Average Reviews:
(More customer reviews)Gluten-free baking is different than baking with wheat. Since gluten is what traps the leavening gases and causes bread to rise, gluten-free breads are dense. This is especially true if they are made without multiple additives and stabilizers (which many people are allergic to) as the recipes in this book are. I'm not sure from your review if your problem with "bricks" is unrealistic expectations on how the bread should turn out or a baking problem. However, your "gummy" crackers are almost certainly due to over-mixing. This and other cooking issues that can cause problems with and which are unique to allergy/gluten-free baking are addressed on pages 9-10 of the book. One of the books that I have written does give directions in steps rather than paragraphs (The Ultimate Food Allergy Cookbook and Survival Guide) and I do have a website (which currently comes up 6th if you search "food allergies" in Google, or you can get it under publisher information if you look up any of my books on Google Books. Sorry to make you search but Amazon frowns on websites being posted). If you contact me though my website, I will give you whatever support you need for your baking problems. Also, I kind of "fixed" your rating by bringing the average up to 3. Good luck with your son's diet, and I hope you read this and contact me through my website. Posted by the author.
Click Here to see more reviews about: Gluten-Free Without Rice: Easy Cooking for Variety on a Gluten-Free Diet
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