Monday, November 4, 2013

Review: October's Cookbook of the Month Gluten Free Breakfast, Brunch and Beyond

Gluten Free Breakfast, Brunch & Beyond
by Linda J. Amendt

Breakfast is the favorite meal of the day for millions of Americans, but those with a gluten intolerance are out of luck, since many breakfast foods and baked items have been banned from their diet. They must find gluten-free alternatives or go without. For the rising number of Americans who are choosing to follow a gluten-free diet as a healthy lifestyle and for parents experimenting with gluten-free recipes for their families, they, too, are having to do without.
That disappointment will no longer be the case. In Gluten-Free Breakfast, Brunch & Beyond, home cooks will discover a variety of gluten-free recipes for their family’s favorite breakfast foods. From light quick breads, muffins, biscuits and scones to tasty pancakes, waffles, coffee cakes and sweet rolls, this collection of 100 recipes will bring breakfast back to the gluten-free table. A tantalizing array of frittatas, quiches, and breakfast casseroles are perfect for any meal of the day. The recipes in Gluten-Free Breakfast, Brunch & Beyond are quick and easy to make and yield delicious, satisfying results.
Recipes for homemade all-purpose flour, crepe batter, pancake batter, sweet roll dough, and biscuit dough will give every gluten-free cook the basics for creating delicious dishes of their own.
In addition to great recipes, Gluten-Free Breakfast, Brunch & Beyond will provide cooks with the information they need about gluten-free ingredients, including ingredients to include—and avoid--in their diet and preparing and measuring ingredients. Each recipe chapter will begin with tips to help home cooks create great-tasting gluten-free breakfast specialties to serve from morning to night.


Amazon Canada // Amazon U.S.

Review

This book has pretty much everything you will ever need in terms of recipes for breakfast or brunch. Gluten free or not, these recipes are easy to follow and taste great. I was impressed by the quality of the photography, as well as the sheer number of recipes available in this book. It covers quick breads and muffins, biscuits and scones, waffles and French toast, coffee cakes, yeast breads and sweet rolls, frittatas and omelets, quiches, and savory stratas.

I found this cookbook to be simple to follow. The recipes don't have huge lists of ingredients, or complicated flour blends of items that no one has ever heard of. They're short, simple to follow, and taste like real food. Most recipes have under 10 ingredients, which is pretty good when making baked goods. There are recipes in here to please just about everyone, from kid-friendly muffins to more sophisticated stratas and scones.

I have to admit that I'm not always the most imaginative when it comes to breakfast foods, especially on busy mornings, so I found these recipes to be particularly useful for my family. Gluten free baking is often intimidating for people, but this cookbook takes the guesswork out of it with easy recipes that are suitable even for beginners.

I received a complimentary copy of this title from NetGalley & the publisher in return for an honest review.

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