If you are interested in this book, you had better stock up on tapioca flour (same thing as tapioca starch) and light buckwheat flour. There are recipes that call for other types of flour such as rice flour and oat flour, but you can make quite a few recipes with just tapioca starch and light buckwheat flour. In case you are new to gluten-free eating, despite the name, buckwheat doesn’t actually contain any wheat and is gluten free. If you can find someplace that sells the flours in bulk, great. Otherwise, be prepared to shell out up to $10 for a small bag of these gluten free alternatives.
The food turned out just fine. It’s definitely different from baked goods with regular gluten, but the food was certainly edible. The recipes were easy to follow and understand. Most seemed to be fairly simple. The most “difficult” part to trying recipes in this book was that I didn’t have many of the gluten free alternatives on hand so had to do some shopping. Tapioca starch was easy to find, but I had trouble finding light buckwheat flour and brown rice flour.
The concern that I have with this book is that it uses tapioca starch quite a bit. They call it tapioca “flour,” but they’re the same thing. Starch is pretty much sugars (carbs) with very little other nutritional value. That being said, tapioca starch is used in all of the gluten-free cookbooks that I have seen because it gives structure/texture so I guess you get the gluten-free, but have to deal with the carbs to make up for it.
Disclaimer: I received a free copy of this book in exchange for my honest review from Blogging for Books.