papper or pork roast!!! I have plenty of cookbooks for those things that never had gluten in them to begin with. The only purpose I can see is perhaps reassurance to the newly diagnosed celiac. Even so, I find it a bit of a waste.
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