5 Responses to “Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults, Second Edition”

1. Dla on February 16th, 2010 12:39 am

   This book is probably fine for middle school and high school aged “kids”, who probably wouldn’t want you to call them a “kid”. It relies heavily on seventies-style casseroles and tuna dishes, chili, nachos, and other things that don’t tend to be in the palate range of the under-tween set. I also think that at times the herb choices are a bit strange for recipes geared towards kids. I would return it if I could.
   Rating: 2 / 5

2. Jennifer M. Hartman on February 16th, 2010 2:30 am

   The book was packaged well and the packaging was in great condition upon arrival. The book was in excellent condition, as described. No problems at all with this transaction!
   Rating: 5 / 5

3. FMS on February 16th, 2010 5:10 am

   This is a wonderful cookbook–a must in most kitchens! The recipes are so simple and the author’s wonderful way of making recipes approachable for busy parents, but most importantly for kids themselves! Eating wheat-free and gluten-free isn’t just of those with celiacs, but it’s almost everyone–the health benefits are tremendous. Also, with the newly included casein-free options, those allergic to the milk protein have a great source for great meals.

   The book includes everything from fun drinks and incredible snacks all the way to to breakfast, entrees, sides, and my favorite, desserts!
   Rating: 5 / 5

4. Joanna Daneman on February 16th, 2010 6:43 am

   We are wheat-free at home (not gluten-free, just wheat) and I can tell you, it requires a consciousness about ingredients and menus. What can you do when breading, coatings, baked goods, pastas all have to be either special ingredients or just not made at all?

   This book has kid-friendly menus with dishes like gluten-free Spaghetti Pie and Tuna-Noodle Casserole (gluten-free pasta takes to baking rather well, I find.) And gluten-free chikken-nuggies, coated with wheat-free cereals like puffed rice. I think nuggies are over-served to children and cause them to have limited palates but they are here along with seasoned french fries. Who am I to try to stem the tide of these nursery horrors? If your kids are demanding nuggies and fries, they are here in gluten-free form and probably a darn sight healthier than the fast-food commercial versions.

   There are lots of cakes (Mississippi Mud Cake stands out) as well as nice muffins and even puddings. And lots of desserts but note, some have peanuts like Chocolate Peanut Butter Pie, so you peanut- or nut-free as well as gluten-free will not be using these (except maybe with soy nut butter?) A lot of the recipes are things you find anywhere, rice and spinach, glazed yams (do kids eat these? I sure didn’t) and meat-and-rice concoctions. The reason they are in a gluten-free book is to give the harried mom or dad-cook ideas of regular family fare that is free of gluten and generally liked by all. At the end of the book are some fun craft projects for the family.

   If you are new to the gluten-free regime and have kids, this is a very decent cookbook. You will need a more comprehensive baking book on gluten-free bread if you want bread; this book has muffins and a cracker recipe but no bread.
   Rating: 5 / 5

5. Rebecca Johnson on February 16th, 2010 8:35 am

   To make many of the recipes in this book you need to make up your own gluten-free flour mixture. There are two options. The first is a mixture of rice flour, potato starch, sorghum flour, tapioca flour, cornstarch, garbanzo bean flour and xanthan gum. Most of these items are easy to find online or at your local health food store. The second option requires you to mix together brown rice flour, sorghum flour, potato starch, tapioca flour, coconut flour, garbanzo bean flour, golden flaxseed meal, cornstarch and xanthan gum.

   Once you have these flour mixtures made you can then make a number of interesting and delicious dishes. Not every recipe requires the flour mixture, some indicate which type of product to buy, like for instance: gluten-free tortillas. The author recommends you buy Frito Lay Tostitos, which are gluten free.

   Here are a few of the recipes you may want to try:

   Homemade Granola
   
   Peanut Butter Smoothie
   
   Spicy Cheese Muffins (requires 1 cup gluten-free flour)
   
   Breakfast Enchiladas
   
   Banana Pancakes (requires ¾ cup gluten-free flour)
   
   Corned Beef and Cabbage
   
   Mixed Bean Salad
   
   Banana Biscotti
   
   Chocolate Cherry Cake

   Many of the recipes are not only gluten-free they are also dairy-free. At the start of the book there is a long list of items that contain gluten. It might be helpful to know that commercially packaged frozen hamburger patties contain wheat-based fillers. There is also a list for people who want to live dairy-free. If you are new to cooking you will also appreciate the list of kitchen hints and cooking techniques. Most of the main dishes serve 4-8.

   If you don’t want to make up your own flour blend, you may also be interested in:
   
   Bob’s Red Mill All-Purpose Gluten-Free Baking Flour. I’ve used it in a few recipes in the past and it seemed to work fairly well. It does however seem to have more bean flours than the flour recipes in this book.

   ~The Rebecca Review
   
   Rating: 4 / 5

Leave a Reply