I am glad that I decided to try this recipe after failing with a number of
GF recipes where I had to create my own version of GF flour.
Not exact matches
I'm a coeliac so it's nice to have a cookbook
where all the
recipes are
GF and taste delicious.
I already have (and live by) your other books, but the bonus videos /
recipes just show that you are once again, filling a void in an area
where GF people have not been able to enjoy common foods.
I understand
where you are coming from, and I think gluten free cookbooks can be marketed to different
GF audiences — the gluten free crowd is large enough that there is room for different types of
GF books, and so I see a place for both books that do include naturally
GF recipes (which I might call a
GF lifestyle cookbook for an all around book with a variety of types of
GF foods), and books whose purpose would be to focus on the more technical
recipes of replacing gluten.
We are making these again this year for our family and also providing the
GF dough for our synagogue's Purim Carnival (
where many hamantaschen will be made) as well as the
recipe for our older daughter's 3rd grade (public Waldorf) class, which is studying Judaism this year, and learning about Purim, in part by making hamantaschen as a school activity.
And when I got more and more into «healthy» foods, this blog turned into an experimental place
where I had fun with alternatives to refined sugar, healthier flour options (
GF + paleo baking etc.) and, even if I've never completely cut out meat or seafood from my diet, the
recipes were always plant based (although not always 100 % vegetarian).
There are many many places
where people can find
gf recipes in cups.