Richard J. Coppedge Jr.

I'm going to reserve the rating on this book for later. I read some of it and it has excellent information on gluten free eating and flours, plus other ingredients. I checked the book out of the library to determine whether to buy it now. From Amazon reviews and from perusing the book, I'd like to buy the book but don't think it's the first one I should start with since I'm new to gluten free baking. I don't have celiac disease but would like to eat gluten free.

My daughter is a student at The Culinary Institute of America, so the book got my attention. I'd suggest to anyone just starting a gluten free diet that this may not be a good first baking book. It's a higher level baking book in that recipes need to be followed exactly, including method, and it doesn't seem to be a resource for those without patience and/or experience.

Once I have more experience with gluten free, I'll want to try the next level of taste and chemistry. Reviewers mostly suggest weighing ingredients as well, so you'll need a good food scale and some other equipment. I'll return to rate the book when I've tried a number of recipes from it and have read it more thoroughly.

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Everything I've made from this book is good!… (lisätietoja)