The NEW gluten-free baking book every baker needs
#1 Amazon Bestseller in 3 categories: Gluten-Free Cooking, Gluten-Free Diets, and Wheat-Free Diet
From real crusty pizza, pillowy soft cinnamon rolls, and glorious layered cakes to chewy bagels, buttery focaccia, and delicate pastries, you can find it all in this book. And it’s all GLUTEN-FREE.
The Ultimate Guide to Gluten-Free Baking includes:
100+ recipes spanning bread, pizza & pasta, cookies & sweets, and savory bakes
Expert techniques and clear explanations of WHY gluten-free ingredients behave the way they do
Companion videos for the trickiest techniques
20+ years of real gluten-free baking experience behind every page
Reader Favorites
A sneak peek of some of the most-requested recipes in the book:
Classic Gluten-Free Pizza Crust & Neapolitan Pizza
Real Focaccia (crispy edges, soft center)
Bagels That Actually Chew Like Bagels
Hokkaido Milk Bread (soft, pillowy, notoriously hard to pull off gluten-free)
Full Pasta Night: Fettuccine, Ravioli, Gnocchi, Lasagna
Gluten-Free Cinnamon Rolls with Coconut Glaze
Ginger Molasses Cookies
Chocolate Cookie Sandwiches
What makes this book different
Most gluten-free cookbooks hand you recipes and hope for the best. This one teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.
As Coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”
What readers are saying
“As a celiac, this book is a lifesaver. I’m so grateful for this wonderful resource!” - Amazon Customer
“Great book, well written, with in-depth explanations. Good for any cook or baker, whether gluten-free or not. Highly recommended.” - Kathryn Carlson
“This book has been a lifesaver for me. Explains differences in ingredients and amazing, tasty recipes.” - Marie Thompson
“As a Certified Health and Wellness Coach... I have recommended Bloom Cooking cookbooks and products to all my gluten-free clients for several years, and due to the fact I have celiac disease, you will find their cookbooks and products in my personal gluten-free kitchen as well.” - Mary P Cheney, FMCHC
Frequently Asked Questions
What kind of recipes are included in this book? The book is organized into four sections: Cookies & Sweet Treats, Pizza & Pasta, Savory & Snacks, and Bread & Bakery Classics, covering everything from weeknight pizza to holiday bread.
Are all the recipes sweet, or are there savory dishes too? Both. Alongside cookies and desserts, you’ll find a full savory lineup: pizza, focaccia, empanadas, quiche, galettes, and more. Many bread recipes (bagels, naan, dinner rolls) work equally well sweet or savory.
Is the science in the book complicated? Not at all. The explanations are kept simple and practical, just enough to help you understand why a dough behaves the way it does, so you can actually troubleshoot instead of guessing.
I’m new to gluten-free baking. Is this book still for me? Yes. It’s written to take you from total beginner to confident baker, with companion videos for the techniques that are trickiest to learn from photos alone.
