--- product_id: 2568348 title: "Easy Gluten-Free Baking" price: "€ 64.24" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.fi/products/2568348-easy-gluten-free-baking store_origin: FI region: Finland --- # Easy Gluten-Free Baking **Price:** € 64.24 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Easy Gluten-Free Baking - **How much does it cost?** € 64.24 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/2568348-easy-gluten-free-baking) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Over 125 gluten-free recipes that taste just like-or even better than-their wheat counterparts. Plus helpful baking tips for creating light-textured breakfast favorites, muffins and quick breads, yeast breads, cookies, cakes, and pies. This book makes living a gluten-free life simple, affordable, and delicious! NEW UPDATED EDITION. Review: Very Much a "Hit" - I've been buying gluten-free baking books for a while now, ever since I decided to cut back on gluten products, and they tend to be very much "hit or miss." This book, however, is a hit, even if not all of the recipes are perfect as is. The recipes are, as the title implies "easy," especially in relation to how difficult gluten-free baking can sometimes be. I've tried several of the recipes so far and the best were the muffins. As someone who loves muffins, giving up or cutting back on regular ones is a problem. I've tried the recipe now with throwing in frozen cranberries and with blueberries and, next time, might toss in some nuts, as well. While the Coffee Cake Muffins--OMG, they are so easy, easy...and so very good. I've made the Cheddar Dill Bread and it is also easy and tastes more like a biscuit than bread, which the author indicated. But I think I might experiment next time and not the dough all together in a loaf pan as the bread is very crumbly (far too much to even think of toasting it). If you really like dill, I might also add a tad more than what the recipe indicates. I think this recipe can be played with a fair bit as it is a nice basic savory bread recipe, but suffers from some of the complaints of non-gluten bread in regards to not holding together well. I suspect it would do better as biscuits. The book itself has a hard cover and is made so that you can open it to a page and it will lay flat, a problem with some cookbooks that aren't built in a "ring-binder" style so that you end up balancing cans or something on them in order to keep the page open while cooking. There are pictures of some of the baked goods, but this is not primarily a cookbook with lots of color pictures. I would have liked more pictures because that is one reason why I collect cookbooks, but as the recipes are so useful, I'll forgive that one "fault." This isn't truly a "beginner's" baking book, but it might be a good place to start if you are just getting into baking gluten-free. As someone who has years of practice in baking with gluten, this book is simple to deal with and easy to read and even make adjustments to as need be. I have tapioca and potato starch and all that, but I sometimes just use rice flour (white or brown) and the xanthan gum--a huge plus for any gluten-free baking--and it tends to turn out just fine anyway. But, probably for the first time, I'd follow the original recipe and then dabble later. Some things just AREN'T as good without the special flours. EDIT: I've just recently tried the chocolate cake and it was easy easy and turned out great. No one at the party ever would have guessed it was gluten free. I've also found that just using plain old rice flour rather than the sweet rice flour in some of the recipes works out just fine--I have a hard time finding sweet rice sometimes, whereas regular rice flour is much more common. Having tried out a few other gluten free baking books, I have upgraded this review to 5 Stars, as I now have much more of an appreciation for this gluten free baking book! I would snap up another baking cookbook from this author in a second! Review: Best gluten-free cookbook available - If you are going to get only one gluten-free book, this is the one. Elizabeth Barbone has created wonderful recipes that taste like the old favorites that you remember before going gluten free. Before I had this book my family would always ask me to bring a gluten-free dish to family events--and I was basically the only one who ate it. Now I bring food from this book, and my family begs me to leave the leftovers with them. I recently brought the Classic Chocolate Cake (which is actually the same as the cake recipe on the back of the Hershey's cocoa box except gluten-free) to my mother's birthday, and my family raved. My mother went on and on about how it tasted just like her grandmother's chocolate cake--which, of course, was full of gluten. One thing that I love about these recipes is that they come out every time. The author has tested every recipe 30-40 times before publishing. My one daughter doesn't eat dairy, so I have exchanged coconut milk for regular milk in some recipes and organic palm shortening for butter, and the recipes are still fantastic. There is a wonderful recipe for sugar cookies that actually roll out and taste great. I have made these and brought them to baby showers, birthday parties, and church events, and people always say the same thing to me. The comment on how pretty the cookies are and how great they taste. Many, many people have told me that their experience with iced sugar cookies is that they look great and taste awful--not these cookies--they taste as good as they look! Although the book is called Easy Gluten-Free Baking, there are also recipes for main dishes like meatloaf and chicken and pizza. Our family favorites from this book are: No-Bake Peanut Butter Balls, Classic Chocolate Cake, Molasses Crackle Cookies, Chocolate Pixies, Rosie's Pumpkin Bread, Applesauce Bread, Snowball Cookies, Pie Crust II, Sugar Cookies, Thin Crust Pizza, Chicken with Apple Cider and Onions, Meatloaf and Cod Cakes. Update: 2014 The original review was written about the first edition of this cookbook which contained both main dishes as well as baked goods. The current edition only includes baked goods and will not have the recipes I mentioned like meatloaf and cod cakes. The classic yellow cake recipe in this edition is excellent--it's a true, moist yellow cake. It's new to this edition. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #1,152,390 in Books ( See Top 100 in Books ) #248 in Pie Baking (Books) #318 in Food Allergies (Books) #501 in Cookie Baking (Books) | | Customer Reviews | 4.6 out of 5 stars 173 Reviews | ## Images ![Easy Gluten-Free Baking - Image 1](https://m.media-amazon.com/images/I/71iRXW49E7L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Very Much a "Hit" *by G***T on May 10, 2013* I've been buying gluten-free baking books for a while now, ever since I decided to cut back on gluten products, and they tend to be very much "hit or miss." This book, however, is a hit, even if not all of the recipes are perfect as is. The recipes are, as the title implies "easy," especially in relation to how difficult gluten-free baking can sometimes be. I've tried several of the recipes so far and the best were the muffins. As someone who loves muffins, giving up or cutting back on regular ones is a problem. I've tried the recipe now with throwing in frozen cranberries and with blueberries and, next time, might toss in some nuts, as well. While the Coffee Cake Muffins--OMG, they are so easy, easy...and so very good. I've made the Cheddar Dill Bread and it is also easy and tastes more like a biscuit than bread, which the author indicated. But I think I might experiment next time and not the dough all together in a loaf pan as the bread is very crumbly (far too much to even think of toasting it). If you really like dill, I might also add a tad more than what the recipe indicates. I think this recipe can be played with a fair bit as it is a nice basic savory bread recipe, but suffers from some of the complaints of non-gluten bread in regards to not holding together well. I suspect it would do better as biscuits. The book itself has a hard cover and is made so that you can open it to a page and it will lay flat, a problem with some cookbooks that aren't built in a "ring-binder" style so that you end up balancing cans or something on them in order to keep the page open while cooking. There are pictures of some of the baked goods, but this is not primarily a cookbook with lots of color pictures. I would have liked more pictures because that is one reason why I collect cookbooks, but as the recipes are so useful, I'll forgive that one "fault." This isn't truly a "beginner's" baking book, but it might be a good place to start if you are just getting into baking gluten-free. As someone who has years of practice in baking with gluten, this book is simple to deal with and easy to read and even make adjustments to as need be. I have tapioca and potato starch and all that, but I sometimes just use rice flour (white or brown) and the xanthan gum--a huge plus for any gluten-free baking--and it tends to turn out just fine anyway. But, probably for the first time, I'd follow the original recipe and then dabble later. Some things just AREN'T as good without the special flours. EDIT: I've just recently tried the chocolate cake and it was easy easy and turned out great. No one at the party ever would have guessed it was gluten free. I've also found that just using plain old rice flour rather than the sweet rice flour in some of the recipes works out just fine--I have a hard time finding sweet rice sometimes, whereas regular rice flour is much more common. Having tried out a few other gluten free baking books, I have upgraded this review to 5 Stars, as I now have much more of an appreciation for this gluten free baking book! I would snap up another baking cookbook from this author in a second! ### ⭐⭐⭐⭐⭐ Best gluten-free cookbook available *by 4***S on May 20, 2008* If you are going to get only one gluten-free book, this is the one. Elizabeth Barbone has created wonderful recipes that taste like the old favorites that you remember before going gluten free. Before I had this book my family would always ask me to bring a gluten-free dish to family events--and I was basically the only one who ate it. Now I bring food from this book, and my family begs me to leave the leftovers with them. I recently brought the Classic Chocolate Cake (which is actually the same as the cake recipe on the back of the Hershey's cocoa box except gluten-free) to my mother's birthday, and my family raved. My mother went on and on about how it tasted just like her grandmother's chocolate cake--which, of course, was full of gluten. One thing that I love about these recipes is that they come out every time. The author has tested every recipe 30-40 times before publishing. My one daughter doesn't eat dairy, so I have exchanged coconut milk for regular milk in some recipes and organic palm shortening for butter, and the recipes are still fantastic. There is a wonderful recipe for sugar cookies that actually roll out and taste great. I have made these and brought them to baby showers, birthday parties, and church events, and people always say the same thing to me. The comment on how pretty the cookies are and how great they taste. Many, many people have told me that their experience with iced sugar cookies is that they look great and taste awful--not these cookies--they taste as good as they look! Although the book is called Easy Gluten-Free Baking, there are also recipes for main dishes like meatloaf and chicken and pizza. Our family favorites from this book are: No-Bake Peanut Butter Balls, Classic Chocolate Cake, Molasses Crackle Cookies, Chocolate Pixies, Rosie's Pumpkin Bread, Applesauce Bread, Snowball Cookies, Pie Crust II, Sugar Cookies, Thin Crust Pizza, Chicken with Apple Cider and Onions, Meatloaf and Cod Cakes. Update: 2014 The original review was written about the first edition of this cookbook which contained both main dishes as well as baked goods. The current edition only includes baked goods and will not have the recipes I mentioned like meatloaf and cod cakes. The classic yellow cake recipe in this edition is excellent--it's a true, moist yellow cake. It's new to this edition. ### ⭐⭐⭐⭐⭐ Perfect baking book for the gluten-intolerant *by B***N on July 25, 2009* I started a gluten-free diet about a month ago and, as a serious baker, was gravely concerned about my ability to reproduce all my favorite foods. I researched and purchased many books to help me with the transition. This book has been, by far, the most successful and reliable. There has not been a single failure, and several recipes have become fast favorites, competing with or even exceeding past baking favorites made with wheat. Also, the book has a helpful lay-flat spiral binding and some lovely, always appreciated pictures. I'd say two things cause this book to stand out above the competition. First, the recipes are obviously exceptionally well tested. Second, these recipes are carefully calibrated to produce foods that very closely resemble the classic baked goods most Americans were likely familiar with before a gluten free diet. If you're craving chocolate chip cookies, pancakes, or chocolate cupcakes, this book will give you versions that, frankly, no one would guess lack wheat. The author herself is not gluten-intolerant, so she eats and compares 'regular' versions and gluten free versions. I think this perhaps gives her a leg-up in reproducing wheat based foods so exactly, without letting wishful thinking or shifting taste buds influence her judgments. There is even a chapter devoted to replicating store-bought products like twinkies, oreos and graham crackers. Although this book would be perfect for a family with celiac children, or all-american tastes, the basic recipes and techniques are so well-tested that it would be very useful to the celiac gourmet looking for help adapting the base recipes in his or her favorite creations. [The author also has a paid web site with more well-tested recipes and some product reviews. Although somewhat expensive, I have ultimately found this to be a good value given the quality of the recipes.] The 'classic american' focus of the book is it's main virtue, because most celiacs will be craving just these kinds of foods. However, this is not the book to turn to if you are looking to make healthy, low-calorie, or 'whole-grain' type recipes, multi-component five star restaurant style desserts, or want to experiment with the newest, most unusual or health-food-store type ingredients like stevia, amaranth flour, or mesquite. Most recipes use some combination of white rice flour, cornstarch, sweet rice flour (and also xanthan gum)-- i have often substituted brown rice flour with great success, just to avoid a totally refined sugar/starch bomb (and I have found that purchasing finely ground rice flour does make a difference for products like cakes). Otherwise, most of the ingredients are pretty standard ones: butter, sugar, eggs, baking powder, cinnamon etc.. There are occasional uses of ingredients like shortening and jello (in poke cake), but not very often. Except for those who object to refined products like sugar and cornstarch, it's hard to imagine a gluten intolerant baker who wouldn't find this book extremely helpful. ## Frequently Bought Together - Easy Gluten-Free Baking - How to Cook Gluten-Free: Over 150 Recipes That Really Work --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.fi/products/2568348-easy-gluten-free-baking](https://www.desertcart.fi/products/2568348-easy-gluten-free-baking) --- *Product available on Desertcart Finland* *Store origin: FI* *Last updated: 2026-06-10*