I thought I'd finally stumbled on the perfect gluten free baking book only to be completely dissapointed.

Almost all of the recipes in this book call for Roberts gluten free plain or self-rising flour. A brand this is not available in my part of the world and most likely not available to many of you either.

there is a suggestion by the author that if you do not have access to the Roberts gluten free flour that there is a great variety of others that would be suitable. Where?? No shops or markets carry such a thing in my area.

Then theres a statement that if you can not get commerial gluten free plain and self raising flour of any kind, success can be found by using a combination of flours such as rice, cornflour, soy and buckwheat.

Well, how much? How much of each would one use to get the right consistancy for the recipes in this book.

There is no mention of combination amounts in this book, no nothing.

I'm not familiar with baking with rice, corn, soy, and buckwheat flours at all but I do have a shop I can purchase them in bulk.

The main reason I bought this book was to learn how to use the flours that are available to me for decent gluten free baking.

All in all this is a very dissapointing book, not anything like I expected. With all the hype that came out on it when it was just on pre-order I thought it was going to be the answer to my baking problems. It was not...

Please.... Don't waste your money on it.