4/5
Wow! When I bought this book I didn't know the controversy that swirled around it. I was just pleased that America's Test Kitchen had published a gluten free cookbook. I have loved the other America's Test Kitchen cookbooks as they are recipes that I know will work.
I started to read the preface, & this is how it reads "Let me start with the sad truth. The vast majority of gluten-free recipes either do not work or the results are so second-rate that you would be hard-pressed to eat them. Muffins are gritty and crumbly. Cookies spread all over the baking sheet. Cakes are dense, gummy, and overly sweet. Pizza crusts are cracker-like. And, in general, baked goods are greasy." Wow! what a way to start the tone of the book. My family was diagnosed just under 2 years ago & since that time we have had some rather tasty gluten free baking as well as meals. Yes, I have had failures as well but that is all part and parcel of gluten free baking, you are learning to bake all over again. I have found you cannot just substitute gluten free flour for regular flour. I also have some great gluten free books in my cookbook library that I have used regularly & these books were published before this one.
I will be trying some of these recipes to see how they work out. I have perused the ingredients of some recipes and may have to go to the US to get those ingredients. Thankfully I live close to the US border - Wegmans here I come! Bruce has been eyeing the Pumpkin Pie & for DD#2 it is the Deep-Dish Apple Pie, she doesn't like pumpkin pie. I have not found a gluten free pie that likes me so we will see how these ones go. It is the pastry that gets me.
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Juleigh
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