Bob's Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes

I love Bob's Red Mill products and I love this book. I have been gluten-free for 8 years and have wanted to add more ancient grains into my diet. Finding recipes has been a challenge.This is exactly what I was hoping for. Excellent overview of the grains--teff, sorghum, millet, chia seeds, quinoa, amaranth, oats, buckwheat--as well as the flours in the front of the book, including overview of how to cook with each. The recipes are very easy, inspired and appealing. My husband and daughter are enjoying them as much as I am. Highly recommended.

Lots of ideas for using ancient grains, including millet, teff, amaranth, buckwheat, sorghum, buckwheat, oats and more. Recipes are very simple and all we've tried are delicious. A good assortment of baking recipes, but I wish there were even more. Still looking for a great book that focuses more exclusively on baking with ancient grain flours and other whole grain gluten-free flours.

Liked it and was good tasting but not great

All the great ideas, for meals now.Thank you.

I like that they are "healthy."

While some of the recipes have been tasty, not a lot of actual new ground covered if you have been cooking GF for very long. Not terrible, but there are far more better options out there frankly. But the biggest reason this is a book that will spend most of its life gatgering dust on the shelf is the measurement setup. Gluten free baking really requires precision, using the old scoop and sweep method results in a lot of wasted expensive ingredients in at least the baking arena. (To be fair, more wiggleroom in things like soups and salads) and for reasons I don't understand, the book is written in two measurement styles.... the old volumetric (expected) and weirdly (and unhelpfully) ~mL.~ As in system of measurement for liquids. Grams I get. Ounces too. But unless you are measuring milk, molasses or beer... Kinda unhelpful. Oat flour in mL? Sea salt? It just doesn't make sense. Can't help but think this book and its reviews have been helped by being written by just naturally good cooks who know how to adjust as they need to without much thought. Buy the book for the salads. For the soups. But if you are mainly trying to figure out GF baking? I'd keep looking. There are too many others that are far far better. Including books published by the same company!

I've only tried a few recipes so far, but they have all been tasty. The recipes fit my dietary restrictions and do not have a lot of added starch like a lot of gluten-free recipes. My belly and mouth are happy.

Bob's is a great company with great products and here is a cookbook to help us with our GF diet which is a challenge!

There are good recipes in the book for those who need a gluten free diet. It is a good book for those who are starting a gluten free diet. First part of book is helpful learning about different grains that are safe to have and other items for the pantry a person can use to get started.

Lovely cookbook.

This book has lovely organic gluten free recepis .its a must buy if you want variety of gluten free recepis of quinoa amaranth teff , brown basmati rice and Millet .

Great book for recipes.

I'm a bit disappointed with this cookbook and am surprised it's been receiving mostly glowing reviews. The recipes are far too grain-heavy for my liking (all the better to sell Bob's Red Mill products, I suppose), and none of the four recipes I've tried has worked out very well. The baked millet, apple, and raisin "cupcakes" don't hold together whatsoever, and the apple cinnamon muffins were on the dry and dusty side. I wondered why the author didn't include xanthan gum in her baking recipes at all. The curry amaranth mango salad was tasty enough, but I found that the fruits and vegetables were completely overwhelmed by so much amaranth. I rather liked the Peruvian quinoa and sweet potato sopa, but not enough to bother making it again. I feel the need to try to adjust the recipes to my taste, but this seems a lot of trouble when there are far better gluten-free cookbooks out there with recipes I don't have to fiddle with. Honestly, I don't have much incentive to try any more of the recipes.