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Posted January 29, 2006
A wealth of information, not just recipes.
Ms. Hagman is back at it with her wonderful and relatively easy gluten free recipes. What I especially liked about this book is that she includes information on converting your own gluten-containing dessert recipes into gluten free ones (which is more complicated than simply replacing the wheat flour with gluten-free flour). The recipes bake up wonderfully, but as someone who constantly decreases the sugar and salt in conventional recipes, I've discovered that her recipes actually taste better to me if I increase the salt and sugar slightly (something I've never done before) and decrease the Vanilla. Of course, this all just a matter of personal taste which can easily be adjusted however, if you're someone who always decreases the sugar and salt in conventional recipes, don't try it here until you've made the recipe once using the suggested amounts.
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