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veryglutenfreeYeah, I'm still at the bookstore. :P
So this doesn't look like a bad book, but it's clear the author doesn't understand why yeast would be used in yeast breads, there are thousands of years of tradition in this affecting the texture and flavor of these baked goods, so bragging that almond flour recipes don't need it displays a lot of ignorance on her part, if not outright disrespect for culinary traditions.
[ETA: Claiming that any particular type of flour (unless it's made to be self rising) doesn't need leavening ingredients for baking is just bullshit in general. How do books like this become popular?]
Secondly, agave nectar has been shown to be very bad on the liver, why promote it as a healthy sweetener? It's also usually not too good for the texture of many kinds of baked goods either.
I am also skeptical about her claims about how almond flour doesn't need binders like gelatine or guar gum at all, it would of been nice if she discussed her history of baking in far more detail in order to help explain why she came to this conclusion. I am reminded more of raw vegan recipe collections that claim to be just like the real thing, and in my experience, it really does not.
Still, almond flour does seem to have potential, but sorghum flour has been highly underrated in the gluten-free baking community in my opinion, and I have doubts about the texture of the goods should I choose to use almond flour alone.
I might buy this used. It might be useful for inspiration, but I would certainly change the recipes, and use butter instead of oil (why must so many people who write these gluten free books assume they're all a bunch of semi-vegetarians?).
So this doesn't look like a bad book, but it's clear the author doesn't understand why yeast would be used in yeast breads, there are thousands of years of tradition in this affecting the texture and flavor of these baked goods, so bragging that almond flour recipes don't need it displays a lot of ignorance on her part, if not outright disrespect for culinary traditions.
[ETA: Claiming that any particular type of flour (unless it's made to be self rising) doesn't need leavening ingredients for baking is just bullshit in general. How do books like this become popular?]
Secondly, agave nectar has been shown to be very bad on the liver, why promote it as a healthy sweetener? It's also usually not too good for the texture of many kinds of baked goods either.
I am also skeptical about her claims about how almond flour doesn't need binders like gelatine or guar gum at all, it would of been nice if she discussed her history of baking in far more detail in order to help explain why she came to this conclusion. I am reminded more of raw vegan recipe collections that claim to be just like the real thing, and in my experience, it really does not.
Still, almond flour does seem to have potential, but sorghum flour has been highly underrated in the gluten-free baking community in my opinion, and I have doubts about the texture of the goods should I choose to use almond flour alone.
I might buy this used. It might be useful for inspiration, but I would certainly change the recipes, and use butter instead of oil (why must so many people who write these gluten free books assume they're all a bunch of semi-vegetarians?).
