Bests & Worsts Reviews from Amazon

I had to read through this book twice but once I figured out that you have to make the Master Flour Mixture and THEN make the Master Bread Recipe WITH the Master Flour Mixture I was fine. I also ended up buying several new kitchen appliances (a stand mixer, a kitchen scale, large storage tubs, food thermometer, oven thermometer, & cast iron dutch oven, among other things) as well as a bunch of new ingredients (including rice flour, potato starch, tapioca flour, bulk yeast, etc.), so there was an initial investment in supplies and equipment. Making the dough takes much longer than 5 minutes, but once you have the dough made you can store it in your refrigerator and it will make four one-pound loaves over the course of several days. I highly recommend you get the oven thermometer--my oven was off by 25 degrees. The scale makes it MUCH easier to measure the ingredients; it is very difficult to pack down gluten-free flours as they poof all over the place when you try to do that. Basically you just need to order just about everything they recommend in the equipment chapter. So--realize that in order to follow the directions in this book you will need more than just the book. That being said, once you are up and running, things go very well and you will have really tasty homemade gluten-free bread that is MUCH better than what you can buy in a store. To me it ended up being well worth the time and effort to get all set up and understand the directions. If you are willing to put some time and effort in, this book does have the information you need to be successful. But you DO have to be motivated and willing to follow the directions in the book (and don't get too excited about the 5 minutes a day thing, which is kind of misleading). I am posting a photo of my most recent loaf, which is the basic recipe with the "egg-enriched" dough. Absolutely delicious!