Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love -- Fast!

My husband, two young daughters and I have reluctantly transitioned to a gluten-free diet due to health, behavioral, and gluten intolerance issues in our family. I'm not gonna lie: going GF stinks at first. We like to eat healthy but we also love good sandwiches, waffles and occasional treats such as cupcakes and cookies. This book has saved our lives by keeping our favorites within reach and introducing us to new things that we love.Fantastic recipes, author is knowledge and hilarious. Like other reviewers have said, the chocolate cake donut recipe alone is worth triple the price of the book. (Get the Babycakes Donut Baker. I, too, have scoffed at this machine in the past, but since the occasional breakfast treat makes our Sundays even nicer, we sprang for it. Worth it.) They go together in a snap and taste even better than their gluteny cousins.The recipes that require a little planning ahead--mainly the refrigerated bread, pizza, etc. doughs--are fantastic. Once assembled and refrigerated, you can whip out amazingly beautiful, tasty, light GF breads without fussy rising times and temperatures. Need good, "yeasty" dinner rolls for a party? If you make this beautiful and light dough once a week, you can have two dozen beautiful rolls in in 30 minutes TOPS. Same with a beautiful, crusty loaf of artisan-quality boule bread. Wow. Just wow.I would love to see a few changes. The first: so many of the recipes are split between 2 pages and you have to flip a page back and forth between ingredients and directions. I suppose it wouldn't matter if you measure all of your ingredients ahead of time like cooking shows do, but I find that cumbersome, time-consuming, and creates way more dirty dishes than necessary. I also use a cookbook stand that holds the pages open. That has made reading and executing many of these recipes difficult. Poor planning on the publisher's part--I can't fault the author though.Secondly, as many reviewers have pointed out, none of the recipes have nutritional information. My husband has Type I diabetes and keeps his blood sugar under right control by counting carbs. He enjoys these recipes but we have to guess and that has resulted in spikes and dips in his blood sugar count.Overall I could not be happier that I bought this book--and neither could my children. I'm definitely going to buy her other two books once I have mastered a few more of the recipes in this one. If the author published a second edition that kept the recipes on the same page and included nutritional content, I'd literally buy the same book again in a heartbeat.Off to make some chocolate donuts--and sneak some away when my kids aren't looking.

I really liked Nicole Hunn's first gluten-free cookbook (yep, I wrote a review for that one, too), and when I heard she had another cookbook out, I decided to get it as well.These cookbooks are written in a very easy to understand manner, with fairly simple directions and lots of information to give you an ideas of why you're doing something, or what's really important. They're easy for the beginner cook or baker, as well as the person who has tried similar recipes with gluten filled foods (that would be me). When I first started out baking gluten free, I had NO IDEA what I was doing with different types of flours and what I needed to do to make some of the foods that I missed. The ingredients needed for these recipes are fairly easy to find--much can be ordered easily online (I order mine from Amazon), or found in most regular grocery stores. The recipes in this cookbook (and the first one) helped me develop some new skills working with gluten-free flours and getting back on the baking path.There's no need to miss out on your favorite sweets and breads if you're gluten-free--just find a favorite recipe in this book and go from there.Update, March 2013. I've now had this cookbook for several months and I've had an opportunity to try many things from it. First, the donuts (pictured on the front of the book) are evil in how delicious they are. I made a batch, ate half and took the remaining into work where they were tempted my co-workers to behave like animals in their quest to get to them. (And, no, I do not work in a zoo.) Second, the recipes I've tried are very easy, with good directions. I've even halved some of them and they've turned out well. This book was a good investment and if Ms. Hunn does a "Gluten Free on A Shoestring Recipes Forever" (or any other gluten free recipe book), I'll buy that one, too.

Nicole Hunn is an impressive cook and baker. Her recipes are a real boon to anyone who cooks or bakes without gluten. I’ve used her recipes online for years and found them reliable and easy; I usually don’t have to run to the store to purchase obscure ingredients. This is the first cookbook of hers that I’ve bought and I’m enjoying it immensely (and expect to add her other books to my collection too). A friend asked how I could possibly make such soft and tasty gluten-free cinnamon rolls. This cookbook has the secret. And more.

I have a 3 year-old who is allergic to wheat/gluten, and I have always been the type to cook and bake rather than buy prepackaged foods, so his diagnosis threw me for a loop. I found her blog and, though not every single recipe is great or seems to turn out as pictured, I have gotten a lot of great things off of it. I decided to buy her cookbook and have been really pleased. I made the donuts this morning, and both my kids loved them (I did, too!). They tasted great, and I did not have to have a multi-ingredient flour mix or weird ingredients around. I cannot stand when I buy gf items and end up throwing them away b/c they taste awful. I have stopped buying mixes and just stick with recipes now. I think she has some great staple recipes in here, especially b/c she has kids and feeds the entire family this way. Where else can I get some of these items he will never be able to eat?! I basically have 3 mixes at my house that I use. I have gluten-free pantry flour (which I think is better than BB and is cheaper) that I use as my all-purpose (it has guar gum in it) and recipes from this author, and I have two other mixes I use for recipes I got in the Gluten-Free Baking Classics by Roberts. I do need to add xanthan gum to that. I use her book for cookies and cakes (so good I fed them to all the people at my son's party and have a gf cookie tray for the holidays, and everyone is amazed how good it all tastes). I do not think there is a perfect one flour mix for everything, but her recipes and the all-purpose flour in those works well for most.

My mother swears by this author, she has multiple cookbooks by them and this is another to add to her collection! Definitely, a good investment if you are celiac. I am non-celiac but still eat gluten-free regularly, these recipes taste like gluten foods! Yum!

Very useful for a gf diet.

Questo è il secondo libro che acquisto di quest'autrice. Le sue ricette sono semplici da realizzare e riescono benissimo ma,soprattutto,sono BUONISSIME. Sono anni ormai che cucino e sforno senza glutine,non sempre con ottimi risultati,perché ogni prodotto utilizzato ha una resa diversa,in impasto e in cottura. Con i mix di farine suggeriti in questo libro,si ottengono impasti molto ben lavorabili,e quando escono dal forno non si distinguono da quelli fatti con le farine "classiche".

When my daughter was diagnosed as Coeliac all we had was expensive shop bought treats available-apart from the occasional one or two most were not a decent replacement for what my daughter was now unable to eat! i was thrilled to discover Nicole's blog with her easy and straight forward recipes that are tried and tested by her family!This book is brilliant- it has great recipes that ARE quick and easy- no great long list of unfathomable ingredients!One of my favourite things is the section in the back that has ready to go cake and biscuit mixes- these were fantastic to pre-mix when we were going on holiday and just add oil/butter and eggs when we got to the holiday cottage!i can't recommend this book highly enough-we ALL eat the GF recipes made from this book- they are THAT good-simples!

We can't get all the flour ingredients in NZ