The Essential Gluten Free Baking Guides Part

1and Part 2.


 Available on and Barnes & Noble


The books are now available In “Enhanced Editions” . Which basically means they are just in full color. (vs. the cheaper version which comes in black and white)

Click on the following links if you would like the books in color:

The Essential Gluten Free Baking Guide Part 1 (Enhanced) on Amazon.

The Essential Gluten Free Baking Guide Part 2 (Enhanced)  on Amazon. 


gluten free recipe books

In the world of gluten-free baking, I am often the teacher. But, today I feel like the roles
have been reversed and I am the student, learning droves of information about gluten-free baking and flours from authors, Brittany Angell and Iris Higgins“. -Beth Hillson. Living Without.

“Brittany Angell and Iris Higgins have painstakingly worked through 12 gluten-free flours, profiling  taste, texture and best uses along with invaluable baking tips, nutritional profiles and substitutions. Their guide will only lead you to baking greatness—and the thankful realization that they’ve done the heavy lifting for you. Now, all you have to do is soak in the knowledge and you’ll be ready for anything.” -Silvana Nardone. Easy Eats.

gluten free recipe books


The first of their kind, these Essential guides are the all inclusive one stop shop to gluten and allergen free baking. In each book Six chapters are dedicated to a specific flour including 50+ diverse recipes that are packed with the information you need for successful gluten free baking. In Part 1 you will find everything from  delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. In Part 2 you will learn to make recipes ranging from Bagels, Naan and Tortillas to Cinnamon Rolls, Oreo Cookies and Nilla Wafers. You will be delighted with these unique and hard to find  allergen free recipes.

Authors Brittany Angell & Iris Higgins will help you:

Learn how to successfully bake with 12 different unique gluten free flours. 
Learn how to best substitute each flour
Learn the basics of baking without eggs, corn, soy, dairy
Learn the ins and outs of all the unrefined sugars and how to exchange them.

Also Included are baking tips from some of today’s leading gluten free experts:

Elana Amsterdam of Elanas Pantry
Beth Hillson of Living Without and Gluten Free Makeovers
Ricki Heller of Diet, Dessert and Dogs
Amy Green of Simply Sugar and Gluten Free
Linsey Herman of Cake and Commerce
Kelly Brozyna of The Spunky Coconut
Katie Higgins of Chocolate Covered Katie
Carol Fenster of 
Silvana Nardone of Easy Eats & Silvana’s Kitchen
Peter Bronski from No Gluten, No Problem
Sara Boswell- Food Scientist Extraordinaire
Nicole Hunn of Gluten Free on a Shoestring
Kim Maes of Cook it Allergy Free
Dr. Jean McFadden Layton of Gluten Free Doctor

As a complete guide these books will provide all the information and useful tips needed to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.


What Flours are used in The Essential Gluten Free Baking Guide Part 1?  
Part 1 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include: Amaranth Flour, Almond Flour, Garbanzo Flour, Quinoa Flour, Millet Flour, and Coconut Flour.  This book also covers Rice Flour and the starches: Potato, Arrowroot and Tapioca. 

What Flours are used in The Essential Gluten Free Baking Guide Part 2?
Part 2 is divided into 6 different chapters. Each chapter highlights a different flour and goes into great detail on how it works, including 6-10 recipes that feature it. The headlining chapters in this book include:  Sorghum Flour, Buckwheat Flour, Teff Flour Cassava Flour and Potato Flour.  This book also covers Rice Flour and the starches: Potato, Arrowroot and Tapioca. 

Do the recipes require a large list of different Gluten Free Flours? 
Often in gluten free baked good recipes comes a long list of varying gluten free flours needed . These books defy those rules by providing simple recipes keeping  the number of flours to a minimum. Additionally, you will learn why each flour was used and how to exchange them.

Are the recipes Egg- Free and Vegan Friendly?
100% of the recipes can be made with or without Dairy based products. Over 50% of the recipes are egg free. Each book will include a detailed guide that will teach you how to swap out the eggs in many of the remaining recipes- and in your own recipe applications.

Are the recipes Soy Free?
Yes, all of the recipes are free of all soy products.

Are the Recipes Sugar Free ? 
Each recipe in both books was tested with a variety of unrefined and sugar free sugar alternatives. Throughout each book there are suggestions and provided instruction to help you make the best substitutions to meet your dietary needs. You won’t want to miss the section dedicated just to sugar provided in both Part 1 and Part 2.

Are the recipes Yeast Free?
While many of the bread recipes do contain yeast, there are also several that are free and clear for those that are sensitive. Be sure not to miss the Grain and Yeast Free Cinnamon Raisin bread recipe!

Are the recipes Grain Free?
 Flours such as Almond, Coconut, Amaranth, Quinoa and Buckwheat are considered grain free. Included in these chapters are several  grain free recipes. These books will offer you a strong understanding in how each of these flours works and how to substitute them which will enable you to vastly improve your  baked goods no matter what your baking style. 

Do the recipes contain Xanthan or Guar Gum?
Approximately half of the recipes use xanthan or guar gum, while the other half call for flax seeds, chia seeds and or whole psyllium husks. For those looking to avoid the gums, included in both books is a section which will teach you how to replace them in your own recipes.  

Are the recipes listed by Weight or Volume?
Both! Each baked good recipe is listed both by cups and grams. 


photography provided by Calabrese Studios.

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 gluten free recipe books

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{ 19 comments… read them below or add one }

Lisa Purple-icious February 25, 2012 at 11:59 pm

Everything looks amazing! I’m on the fence about buying these, simply because I’m Paleo. Is there a way I can make the non-Paleo recipes into Paleo by substituting the flours in the recipes? I very much want to buy these books and support all the hard work and efforts put into these books.


Janet Heunis February 26, 2012 at 9:00 am

Still checking for you on – any word from the publisher if your books will go there?



Brittany March 11, 2012 at 11:52 pm

HI Janet! The Amazon version is now up and running!


Jana Shows February 29, 2012 at 10:39 pm

I pre-ordered on Amazon and can’t WAIT to get this book. My husband and I are in the process of buying a farm so I can produce some g-free flours and in a few years (after I have this baby), start a completely gluten free bed and breakfast in the hill country of Texas! I want to have my breakfast recipes refined to perfection so when I’m ready, I’m ready! Thanks for all your hard work.


SunnyB @ andloveittoo March 7, 2012 at 3:17 am

Jana, please let me know how your venture goes! I would love to travel to a B&B that is far enough from home to get away but close enough we don’t have to worry about leaving the kids with grandma for a day or two. :) Good luck!


Morgan December 21, 2012 at 8:01 pm

Jana I would love to travel to your B&b and support your gluten free flour venture. keep us posted. Also Brittany you are inspiring.


betty norris March 1, 2012 at 1:04 pm

great info contained between these 2 covers!!! and now im hungry..;)


Gail March 1, 2012 at 8:16 pm

These books look great. I would especially love it if I won the Essential Gluten Free Baking Guide, Part 1, as I can’t do any grains at all. I love your recipes.


Annette Landers March 22, 2012 at 2:02 am

I AM SOOO EXCITED!!! Its like I just struck GOLD!! You are amazing! Great fortitude and determination! I can completely appreciate your testing and trials in the kitchen! Oh, how many times did my trash can get fed expensive flour- flopped recipes that tasted like cardboard on a good day!! LOL! I am buying your book! :)


Suzanne Nemec May 3, 2012 at 5:38 pm

I purchased both of your books on Amazon. I LOVE all the great information about how each type of gluten free flour works in different applications. Your information has answered so many of my questions and helped me figure out why one of my recipe creations turned out differently just from switching the type of rice flour I was using. A friend of mine also purchased both of your books and loves all the great recipes you put in. I would suggest anyone who is gluten free who love great easy recipes or even if they love creating their own recipes to purchase both books.


diane stoebling May 23, 2012 at 11:15 pm

my mom is on a gluten free diet….I would love to get this book for her….



Stephanie T. July 16, 2012 at 10:30 pm

The cookbooks look great. Ihave been eyeing them since they were announced. Love the dairy and sugar alternatives!!! Very helpful! I usually use sorghum, rice and almond flours. Either book would be lovely, but I might use Part 1 a little more. Thanks for the offer!


Kimberly July 17, 2012 at 11:26 pm

Oh, yum…I can’t decide. Homemade graham crackers, tortillas, naan!, fig newtons. Just being able to have so many choices already deciphered for you sounds nice. Thanks for doing all the work!


GlutenMomYeah October 16, 2012 at 7:14 pm

I came across your site while trying to figure out how to make crackers from Chestnut flour. It was suggested that the gluten free child in my life needs to have more of the protein rich flours in their diet. Many of the gluten free products I have purchased are rice based completely or a large part of their make up. I have had mixed success in gluten free baking in the past, and the idea that I can have in my cookbook library, books that explain why I am going to have better luck with one flour than another in a given recipe HOW GREAT IS THAT! And the fact that all the recipes are soy free, and are suitable for no dairy makes this a necessity in my library, so I will not longer have to figure out those substitutes on my own. Will purchase them as soon as the budget allows. Thank you Brittany and Iris


Lisa December 1, 2012 at 1:56 am

So, I have been diagnosed with hyptothyroidism for years…but still feel terrible. I found a new doctor and before I even met him he told me to go on a gluten and dairy free diet. I thought it would be easy…I’m finding that the dairy free is much more difficult. I was doing research on food lists when your blog showed up. I saw a little “gluten free” sign with a sunflower on it and thought “hm…that looks like the same sign they use at Wegmans…they must use that sign in lots of places”. Then as I come back I see that some of your receipes mention Wegmans! So I think “Woah she must be from around me!” How cook this is! This makes things so much easier since it appears that many of the ingredients to these yummy looking recipes are in my “backyard” (so to speak). I’m very happy I found you and this looks like a great reference for me! I’m new at this but hoping it helps.
Thank you so much!


Brittany December 1, 2012 at 2:21 am

Hi Lisa! I’m in Rochester NY! Wegmans is wonderful :) glad you found my site- hope you find lots of inspiration!


Haidalyn February 15, 2013 at 2:22 am

Hi Brittany! What an awesome website! I feel like I have so much in common with you: hypothyroid, laundry list of food allergies, candida issues, but as well, two years ago I developed an auto-immune disease (ulcerative colitis). I am always searching for ways to make the food that I can eat more exciting and appealing and to that end, I tip my hat to you! Thanks for such a great resource. :)


Ashley Marsh May 23, 2013 at 8:04 pm

This website is absolutely magical.

Thank you so very much for the amazing recipes and sharing them on this beautiful website!!


melissa October 13, 2013 at 4:01 pm

HELP! I’m so excited to make my first recipe from your book – I’m right in the middle of it and I found an error that has stopped me in my tracks! Please help!
In the Whiskey Brownies…. it calls for
65g brown rice flour (1/2 lightly filled cup)
136g amaranth flour (1/3 lightly filled cup)

This can’t be right! 136g is more than 65 g but your cup estimates are the opposite! Should it be 36g of amaranth not 136g ??
Ackkkkkkk……… I hope you read this soon!


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