Blog Tour/Review: The Secrets of Gluten-free Baking by Jillayne Clements

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The Secrets of Gluten-Free Baking, by Jillayne Clements
2013, 192p, Cookbook
My Rating=3.5 Stars
Source: Copy provided by publisher for an honest review



Gluten-free, healthy and delicious? Yes, it is possible! Use Jillayne Clements’s unique whole foods approach to baking to create Buttermilk Biscuits, Honey Oat Bread, Potato Rolls, German Chocolate Cake, and more! This book blends taste and satisfying nutrition into mouthwatering gluten-free recipes your whole family will enjoy. Bake your way to better health today! 

I don't need to eat gluten-free but I've been curious about how gluten-free people eat and if it tastes good, so I was excited to see a cookbook up for review. However, as a newbie without having cooked this way before, I felt overwhelmed. I think there's some great information, but it's a lot of sprouting and making your own flour. I don't have a dehydrator or room to store lots of different flours, so I felt like this wasn't practical for me. I would need to take a class so I could see how a lot of this was done before I would want to attempt it.
  
Since it seemed a little too much for me, I contacted a friend who has a young son that eats gluten-free and had her look at it. She felt like it was too time-consuming for her current situation. We both agreed that this cookbook is full of great information and if you're at a place where you have time or maybe health concerns that will force you to eat a certain way, then this is a valuable resource. I have noticed that there are lots of gluten-free mixes at the store, and I think if you need to eat this way, you would get tired of those after a while, so this cookbook is definitely a great alternative. 

The cookbook itself is laid out well and the food looks delicious. Bonus recipes are included in the back that look easy and yummy. There's a Resource section at the end which guides you to places to buy some of the different ingredients in bulk. She also gives lots of tips and step-by-step instructions on sprouting, making flours and nut milk (which I actually have done before and it is easy, just time-consuming--and yes, I did need to see a demonstration before I made it at home by myself). 

The Bottom Line: If you already eat gluten-free and would like tips on how to make your food healthier and yummier, this is a valuable resource. If you're a newbie, you probably want to get your feet wet before attempting these recipes, but this is still a valuable resource to have and you will want it sooner rather than later.

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Jillayne Clements holds a Bachelor’s degree in Family and Human Development from Utah State University and is an author of both fiction and non-fiction books, including Deadly Treasure: A Novel, The Diet Rebel’s Cookbook: Eating Clean and Green, co-authored with Michelle Stewart, as well as an upcoming novel.

After being diagnosed with Hashimoto’s Thyroiditis, she studied the importance of whole foods cooking and began creating her own recipes. She has taught classes in her community and at the Young Living Farm, including their yearly Lavender Days events, as well as catered for some of their essential oil conventions. She has also made whole foods desserts on both Good Things Utah and on Studio 5.

Jillayne resides with her husband and children in the shadows of Mt. Nebo, where she enjoys writing fiction, four-wheeling up mountain trails, and growing a lot of her own produce. 

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