Gluten-Free Baking Classics (ISBN 1572840811)

Wonderful complete set of basic recipes:
I really like the flavor of the cake and cookie recipes I tried. The only problem I had was that I used the superfine flour she recommended and I found that even though I followed the recipe to the letter, it made the batter gluey, like taffy. It was really hard to spread - it kept "snapping back" into place. I tried a couple different techniques like not beating the batter very long, etc. but I still get the taffy-effect. However, I found the final product not gritty at all using the superfine flour and the flavor level & combinations she uses are excellent; I think I'll just stick with using the regular grind flour though.

The Best!:
This is by far the best gluten free cookbook I have come across. It is so good that when my son makes the recipes for bake sales he always sells out. People can't believe that the muffins, breads and cookies don't have any gluten! For the holidays I used to make gluten free baked goods and baked goods with wheat flour for the family members that didn't need to be gluten free. But thanks to this book I am now only making gluten free.

My #1 Gluten-Free Cookbook Recommendation:
I'm excited to see that this awesome cookbook now has a revised edition with even more recipes! I recently was hired at a health food store that specializes in gluten-free products and this book was my top recommendation for the store to offer! We have it featured in our bulk gluten-free flours area and I refer customers to it all the time! Not complicated to use and it is full of wonderful recipes the whole family will enjoy.

Gluten Free Goes Mainstream:
My daughter's household is gluten/casein free and she has been struggling for years to create alternate goodies to fill in the considerable blanks these limitations leave. She has had some success, and a lot of disappointments as she experimented with different flours. I sent her this book after reading a review, and she tried a cookie cutter cookie recipe and was thrilled with the results. She hasn't been able to make cut out cookies for years. Since then she has made several other recipes with similar success. I tried the lemon bars and the brownies for an office event, trying to see if they could compete with regular desserts. They were both gone, and there were plenty of complements all around, with no one knowing their gluten free status. I am making an effort to include some of these recipes into my repertoire even though I don't need it, because I think it's good to have a varied diet, and this extends to breads and desserts. And, I'll be able to send my daughter and her family surprise goodies now and then, a treat for me.

Best bet:
I'm extremely happy with this cookbook. All of the recipes I've tried so far have been spectacular. We especially like the yellow cake & cupcakes, which are not only delicious but really easy to make. I appreciate the extra tips and directions Roberts gives in the beginning of the book and on each page. I'm the type of baker that prefers to be told exactly what works instead of experimenting. Since my daughter's diagnosis a year ago, this has been my best resource for baking I have found.