Bests & Worsts Reviews from Amazon

In this cookbook, a single gluten-free cake recipe won’t require 5 different flours, cornstarch and a load of chocolate & vanilla to cover up the taste of quinoa flour. These recipes embrace the taste of flavorful flours. I made a moist and delicious oat flour sponge cake that only contained oat flour, sugar, clarified butter, salt and eggs. Usually a combination of a flavor flour and rice flour is used for most recipes. The majority of the recipes don’t use xanthan gum. The recipes range from easy to complex. The cakes I baked were moist, delicious and not crummy or dry. I couldn’t believe my eyes when I pressed a gluten-free sponge cake with a fork and it sprung back without crumbling. I made a jelly roll cake and the cake rolled-up beautifully. It didn’t break or tear. I’ve been baking gluten-free for about 6 years. I’ve never encountered recipes like these. The recipes weren’t developed to imitate wheat-based recipes. Rather, the recipes rely on and embrace the unique characteristics of non-wheat flours.