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Posted February 23, 2010
Great for Gluten frees who like to cook
This is a very informative book which explains in detail why some baking is problematic for gluten free flours. It covers a range of baking - types of bread, muffins, cakes, etc - and even has some impressive dinner party stuff like eclairs. There are not many illustrations so it is better for someone who already knows what they want to make but don't have a gluten free version of it. Recipes I have used from it has turned out as expected which is all you can really ask.
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Posted November 3, 2009
Worth a look
I read a review on another web site about this book. It discussed differences between the cup amount vs the ounces. The author discusses the fact that professional bakers use weight measurements instead of cup measurement. I plowed ahead and used the weight measurement (I must say this is much better than counting cups!). I was also intrigued with the use of sparkling water. I made the multigrain bread and boy did it rise! It turned out great and was really airy and not quite as dense as some GF breads.
At first look this book may look a bit challenging but read all the notes and tips he gives in the beginning of the book and it will clear up some of the questions you have with recipe directions.
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Posted October 20, 2009
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