Gluten-Free Girl: Bread for Everyone
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WillowontheWater March 15, 2016
I gave up on GFG recipes loooooong ago. Everything I tried was mediocre at best to downright awful at worst. I mixed her flour blend up (not paying her asking price plus shipping when I can get the components locally) and did a side by side test of three popular cup/cup flour blends using a standard cookie recipe from Epicurious' website. The batch with the GFG blend flour was the hands down loser. They spread, loosing their shape, cracked, and most importantly had a very unpleasant aftertaste from I'm assuming the millet. A bit more research taught me that millet is contradicted for hypothyroid patients - and so that was the final nail in the coffin for me. I threw out the rest of her blend I had mixed up. I did use my favorite flour blend in a recent GFG recipe from the blog, not the book and the muffins were so bland not even teenage boys would eat them. Teens picked the blueberries out of the muffins, leaving the muffin behind. And that was after I UPPED the spices and salt! TL; dr - her recipes are rubbish. Much better recipes out there - and with easily accessible flour blends in just about every market, just make your favorite recipes. Very few things require a complete reworking.
Jessica H. March 15, 2016
I find that Gluten Free Girl's recipes don't work well, and have ended up in the "expensive mistake" column of our celiac family's baking archives. My family has been GF for a couple of decades now and we've gone through most of the ins and outs of GF cooking and baking, flour substitutions (some disastrous), expensive mistakes and inedible breads and cakes. The last 10 years have been magical because of the number of cup-4-cup GF flours and premade baking mixes on the market, and smarter cooking minds than ours figuring out the combos of which flours and ingredients to combine to make all GF things taste great. Gluten Free Girl was one of the earlier bloggers and we gave it our best shot to follow her for a while, but her recipes missed the mark as often as our own creations did. I find her breads to be heavy and flat, or to have that weird "GF aftertaste" that would eventually be eliminated with the advent of better flour mixtures freely and economically available. There's just no reason anymore for GF food to still taste weird, or for bread recipes to be hit or miss, or for baked good to cost so much to get bad results. That's a 1990's problem, now solved. So honestly, no, I don't have success with Gluten Free Girl recipes and I don't know many people who do. There are too many excellent recipes available for free online to spend more money paying for cookbooks with bad GF recipes these days, so unfortunately I never recommend this author anymore, nor use any of her recipes.
Gail H. March 15, 2016
It's too bad that the author had poor experiences with the recipes she made out of the Aherns' latest cookbook. This hasn't been my experience. I've made the sandwich bread at least a half dozen times, and the times it did not rise (like the author's), I was using yeast that was past its prime. I've had the sourdough bread, pizza dough, pretzels, and bagels from this book and they're winners. I recently made the banana hazelnut bread and the sunflower seed butter cookies and we couldn't stay out of them. Yes, baking gluten free can involve buying a handful of different flours, but the result is much more complex, delicious, and nutritious than commercially-available gluten-free flours with all white starches. This book is one of my favorites.
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