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Title: Irresponsible in it's lack of nutrition
Review: Our family has been gluten free for almost a year and we've read every cookbook printed on the subject. This is by far the unhealthiest one we've run across. Every recipe in it uses exclusively potato starch and corn starch, neither of which contains much in the way of nutrients. There are many tasty, nutritious, gluten and rice free alternative flours, such as: sorghum, quinoa, almond, teff, montina and millet to name a few. Quinoa, millet and almonds are available in every grocery store in their whole form and are easily ground at home in a coffee grinder. Baking with these healthy ingredients as your main flours and lightening with about 30% starch turns out delicious and healthy treats. Our current favorite gluten free baking book is Baking Classics by Annalise G. Roberts. Delicious and healthy recipes that all work everytime. Additionally Mrs. Ryberg's suggestion to use carrageenan as a binder is ill advised as it is a proven carcinegen.
