Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries

I stumbled across Miss Morgan's latest cookbook at Library and tried the Pie blend recipe for fresh strawberries pie. I didn't tell anyone it was gluten-free and no one at the party ever notice that, it was just delicious. That is how I started looking for her other cookbook on Amazon and found this one.I read all the review regarding this book. Yes, it will be beneficial if the weight measurement is included (which she did on her second book). My personal experience is that, not all the gluten free flour is created equal. For example, the Bob's Red Mill Tapioca flour has a very unpleasant smell. I had to throw it away as I cannot stand the smell and aftertaste of it. I then went on my quest at an Asian Market. There were different brand of Tapioca flour at the store. I bought three different brands. One was too grainy, one had the same strange smell, one was the keeping with very fine grain and virtually odorless. The price was good at Asian market with $1.19 a pound bag compare with Bob's that cost over $4 for 20oz. But I have to cautious people with severe gluten allergy about buying GF flour in Asian Market because the manufacturer is overseas and not sure about cross contaminations. My daughter has sensitivity to gluten but not allergy, so we are fine with buying supply from Asian Market.The other thing that Miss Karen mentioned in her second book is that the glutinous rice flour could be or could be not the same as sweet rice flour. She recommended to stick with flour labeled as "glutinous" rice flour.I hope more reader can have success with this book as it has changed many people's life in social gathering. My neighbor was diagnosed with Celiac about 30 years ago and he haven't had a banana bread that tasted like what he remembered until I made one for him from this book.

It took me forever to order guar gum and that is the primary reason that it took me so long to start cooking recipes from this book. First, I made one of the cakes and it was really good but then I made the pancakes. They were so good I wanted to cry! I miss pancakes most of all and I tried to make the premixed gluten-free pancake batter and they were gross. I couldn't eat them and my son wouldn't eat them. But then I found the Blackbird Bakery Gluten-Free cookbook and these pancakes were amazing! They were light and fluffy and filling... Everything that pancakes should be! No aftertaste, no weird residue. I have started recommending this book to my friends and all I can say is "THANK YOU"! I was just so tired of buckwheat...

This cookbook is easy to use and the recipes are very tasty. I have made many of them. I have been baking GF for more than 14 years now and love that I have so many good options now. This book is great on its own, but I also like to use it when I don't have any GF flour mixes made up. The recipes in this book do not use a GF flour mix, but the individual flours that make that recipe special. I have bought this book for friends that are new to GF cooking.

The recipes in this book have turned out delicious, but I have not made many of them because I'm concerned about using the Glutinous Rice flour. I have only found the one that comes from China. I have read that their standards with pesticides, fertilizers, etc. are different from those in the US. Products coming from China are not analyzed. Having IBS, I'm not comfortable taking risks. Does anyone know of a glutinous rice from the US? Has anyone used white rice flour instead? Also, has anyone used Xanthan Gum instead of Guar Gum in these recipes?

If celiac disease or gluten sensitivity has robbed you of your license to bake, strap your apron back on and let culinary Goddess Karen Morgan put you in the driver's seat in the fast lane back to the kitchen! With an increasing number of cookbooks being published for gluten-free baking, I am so grateful to have found Karen and the amazing Blackbird Bakery cookbook. Karen has turned her own life-changing experience into a thoroughly researched and tested collection of recipes that should be every gluten-free kitchen's baking bible. I have tried numerous recipes on both fellow GF dieters as well as non-GF friends, all of whom have indiscriminately devoured Karen's super yummy GF adaptations in disbelief that GF baked goods could actually taste "like the real thing."Karen's recipes are not only delicious adaptations, her scientific approach also takes into account that giving up gluten does not have to be synonymous with having to sacrifice healthy, whole ingredients.While first impressions may be that this cookbook calls for a small investment in a variety of different ingredients, it is worth every penny to invest in a pantry of staples for your gluten-free lifestyle. There is a method to the madness of the precise combinations of different ingredients that will produce baked goods that are indistinguishable (and even better!) from traditional, white flour-based recipes.Karen, thank you for empowering me to return to the kitchen and once again nurture my love of baking. Words cannot express my gratitude for showing me that there IS life after gluten!

A GF cookbook that looks as though the recipes will be like potos

I am a newby to gluten free baking, and have found most of it awful, full of sugar and mostly white rice flour and starch. These recipes do include sugar, but it is in a balanced way consistent with traditional baking.I am trying to do gluten free from a whole grain/seed perspective, but when you want a dessert it should be yummy, right! Many of these recipes include whole grain or seed flour like millet, buckwheat or sorghum. The numberous flours and the use of guar gum (which is made from the whole guar bean and can be purchased organically) seem to be the trick.Once you have these all on hand and in convenient containers that you can scoop into quickly, the recipes are pretty fast and simple to make. I do not use refined sugar, and so far subbing with coconut palm, maple sugar or raw dehydrated cane juice has worked great. The Hummingbird Cake and Lemon Squares have been my favourites so far. Best part, is no one can tell that they are gluten free...success!Because you are using guar gum and rice flours in many of the recipes, I would suggest finding an organic source. I use Cuisine Soleil, a Quebec company for most of my GF flours/starches which is all organic.Enjoy!

This is a nice light machine. It's nothing spectacular but it gets the job done. Filters can be bought on eBay or I just called my local vacuum store and they ordered it for $22 bucks. It sits on the stairs nice which makes vacuuming them frustration free.

This is a well presented book with lots of tasty looking recipes, but I was disappointed with the fact that it tends to be 'Americanised' with some of its ingredients-perhaps I didn't research enough though!