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The Ultimate Gluten-Free Cookie Book

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Eating a gluten-free diet doesn’t mean you have to give up dessert. From chocolate chip cookies to “Oreos,” macaroons to lemon bars, “Girl Scout cookies” to animal crackers, shortbread to thumbprints—they’re all here in this irresistible guide.The Ultimate Gluten-Free Cookie Book features more than 100 original, easy-to-make recipes for cookies, bars, brownies, holiday tre Eating a gluten-free diet doesn’t mean you have to give up dessert. From chocolate chip cookies to “Oreos,” macaroons to lemon bars, “Girl Scout cookies” to animal crackers, shortbread to thumbprints—they’re all here in this irresistible guide.The Ultimate Gluten-Free Cookie Book features more than 100 original, easy-to-make recipes for cookies, bars, brownies, holiday treats, and more. Created with cookie-lovers in mind, this book offers novice gluten-free bakers everything they need to know to craft the perfect treat—from the science of baking to how to choose the best flour. Complete with a color photo insert, The Ultimate Gluten-Free Cookie Book is sure to be a favorite cookbook for any gluten-free family.


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Eating a gluten-free diet doesn’t mean you have to give up dessert. From chocolate chip cookies to “Oreos,” macaroons to lemon bars, “Girl Scout cookies” to animal crackers, shortbread to thumbprints—they’re all here in this irresistible guide.The Ultimate Gluten-Free Cookie Book features more than 100 original, easy-to-make recipes for cookies, bars, brownies, holiday tre Eating a gluten-free diet doesn’t mean you have to give up dessert. From chocolate chip cookies to “Oreos,” macaroons to lemon bars, “Girl Scout cookies” to animal crackers, shortbread to thumbprints—they’re all here in this irresistible guide.The Ultimate Gluten-Free Cookie Book features more than 100 original, easy-to-make recipes for cookies, bars, brownies, holiday treats, and more. Created with cookie-lovers in mind, this book offers novice gluten-free bakers everything they need to know to craft the perfect treat—from the science of baking to how to choose the best flour. Complete with a color photo insert, The Ultimate Gluten-Free Cookie Book is sure to be a favorite cookbook for any gluten-free family.

30 review for The Ultimate Gluten-Free Cookie Book

  1. 4 out of 5

    Punk

    So, there I was, wanting to make lemon bars. I thought I'd just use the recipe from America's Test Kitchen, because I'd made their gluten-free shortbread base before and it turned out great. Except I took a closer look at the lemon topping and it called for butter, cream, and seven egg yolks. And they wanted me to make it on the stove top. Every part of me screamed no. I later realized that they basically wanted me to make lemon curd, which I'm sure would taste delicious, but seven! egg yolks! R So, there I was, wanting to make lemon bars. I thought I'd just use the recipe from America's Test Kitchen, because I'd made their gluten-free shortbread base before and it turned out great. Except I took a closer look at the lemon topping and it called for butter, cream, and seven egg yolks. And they wanted me to make it on the stove top. Every part of me screamed no. I later realized that they basically wanted me to make lemon curd, which I'm sure would taste delicious, but seven! egg yolks! Ridiculous. I vetoed that and picked up every gluten-free cookbook I currently had within reach to look for alternatives. This was one of them. In Ryberg's lemon bar topping is: water, lemonade concentrate, one egg, cornstarch. Oh my god no. Look, I like lemon bars because they're not a big deal to make. You put in a little work and you get that dense, buttery shortbread crust, and the sharp, cutting smoothness of the lemon topping. I wasn't going to spend my time separating seven egg yolks, but I also wasn't going to waste any time baking anything that called for a cup of water and lemonade concentrate. That's going to taste like a melted lemonade popsicle on top of shortbread. Oh no. It gets worse. There's lemonade concentrate in the crust too. Why. But enough about me. The recipes in this book use brown rice flour almost exclusively, with the occasional assist from sorghum or almond flour. They call for xanthan gum, and sometimes shortening. Measurements are given in volume and weight (grams). There are only a few centrally located color pictures, and the introductions don't do much to describe the final product. There is an entire section of egg-free cookies, and dairy-free cookies are indicated in the table of contents and index. The introduction is kind of interesting in that it goes into how fats, sugars, leaveners, and xanthan gum react in different situations, which would be helpful when troubleshooting a recipe you're trying to convert—if the information were more detailed. Butter, for example, behaves differently in a cookie if you cream it with the sugar, or add it melted like an oil. Ryberg doesn't mention this so it makes me wonder what else she left out. The book doesn't require a flour mix, but the intro does talk about how to create your own gluten-free flour blend and offers five basic mixes as examples. Might be a good book if you're egg or dairy free; many of the recipes already use oil or shortening instead of butter. And it does try to duplicate a number of favorite cookies, like Fig Newtons, Mrs. Fields, and five different Girl Scout cookies, including thin mints. The index is really helpful, too. As for me and my lemon bars, I used ATK's shortbread base and the lemon filling from Luane Kohnke's Gluten-Free Cookies, and they were delicious.

  2. 5 out of 5

    Donna

    Just not the cookbook for me. :( NO photos... NO macros... and I am looking for choices that don't use refined or brown refined sugars... so, unfortunately, just NO! BTW: This gal does NOT eat molasses or sorghum... you either love them or hate them... just YUCK! ;p

  3. 5 out of 5

    Brenda Lower

    This is an amazing resource! As I have needed to make the change to gluten-free, I find myself craving those sweets I cannot have: cookies, cakes, muffins, stuff like that. I found this, and suddenly, I can have them again! Yay! Every recipe I have tried has been great, tasted good, baked well! Another thing I really liked: right underneath the title of each recipe is the major flour type that is used, such as brown rice flour, cornstarch, or whatever. Since I have to avoid nuts as well (allergic This is an amazing resource! As I have needed to make the change to gluten-free, I find myself craving those sweets I cannot have: cookies, cakes, muffins, stuff like that. I found this, and suddenly, I can have them again! Yay! Every recipe I have tried has been great, tasted good, baked well! Another thing I really liked: right underneath the title of each recipe is the major flour type that is used, such as brown rice flour, cornstarch, or whatever. Since I have to avoid nuts as well (allergic to tree nuts!!!), it easy for me to avoid the recipes that call for almond flour, and find once that I can use. Overall, great book. So happy I found this book!

  4. 4 out of 5

    Mariah

    If you are ever looking for gluten-free or alternative flour cookie recipes this is the book for you! So many tasty cookies to try and make (including remakes for Girl Scout cookies), cookies both crispy and gooey. All made with one type of flour, not mixes like you see in other gluten-free books. Each recipe looks relatively simple to make. All I wish is that there were more pictures for the yumminess I found here!

  5. 5 out of 5

    AnnieM

    Finally a GF cookie book that is attainable. It might be that I'm getting better at understanding the new ingredients in my life or maybe it's because it has a homemade almond joy and a coconut delight cookie. Oreos and oatmeal pies. Maybe it is because my sweets tooth can hardly be curbed, but this is going on my to own list.

  6. 4 out of 5

    Tressa

    My favorite gluten free cook book. Every recipe I have made is good. They recipes only require one or maybe two flours. It is very easy to make some cookies on the fly.

  7. 4 out of 5

    Barb Rude

    No complicated flour blends, just one flour and the ingredients to turn it into a good cookie. YUM.

  8. 5 out of 5

    Coco_Chanel

  9. 5 out of 5

    Marie

  10. 4 out of 5

    Jeannie

  11. 4 out of 5

    Abigail Xerri

  12. 5 out of 5

    Laurie Gage

  13. 4 out of 5

    Melissa

  14. 5 out of 5

    Terry

  15. 4 out of 5

    Julia Uz

  16. 4 out of 5

    Liza Mckinley

  17. 4 out of 5

    Middlethought

  18. 5 out of 5

    Anne Stephenson

  19. 4 out of 5

    Kathryn

  20. 5 out of 5

    Jessica

  21. 4 out of 5

    Barbara

  22. 4 out of 5

    Don

  23. 4 out of 5

    Jackie

  24. 5 out of 5

    Pamela Blyth

  25. 4 out of 5

    Pinky

  26. 4 out of 5

    Michelle

  27. 5 out of 5

    Frances G

  28. 4 out of 5

    Angela

  29. 4 out of 5

    Grace Short

  30. 5 out of 5

    Rachel

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