“Free for All Cooking” Gluten-free Cookbook Review – Jules Gluten Free

It’s time for another gluten-free cookbook review! Jules E. Dowler Shepard, author of  3 previous gluten-free and celiac titles has recently written another cookbook, “Free for All Cooking“.  Jules is the creator and founder of Jules Gluten Free Mixes; a speaker; teaches cooking classes throughout the country; and is a gluten-free consultant.  She was diagnosed with celiac disease in 1999.  Jules contributes to celiac.com and Living Without magazine.

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She has created a patent pending, gluten-free all-purpose flour which acts much like the all-purpose flour we all used to use.  Her flour contains the latest super expanding ingredient, Expandex®, allowing us to substitute gluten all-purpose flour cup for cup in our recipes.  See full list of ingredients below.

Free For All Cooking Cover

  • Expandex® Modified Tapioca Starch
  • Potato Starch
  • Corn Starch
  • Corn Flour
  • White Rice Flour
  • Xanthan Gum

In addition to her own flour brand, she supplies us with a basic flour blend recipe which has wide variations, using multiple flours that we would already have on hand, supplying many substitutions; something for everyone!  Of course, we can use her recipe for all-purpose flour, but without the Expandex, I doubt if we will get the same result in rising.  She sells her gluten-free all-purpose flour in 5 lb. bags or a 1 ½ cup trial size.

In “Free For All Cooking” Jules has included 150 easy recipes.  They really are easy, as for recipes calling for flour, we only have to use the one flour, Jules Gluten Free”.

She covers the classics such as cinnamon sticky rolls, cornbread, brownies, crescent rolls, french bagettes, pumpkin pie, fish sticks, crab cakes; to more ethnic recipes such as challah, fried green tomatoes, Irish soda bread, Mexican stew and more!

The chapters include: Ingredients and Substitutions, Baking Notes, Breakfast Foods, Appetizers and Side Dishes, Breads and Rolls, Soups, Main Events and Desserts.

Her section on substitutions is wonderful!  She covers alternatives to milk, how to make your own buttermilk with ingredients you probably already have on hand; multiple egg substitutes; sugar substitutes; and more!

If you are tired of making dishes with multiple flours definitely check out “Free For All Cooking”!

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