Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar

Ricki's book is so helpful and loaded with tantalizing treats. Anyone who has ever attempted the beast of gluten free AND vegan baking knows...it is no easy feat! And Ricki has LOADS of experience. She has been blogging in the gluten free community for years and teaches whole foods cooking classes. She is also a registered holistic nutritionist...she knows about the importance of food related to your health.She has a great section explaining ingredients and flours, and a brief low down of gluten free vegan baking. With recipes for almost everyone...you will be excited to get in the kitchen and start baking!If you are new to sugar free baking, this cookbook will be a great primer into natural sweeteners. Each one has its own characteristics, and baking your way through this book will teach you their nuances.(Ricki uses an all-purpose mix of her own making in many of her recipes. I happen to be one of those rare people that can taste bean flours (in any amount) in baked goods, so every single recipe I subbed the garfava flour in her flour blend with either toasted quinoa or teff flours, all with great success. As another side...she uses flax meal...but my son is anaphylactic to those darn seeds, so I always use chia meal.)AND THE RECIPES!! I have fallen in love with more than my fair share of the recipes in this book! So many we have made will be made again and again!Bottom line, this is an invaluable resource for those looking to make delicious treats that are allergy friendly AND use only natural sweeteners.

Received this book two days ago and was very excited for a new sourch of recipes to meet the needs of my grandkids who are both gluten, casein and cane sugar sensitive. Made the Zucchini-Pineapple Loaf/Muffins and the Lemon Blueberry Scones today and both were disappointments. I like Ricki's flour blend- plenty of protein and nice flavor/texture. The products were both tasty and very light, but both the scones and muffins were too crumbly and floury tasting. Also made a small loaf with some of the Zucchini-Pineapple batter and that was leaden in the center even though it tested done. I then baked a second batch of each, but this time substituting one egg for each 1 Tbs. ground flax seed and 3 Tbs. of liquid called for in the original recipe. Also, in the scones I added 3 Tbs. of Acacia honey, which has an unusually low glycemic index, 1/2 tsp. Xanthan gum and I adjusted the oil up a bit in each recipe. This produced wonderfully light scones and muffins that held together really well and will be perfect as lunchbox treats. Crumbly is really embarassing for a 5 year old at lunch time. I will continue to try these recipes, but think I'll add the eggs back in as this isn't a dietary problem for our girls. I have used Carol Fenster's book (1000 Gluten Free Recipes) for most of my baking until now and think that perhaps a blend of both of their recipes is the key for me.

Wonderful results!! Out of all of the books I have used for baking without certain allergenic foods, this is by far the best, hands down! Chocolate Mint Chocolate Chip Cookies, very good. Cinnamon Buns, without yeast even, yum! Spiced Pumpkin Millet Pudding, tasty! I made the pudding for Thanksgiving one year. There are so many more to try. It is nice to have a treat every once in a while, and I really appreciate Ricki Heller’s cookbook!

The author is one of my favourite bloggers, she has great ideas for those having food intolerances. She explains everything in detail, however, I think the ingredients she uses are not easy to get for people living in otger countries, especially Europe.

I tried one recipe, the coconut macaroons, for my annual Christmas Eve bake-fest. I thought I never met a cookie I didn't like, until these. They were expensive to make with obscure ingredients, and just didn't taste "right." No one in my house would eat them, including me. I hope the next recipe fairs a little bit better. I'm willing to give it a chance.

Wow! So amazing! Filled with numerous delicious ideas that make the ACD so much easier when one has the desire to reach for a nice treat!! Thx Ricki!!!

Be forewarned, the recipes in this cookbook are loaded with Stevia! I was hoping for recipes that used natural sweeteners like dates or even coconut nectar. I know everyone touts Stevia as 'all-natural' but I'm not buying it.

Lots of great recipes! Great book

I was so excited about this book and waited eagerly for it so I could start cooking up sugar free desserts. I was so disappointed when I received to see that most of the recipes have half to one cup of coconut sugar in the ingredients! I have Reactive Hypoglycemia and am following an anti-candida diet, and cannot have ANY sugars besides Stevia. Coconut sugar, despite being acclaimed to be "healthy" is still sugar, and I feel that calling this book a recipe book of sugar free recipes is very misleading and very disappointing.

Okay- too many ingredients for me- I like simple recipes but if had the time and the inclination then all the recipes looks scrummy

I was pretty disappointed when I received this book unfortunately, comparing it to other vegan and gluten-free baking books, this one uses a LOT of obscure, expensive, and difficult to find ingredients. I know that when you're catering to gluten allergies you do have to use out of the ordinary ingredients, but I've seen several other books that don't use things like "garfava flour" or that require you to make your own flour mixture. I'm fine with finding rice flour, quinoa flour, tapioca starch, xanthan gum, etc. but there were several ingredients I hadn't even heard of let alone be able to find. It was a little bit too finicky for me and far too many ingredients that are not easy to find, even in health food stores. I'm going to stick to simpler recipes and ingredients. If finding ingredients and having to do extra steps than usual isn't an issue for you, you might like this book.

Great cookbook, delicious recipes. Disappointed book showed up damaged.

Plein d'idées pour faire des gâteaux sans gluten. Texte en anglais, donc très bon exercice aussi pour m'améliorer tout en cuisinant. Un inconvénient, certains produits n'existent pas ici. Il faut s'adapter.