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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, by Cara Reed

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Review

“Cara Reed is a gluten-free dream come true. Not only does she create amazing versions of your childhood treats like Samoas and Thin Mints, her easy to follow recipes let you be your family's gluten-free hero!” ―Kathy Hester, author of OATrageous Oatmeal and The Great Vegan Bean Book“This delightful collection of baked treats is a vegan triumph. That they are also gluten-free is nothing short of astonishing. From your favorite Girl Scout Cookies to Blueberry Buttermilk Coffee Cake, each recipe is a gem.” ―Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more“Cara's desserts will have you absolutely swooning. With her creative gluten-free takes on classic childhood favorites like Strawberry Frosted 'Pop-Tarts,' Girl Scout Cookies, Churros with Chocolate Dipping Sauce and Cheez-It Crackers, combined with Celine's gorgeous photographs, you will want to devour everything in this book.” ―Julie Hasson, author of Vegan Diner, Vegan Pizza and more

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About the Author

Cara Reed is the creator of the popular blog, Fork and Beans, which features gluten-free, vegan recipes and gets over 10,000 hits a day. Cara's blog was voted one of the Top 50 Vegan Blogs and her recipes have been featured in VegNews magazine and on HuffingtonPost.com and EnjoyLifeFoods.com. She lives in Los Angeles, California.

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Product details

Paperback: 192 pages

Publisher: Page Street Publishing (August 5, 2014)

Language: English

ISBN-10: 1624140718

ISBN-13: 978-1624140716

Product Dimensions:

8 x 0.6 x 9.1 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

89 customer reviews

Amazon Best Sellers Rank:

#29,158 in Books (See Top 100 in Books)

My kids and I were recently diagnosed with gluten, eggs, nut and dairy allergies. It's a bit daunting telling your children that they can no longer eat all the things they love and their friends eat regularly - peanut butter and jelly sandwiches, pizza, cupcakes and so forth. This book has been a tremendous help to us in adjusting. I have made several of the recipes and they have all come out very well, good enough that my kids do not feel deprived. A promise that I will make some dark chocolate bread is usually enough to assuage any feelings of deprivation! Also, the recipes include "normal" ingredients - Cara will not send you on a hunt for expensive, difficult-to-find ingredients, like some cookbook authors do! My kids' birthdays are coming up and I plan on using the recipes from this books to make sweet treats for them and their friends - I love the fact that I trust that the recipes will turn out great and do not need to try them out first. Finally, there is a great section at the end of the book, where Cara includes a table of substitutions, which is so helpful since we also cannot tolerate flax. Clearly, she cares first and foremost about your efforts succeeding, less about whether you follow her recipes exactly as written. Thank you for your hard working in putting this resource together!

One of the best gluten-free cookbooks I have ever used! I have nearly 100 cookbooks and have been vegan baking for over a decade, and already this is near the top 10 of my favorite cookbooks. Every recipe I have made has been so good - they rival any non-vegan, non-GF recipe and stand as our favorites overall! The pumpkin bread is the best I've ever had and the chocolate cupcakes are puffy and delicious. The brown sugar doughnuts are wonderful - taste just like a doughnut should. However, we did find on that particular recipe that it makes 24 mini doughnuts, not 12! I tried to fit the batter into 12 doughnut molds (ended up making 18, even) and when they baked, they were way too big and puffy! Oh well - still yummy!! I will keep using this for years to come, I am sure.

I am so happy to have found this gem of a cookbook! I have one daughter with celiac and one daughter with gluten and dairy intolerances. I needed something like this for Thanksgiving as there were thirteen people coming over, everyone with different food issues. The problem with the gluten free products and flours on the market is that they all contain tapioca and my dayghter will be sick for days if she has tapioca in her food. This book has a wonderful section on creating your own flour blends where you can mix and match flours to get that fluffy texture and taste without the tapioca. It is worth its cost just for the section on teaching you substitutions and makes it unique compared to all the other cookbooks I own. With that being said, I made the cornbread from here and most people at Thanksgiving dinner are big gluten and dairy eaters. Yet, the recipe from here was such a hit that everyone wanted me to share the recipe with them. It did fall apart alot more than if you had a recipe with wheat but it was super tasty and moist. And I also used bluecornmeal instead of regular cornmeal (which might have impacted results) but was still amazing.

This cookbook has been a lifesaver for my son who cannot eat gluten, eggs or dairy. Thank You Cara Reed! I have made the Yellow Cake from her website 3 times, and it has been great every time. We made the Banana Buckwheat Muffins for Christmas morning - YUM, they came out perfect. I used almond milk for the non-dairy milk. I made the Trefoil Cookies, which I actually used for cutouts at Christmas, and today I made the Grandma's Chocolate Chip cookies. I used the exact recipe from the book with 2 sticks of vegan butter (a brand called Melt). They are great! Thin and crispy, so not exactly like the picture, but delicious. The pictures are amazing, I love to just browse through and dream. Although I will likely stick to the simple recipes.

I was recently diagnosed with a list of over 15 food allergies, including diary, gluten, and eggs. I had purchased this cookbook before I found this out, when I was going through an experimental vegan phase. I dug it out and was so thrilled to read the recipes. My youngest son and I tried several and fell in love. Thank you, thank you!

Great book for our family. We are nut, egg, milk, and wheat allergic and eat vegan. Her deserts are by far the best we have had in our cookbooks (and we have a lot of books).

I am a pretty good Vegan, gluten free baker and I have tried numerous recipes in this book with terrible results. Don't waste your money or time! The book is going to goodwill.

My FAVORITE gluten free vegan baking book. The recipes are not complicated and they always turn out great! I especially love the author's spins on old favorites like "pop tarts," "pecan sandies," and "fig newtons." You will not be disappointed with this book.

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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, by Cara Reed PDF