This was an approachable and flexible cookbook with lots of options for making gluten-free items that are also dairy, egg, soy and corn free. Unlike a lot of other "allergy-free" cookbooks, nuts are generally not used. What the author does rely heavily on is quinoa and millet flours. About a third of the recipes contain fruit based ingredients(frequently oranges), and another third chocolate. There are also several pages of tips and tricks. Overall, this could be either a great starter cookbook, or a fun way for an experienced GF cook to branch out.

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