As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.
One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.
Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.