This cookbook was reviewed by Ashlae of Ladycakes.

Overall, I found SS&GF, by Amy Green, to be a very well put together cookbook with many simple and healthy recipes. Not to mention, it’s loaded with 180 recipes that you can make in 20 minutes or less. 180 recipes, 20 minutes or less? Now that’s my kind of cookbook.

Being that I’m vegan, I found it very, very difficult to “veganize” some of the recipes. But, much like regular baking, gluten free vegan baking is a science. One that I feared would greatly alter the original recipes if attempted properly.

I made five recipes from the cookbook, three of which I absolutely loved. The other two, well, they were the ones I tried to veganize – so it cannot be held against the author.

The Good

I loved the way that Amy organized the book – into breakfasts, snacks, side dishes, main dishes, cookies, cobblers, cupcakes, etc. I especially loved that she didn’t just put all of the desserts into a dessert category, because it’s very overwhelming to sift through dozens upon dozens of dessert recipes that are all crammed together.

The font style of the cookbook was basic and easy to read; I was happy that I didn’t need to wear glasses to read the recipes, because I am opposed to wearing my spectacles while baking. The recipes were ridiculously easy to understand, as Amy thoroughly describes each step; you don’t have to worry about ever feeling lost or feeling like you missed a step. And it would be impossible for you mess up a recipe so long as you follow her directions. Fool proof, I’d say!

My qualm with many cookbooks is the organization of the index. Often times, they’re confusing and not necessarily in order. Amy did a great job of organizing her index, by the name of the recipe and not by the ingredients that are in the recipe. Not to mention, located directly before the index is a kitchen guide, which is incredibly helpful if you’re going to be baking from Simply Sugar & Gluten Free regularly. Amy also pairs a description with each entry to give you a better idea as to why she uses it and how it can be used.

The Bad

I didn’t particularly care for the way the author contributed going gluten free to her weight loss. Although that may have been a factor, I’m sure she also incorporated significantly more fruits and veggies into her diet. I’m a very small, fit person, and my diet consists of fruits, vegetables and more grains than any person should consume in one day. Not to mention, I feel as though that kind of statement makes people believe that going gluten free is an easy solution to weight loss. Unfortunately, there is no easy solution.

To my surprise, there wasn’t a single photo in this cookbook. I tend to gravitate toward cookbooks that are picture heavy, and this one didn’t contain one single photo (unless you count the ones on the cover). However, I’ve learned that just because a cookbook doesn’t contain photos, doesn’t mean it’s a bad cookbook – SS&GF proves that.

This one is both good and bad; bad if you don’t have a food processor, good if you do. Many of the recipes rely heavily on the use of a food processor. Which I absolutely love, but some people do not.

The Recipes

Raw Date Truffles – being that I’m vegan, and a raw baker, I was particularly excited to make this recipe. It came together swimmingly, but when I bit into the first truffle it was a bit sour for my liking – which I contributed to the use of white raisins. I made a second batch without the white raisins, instead using more dates, and they tasted much better.

This recipe came together in less than 10 minutes with the use of a food processor (I use a Vitamix 5200).

Banana Oat Bars – there are no words to describe how absolutely delicious these bars taste; the perfect combination of crumbly and moist. So delicious, in fact, that I ate the entire pan (with the help of my brother) in less than 24 hours. Then made another pan the next day and hid it from myself in fear I would devour the bars for dinner. I’m certain these banana oat bars going to be a staple in this household.

This recipe came together in about 15 minutes with the use of a food processor (I use a Vitamix 5200).

Carob Nut Cups – these came together in less than 3 minutes. No joke. While the carob chips were melting in the microwave, I pulsed together the remaining ingredients, mixed, poured the mixture into liners and BAM! decadent chocolate cups that took less than 5 minutes to prepare. I also made them with vegan chocolate chips and they were just as good.

The Bottom Line

SS&GF is completely worthy of purchasing. Even if you run into a handful of recipes that you don’t like, there are 180 recipes in this cookbook, so you’re guaranteed to find many, many recipes you love and enjoy.

Amy is giving away 2 copies of her scrumptious Simply Sugar & Gluten Free cookbook to 2 lucky readers! Simply comment below from June 25th to July 2nd and we'll choose 2 random comments as winners. Please make sure that your current email is listed in your Daring Kitchen profile so that we can contact you. xoxo