Bob's Red Mill Everyday Gluten-Free Cookbook

Saulsbury, author of more than a dozen cookbooks and creator of the cooking blog powerhungry.com, uses gluten-free grains and other natural ingredients in 281 recipes for a wide range of entr%C3%A9es, side dishes and desserts. The ancient grains used in the book are described extensively, and cooking methods are fully explained. Many recipes require pre-cooking the grains prior to incorporating them in the recipes, which does increase preparation time. Precise measuring is important for these recipes, including following the different methods Saulsbury prescribes to measure dry, moist, and liquid ingredients. Ingredient substitutions are not recommended%E2%80%94substituting one flour or grain for another will lead to unwanted results. However, when Saulsbury's instructions are followed to the letter, the results are generally delicious. Whole grains seem particularly well suited to baking. The multigrain blueberry muffins and date squares are very good and will be enjoyed even by people not required to follow a gluten-free diet. Stews fare less well; even spruced up with avocado, mango, cilantro, lime, and spices, some are a little bland. Photos. (Feb.)