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| | Customer Reviews: | | | Average Customer Review: ( 36 customer reviews )
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Most Helpful Customer Reviews
51 of 53 found the following review helpful:
 Delicious Desserts! Feb 12, 2010
By Book Lover
"Book Guy"
My Book just arrived, and I was SO tired of seeing my friends devour sugar over the holidays...I couldn't wait to try something that would not trigger all of my allergies...yet be delicious.
I'd tried some of the author's allergen free cookies, found them far superior to similar products on the market...so why not try to learn to make such desserts myself?
Too many dinner parties of making a scrumptious dessert, only to watch in envy as it was devoured by friends...while I suffered in silence, unable to consume the dreaded egg, sugar, wheat trifecta of doom.
First of all, the book looks great...wonderful photos of mouth watering, allergen free cakes, cookies, and other treats. For my first experiment, I zeroed in on a long time favorite...vanilla cake. Directions were clear, recipe simple to follow...and it wasn't long before I stared at my reward for a holiday of dairy abstinence. I'm embarrassed to say that I devoured most of the cake before I could share it with my egg and wheat eating brethren. Unlike many of these 'healthy' desserts, it was delicious...moist, and a rich and creamy frosting. None of that disappointing aftertaste. (like you get with carob...I hate carob. I loathe carob)
I'm really happy with the book, and what I've sampled so far. Looking forward to dinner parties at which I don't have to sip green tea, clutching the saucer in resentment as I watch others down their sweet treats. The book is really wonderful, and I highly recommend it for its layout, photos, and most of all...delicious, easy to follow, recipes.
21 of 21 found the following review helpful:
So far I'm Impressed! Nov 03, 2010
By M. Tempel
I Needed to make pumpkin-shaped cookies for a class Halloween party so I used the LEMON SUGAR COOKIE recipe and it was amazing! The cookies were moist and really held their shape. They didn't crumble like a lot of GFCF, egg free recipes. They held up to the kids spreading frosting on them and sprinkles. All the kids ate the cookies and loved them...Couldn't tell the difference. The GERMAN CHOCOLATE CAKE is also amazing; consistancy of moist pound cake. YUM!
For those who gave this a bad review because of bean flour, I say substitute it. I substitute coconut milk for rice milk in every recipe because coconut mild is super creamy (rice milk can a bit of grit to it). I also substitute flour ingredients (if I'm out) with Bob's Red Mill GF flour and haven't had any issues. I haven't been able to find the palm oil shortening so I use coconut oil and am very pleased with the results.
So far this book gets an A+.
14 of 15 found the following review helpful:
Wonderful Book! Feb 19, 2010
By Love to Learn
Mmmmmm. Wow! The recipes I've tried so far are excellent. Both my husband and I are extremely allergic to dairy and eggs (among lots of other stuff), so I've already experimented alittle on my own with substituting non-allergenic ingredients for the milk and eggs in our favorite recipes. A few successes, lots of re-dos. It's a frustrating process, and sometimes impossible with desserts. At least that's what I thought before I got ahold of Elizabeth's book!
As any allergic person knows, dairy, eggs, wheat and soy are nearly ubiquitous in commercially prepared foods in America. If you don't want to be sick, you gotta prepare your own food! If you want really good desserts that taste the way you remember they're supposed to taste, that won't make you sick, buy this book and make your own.
I love the fact that there's lots of pictures. Makes you want to just drop everything and try the recipe! There's descriptions of ingredients in the front, and helpful tips all through the book. Elizabeth even gives you storage and freezing tips, so you can save some of your treats for later, instead of pigging out and scarfing them all up immediately (which would be my inclination!). Seriously, I'm actually pretty good at eating a balanced diet, which is why I just love this book. I want a dessert to be scrumptious and not make me sick. I want it to be so good that I can take a bite and close my eyes and savor it. This book is truly a gift. Thank you Elizabeth Gordon! Please write more books like this one.
24 of 28 found the following review helpful:
 Uses Bean Flour : ( Mar 12, 2010
By Heather
This is a gorgeous hardcover cookbook, with beautiful, full page pictures scattered throughout the book. However, the recipes either use Bob's Red Mill Gluten Free All-Purpose Baking Flour (containing bean flour) or a custom flour blend including garbanzo bean flour, potato starch, tapioca flour, and cornstarch. My family and I hate bean flour and everything I've baked with it. Some people are sensitive to bean flour, some aren't, I personally hate the smell of bean flour. I just want to warn buyers in case anyone else feels strongly about bean flour. The frosting recipes look good. I may still try baking something with my favorite gluten free flour mix (Authentic Foods Multi-Blend, which I first mixed myself after finding the recipe online for Wendy Wark's Gluten-Free Flour Mix). This book is mostly vegan, with the exception of a few recipes calling for gelatin.
17 of 19 found the following review helpful:
best ever allergy free recipes Feb 09, 2010
By cookie box
"creative cook"
tastiest allergy free recipes I have ever tried. Great instructions and relatively easy to make. Also ingredients are readily available.
See all 36 customer reviews on Amazon.com
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