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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas |  | Author: Kelly E. Keough
Publisher: Ulysses Press
Category: Book
List Price: $14.95
Buy New: $8.77
as of 7/31/2010 23:39 CDT details
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Seller: pbshop
Rating:  18 reviews
Sales Rank: 16418
Media: Paperback
Edition: Original
Pages: 220
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 9 x 7.4 x 0.4
ISBN: 1569757046
Dewey Decimal Number: 641.5638
EAN: 9781569757048
ASIN: 1569757046
Publication Date: June 9, 2009
Availability: Usually ships in 1-2 business days
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Product Description
HAVE YOUR CAKE AND EAT HEALTHY TOO Standard baked goods come with a hefty price on your health--weight gain, cholesterol and diabetes, as well as allergies for many people. Sugar-Free Gluten-Free Baking and Desserts shows how to bring taboo treats back to the baking sheet with mouth-watering recipes that transform diet-busting favorites into guilt-free wonders. Following a wholesome approach that avoids quick-metabolizing ingredients, this book presents recipes for delicious desserts and breads that are as satisfying as they are good for the body. Discover the easy and tasty way to bake with healthy alternatives: ♥ Replace wheat with arrowroot, buckwheat or quinoa flour ♥ Eliminate sugar by sweetening with agave, yacon or stevia Sugar-Free Gluten-Free Baking and Desserts offers over 90 delicious and nutritious recipes for: - Cinnamon Rolls
- Chocolate Chip Cookies
- Old-Fashioned Raspberry Thumbprints
- Almond Joy Truffles
- Carob Chip Scones
- Mexican Wedding Cakes
- Corn Bread
- Peanut Butter Waffles
- Zucchini Bread
- Strawberry-Rhubarb Pie
- Fudge Brownies
About the Author Kelly E. Keough is an expert healthy chef, author and host of The Sweet Truth cooking show on Veria TV. She lives in Los Angeles.
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| Customer Reviews:
Showing reviews 1-5 of 18
 Excellent July 29, 2010
JC (Los Alamitos, CA)
Just what I needed to my the dietary needs of my family. Wonderful cookbook!
 Nice selection of unusual recipes, poorly written as a book. July 8, 2010
W. Davis (Templeton, CA)
I won't revisit the comments that have been made by other reviewers. Many of them make valid comments about the complicated combination of expensive, hard-to-find ingredients.
I am always looking for new sugar-free recipes, of which this book provides many. But what I found very distracting is the writing style in the Kindle version. Some examples include having the chapter titles in all small case letters; places where periods are missing; words are unnecessarily capitalized in the middle of sentences; the letter I is used in place of the number 1 in many places; spaces in between a number, such as I 9 instead of 19. I found descriptions of blue weber agave throughout the book. Each time I read the description after the first one, I wondered why the information was being repeated. At some point, I gave up reading the book and decided I would just jump to the recipes.
sugar free gluten free baking July 2, 2010
K. partney (North Bend,OR)
I am always looking for new recipes for gluten free, sugar free baking since I am intolerant to 30 different foods. I found that some of the sugar free alternatives in this cook book are items that I have never heard of and may have to order over the internet. Not very convenient.
Good info, no photos June 26, 2010
M. Johnson (SF, CA)
I'll admit I'm not that into cookbooks, I like to make up or alter recipes & generally just improvise when I cook. But I'm in need of sugar/gluten-free dessert recipes. So nothing against the author here, her info is good & I'm sure her recipes are good too. But I need INSPIRATION. I can't imagine being inspired to create beautiful desserts without some visuals. I think all recipes in all books should be photographed. Food is so sensual. We can't smell or taste from a book, but we can see....
Great Recipes but Expensive Ingredients and SUGAR! June 15, 2010
L. Harris (Seattle, WA)
4 out of 4 found this review helpful
First of all, let me say the recipes in this book are wonderful, from traditional to unique, often integrating healthy ingredients I never would have thought to use. Typically, I would call this a good thing. However, sometimes the ingredients are difficult to come by (hemp seeds, carob, and quinoi flour-- for instance-- I would have to mail order), and no substitutions are given. The sweeteners, in particular, are unnecessarily varied and complicated. Most recipes call for 2-3 different types of sweetener-- agave, coconut (palm) sugar, liquid stevia, stevia plus (YUM), truvia (YUK-- why would they even mention this), erythritol, and yacon syrup-- and they are worded in such a way that makes substitution difficult. For instance, I actually bought the book because a previous review mentioned it relied heavily on the sweeter stevia, which it DOES. However, almost all recipes call for (expensive) flavored liquid stevia and it took quite a bit of math to figure out how many packets of stevia plus equate to the liquid form (a dropperful is what the recipes call for, which essentially forces you to use the ONE brand that has one-- coincidence)? The fact that substitutions/equivilents aren't given in the recipes, or even (without a lot of math and research) in the book, seems odd to me. Finally, most of the recipes combine stevia with another REAL sugar. If you're like me and wanting to REALLY avoid sugar, you'll know that palm sugar and agave are STILL SUGAR, and high caloric, albeit a tad bit kinder to blood sugar levels (which, incidentally, is still under debate). So, I would recommend this book for experienced cooks who don't mind going out on a limb with substitutions or for cooks willing to stock their kitchen with hard-to-find and expensive ingredients. Novice cooks or busy folks might want to find a cookbook with less varied ingredients. You can always substitute in the healthy or exotic ingredients whenever they make their way into your pantry.
Showing reviews 1-5 of 18
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