Customers Reviews
2010-09-09
Kindle edition not recommended
I can't recommend the Kindle edition of this book. The content of the book is fine, but the Kindle edition is badly flawed. Parts of the index and unreadable (looks like a bad scan), and the index you can read refers to page numbers in one of the print editions, which are worthless for this format.
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2010-09-08
Best GF Book!
Ms. Roberts has put together a wonderful baking book. Her book is permanently on my counter since I bake GF bread and muffins weekly. I have also found that the recipes are somewhat flexible, i.e. flours can be substituted and liquids as well.
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2010-08-16
Fantastic gf baking
I bought this a few days ago. So far I made cinnamon rolls and yellow cake. The flavor is excellent, but what impresses me most is the texture. Really good recipes.
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2010-08-09
One of the best GF cookbooks I've discovered.
I joined the ranks of gluten-free eaters about six months ago. Since then, I've tried numerous cookbooks from our local library. Some of the recipes have been pretty terrible and the results ended up on our compost pile. So far, every recipe in this book has been at worst, passable, and at best, hard to tell the recipe was gluten-free. The chocolate cookies are great!
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2010-08-06
Good for Novice Bakers
I recently received my cookbook and have tried out four recipes (cupcakes, fruit crisp, French baguette, sandwich bread). Although they came out fine, I did find that they were lacking some sort texture and/or flavor. I made all these recipes twice, first by the book and second with my improvements. If you've never baked gluten free and don't know about the flour ratios or additional leavening agents, this will be a good resource. If you've developed a more sophisticated and discriminating tolerance for gluten free baked good, this will be above average but certainly not five stars.
The first round of cupcakes, I found the batter to be thick and gelatinous. Adding a little bit of hot milk, melted butter, real vanilla bean and double acting baking powder and they turned out great! Big Fluffy, moist and very tasty! The second time they rose a bit more, creating a better shape to frost them. I liked the fruit crisp but thought the texture was mushy. The second round I crushed up some rice krispies and added it to the dough. I covered the top with a little bit of egg wash too. This helped create a little bit of crunch, was perfectly golden on top and the texture was a lot better.
As far as the breads, I thought there was very little flavor. The baguette didn't rise as much as I thought it would, so the baguette was little more condensed than I wanted. The second time I added melted butter and buttermilk powder. These additions finally got the taste profile to be more palatable. I added some of the baguette ingredients to fluffy eggs whites and created a much softer, lighter bread.
Overall, I think this will make a great addition to my cookbook collection. Do I think its worthy of five stars? It depends on who you ask. For a novice, than the answer would be yes. For an avid gluten free baker, three is more appropriate.
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