The Irish Soda Bread was quite good, if a bit grainy from the rice flour. The Lavash was also very good - interesting having something with teff other than injera. The popovers were as good as any other popover I've had. The book would be more useful if it gave more explicit instructions on grain substitutions. If you don't have something on hand, or you don't care for it - what might you use instead. On the other hand, the fact that she doesn't use a single blend throughout lets you sample a bunch of different tastes and textures, to see what appeals. Still, each recipe has enough ingredients and steps (these are not generally lean breads) to push them out of the weekly breadbaking category for me.
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