Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking Paperback – Illustrated, January 2, 2015

My husband and I have been grain-free for a couple months now. I've been trying all kinds of recipes for grain-free baking from Pintrest and have has mediocre results. I received my book yesterday, read it from cover to cover, and set out to bake today. This morning I made one loaf of bread, two pizza crusts and batch of snicker-doodle cookies. I bought dry roasted cashew butter because the store didn't have raw and I wanted to try this recipe today. Although my loaf has a scent of cashews as well as cashew flavor I can tell you that this bread is by far the best I've made. I can't wait to try with raw cashew butter! I made a double batch of pizza crusts thinking I'll freeze one. I haven't tasted them yet but they cooked up great and smell delicious. Head the warning of putting parchment paper under them as one of mine stuck to the pan. I also added the cheese since I'm not dairy free. I can tell that these are far better than the other recipes I've tried as well. Now the snicker-doodles - yumbo! The taste and especially the texture is wonderful. I did overcook the first batch so there's a bit of a dark taste but the second batch came out perfect. Either way, I'll be eating them :-) I give this cookbook 5 stars because the recipes are easy to follow and for someone that has been cooking grain free for a little bit, I had most of the ingredients in the house. These little delicacies won't be inexpensive to make (at least the bread) but after looking at the ingredients and price on these products in the freezer section of the grocery store you are so much better off making and freezing what you can. I work a lot so my plan is to make a few of the staple items and freeze them for later use. The author hit it out of the park with these recipes. Thank you for the hours of testing and testing these recipes for all of us to enjoy.

Just received my new book. Looks beautiful. The pictures are great and there are many of them. All the ingredients are pretty simple and practical. Just cannot decide which recipe to try first. Thank you kelly.update:Have now tried the fudgy brownies ( I made mini brownies and got more than stated, I also overcooked them a bit so they were not as fudgy, but they were delicious) and banana bread ( added choc. chips and pecans to one loaf). All I can say is WOW! These recipes are dead on and delicious. We are dairy free so I made substitutions accordingly and was not let down. I am excited to try the other recipes. No one would ever know these are grain free, dairy free (in my case) and low in sugar. Will highly recommend.The only drawback for some people might be that most of these recipes use almond flour(which can be a bit pricey), but when you have grain free perfection like this, that is not a drawback. I get tired of all the gluten free recipes that need several different flours and then they crumble to pieces.

Since I found out I was intolerant to gluten, dairy, and peanuts and quit using sugar, I became very healthy, but missed being the baker in the family because I was lucky to find recipes that were even OK. Now I am back to being the family baker! THANK YOU SO MUCH KELLY SMITH! It has been ages since we have had great tasting baked goods! Oh, my gosh, and Chocolate Pie! I do some substitutions, like I use Oberhaltzer's Kentucky Sorghum instead of honey because it is a light (not molasses tasting) sorghum which is packed with nutrients, but doesn't have the strong honey flavor in baked goods. I also add more flavor to some of the items, like using 6 T instead of 2 cocoa powder, 1-1/3 Ghiradhelli Dark Chocolate chips for the chocolate chips in the pie (if there is dairy in them, it doesn't bother me) and used 1 can full fat and the rest lite coconut milk, and it made probably the best Chocolate Pie I have ever eaten!BEWARE OF CALORIES IN THESE BAKED GOODS! They are treats. They are healthy, but still should be eaten sparingly. While I don't count calories, you have to beware with these recipes or you will surely gain weight. But, my husband is happy with me again, so thank you Kelly!

Kelly's recipes are amazing. They are the best recipes around. I follow her site: thenourishinghome.com and use her weekly meal plans (for FREE). Our family of 7 has been eating wholesome clean food for many years, but when I stumbled across her site, through a friend, it really enhanced our cooking and baking. Her gluten free recipes are so dialed in and the best I've ever tried. She uses very normal ingredients that are easy to find and her baking recipes are not loaded with sugar. I've always baked with alternative sugars such as rapadura, honey, maple syrup etc but she has a way of using these very minimally while still making everything taste delicious. My two older girls (15 & 11) are always in the kitchen and this is their "go to" book. I recommend this book (and her website) to all our clients, (we own a gym) when they ask us about healthier options for eating. I'm waiting for her to come out with a cookbook that's loaded with all her awesome recipes. Maybe wishful thinking, but I'd buy it in a heartbeat. After you buy this book, visit her website and check out all the free resources and delicious recipes. You won't be disappointed.

Beautiful book, nice size, well-organized, every recipe has a clear color photo of the food. Many recipes have an ingredient that I don't have on hand (cashew butter, unsulfured molasses,caraway seeds, dairy-free choc chips, etc) so I have to do more planning to bake (shop, make the Whole Milk or Coconut Milk Yogurt the day before baking). I would like to see an easier substitute for the homemade yogurt in some of the muffin recipes. I've been grain-free for two years now and it's been challenging to enjoy a baked good with some meals. I am pleased to have this inspiring book in my collection.