The Gluten Free Baking Mix Cookbook eBook Lynn Kitchen Adventures Lynn Walls
Download As PDF : The Gluten Free Baking Mix Cookbook eBook Lynn Kitchen Adventures Lynn Walls 
Gluten free baking can often be time consuming and tasteless, but it does not have to be. Gluten free food can be quick and easy to make, and it can and should taste great!
The Gluten Free Baking Mix Cookbook will show you how your gluten free baked goods can taste great without spending a lot of time in the kitchen. This is food your whole family will enjoy. Yes, both gluten free and non-gluten free eaters will enjoy this food.
This cookbook contains the master baking mix recipe, plus 50 gluten free recipes for your favorite foods like pancakes, waffles, doughnuts, muffins, chicken pot pie, pizza crust, and more.
The Gluten Free Baking Mix Cookbook eBook Lynn Kitchen Adventures Lynn Walls
My favorite things about this cookbook and approach?Simplicity.
Accessibility.
The delicious results!
Even though I send towards complicated recipes—variations on epicurean delights such as "blood orange cardomom almond cake with olive oil" (really)—I've fallen in love with this efficient ebook, the simple mix and it's consistently reliable results.
THE MIX
All of the recipes in this book are built around a blend of gluten free flours and starches you'll be able to find in any local store plus baking powder, salt, sugar and a fat of your choice. I use succanat for the sugar, butter or expeller pressed (flavorless) coconut oil for the fat and potato-starch based baking powder. You can also use lard, tallow, or palm shortening. I use white rice flour, potato starch, and tapioca flour. She calls for some xanthan gum but because some are sensitive to it, I leave it out and the recipes seem to work fine. Perhaps they're a wee bit more delicate without it.
THE RECIPES
Varying amounts of this mix are used to create 14 different breakfast items (which I would consider all desserts), 13 desserts, 7 main dishes (taco pie, lasagna pie, chicken pot pie, 13 muffins and breads (all quick breads), 3 slow cooker items (cheeseburger pie, chicken and dumplings etc).
FAMILY FUN
Because we have a bunch of budding bakers in our family, I brought a quadruple batch of the mix when we went on vacation with 20 family members (including lots of very particular little ones) over winter break. The kids and I had a blast making a dinner dessert daily plus one other treat--sometimes muffins, sometimes scones, sometimes bars. While not *healthy*, the recipes and ingredients are certainly less unhealthy than a duncan-hines mix, they contain no additives, are gluten free (so I can eat them!) and it's easy to manage the amounts of sugar.
I've never tried any of the entrees. We tend to stick with meat or fish, two veggies and a starchy side instead. But for those who are newly gluten free and who are missing old family favorites based on bisquick, this mix will get you headed in a familiar and comforting direction.
SUBSTITUTIONS
We used succanat for the sugar. You could also use regular sugar, brown sugar, glucose, dextrose or any other dry sweetener.
Many times, instead of a whole egg, I've used the yolk plus enough Ener-G egg replacer and water to replace the white. I have some autoimmune issues and the whites are problematic for me (along with tomatoes and peppers).
RESULTS
Everyone adored the double chocolate cherry scones, the jam filled pancake muffins, blueberry cobbler, chocolate chip oatmeal bars, the chocolate chip cookies (which we also made as bars) and the strawberry oatmeal bars. I loved the cinnamon raisin scones as-is but they could have used more sweetener. Note, these won't compare to a true english scone in texture but for someone happy to have a baked good that is tasty in it's own right, rather than trying to match a memory of what once was, the result is very pleasing.
If you're trying to replicate artisan, wheat-based baking, this isn't the best option. But if you need simple treats and snacks that appeal to most and that don't break the bank, BUY THIS BOOK and whip up a batch of her mix!
Note: the mix is most easily made with a food processor, though it is possible to do it by hand.
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The Gluten Free Baking Mix Cookbook eBook Lynn Kitchen Adventures Lynn Walls Reviews
I have several friends who cook gluten free all the time. I personally do not so this book is being used to cook and share with my gluten free friends. With saying that, I was so excited to see that all of these 50 recipes could easily be made with one single mix (mix makes about 7 cups) that is made up ahead of time. That mix is what sets this book apart from other Gluten Free cookbooks that I have looked through. Normally I avoid cooking for my GF friends because the recipes require way too many ingredients for every single recipe.
The author created this cookbook because she needed to eat gluten free. She wanted to create recipes which her family would also eat so she took family recipes and turned them into gluten free recipes. I love the attitude of the author which shines in this book with her love of creating new recipes and sharing them with her family and her blog readers.
I have several of these recipes lined up to make, two of which are the Chocolate Chip Scones and the Double Chocolate Cherry Scones for my GF friends as gifts. I am also giving them a container full of the GF Mix and a copy of this book so that they can create these recipes. I will be sharing those recipes on my blog very soon as well as the Easy Pizza Pie and Easy Taco Pie.
I'm a visual cooker so any cookbook with pictures of the actual recipe gets my vote! I am more trustworthy of a cookbook when the author has actually made the recipes and has photos of the actual recipes. Even though I do not need to eat gluten free, I can't wait to try out these recipes. The Gluten Free Mix Recipe is what has me won over on this cookbook. Oh and this isn't a dairy free cookbook which doesn't affect my family and friends which will be eating from this tasty cookbook.
I was given a copy of the cookbook to review. My own tasty words and opinions are expressed here.
Excellent book. Lots of good recipes.
The recipes are so practical, easy, and delicious! Definitely a great book to add to the gluten free collection...highly recommend!
This mix is just what I've been looking for! It makes the best muffins, pancakes and biscuits. I definitely recommend this book!
My husband has been allergic to wheat for over 25 years now. It used to be incredibly difficult to get people to grasp the idea of serving him a hamburger minus the bun! Since the low carb craze came into play, it's been a lot easier to order things wheat-free for him without people acting like he just landed here from some distant, and crazy, planet.
And now, here is a book that not only has wonderful GF recipes, but bases them all on a mix that you make yourself. It saves time and effort when the craving hits to whip up a batch of cookies or pancakes or brownies or cookies or cobblers... you get the idea. The book covers a wonderful range of baked goods. She also gives the pros and cons of the 4 different choices of fats to use.
If you are someone who needs to eat gluten-free, or wheat-free, you will find yourself coming to this book over and over again.
My favorite things about this cookbook and approach?
Simplicity.
Accessibility.
The delicious results!
Even though I send towards complicated recipes—variations on epicurean delights such as "blood orange cardomom almond cake with olive oil" (really)—I've fallen in love with this efficient ebook, the simple mix and it's consistently reliable results.
THE MIX
All of the recipes in this book are built around a blend of gluten free flours and starches you'll be able to find in any local store plus baking powder, salt, sugar and a fat of your choice. I use succanat for the sugar, butter or expeller pressed (flavorless) coconut oil for the fat and potato-starch based baking powder. You can also use lard, tallow, or palm shortening. I use white rice flour, potato starch, and tapioca flour. She calls for some xanthan gum but because some are sensitive to it, I leave it out and the recipes seem to work fine. Perhaps they're a wee bit more delicate without it.
THE RECIPES
Varying amounts of this mix are used to create 14 different breakfast items (which I would consider all desserts), 13 desserts, 7 main dishes (taco pie, lasagna pie, chicken pot pie, 13 muffins and breads (all quick breads), 3 slow cooker items (cheeseburger pie, chicken and dumplings etc).
FAMILY FUN
Because we have a bunch of budding bakers in our family, I brought a quadruple batch of the mix when we went on vacation with 20 family members (including lots of very particular little ones) over winter break. The kids and I had a blast making a dinner dessert daily plus one other treat--sometimes muffins, sometimes scones, sometimes bars. While not *healthy*, the recipes and ingredients are certainly less unhealthy than a duncan-hines mix, they contain no additives, are gluten free (so I can eat them!) and it's easy to manage the amounts of sugar.
I've never tried any of the entrees. We tend to stick with meat or fish, two veggies and a starchy side instead. But for those who are newly gluten free and who are missing old family favorites based on bisquick, this mix will get you headed in a familiar and comforting direction.
SUBSTITUTIONS
We used succanat for the sugar. You could also use regular sugar, brown sugar, glucose, dextrose or any other dry sweetener.
Many times, instead of a whole egg, I've used the yolk plus enough Ener-G egg replacer and water to replace the white. I have some autoimmune issues and the whites are problematic for me (along with tomatoes and peppers).
RESULTS
Everyone adored the double chocolate cherry scones, the jam filled pancake muffins, blueberry cobbler, chocolate chip oatmeal bars, the chocolate chip cookies (which we also made as bars) and the strawberry oatmeal bars. I loved the cinnamon raisin scones as-is but they could have used more sweetener. Note, these won't compare to a true english scone in texture but for someone happy to have a baked good that is tasty in it's own right, rather than trying to match a memory of what once was, the result is very pleasing.
If you're trying to replicate artisan, wheat-based baking, this isn't the best option. But if you need simple treats and snacks that appeal to most and that don't break the bank, BUY THIS BOOK and whip up a batch of her mix!
Note the mix is most easily made with a food processor, though it is possible to do it by hand.
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