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Dear Listmates,
This post is in regards to my book review on the new baking book against the grain (extraordinary gluten-free recipes made from real, all-natural ingredients) [The book's title is all in lower case]. I've discovered the author's blog, and although the book seemed versatile before, I think it is even more so now. Accordingly, I've made a few updates to my blog: http://bit.ly/GF_Bake to also address the content of the author's blog.
In her blog, Ms. Cain discusses the various brands of tapioca starch and how one has to compensate for different weights per cup (useful for people who use volume measurements instead of weight), the different types of buckwheat flour (including the brand I used), and substitutions for light buckwheat flour, eggs and dairy.
If you were initially interested in the book but felt it was not for you because of the extensive use of eggs and dairy you may wish to revisit the book review and link over to Ms. Cain's blog and consider her recommendations for substitutions. I think she has covered the topics well - grain-free, dairy-free and egg-free in addition to gluten-free.

VicSunnyvale, CA


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