The reviews are in…

“Brittany Angell and Iris Higgins have painstakingly worked through 12 gluten-free flours, profiling taste, texture and best uses along with invaluable baking tips, nutritional profiles and substitutions. Their guide will only lead you to baking greatness—and the thankful realization that they’ve done the heavy lifting for you. Now, all you have to do is soak in the knowledge and you’ll be ready for anything.”

- Silvana Nardone. Easy Eats.