Top positive review
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A Must-Have for your WF/GF Library!
on 17 May 2006
I ordered this book from amazon at the same time I bought my breadmaker (a Panasonic SD252), and did so based upon the reviews of other breadmaker purchasers. I'd developed (very suddenly) a wheat intolerance not long before, and was scrambling rapidly to learn to bake without wheat, find some decent bread that didn't require a mortgage to buy a loaf (if you're wheat intolerant or coeliac, you know what I mean), and bought a number of books on w-f/g-f baking during those first few months of re-education. 9 months later, I can highly recommend Humphries' book: the "Multigrain loaf" & pizza crust recipes alone make the book worth every penny, but other recipes I've tried in it are good, too. It's become one of the wheat-free/gluten-free cookbooks I've come to rely upon the most, & can only imagine that others would, too!
About the pizza crust (just in case you're looking for a good one): It has fooled friends who can eat wheat and didn't realise it was wf till they saw me eat it; it freezes well before it's baked, in every form from a ball of dough to completely made up and topped with whatever you like -- I've done this many times so that I'd have a ready-meal waiting for me when returning from a long trip or long day at work, and just popped it in the oven (still frozen) and it came out beautifully. And the final proof (so far as I'm concerned) that it's a good recipe? Once you've baked it, the leftovers taste good cold the next day!
***************************5 Years Later*************************
Since I wrote my first review, several things have changed:
1) the breads available in supermarkets for gf/wf diets have improved drastically.
2) I've developed a milk allergy
3) I've developed a soya allergy
I still make the pizza crust from time to time (& use soya-free/dairy-free cheese), but not the breads, mainly because so many of them rely on milk powder as an ingredient &/or call for soya flour. Since both of these are high-protein ingredients and therefore (I'm assuming) would affect the recipe's success greatly, I've just stopped using the recipes which call for them. As time has passed, I've found that I use this recipe book less and less. It was great when I first began living wheat-free, but as the "free from" market has improved, as my dietary needs have changed, and as my skills for cooking & baking "without" have improved, I find myself relying more on my own recipes. For some, undoubtedly, this book might well be just the thing, especially for specialty breads or if they're particularly keen to make their own breads at home in a machine. For me, however, this book has ceased to be a favourite.