I love…

Roben has a completely different philosophy than any other GF cookbook author I know.  She does whatever she can to make food with only one type of GF grain.  Or two, if she has to.  Then she gives a whole ton of variations of the same recipe each using a different flour.  Personally, I don’t have any allergies *that I know of* so it’s not a big deal for me.  However, if you do, I can see this book being a lifesaver.  It’s just so simple.  Another thing that I really enjoyed about her book is that she tries to make the recipes as simple as possible.  

Another thing thats really cool about this book is that she does a lot more than just baked goods.  Roben realized something that may be very true for some people.  This may be your first time learning how to cook.  It’s just made that much harder by being gluten free.  With that said, she decided to include some real basics about cooking.  Ones that can really help if you’re just starting cooking (or never quite figured certain foods out), like Asparagus, or Boiled chicken.  Yes, they are not that hard to get, but it’s good to have a recipe for them, especially since many cookbook authors just know how to make them, and always have, therefore leaving them out.  

So far, my Mom and I have made Salmon, Mac & Cheese (2 ways), Bagels, and about a minute ago, Mom pulled her pie crust out of the oven.  (*You should know that my Mom has never been able to make a good pie crust – she won’t get mad at me for saying that, it’s true, and she says it herself – and this one turned out looking like a real wheat pie crust).  

Anyways, I highly reccomend this cookbook.  I may have only had it for a few weeks, but it has been a great book, and I’m like 99.9% sure that it is our new staple cookbook.  It’s got so many great recipes, and all of them are so simple (as much as they can be).  And if I don’t stop know, I’m not likely to stop any time soon…

xoxo

Lauren

PS – Go buy it.  Like now.  Shoo.  Go.