Top positive review
63 people found this helpful
I've tried a LOT of gluten-free recipes and mixes...
on September 29, 2012
...and this is the best resource I've found. When I make the brownies from this book, friends and family either can't tell they're GF or else they like this version better. And my husband prefers the pizza dough to any others WITH gluten. Other slam dunks include the pie/quiche crust, pancakes, muffins, and chocolate chip cookies. It's a bit of a pain to mix the big batch of flour every couple of months, but very worth the results.
Update 1/1/13 - I wanted to add that the only mixes I've come across that come close to these results are the King Arthur Flour mixes. Specifically I like their pancakes, brownies, and chocolate chip cookies. They are very expensive though, which is why I stick to the recipes in this book.
Update 6/22/14 - I just noticed a comment, and will respond to a few of the questions it contained:
1) Does the flour mix contain bean flours? No, the bulk of it is rice flour, sorghum flour, corn starch, and a few other flours, plus xantham gum.
2) Are the ingredients easy to find? Yes; I live in a rural area and have no trouble finding them all locally, although (not to plug amazon too much) I have the primary flours for this recipe on amazon subscription and save a bundle over grocery store prices.
3) Can you use regular rice flours or do you need the superfine ones? I use regular flour.
4) Do you need to weigh or is measuring accurate enough? Measuring is accurate enough.
5) How crucial are the proportions? I've never tried to tweak the recipe, so I can't really answer this one.
6) How much do you make at a time? The basic flour recipe is for 3 cups, but the authors also provide the quantities to quadruple it to make 12 cups at a time, which is what I do. Actually, I make two of these and freeze one.
7) Does this book have at least one no-fail sandwich bread recipe? I've tried the bread recipe and it was as good as Rudi's GF multi-grain (which is my preferred store-bought brand). However it takes so much flour to make the bread that I typically just buy Rudi's bread at Costco. It's cheaper for me, and I prefer to save the flour for pizza, pancakes, and muffins.
I'll also add that this book contains many more recipes than just baked goods (though that's primarily why I bought it). There are chapters on soups & salads, entrees (including lasagna, chicken parmesan, pork tamales), sides and appetizers, as well as desserts. Some of the recipes are automatically gluten-free (there's no substituting going on; e.g., mexican rice or indian red curry), but I think that makes it helpful for someone who isn't GF to cook for someone who is. Hope this helps!