I appreciate this book which offers a variety of breads and gluten free buns. I have not tested all of them because, like many people, I often reproduce the same and those I have the ingredients at home. But nothing prevents change from time to time! I make my bread by hand in a traditional oven. I had a bread machine, but I realize now that I need it anymore! With these recipes anyone with a traditional oven can make his gluten-free bread for a price significantly lower than those found any facts. Next, with use, I buy rice flour bags large enough and therefore less expensive per kilogram. Each of his method! The book offers classic breads (for sweet and salty daily), milder bread buns, gingerbread, kouglof ...) and breads more "original" like focaccia and blinis. I find it very good and complete. The first part is devoted to explaining the ingredients and the basic method. I recommend it.
