Bests & Worsts Reviews from Amazon

When you cook gluten-free from scratch, it's smart to commit to a few recipe sources, because every source has its own flour blend, and it can make you crazy having to pay for, make, store, and use up, all those blends. I've tried them all, and I threw my lot in with Carol a long time ago for these reasons: 1) She pays attention to good nutrition (higher protein, lower fat, and higher fiber, without sacrificing texture, taste or appearance). 2) Her recipes are honest, sensible and reliable. 3) Everyone, GF or not, likes what I make. 4) Carol's very good at spotting trends and including the best ones in her books (who wants to be left out of yummy things like Crispy Goat Cheese Rounds?). Mixing up her sorghum flour blend will take you back to your pre-GF days: the feel, appearance and scent are wonderful. 100 BEST GF RECIPES is compact, up-to-date, beautiful, and surefire. And, no matter how long you have been cooking and baking GF, you will always learn something new and useful reading Carol's Introductions; they're like a GF primer and refresher course in one. I have recommended this book to the newly diagnosed, to veterans, and to those non-GF heroes who want to cook GF for their friends or family members. It's fairly priced and you won't regret it.