Gluten-Free Baking Classics Book

This is a great GF cookbook. I've checked out 8-10 books since my son was diagnosed with celiac disease a month ago and this is the only one I've bought. There are very few baked goods that I can think of that aren't in this book (pumpkin cookies, peanut butter cookies). And everything that I have made has been good. Tonight I made GF hamburger buns and they were delicious, reminded me of the homemade buns my school's cooks used to bake. They were definitely better than the buns you buy. My son usually doesn't even eat a bun, but he did tonight. We have also enjoyed the cornbread recipe (I don't think you would ever guess it was GF if you didn't know), the blueberry muffins, and the sandwich bread. The vanilla cupcakes, pie crust, banana bread and chocolate chip cookies were good, although the cookies spread all over even though I chilled my shortening. New: Her pizza crust is surprisingly good.
This book is well written with clear instructions that even a beginning baker can follow. She depends on two basic flour mixes, a rice blend for most goodies, and a millet/sorghum blend for bread, neither use bean flour. I only have two minor complaints. 1) Because I am feeding a diabetic it would be extremely helpful to have a nutrition analysis that included a carb count. 2) I'm not a big fan of working with baking chocolate and I wish her brownie and chocolate cake recipes used cocoa. But like I said, those are minor complaints. One last note: She recommends a specific brand of rice flour, Authentic, because it is ground finer than most other brands. However, I have been using Bob's Red Mill, and haven't thought that it was gritty (well it was in the pie crust on the first day, but not on the second). I did find some Authentic brand, though, and I'll have to try it and see if I can tell the difference.
If you have to eat gluten free, I would definitely recommend this book.
UPDATE: Annalise Roberts now has a pumpkin cookie on her web site, www.foodphilosopher.com, and I'm looking forward to trying it! I also made her chocolate cake with the baking chocolate, and I have to admit, it's not that hard to work with baking chocolate, I guess I was just intimidated. The longer I have this book, the more I love it.