This was such a fun read for a cook book. As an adult who didn’t have someone to teach her to cook, I actually learned a lot from this book. They were easy enough to complete but the recipes were so delicious. Excited for it to be released so I can cook more.

4/5 Thank you to Net Galley and the publisher for the eARC in exchange for an honest review.

Down to earth and kid-friendly, this cookbook has a number of relatively easy recipes for those who need to eat gluten-free. Actually, it states that anyone can enjoy the fun and tasty recipes. It defines cooking terms and tools, and has pictures of them. Each recipe lists all the tools needed, so the beginner cook can gather everything ahead of time. There are also a number of tips and tricks that would help the cooking neophyte.

Recipes are divided into Breakfast, Lunch, Dinner, Sides, Snacks, and Dessert. Most of them are pretty straight forward and are for items that most North American kids would be familiar with; but there are recipes for ramen and sushi bowls, quickles (quick pickles), blistered shishitos, and even red lentil dahl.

There were a few errors, such as in the Pan de Yuca recipe: the top line states that it makes 20 rolls, but the recipe directs you to cut the dough into 16 pieces before baking. Steps in some recipes state to use a can opener to open a can, (how else would you get the contents out?); yet in the Tomatllo Chipotle Salsa recipe, step 8 has you put the chipotle and salt in a blender and blend without stating that the step 7 items should also be in the blender. Young cooks might have difficulty extrapolating this. I was also surprised that there was no reference to making sure that the Worcestershire sauce, baking powder, and balsamic vinegar used in various recipes were gluten-free. Many brands are not GF and other uncertain ingredients are almost always pointed out.

Also, in the Advance Reading Copy, many pictures were missing, or just didn’t match the recipe. I assume that this will be corrected for the published version because kids will certainly be disappointed if their creation doesn’t come close to matching the supplied, yummy-looking, pictures. E.g. the Chocolate Cake with Chocolate Frosting pictures a three layer cake, but the recipe is for two layers. The Cookie Pizza recipe has just a plain brown frosting with optional sprinkles, but the picture has white “cheese” drizzle and reddish “pepperoni” on it. There are many pictures which obviously contain ingredients not listed in the recipes (e.g. Quesadillas with corn pictured, BLAT sandwiches with sprouts, etc). If these pictures are to be used, the pictured ingredients ought to at least be listed as optional add-ins.

Overall, I think this cookbook is a great addition to any young budding chef’s arsenal. The recipes are laid out well and should be appealing to most kids with the added benefit of making them aware of gluten free options.

Thank you to the Experiment publisher and NetGalley for the advanced electronic review copy of this book. This book provides gluten-free recipes that upper elementary children can make on their own. The book also explains different kitchen tools (food processor, graters, garlic press, etc), techniques (mincing, grating, chopping, etc), as well as what gluten-free diet is and how to check for ingredients and read labels on products. The recipes might appeal to children, but there was not one thing I wanted to try to make.

As a person who has been gluten free for years, and is used to making substitutions, this book is a revelation. Even though it was written for kids I have found this cookbook to be incredibly useful and delicious. I made the streusel kuchen and the French toast scones, and thought they were both delightful. The recipes are easy and well laid out for kids, providing insight into gluten free cooking that makes it easy to understand and to follow along with. Sometimes with children’s cookbooks the recipes can feel iffy or childish, but I did not feel that was the case. I would gladly buy a physical copy of this because it is that useful.

I am looking forward to checking out the final version of this cookbook. It is really hard to find some gluten-free recipes that my kids also enjoy. This cookbook has the basics, and I really appreciate that. I am also interested in trying some of the other recipes that push beyond normal kid food.

We are not a gluten free family but I do have 2 kids showing interest in cooking so I chose to review this cookbook. I love that the cookbook first tells the very basics of cooking terms then goes into more detail with the recipes. My kids both found recipe after recipe that they want to try! We made the lemon herb chicken and it turned out perfect and tasted amazing! We will 100% be purchasing this cookbook when it comes out.

A good introduction to gluten-free cooking and eating for kids featuring lots of kid-friendly foods. It would be nice to see a few healthier options in the mix, but overall I think this book is a good place to start if your child needs to transition to a gluten-free diet.

This book will be fine for most families who eat the Standard American Diet (SAD), even great. I hoped for far healthier meals but these are very typical American dishes -- macaroni and cheese, sandwiches, pancakes, chocolate cake, cornbread, biscuits, "American goulash," cookies, etc. I own at least one cookbook by these authors and I appreciate that their homemade GF flour blend has some whole grain flours in it, but for the most part this is really processed stuff and extremely carb-heavy (and not good carbs like veggies). There is not a single fruit or vegetable in the breakfast recipes, for instance. And generally the recipes just call for purchasing ready-made gluten free bread, noodles, etc. and making a normal dish. A few recipes are from scratch like their pizza crust and pancakes. Others are naturally gluten free like bacon and scrambled eggs, but it's good for kids to learn to make these too.

The book does get a point for having color photos of many recipes. It loses a point for not having nutritional information for the recipes. There are some vegetarian recipes, though vegan families will probably want to look elsewhere. An intro goes into good detail about safely eating gluten free and also kitchen essentials, how to do basic cooking, etc. There are occasional healthy recipes that seem tossed in to fill a quota but these stand out as so different from the rest that I don't see kids really choosing to cook those (like a caramelized Brussels sprouts recipe and a recipe for dal). The vast majority are the types of foods you see on kids' menus in cheap restaurants. Kids will love that, though.

For me, two stars for "okay." The majority of American families do eat this way and will probably really like it, and at least kids will learn to make these dishes themselves with fewer additives.

I read a temporary digital ARC of this book for review.