Review by Library Journal Review
The Bronskis, founders of the blog No Gluten, No Problem (noglutennoproblem.blogspot.com), have been eating gluten-free since Peter, a writer, was diagnosed with celiac disease in 2007. (Kelli is a chef and baker.) Their cookbook presents 250 from-scratch recipes that call for their Artisanal Gluten-Free Flour Mix (brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, and xanthan gum). Dishes include breads, entrees, drinks, and desserts (brownies are made with the authors' flour mix and gluten-free vanilla extract). Online resources for locating products, support groups, and information on gluten-free living are listed. The owner of Seattle's Flying Apron Bakery proves that bakers can create fabulous scones, muffins, cookies, pies, and more without gluten, dairy, egg, and soy. Each of the some 80 recipes includes an introduction regarding its origin and Katzinger's personal history with the dish. Beyond such treats as Pumpkin Cookies and Earl Grey Tea Cake, cooks will find entrees, soups, and salads. Of the two titles here, Katzinger's is superior as she includes a list of staple ingredients to have on hand, identifies trusty brands, and lists online resources that will be helpful for the new gluten-free baker. Her recipe introductions add a personal touch that many bakers will appreciate. If bakers need one gluten-free baking book to get them through the holidays, this one is it. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
