Annalise G. Roberts

One of the hardest things to make gluten-free is bread. So far I've baked Oatmeal Sandwich Bread and it has a delicious flavor but is somewhat crumbly in texture. I used all the correct ingredients and measures. My bread machine is older and not the one the author uses. My machine makes a larger, more standard size loaf. For gluten-free breads, I suspect a machine that makes a smaller, thinner loaf may work better. When the bread was warm, I handled it too roughly perhaps -- had trouble show more getting it to release from the pan. Once cooled, it could be sliced but still had a crumbly texture.

There are tips on buying, storing and measuring gluten-free flours and just one flour mixture that works for all the recipes in the book. Each recipe then has other ingredients.

I don't have celiac disease and am trying gluten-free because I want to. Buying gluten-free baked goods is expensive and they have added chemicals/ingredients to maintain freshness. I'll add more comments as I read more and use more recipes. show less

There is plenty of solid information about ingredients. So far, I've made blueberry muffins. They turned out fine but had a grainy texture, as though made with cornmeal. That's because I couldn't find extra finely ground brown rice flour, recommended by the author. In my area, I'll need to order it online or find it at an Asian grocery store.

I'll rate the book again later and add more notes as I try more recipes. The required flour has been found, so now I can use proper ingredients. I have show more finished reading the text portions of the book, so only recipe trials remain. show less

This is presently my favorite gluten free baking cookbook. Her blueberry muffin recipe is fantastic and I've used one of her basic flour combinations for baking bread. This is a must-have for anyone who needs to bake with gluten free flours.