Beverly L. (bevychap) reviewed on 12/26/2014 + 151 more book reviews

Interesting take on gluten free baking: this cookbook has different flour blends for different types of recipes (biscuits, cookies, breads, cakes, pies). Also some interesting comments on the properties of different starches. Unfortunately for us, the blends rely heavily on cornstarch and so I wasn't able to use any of the blends except the cake one.

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