I've been baking GF for a year and a half now. I've baked a few things out of this book and they all failed! The recipes do not vary with ingredients. I don't think you can claim mostly gluten free recipes when the majority include spelt flour. I'm really sorry I wasted my money.

My husband is on an anti-inflamatory diet but he likes dessert and the recipes in this book are great. It does help to have some baking experience so that you can recognize that your cookie dough needs more flour. I highly recommend the raspberry scones, only I make them In smaller portions.

This cookbook is beautiful to look at, and has a lot a great information. However, a lot of the ingredients required are difficult to find and/or very expensive. This won't replace your normal recipes, but is okay for an occasional splurge or for someone with a very restricted diet.

I am an experienced GF baker. I was really excited to buy this book as I have to bake egg-free as well. From the get-go I was suspicious of the book, having read some negative reviews. Also, the main ingredients (ignoring the spelt recipes) are very expensive and also vary little from recipe to recipe. How can anyone make garfava flour/rice flour or Bob's Red Mill baking mix taste so different? The recipes all seem like variations on a theme. I was also suspicious of the proprotion of liquid to dry ingredients, and the baking times. The lemon poppy seed tea cake exploded like a volcano in my oven. I tried the apple cinnamon tea cake twice (cutting down on wet ingredients the second time), and each time it collapsed in on itself. The cupcakes are more muffin-like but did work out texturally; I just had to adjust baking times to my oven. Didn't even try the icing given all the negative reviews. The only recipe that is a real winner, is adapting the ginger snap recipe. By substituting canola oil, cutting down the vanilla extract, increasing the xanthum gum and using Rebecca Reilly's brown rice/garbanzo baking mix, the cookie's came out fantastic. Baked to the point where the edges just begin to brown, they are a very crunchy gingersnap with a nice flavour.

I have been off gluten for over a year and was excited to get a recipe book that also reduced sugar. I made the banana bread and corn bread first. While both turned out very yummy...the cook times for the banana bread were way off (I ended up baking mine for over an hour)...so you have to watch carefully. I made the vanilla cupcakes a few weeks later and I found that the bake time was too long this time (said 22 minutes- would have been better at about 17)...the icing (vanilla) was horrible. All in all the ingredients are healthy (though expensive) and the recipes are great- just pay attention to your food so that you don't under or over cook your treats.