I primarily use almond flour and coconut flour because they are low-glycemic, and I can also make my own. Once you get into all-purpose mixes and blended flour there is generally a mixture of ingredients that are high-glycemic and a lot of rice flour, and I personally avoid high-glycemic foods as much as possible due to a high rate of diabetes in hubby's family. If I use those flours or blends, it's not very often.

I use rice and rice flour sparingly due to the arsenic issue with it. The rice flour I do use I make myself from soaked and dehydrated, or soaked and sprouted/dehydrated brown rice which removes a large portion of arsenic. I mill my own gluten-free flours as much as possible. Fresh is always best.....and almost always less expensive.

Although I have a good selection of g-f cookbooks, I also have Low-Carb books (lots of good ones from Dana Carpender) as well as Paleo and GAPS or Specific Carbohydrate Diet books, so those are other avenues you may want to search for recipes because they also have many good recipes that are gluten-free.

Be sure to check your local library for books on these subjects and copy recipes you would like to try. Or if you really like the book once you've had a chance to go through it, purchase it. I have a large number of books I've never made any recipes out of due to the high-glycemic ingredients or the recipes are just too complicated or use expensive ingredients.

My FAVORITE books:
-By Elana Amsterdam, and you can find many of the recipes from her books at her web site: www.elanaspantry.com.
-The Gluten-Free Almond Flour Cookbook
-Paleo Cooking from Elana's Pantry (gluten-free, grain-free, dairy-free)

-Cooking for the Specific Carbohydrate Diet - by Erica Kerwien
Contains my favorite recipe for Banana and Pumpkin Bread and "to die for" Cinnamon Muffins. I also make "Sandwich Rounds" and "Blueberry Cinnamon Coffee Cake" from this book. You can find many of these recipes on-line.

-Gluten-Free on a Shoestring - by Nicole Hunn
The recipe I use most out of this book is for Arepas, which I keep in the freezer and use for sandwiches. You need a special cornmeal - P.A.N. - for making Arepas.

Coconut Flour Favorites:

-Cooking with Coconut Flour - by Bruce Fife, N.D. (and you can find most of those recipes on-line). From this book I make: Coconut Bread, all kinds of muffins, Cream Cheese Squares (a nice egg-free recipe). If there is a down-side to using coconut flour, it generally requires a lot of eggs. I like recipes where you use coconut flour and almond flour.

-The Everything Coconut Diet Cookbook - by Anji Sandage with Lorena Novak Bull, RD.
This book is more about using all kinds of coconut products and I have a few favorite recipes in the book.

-The Spunky Coconut Cookbook - by Kelly V. Brozyna
Gluten-free, casein-free and sugar-free
Uses some "odd" and "expensive" ingredients, as well as high-glycemic flours. I've made a few recipes, but it's not a go-to book.

General Gluten-Free Books:

-The No-Gluten Cookbook - Series Editor, Kimberly A. Tessmer, R.D., L.D.
I've made a number of recipes from this book and my favorite recipe is for "Crunchy Cornbread Squares" and I always have a container of them in the freezer. This recipe makes really thin cornbread which can be cut into bread-size squares, split, and used for grilled sandwiches, as well as cornbread. Toasted, it makes great cornbread stuffing.

-Books by Bette Hagman-
"Living Well Without Wheat - The Gluten-Free Gourmet"
"More from the Gluten-Free Gourmet - Delicious Dining Without Wheat"
Lots of good information, but she uses a lot of rice and high-glycemic flours and flour blends. I never use these books other than for general information, not the recipes.

-Gluten-Free 101 - Easy, Basic Dishes Without Wheat - by Carol Fenster, Ph.D. is in the same category. Good information, but the recipes use too many high-glycemic flours and flour blends. Visit www.glutenfree101.com

-The Joy of Gluten-Free Sugar-Free Baking - by Peter Reinhart & Denene Wallace. I enjoyed all of Peter Reinhart's bread books before going gluten-free, but this book, at least for me, was a waste of money.

-Not to be left out of the G-F loop, America's Test Kitchen came up with a book - "The How Can It Be Gluten Free Cookbook". It also is a good resource book for using gluten-free ingredients, but the recipes use high-glycemic flour blends. The recipes I've used in this book are for quinoa salad, buckwheat tabbouleh and quinoa patties, not the breads and baked goods.

-Grainlady

bumped

Wow! Thanks for all the info, and the bump. I couldn't find this yesterday, so I reposted. I'll look at these books through the library. I appreciate the heads-up on the high-glycemic ingredients.

How did you like the quinoa patties? I like quinoa, but I've only cooked it in water as a side dish.

The quinoa patties were alright. I don't use onions and garlic and the recipe uses both and probably would have more taste with them. I think I prefer Bean Burgers from Dean Ornish, M.D.'s book "Eat More Weigh Less". I make them at least once every month or two, and usually keep a stack in the freezer (good on Friday - which is vegetarian meals around here); and I have used this recipe since the book came out in 1993. The only change I've made is to use sprouted beans instead of canned.

I make all kinds of things with quinoa, and I usually purchase quinoa pasta, but I make my own noodles with sprouted buckwheat flour.

-One of the best pizza crust recipes I've tried (and I've tried LOTS) is made with cooked quinoa.
http://www.firstforwomen.com/food/gluten-free-pepperoni-pizza#.VIYivmctBwU

-I make Quinoa Protein Power Waffle recipe when I have a dab of cottage cheese and cooked quinoa that needs used up. I usually double the recipe, blend it in the Vitamix, and cook it in 1/4-cup amounts in my thin - 4-hearts - waffle maker. I use 1/4-cup of batter because that's the size of waffles that fits in my toaster when I reheat them for breakfast: http://abakerswife.com/2014/06/quinoa-protein-power-waffle.html

I just got a new book with my Honeyville Grain order today:
"Prevention RD's Cooking and Baking with Almond Flour" by Nicole Morrissey - Founder of Prevention RD, Registered Dietitian and Diabetes Educator. I've already put post-it notes on 12 recipes I'd like to try, and I haven't been through the whole book yet. It looks like a really good book and has the nutritional data for each recipe. I like to keep carbs on the low side.

-Grainlady

La Tartine Gourmande is an excellent GF cookbook. She gives ingredients in both weight and volume. When exchanging GF flours, better results are obtained when doing it by weight. Since I am not a huge fan of quinoa flour, I often just sub an equal weight of sorghum. There is a wonderful chocolate mousse cake in this book that I made for my son's 16th birthday and will be making for Christmas too. It was absolutely divine.

I, too, enjoy a lot of the Elana Amsterdam recipes. Some of the ones that depend solely on almond flour taste a bit flat to me, although her orange cake (on her blog) is fantastic.

I have not checked out any their cookbooks, but I often refer to the blog of Gluten Free Girl and the Chef. I generally prefer to look at a cookbook before buying and my library does not have any of theirs. I do like their cooking style.

This post was edited by tishtoshnm on Mon, Dec 8, 14 at 22:04

tishtoshnm, I'm not sure where your are, but most US libraries will do interlibrary loans at low or no cost.