Average Reviews:
(More customer reviews)I own several Gluten Free, Sugar Free cookbooks and many more medical science books to explain the "WHY"- and there are so many. This book is an excellent cookbook with detailed information for what to substitute where and when. So many Gluten-Free cookbooks never consider the SUGAR factor, which in my opinion, is very mis-leading and for so many Gluten-sensitive people an incredible waste of time, energy, and frustration.
Likewise I have several sugar-free recipe books, where the most common sugar substitutions are still, biochemically sugar. For instance, brown rice syrup-still sugar, your body doesn't know the difference on a chemical level. Glycemic Index wise it's only slightly lower than brown sugar, not enough that one should become too comfortable using as a constant substitution. I don't know what research Kelly relied on, maybe trial-and-error, whatever her method her product is sound and it shows in her consistency and the results the sugar-sensitive consumer experiences. ALSO, importantly, if you're cooking for a skeptical audience, or difficult-to-please children, the food is absolutely delightful.
-LP
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