Erin McKenna, founder of BabyCakes NYC written Bread & Butter dedicated to the savory aspect of baking. The recipes cover a wide range of breads, including making pizza and focaccia, but also puff pastry and crackers. The main area of the book is the bread though, so I wanted to give it a go and see for myself whether Gluten Free (GF) bread could ever be tasty!
Overall the book is cute, and well put together, with plenty of pictures of almost all of the end results of the recipes, and also including a lot of information about all the different flours and ingredients required in GF baking, so imparting a lot of the knowledge acquired by the author over the years she has been baking Gluten Free.
If you ever decide to make anything Gluten Free, I feel you just have to accept that you need to just empty your pockets of cash to purchase pretty much everything ever made by a particular specialty GF grain and flour brand. I already had a reasonably well stocked cupboard of random ingredients, but to make the sandwich bread, I had to buy potato starch, oat flour, millet flour, and arrowroot (having already got coconut oil, xanthan gum, yeast, and agave nectar).
