The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends Hardcover – September 9, 2014

Karen Morgan's cookbooks are my favorite gluten free cookbooks. Her recipes are gorgeous and easy to adapt to make dairy free as well (but wow, would I buy in to a series of dairy free adaptations if she ever made some!). This book is really interesting because it's founded on a couple of core flour blends and then you proceed from there. It's a little labor intensive to make the blends, but her results are so good it really doesn't matter. An ingredient insight: most of the ingredients are standard for gluten free baking, but some of the recipes in here call for meringue powder. Don't bother looking for meringue powder in the supermarket - it's a very specific baking supply and you won't find it there. Very few brands make it, but you can find it either on Amazon or at Michael's in the cake decorating section.

Each of the 6 chapter requires it's own flour blend so more time consuming then other books, such as Artisinal GF cooking. However, the diversity of products is wonderful. I love the French Boule on page 206, pizza crust is a good one, bagels were a complete failure which I don't want to try again. Looking forward to trying the hotdog/hamburger bun, almond danish, jelly filled doughnuts, biscotti, chili-pork empanadas, and ravioli dough. I don't respond well to xanthan gum so appreciate her use of Guar Gum. Many of the recipes require a 2-3 hour rest and refrigeration.I am a baker who also likes GF Artisan Bread in 5 Mins a Day, Flavor Flours, and ATK How Can It Be Gluten Free both 1 and 2.

Since I was just put on a low FODMAP diet, I needed to be able to go gluten-free without my family noticing any huge difference. This book clearly explains how and why these gluten-free ingredients create tasty waffles and more. I have mixed up the "biscuit" mix, which is the foundation for making the waffles. I did buy a scale so that everything is measured accurately. The waffles are great, my husband loves them, and my sons couldn't tell there was anything different. I notice a little difference in texture and taste, but that's because I am looking for the changes. I am very satisfied with this book and I am looking forward to making more of the recipes in it.

Some women collect shoes. I collect cookbooks. This one is my favorite! Karen Morgan has a genius system of creating "blends" depending on what type of food you want to make (i.e cakes or biscuits). I now have Rubbermaid modular containers in my pantry with each of her blends in them so that I can quickly make GF foods w/o the hassle of needing to mix up 7 different flours/starches/etc.

I agree with E. Barto's review. Lots of mistakes. I also find it odd that there isn't a biscuit recipe or recipe for the choux paste, given there are two distinct recipes for each item. I tried the galette dough which just melted into a giant cookie disc, which meant the butter to flour ratio was way off. Too bad. I wanted to like this book very much. I will try to recalculate the measurements, but, who wants to do that for the author?

This was a great book for me. I love to bake and recently got engaged to someone with celiac, so it was great to find one resource so that I dont have to eliminate baking from my life. Particularly useful were the separate flour blends for different styles of baking, as the gluten-free AP flour mix has been a bit disappointing with some recipes.

very useful, a great help for those who has glutenintolerance.

My wife loves this book!My wife visited the restaurant when it was open in Austin. Now that the restaurant is closed, the recipe book became a must-have for her - and the recipes in it have yet to disappoint. My mother-in-law insists that the pecan pie crust was every bit as good as a regular delicious pie. I like the chocolate-chip cookies better than most regular recipes that others have cooked.

Great results...But you have to read ALL of the tips and techniques described in the flour blend sections, or you may have some flops.Made the best GF pie crust ever, and the carrot cake with rum soaked raisins...Oh, my! The berry coffee cake, amazing and so easy.If you are going GF and were not a big baker before going GF, you may find this book a little overwhelming. However, if you take a little time to prep those flour blends so they are on hand, and read carefully the instructions given in those blend sections, you will be creating some of the best baked goods ever...gluten free or not.Enjoy!

great book, good recipes

I really like this addition to my collection of gluten free cookbooks, I have used it several times for reference and several recipes. Really impressed with it. It will be well used. Very highly recommended as an addition.