How many times have you come across a gluten-free recipe claiming to be "just as good as the normal version!", only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like? How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?
Most gluten-free recipes are developed by taking a "normal" recipe, and swapping in a simulated "all purpose" gluten-free flour... whether store bought, or a homemade version. "Beyond Flour" takes a bit of a different approach: developing the recipe from scratch. Rather than just swapping out the flour for an "all purpose" mix, Marie Porter uses various alternative flours as individual ingredients, and does NOT make use of any kind of all-purpose flour mix. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal ... not just a "reasonable facsimile".
Think about it:
- Fresh pasta! Yes, you can have ravioli again
- Gyoza too!
- Homemade "Chinese takeout", BETTER than the real thing!
- Deep dish pizza that's crispy outside & tender inside... like pizza is SUPPOSED to be!
- Chewy, delicious cookies that *everyone* will want to eat!
- Never having to present a dish with an apology for it being Gluten-Free.
- Indulging some of your deepest, darkest guilty pleasure cravings... safely and joyously!
Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-GF friends and family. (Well, or make enough for everyone!)
Industry Reviews
"I just got your update on the second book! I'm so incredibly excited! The first one has been a source of life, love, tears, and emotional eating over the past couple years. THANK YOU! I will definitely be backing that next kickstarter campaign right away." - T.W. Turner "I really like the personal comments you put with the recipes. Makes me feel kind of like we met somewhere and started talking recipes: oD. I'll leave a review on Amazon after we try a few - THANK YOU!" - C. Burch "Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying. I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now. And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on." - C Schulz "I've been thumbing through gluten free cookbooks for over a year trying to find one that really tries to convey an understanding of the base ingredients rather than always starting with "gluten free flour mix." As an aspie myself, it shouldn't surprise me that your book is just what I was looking for." - R. Ray "I saw this on the kickstarter and have been madly drooling for it to arrive for a long time. And then I started making things out of it. OMFG! Buy this book. Make her write more. You'll thank me for it." - Amazon User
