gluten-free eats

I have Volume 1 and use it as my default go-to for GF recipes. There are certainly times when I have my own alternate recipe or do variations of theirs--I have no idea how you're supposed to make their pie crust work with that little water--but for the most part the recipes (and commentary) are solid.

The one thing that I really wish is that they'd published it a few years later, after the new crop of GF flour blends had come out. Their point of comparison for the Bob's Red Mill mix, for instance, is the old mix rather than the newer 1-to-1 mix. (The old mix is the bean-y one which I refuse to use for anything.) Would have loved to see that one and the Cup 4 Cup included in their comparisons and substitution guidelines.