THIS is the book I have been waiting for. Nancy Gain explains the how’s and why’s of ingredients and tools. She explains the proper pans to use, the use of starch, of proteins of liquids, sourdough, kneading and more. If you want to learn a new craft whether out of necessity or pleasure, you go to the experts. If you want to learn how to prepare gluten free breads, cakes and more (that actually taste good), you go to someone who owns the company, who has been in the trenches and who has succeeded. After playing with this book.. I get it! I too, now can make a darn decent loaf of wheat free bread that is not a floppy mess, a desert that guests don’t know is not wheat based, and cookies that melt in your mouth, all without using added chemicals. Every recipe has a story and a history and Nancy tells that story so well that I actually read it before I go through the recipe itself.. If you want to learn the art of making gluten free breads from real ingredients I highly recommend this book and I cannot say enough positive comments about it.
Jeanie is a Nutritional Therapy Practitioner who's goal is to help you empower yourself to Get Your Health Back!