I had got this cookbook as a gift from my colleagues when they heard that my son was diagnosed with celiac disease. I have not started cooking it yet, but have glanced over it. The overall feel of the book is good, but there are a few major problems with the book which I will describe below:
The first problem that I have with this book is that it always asks for all-purpose gluten-free flour mix or Better Batter, but does not talk about how to make one. I think she forgot that the book talks about something called “shoestring budget.” A closer look at her blogs would show that Better Batter is one of her sponsors, so there you go….
Nicole admits that many people who gluten issues should avoid dairy products also, but again most of her recipes include dairy products such as whole milk, butter, ricotta, sour cream, etc. To be fair on her part, she does mention swapping dairy substitutes with non-dairy substitutes. She also suggests that one can use low-fat milk, but no-fat milk is not okay. Now, this is puzzling because if she insists on low-fat milk but not ones with no-fat, then most of the milk substitutes would not work at all since they do not contain fat.
Thirdly, I am having serious doubts if Hunn knows the meaning of frugal living. In the section where she talks about kitchen equipment, she mentions using pans by Le Creuset (it is bloody expensive), food processor for less than $150 (a fully functional and excellent processor can be bought for a one-third price), etc. She tilts towards being snobby when she says that her favorite pans are of this brand and it costs this much and favorite knife costs that much. Well, for a person who talks about preparing gluten free recipes on shoestring budget, the equipment and ingredients deliver the sucker punch.
I have not started to try the recipes yet, but I have my doubts whether all of them or at least a few of them would turn out to be as good as the author describes in her book.