There is plenty of solid information about ingredients. So far, I've made blueberry muffins. They turned out fine but had a grainy texture, as though made with cornmeal. That's because I couldn't find extra finely ground brown rice flour, recommended by the author. In my area, I'll need to order it online or find it at an Asian grocery store.

I'll rate the book again later and add more notes as I try more recipes. The required flour has been found, so now I can use proper ingredients. I have finished reading the text portions of the book, so only recipe trials remain. ( )

This is presently my favorite gluten free baking cookbook. Her blueberry muffin recipe is fantastic and I've used one of her basic flour combinations for baking bread. This is a must-have for anyone who needs to bake with gluten free flours. ( )