36 of 39 people found the following review helpful
Error in recipe!!!!,
This review is from: Seriously Good! Gluten-free Baking: In Association with Coeliac UK (Hardcover)
I have just tried baking my first recipe from this book; have been so excited to finally find a book that makes sweet recipes with decent flour mixes instead of 'gluten-free flour' (horrible stuff). HOWEVER, my first recipe was nearly a disaster.
There appears to be an error in both the ingredients and the instructions. The receipe is on page 47, Hazelnut Cookies. I followed the instructions to the letter and wondered why I ended up with a dry mixture that I couldn't possibly 'spoon out' as instructed. I added more butter. Still no luck. I added xanthum gum, in desperation. Still no luck. I added water. A gluey mess. Husband looked at recipe and announced it was clearly missing an ingredient - probably egg. Added an egg - voila! Finally had a mixture that resembled biscuit dough. God knows what I've done to it with my additions before I added the egg, but hopefully it has been saved (yet to try it; still baking).
VERY disappointed! Tried to contact Phil Vickery directly through the internet - no luck. He should probably be aware of this.....Am somewhat nervous that there will be more errors within........Hopefully not, cos the recipes look brilliant.
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Initial post: 4 Jan 2012 12:08:11 GMT
My copy shows an medium egg in the ingredients and tells you to add it, in the recipe on page 47. Maybe it was corrected. My edition is 2011 reprint by Kyle Books.
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