This book has recipes for frozen
desserts, main courses, soups and sauces,
and many other items. Most are vegetarian
or vegan, and they're quite tasty. But
I'll focus on the baked goods, since
they're the hardest to get right (in my
experience).
Unlike the recipes in many popular
gluten-free cookbooks (which contain lots
of sugar, white flours and shortening),
the baked goods in this book are made
from whole grains (or non-grain flours,
like quinoa or cassava) and a small
amount of unrefined sweeteners and oils.
The recipes are marked as to which common
allergens they don't contain; most are
free of wheat, gluten, dairy, eggs, and
corn. There are also variations for many
of the recipes, so you can adapt them to
your preferences. "101 Cookies' is a
great example of this. The author gives a
basic cookie recipe, then lists possible
substitutions for almost every ingredient
- so this recipe can give you
"101" (more or less!) different
types of cookies.
I've tried many of the recipes, and
they've turned out well, although
sometimes they needed a little
fine-tuning (more or less liquid, shorter
baking time, etc.). So I wouldn't
recommend this book to a very
inexperienced cook, or anyone who wants
to recreate the taste of Wonderbread or
Pepperidge Farms. But if you're willing
to improvise, and you're looking for an
alternative to recipes or commercial
mixes with highly processed ingredients,
this book is very useful.
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