Marie is a friend of mine, and I would see it is as a personal favor to me if you would share this post, and let everyone know you know who is gluten intolerant know about this book.
It has already hit it's kickstarter goal but it has many many days left to reach its max. Let's do this!
"How many times have you come across a gluten-free recipe claiming to be 'just as good as the normal version!', only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like?
How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?
Most gluten-free recipes are developed by taking a "normal" recipe, and attempting to come up with the perfect balance of alternative flours to substitute for the full gluten flour in that original recipe.
I take a bit of a different approach: developing the recipe from scratch, throwing the original methods out the window. Rather than just swapping out the flour for an "all purpose" mix, I look at the various flours as individual ingredients– skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”.
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