Average Reviews:
(More customer reviews)I checked this book out from the library to test-drive it before giving it a place on my bookshelf. I was annoyed to see that her primary mix was not the usual rice-potato-tapioca mix, instead using sorghum-potato/corn-tapioca, but I had all the flours on-hand so I decided to mix it up and give it a try. I picked the hardest thing I could find (why waste time?): cut-out sugar cookies. I was flabbergasted. They were great. They kept their shape, and the texture and taste were wonderful: no grit! I made biscuits next (another difficult thing to make GF) and they were also great. The pizza crust recipe produces an actual DOUGH that you can pat out with your hands, not the usual batter that needs to be spread with a wet spatula. In the two weeks that I've had this book from the library, I've made seven baking recipes all with wonderful success, including the first loaf of GF bread that I've eaten plain.
It is a BIG book, and it has a bunch of non-baking recipes, which I don't think I'll use. For me, converting main-dish recipes to be GF is not difficult. The sections on baking are extensive, though, and in my opinion, that makes the book worth the price and worthy of a place on my shelf.
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