Cookbook Review ~ The Gluten-Free Baking Book

Now, in the past, I have been contacted by publishers asking if I would like to review their company’s newly released gluten-free cookbooks. The answer is always a quick “YES” because I love looking through new cookbooks. I actually love looking through them even if they are not gluten-free cookbooks, because you can get a lot of great ideas and inspiration from them. THIS cookbook though, the Gluten-Free Baking book by Donna Washburn & Heather Butt, is one that I asked to review. I saw this book in the store right when it was newly released, and I wanted to give it a try.

I know a lot of people on a gluten-free diet that don’t want to bake because they think that there will be so much waste if they are baking only for themselves. This book helps in that respect, because it contains 250 small-batch recipes. That means that the recipes will bake 6 muffins, or 2 mini-bundt size cakes, or an 8-inch round pizza crust. It isn’t baking so much that it won’t get eaten before it goes bad. It is also good for those that like their gluten-free goods to be fresh. I know I prefer eating muffins when they are fresh, instead of 5 days old, and when you bake a batch of 6 muffins or cupcakes, you get just that.

But…are the recipes any good? Well, yes, they are! I made a few recipes from this book to test them out, and really enjoyed the Oatmeal Dinner Rolls (page 97) and the Classic Banana Bread was a-maz-ing! Best banana bread I’ve had in a very, very long time! And, with other recipes like Maple Walnut Cake, Chocolate Hazelnut Dessert Bread, Lemon Meringue Slices, Everyday Biscuits and Mocha Angel Food Cake, there is sure to be a recipe for everyone’s tastes.

I like the layout of the book as well. In the beginning of the book is all the “How To” basics of gluten-free baking, describing the flours, sweeteners, baking pans, etc. The book itself is not colour, but there are 3 colour inserts in the book, with mouthwatering pictures of some of the enticing recipes. Each recipe also includes the Tips, Variations, and Nutritional Value.

Here is the Classic Banana Bread recipe. I still have a few bananas in the freezer, and just may need to bake another loaf of this today. I really think that baking it in the smaller loaf size gives better structure to the loaf as well.




  1. Susan says

    looks wonderful..have a few bananas that need to be cleaned up…might be smelling banana loaf at my house today..what can be used in place of soy flour?

    • says

      Another high protein flour would work best, like quinao or garfava, but I think using millet, sorghum, or brown rice flour would work just as well too.

  2. Robin says

    That looks amazing! I am just wondering if the recipe calls for just an egg yolk but you need to replace the egg how you would do that?



    • says

      Good question, Robin! I’m not really sure, since I don’t have to eliminate eggs from my diet. I would think that either more fruit, or oil would be a fair substitute in this case. I think it is being used for the high protein & binding factor, and not for leavening.

      • says

        I wonder if a flax meal slurry might work? Perhaps 1 1/2 t. Flax meal and 1 1/2 T. hot water would do the trick. Would love to hear if someone tries it. It works well for full eggs (1 T. Flax to 3 T. Water) but haven’t tried it for a yolk only.

        • says

          I think that would work too. Just wasn’t sure, since that’s a whole egg replacement. But, with equal amounts like it, it would probably be a good substitute as well. Thanks, Johnna!

  3. Robin says

    I made it with 1/4 cup applesauce Instead of the egg yolk, and used rice milk for milk, and it’s delicious. Only problem is I might have to make another loaf because my kids are devouring it all as I write this!

  4. Lisa says

    My brain can’t seem to process that the picture is a mini loaf… it looks like a full size, delicious loaf. Guess I need to get out my tape measure to measure my mini loaf pans.

    Banana Bread is one of the bread things I have missed the most and haven’t found the right recipe yet. Very excited to try this one!

  5. Catherine says

    Just curious, what flours/starches are most used throughout the book? Sorghum, soy, and tapioca, as in this recipe?

    • says

      Catherine, the recipes have those plus brown rice, quinoa, amaranth, oat,buckwheat, hazelnut, whole bean, almond, teff, etc. Quite an array actually, but I’m sure some substitutions could easily be made.

  6. says

    What impresses me is how moist it looks Jeanine. I’ve begun saving some of your recipes, and now will save this, for going to potlucks etc. I love the idea of bringing delicious gluten free food to occasions like that so that everyone can enjoy.

    • says

      I know, right? I’m curious as to ‘why’ the loaf sits for 30 minutes before baking. Any ideas? I’m thinking I may need to do a side-by-side for comparison sake.

  7. says

    Sounds like another book I may need to add to my collection.

    There are some great Vegan egg substitutions for whole eggs, just use a bit less for replacing just the yolk.
    How it all Vegan by Tanya Barnard and Sarah Kramer… they make flax eggs for using in baking. 1/3 c of flax seed with 1 cup water in a blender or food processor makes the equivalent of 6 eggs. Blend dry seeds to an even meal…then slowly add the water while blending, keep going until it looks like a thick milkshake. Store covered in the fridge for up to 5 days. Three tbsp of this mix is equal to 1 whole egg.

  8. Lisa says

    I made this recipe today – I doubled it and ended up with three mini loaves. I also realized I did not have any xanthan gum so made it without. They worked out perfect. I can’t stop eating it. This is definitely going in my favourite recipe file!

  9. says

    I doubled this recipe the other day and turned it into muffins. they were wonderful!! whole family loved them. I used white rice flour in place of the sorghum and teff flour in place of the soy and followed all other directions. really enjoyed them!

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