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MESSAGE FOR THE GLUTEN-FREE SKEPTIC: I am not going to make any grandiose claims about these finally being gluten-free recipes that taste just like gluten. However, I will give you my word that no cardboard was harmed in the making of these recipes. Don't believe me? Well, take a gander at some of these recipes and let the pictures speak for themselves.
Yours truly, Tamara Green
A MESSAGE FOR THE GLUTEN-FREE NOVICE: Whether you are a seasoned homecook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. From the first section "How to Cook With This Book" to the last appendix "Ingredient Substitutions" I have included helpful gluten-free (g.f.) specific baking advice and comments on a g.f. lifestyle, such as "Can Gluten Cross Contamination be Avoided in the Home Kitchen" or "Dining Out: Tips for Safely Staying Gluten-Free." I hope you find all of these helpful and the recipes as delightful as my taste buds say they are.
Yours truly, Tamara Green
