Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Book

Very thorough guide to gluten-free baking, but I personally don't recommend.

Most of her recipes (about 90%) require her mix of bean flours, and most of the remainder require corn, soy or sorghum flours. Be prepared to buy about 20 ingredients off the bat.

Re the flour mixes: I tried the soy and bean flour recipes and found that they me sick (severe indigestion) and taste awful to me. I can't eat the corn/sorghum flours because I'm allergic to them. First I tried cutting down the xanthan gum and/or replacing it with chia, but still got sick. Then I tried to adapt the recipes with other high protein flours such as nut flours & coconut flour, and subbing arrowroot for the corn, but the adapted recipes did not come out well. So maybe if I didn't have all these food allergies/intolerances the recipes would be ok, but this is obviously not the book for me.

Re the finished products: I find the recipes turn out quite dry and crumbly. As in, I can't get the bread out of the pan, cut a slice or even lift the piece of bread to my mouth without it falling to pieces. And it tastes like a hybrid of bread and gravel. I think this is partially because I changed the flours, and partially because her recipes are very low-fat.