Immediately, my interest was in the dessert and breakfast sections of the book and I was impressed by the beautiful and scrumptious-looking pictures for classic favorites such as carrot cake, upside-down plum cake, blondies, and brownies. For breakfast there were recipes for baked goods such as cinnamon buns, sweet breads, muffins, pancakes and doughnuts! There are also several other delicious dessert and breakfast recipes that would keep those that follow gluten-free diet, but love to bake, happy for some time to come.
The sections in this book for starters, entrees and snacks include recipes that cover an impressive range of dietary interests. The author includes a large selection of culturally-inspired recipes that range from traditional American, Tunisian, Thai, Middle Eastern, Italian, French, Mexican and others. I must admit that even beyond learning more about gluten-free baking, several of the dishes and ingredients included in each section were new to me. However, in my opinion, the author does a good job of anticipating that sort of unfamiliarity with her readers and provides recipes for several of condiments and spice blends that are important for those culturally-influenced recipes.
I decided to try something new for breakfast and I prepared her recipe for Creamy Breakfast Quinoa with Roasted Strawberries. I’ve only previously eaten quinoa prepared with savory ingredients, but now that I’ve tried it sweetened up for breakfast, there’s no turning back and I loved it! I can’t wait to try more of these fresh, gluten-free recipes.