Cookbook Review ~ Gluten-free Makeovers

Gluten-free Makeovers, written by Beth Hillson, is the next cookbook that I will be reviewing. This cookbook has over 175 recipes that are made over to be gluten-free. This cookbook includes family favorites such as Oven-Fried Chicken Nuggest to Mexican Pizza. But it also includes yummy baked good like Auntie’s Apple Cake and Banana Chip Muffins.

A picture is worth a thousand words, and there is one colour section with some great looking pictures. I wish there were more, but I understand that this is done to keep the cost of the book down (which they succeeded at, the book is selling for only $11.49 on Amazon).

Many of the recipes state if they are also free of other allergens, like dairy or eggs. There are also many Tips and Variations along-side the recipes, to help you get the best results.

One thing that I found to be a bit of a drawback with this book is that there are 5 different flour blends. Two of them are designed to be used as bread flours, one as a self-rising flour, one a cake and pastry flour, and the last a basic blend. The blends include flours like white rice flour, sweet white sorghum flour, amaranth flour, brown rice flour, potato starch, cornstarch, and tapioca starch. Since I didn’t care to have leftover blended flour in my kitchen, I chose to test recipes using the “basic flour blend”, that very closely resembles the ‘all-purpose gluten-free flour blend’ that I use.

First, I tried the Granola Breakfast Bars (page 90). These bars use granola as the base (I used a homemade granola that I had on hand), and add other protein high flours, some natural sweeteners and peanut butter (among other things) to bind the granola together. I thought the bars were OK, but a little dry. Not bad if you’re in a bind for a quick breakfast on the go though, I suppose.

Next, I tried the Flaxseed Bread (page 43). This bread was really quite delicious. It held up well, was moist and had a minimal number of ingredients. We really enjoyed this one.



  1. Tracie says

    When a recipe calls for rice flour, is that the same as white rice flour? I have brown rice and sweet rice flour on hand but no regular rice flour. I know they have very different textures though, so I just wanted to make sure I was using the right one.

  2. says

    It sounds lovely. I certainly understand the need for different flour blends, and it certainly makes a difference to the finished product, but I find it puts a lot of people off. Probably a good book for already hardened gfree cooks.

    • says

      I would totally agree with you. :) I see the need, but find it a hassle if I have to have 3 or 4 different blends (bad enough having 4 kinds of flours!).

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