I don't like to write bad reviews, but I can't help but feel like I can't trust any of the recipes in this book and that perhaps this was written by someone who has not actually baked gluten free before.
For example: not only is the introduction vague, but the very first recipe calls for:
2 cups gluten-free flour
10 cups arrowroot flour
*10* cups? That cannot be accurate, the recipe says that it serves 6. Unless they mean 6 loaves of bread, but then the other ingredients seem out of proportion. Never mind the exorbitant price of arrowroot starch/flour and that I've rarely seen a recipe call for more than 1/2 the amount of starch to flour.
To just call for "gluten-free flour" or "gluten free white bread flour", as almost all of the recipes in this book do, is far too vague, as anyone who bakes gluten free at all knows. It usually requires a balance between flours and starches, with xanthan or guar gum (which the recipes do not call for at all), yet no mix suggestion is provided at all, and no indication of what this "gluten free flour" or even "gluten free all-purpose flour" consists of.
Many of the recipes call for upwards of 7 cups of flour, which is confusing because this would make several loaves, but the serving sizes are not measured by loaf, but by servings (usually 6. Also confusing, as most loaves of bread make more than 6 slices).
Furthermore, if you have nut allergies, beware. Most of the recipes call for several cups of almond flour (also not cheap).
Although almond flour can be a healthy base flour, most of these recipes call for white sugar (sometimes well over a cup worth), and the seemingly generic "gluten free white bread flour", so I wouldn't exactly say that they're healthy, either.
Overall, I really don't think I'd make any of these recipes because I wouldn't want to waste 8 cups of pricey GF flour on a recipe that I simply cannot trust to turn out.