So far I've baked the Linzer Cookies, Devil's Food Cake and brownies, with great results that exceeded all other recipes and pre-made box mixes, Except for the Devil's Food cake. The cookies came out tender and delicious and I'd be hard pressed to discern the difference between these and ones made with a gluten recipe. However, the recipe only makes about 10 sandwiches, so must be doubled or quadrupled.
I set aside a day and baked 4 different brownie recipes/mixes to compare the results. I baked a box mix from King Arthur Flour, box mix by Hodgson Mill, America Test Kitchen Brownie Recipe from their book "The How Can It Be Gluten Free Cookbook #1", and one from this book. By far the recipe from this book was the best. The brownies held together, had an excellent flavor and texture, and didn't gum up ('too fudgey"). The America's Test Kitchen recipe came in as a close second, and were easier to make because you only have one flour mixture to pre-make, but the flavor and texture weren't as good. The box mixes were both so bad, there is no comparison.]
I repeated efforts with the Devils food cake, but this recipe came in 3rd (and the cake size is 6 inches-what's up with that. First place was the Chocolate Layer Cake in America's Test Kitchen book mentioned above. Truly a delicious cake with great texture. 2nd place was a mix by King Arthur, and with frosting this would be an acceptable option (King Arthur Gluten Free Chocolate Cake Mix, 22 Oz)
There are 5 flour mixtures in this book to pre-mix, and many recipes use a combination of the flour mixtures for each recipe. For example the brownies used 2 Tble of flour mixture #1 and 1/4C of flour mixture #4 ; the Linzer cookies only used flour mixture 2; the cake used flour mix #3 (1.75 oz) plus 1 Tble of Flour #1 (I substituted because it was used for dusting the pan). So there is an investment in making up the different flour mixtures, but I think it's worth it if I continue to get the results I have thus far. Very pleased.
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Who would actually do this?
This cookbook wants you to make 5 flour blends, which would take a lot of $$$, time, and storage space... how did anyone think this was a good idea? I DO have most of these flours in my fridge, but some ingredients are odd, like guar gum, albumen, soy flour, and whey flour... having them in a predetermined mix makes it impossible to substitute for ingredients you don't like. I came back to this cookbook today looking for a simple muffin recipe and got this nonsense. This requires way too much math just to figure out how much of each flour I would need to make the recipe... I don't understand why the writers didn't at least write "1/4 rice flour" "1/2 teaspoon garglemilk" instead of including it in ridiculous mixes. It makes me mad!!!
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Top reviews from other countries
- Gabriela GuedezReviewed in the United Kingdom on November 30, 2014
The book is great, explains in good detail the complexity of gluten ...
- MercyReviewed in Canada on May 11, 2018
Great for anyone new to Gluten free baking
- diane thompsonReviewed in Canada on March 30, 2016
Great book love everything he develops just wish it would ...
