To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
The recipes for breads (especially yeasted breads) and cakes from scratch are terrific - all I have tried so far. I have gotten really good results, full of flavor, and the recipes even leave some room for improvisation, a rarity in gluten-free baking. Betty Crocker has test kitchens and highly trained food specialists and the difference shows in this book - flavor and texture are all a step above. I have no quibble with using convenience products occasionally - gluten-free cooking can be labor-intensive and fussy, and short-cuts are sometimes welcome. I wish there had been more main-dish ideas.
There are some good basic recipes here. I don't like the texture of GF Bisquick, and there are many recipes in this book that call for it, so I use Better Batter baking mix instead. I also don't like recipes that use bean flours because of the flavors, and there are a few here. That said, there are some good recipes for vegetables, entrees, and even appetizers that are naturally gluten free that are simple and fast. It's not the best GF cookbook out there, but I'm still glad I have it.
Just tried the pizza crust for the meat lovers and it was really tasty--but we did add more spices to it. Where this cookbook does have box recipes in it there are just as many non box recipes also. The entire pizza was done in about 30 min. start to finish. We will make this again. I am looking forward to trying more recipes. My family is Gluten Free and this is the first pizza that the male teenager didn't object to. So it is worth the $ just for that alone.
This book is great for people looking for new recipes that are gluten free. My only gripe with it is that some of the recipes are quite advanced, which for a new cooker/baker, can be a little tough to understand and get through. However, there are also a lot of super simple recipes that also happen to be very tasty and I know I've enjoyed having the book.
I've been dealing with celiac disease for 5 years now. When I was first diagnosed few mixes were available in my area and I was left buying many different types of expensive gluten free flours only to have the recipes fail. Baking from scratch was no longer fun or economical as it had been when I was able to eat gluten. So I am thrilled to have mixes to work with that work well and taste so good my gf family will even eat them. I am glad for the recipes in this book that are kind of semi-homemade in spirit because they use the mixes. There are also recipes that call for varieties of flours so they are more like baking from scratch. I would have liked to have seen more ideas for meals because that is where I am struggling for ideas right now. But I guess most meals are easily adapted to being gf, whereas breads and cakes are what we lose when we go gf.
The only draw back that I found was, that they use a lot of there own packaged goods. And I can see where that would come in handy for very busy person. But when you are first started out GF, you need help in understand why/and how to mix things for your self.