by Sarah E. Holroyd (Author), George E. Holroyd (Author), George E. Holroyd (Photographer)
This cookbook evolved from our personal collection of recipes accumulated over the years, and across the countries we've travelled through and lived in. We curated and adapted them to produce this volume of gluten-free recipes encompassing side dishes/snacks, soups, main courses, and desserts. All of the recipes contained in this volume that use flour were tested using a gluten-free baking flour blend of white rice flour, brown rice flour, potato starch, tapioca flour, and xanthan gum. We hope you enjoy eating them as much as we do!
