I love this book. Let me say that again — I love this book.
I have both the kindle and the physical book.
The hard back book has wonderful features. I love the texture of the cover and the way the pages are organized.
I love the links inside the kindle book allowing me to jump from various recipes to other items needed (like a pie crust).
RECIPES — GLUTEN FREE NO SUGAR LIFE:
When we purchased this book we were facing a major health crisis. We were gluten free and completely off sugar (honey was only consumed for allergies). We were headed into another holiday season with NO BAKED GOODS. (As much as this isn’t the end of the earth, every holiday was missing something.)
This book provides amazing recipes that can easily go gluten free or are already gluten free. Combine this with the alternate sweeteners (honey, dates, maple syrup, etc) and I truly felt like I found paradise.
RECIPES — Regular life:
Thankfully we’re back to enjoying small quantities of gluten and sugar. And, even though I could use other recipes I’ve loved my entire life … I continuously pick this book up. It’s by far my favorite baking book!
Top 3 Recipes:
#1: Maple-Pumpkin Pie (and the crust)
Are there words for this pie? No. It’s rich, smooth, and tasty. I’ve made it every year for the last FIVE YEARS. It’s now expected and required at our Thanksgiving table.
#2: Warm Apple Raisin Crisp
This is everything you want to enjoy in the fall. The texture and flavor are a perfect balance of fresh and sweet.
#3: Yellow Birthday Cake
This cake was the first thing I made from the book — and I made it gluten free in my (at that time) new lodge fluted cake pan. I preheated the cast iron, ran my stick of butter around it melting the butter and coating the sides, then added the batter. The results were out of this world! Although I now make it with four, I still use my cast iron — it turns out perfectly, every single time (even when I’ve messed up the directions).
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Reviews with images
Love love love this book!! I want to try every recipe!
First day I immediately looked to see what I could bake with ingredients on hand and decided on the Pain D'Espices (Spice Bread). It was sweetened with honey and used whole wheat flour, yum!Second I baked the Apple-Walnut-Maple Cake. The only difficulty I had was trying to figure out how to translate the called for 3 medium apples to my 3 large. I settled on 2 1/2 apples but it seemed like a lot of apples for the batter. Baked it anyway and it looks and tastes simply amazing, so moist and maple-y flavored, mmmmm mmmmm mmmmm.Please don't let other less favorable reviews stop you from buying this book. It's beautifully written and photographed and it's exactly what it says, baking with less sugar. The recipes also make ample use of more healthy substitutes like honey, maple syrup, fruit, fruit juices, spices, etc. You'll love this book!!
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on October 17, 2021
I love this book. Let me say that again — I love this book.
I have both the kindle and the physical book.
The hard back book has wonderful features. I love the texture of the cover and the way the pages are organized.
I love the links inside the kindle book allowing me to jump from various recipes to other items needed (like a pie crust).
RECIPES — GLUTEN FREE NO SUGAR LIFE:
When we purchased this book we were facing a major health crisis. We were gluten free and completely off sugar (honey was only consumed for allergies). We were headed into another holiday season with NO BAKED GOODS. (As much as this isn’t the end of the earth, every holiday was missing something.)
This book provides amazing recipes that can easily go gluten free or are already gluten free. Combine this with the alternate sweeteners (honey, dates, maple syrup, etc) and I truly felt like I found paradise.
RECIPES — Regular life:
Thankfully we’re back to enjoying small quantities of gluten and sugar. And, even though I could use other recipes I’ve loved my entire life … I continuously pick this book up. It’s by far my favorite baking book!
Top 3 Recipes:
#1: Maple-Pumpkin Pie (and the crust)
Are there words for this pie? No. It’s rich, smooth, and tasty. I’ve made it every year for the last FIVE YEARS. It’s now expected and required at our Thanksgiving table.
#2: Warm Apple Raisin Crisp
This is everything you want to enjoy in the fall. The texture and flavor are a perfect balance of fresh and sweet.
#3: Yellow Birthday Cake
This cake was the first thing I made from the book — and I made it gluten free in my (at that time) new lodge fluted cake pan. I preheated the cast iron, ran my stick of butter around it melting the butter and coating the sides, then added the batter. The results were out of this world! Although I now make it with four, I still use my cast iron — it turns out perfectly, every single time (even when I’ve messed up the directions).
I have both the kindle and the physical book.
The hard back book has wonderful features. I love the texture of the cover and the way the pages are organized.
I love the links inside the kindle book allowing me to jump from various recipes to other items needed (like a pie crust).
RECIPES — GLUTEN FREE NO SUGAR LIFE:
When we purchased this book we were facing a major health crisis. We were gluten free and completely off sugar (honey was only consumed for allergies). We were headed into another holiday season with NO BAKED GOODS. (As much as this isn’t the end of the earth, every holiday was missing something.)
This book provides amazing recipes that can easily go gluten free or are already gluten free. Combine this with the alternate sweeteners (honey, dates, maple syrup, etc) and I truly felt like I found paradise.
RECIPES — Regular life:
Thankfully we’re back to enjoying small quantities of gluten and sugar. And, even though I could use other recipes I’ve loved my entire life … I continuously pick this book up. It’s by far my favorite baking book!
Top 3 Recipes:
#1: Maple-Pumpkin Pie (and the crust)
Are there words for this pie? No. It’s rich, smooth, and tasty. I’ve made it every year for the last FIVE YEARS. It’s now expected and required at our Thanksgiving table.
#2: Warm Apple Raisin Crisp
This is everything you want to enjoy in the fall. The texture and flavor are a perfect balance of fresh and sweet.
#3: Yellow Birthday Cake
This cake was the first thing I made from the book — and I made it gluten free in my (at that time) new lodge fluted cake pan. I preheated the cast iron, ran my stick of butter around it melting the butter and coating the sides, then added the batter. The results were out of this world! Although I now make it with four, I still use my cast iron — it turns out perfectly, every single time (even when I’ve messed up the directions).
Images in this review
Reviewed in the United States on March 9, 2024
Second I baked the Apple-Walnut-Maple Cake. The only difficulty I had was trying to figure out how to translate the called for 3 medium apples to my 3 large. I settled on 2 1/2 apples but it seemed like a lot of apples for the batter. Baked it anyway and it looks and tastes simply amazing, so moist and maple-y flavored, mmmmm mmmmm mmmmm.
Please don't let other less favorable reviews stop you from buying this book. It's beautifully written and photographed and it's exactly what it says, baking with less sugar. The recipes also make ample use of more healthy substitutes like honey, maple syrup, fruit, fruit juices, spices, etc. You'll love this book!!
Love love love this book!! I want to try every recipe!
Reviewed in the United States on March 9, 2024
First day I immediately looked to see what I could bake with ingredients on hand and decided on the Pain D'Espices (Spice Bread). It was sweetened with honey and used whole wheat flour, yum!Reviewed in the United States on March 9, 2024
Second I baked the Apple-Walnut-Maple Cake. The only difficulty I had was trying to figure out how to translate the called for 3 medium apples to my 3 large. I settled on 2 1/2 apples but it seemed like a lot of apples for the batter. Baked it anyway and it looks and tastes simply amazing, so moist and maple-y flavored, mmmmm mmmmm mmmmm.
Please don't let other less favorable reviews stop you from buying this book. It's beautifully written and photographed and it's exactly what it says, baking with less sugar. The recipes also make ample use of more healthy substitutes like honey, maple syrup, fruit, fruit juices, spices, etc. You'll love this book!!
Images in this review
Reviewed in the United States on December 23, 2015
Reviewed in the United States on June 7, 2016
Reviewed in the United States on November 13, 2022
Recipes are quite complex and IMO not always successful
Reviewed in the United States on November 13, 2022
I tried two of the recipes: the White-Chocolate Chip Cherry Almond Cookies and the Carrot Cake. I had reasonable success making the cookies. I can tell you that it does not taste anything like a chocolate chip cookie, not even close. But in it's own way, it's pretty good. Note that the baker says you can store for up to two days, she wasn't kidding. Even in an airtight container, they will become dry and crumbly on the third day. The carrot cake, however, was an epic fail. Not only was it so complex that it took me two days to prep starting with the frosting, which inevitably never held u. That's probably because it contained no sugar (which is what gives frosting that stiff structure), only apple juice reduction "syrup." You can see in the picture, the frosting sludging downward even after leaving it in the fridge overnight (24 hours). The frosting was also not white as the picture in the book showed, likely because the apple juice reduction was more molasses in color. The cake itself turned out dense, had more fruit than cake, and came out raw despite baking it for an extra 10 minutes. It tasted OK, but more like a fruit cake than carrot. The frosting had the distinct flavor of apple juice. There were a ton of ingredients required, I filled my dishwasher completely just making this cake. In the end, because it was largely inedible, it ended up in the trash can. That was one expensive experiment down the drain and I'm not planning to try it again. I'm sending the book back.
Reviewed in the United States on November 13, 2022
Images in this review
Reviewed in the United States on June 13, 2023
Top reviews from other countries
Amazon Customer
Lovely book but a lot of pages that aren’t recipes
Reviewed in the United Kingdom on October 7, 2020Kathy
I purchased this book with the hopes of finding a ...
Reviewed in Canada on June 1, 2015