Top critical review
18 people found this helpful
Good in parts
on 27 July 2011
I've been avoiding wheat and dairy for a couple of years now, so this book seemed ideal, and I was really excited when it arrived. I've made the Maple Berry Muffins (pretty good, bit of an odd after-taste), the thumbprint cookies (really good) and the macaroons (excellent, lots of requests for the recipe).
My reservations about this book are probably a result of the author trying to avoid such a huge number of ingredients. She's very keen on palm oil which, given its environmental impact, I'm not, but I tracked some down and tried to make her icing with it. It was very orange, and it had a nasty taste. I decided not to ruin perfectly good cake with it, and thanked my lucky stars that I'd halved the recipe. I haven't tried the bread recipes, having read someone's blog (and numerous comments from the blog's readers) about other people's attempts to use them, I don't think I'll bother. Things like sorghum flour and teff flour seem to be pretty much unobtainable in the UK - even my local wholefood wholesaler doesn't seem to have heard of them. The author doesn't have a web presence, so there is no way of getting feedback from her on how to swap ingredients, tweak the recipes etc. - that would be a huge bonus.
I'm lucky - I can eat wheat and dairy, but I try not to as they seem to be a factor in my arthritis attacks. If I had been deprived of cake for a decade, I would probably think this cookbook was the best thing ever. I will use many of the recipes in this book, but I will approach it with caution.