Gluten-free baking books have become so commonplace that we’re in danger here of failing to take note of them. We definitely should not make that mistake with respect to this imaginative and very sound book from the team at ideasinfood.com, who are also the authors of Maximum Flavor. Kamozawa and Talbot are relentless advocates of the scientific method when it comes to recipe development. Their willingness to experiment over and over has produced three useful flour blends—including one that is free of xanthan gum, guar gum, dairy, and soy and another that produces a texture similar to whole wheat flour—that can be used in a spectrum of foods that might otherwise need to be avoided. Sticky maple scones; buttermilk brioche; doughnuts; egg noodles; chocolate bundt cake; peanut butter blondies; blueberry cheesecake pie. Very welcome. Very useful.
Paperback. Color photographs throughout.