Top critical review
51 people found this helpful
Good recipes but less use of breadmaker than expected
on 16 July 2011
I've cooked most of the bread recipes and they have been both a good taste and acceptable texture (which is not always a given with gluten free recipes): however, the use of rice flour in the standard gluten-free mixes may be too gritty/sweet for some palates and is not as successful in the cake recipes as it is for the bread recipes. Not everybody will like the use of xanthum gum although it does improve the texture of the recipes.
As with other reviewers, depending on your palate, some of the recipes need a more generous use of seasoning/spices, particularly if baking for someone who is sensitive to the taste of rice or soy flour. Several of the cake recipes would benefit from adding vanilla/lemon/lime or orange extract. The chocolate cake recipes are improved by the addition of chocolate extract.
I specifically bought this book because it stressed the use of a breadmaker and I'm interested in reducing my fuel bills by using the breadmaker rather than a full-sized oven as well as reducing heat sources in the kitchen over Summer. However, most of the tastier Speciality Bread recipes just use the breadmaker to mix the dough before removing the dough to shape it and finish in the oven. It's not a deal breaker but it does reduce the usefulness of the book.
Likewise, the extended title indicates that there are "full details for dairy or lactose intolerance" although there aren't. The recipes do not remind the reader to consult pg 18 for recommended substitutions and in a fair number of the recipes, the substitutions might be unpalatable as the amount of (say) soya flour would be so substantial as to alter the flavour profile. The moistness of the recipes may also depend on whether (say) cow/sheep/goat/soy yoghurt is used and it would be useful to have some notes that suggest how to test/adapt for this.
Overall, it's a useful book but be prepared to make extensive notes as you go to record useful tweaks for the next time of preparation and expect to adjust the seasoning in many of the recipes.