A review by marerick
Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by Aran Goyoaga

3.0

Like with her first book there are just unnecessary healthy ingredients thrown in that affect the taste. Why am I using buckwheat flour in the banana bread it makes the consistency rough and dry. In her first book the sweet rice flour and almond flour combo for banana bread was amazing why are we deviating from it. Also those sesame snickerdoodle’s have this bad aftertaste from I’m trying to figure it out the tahini or sesame perhaps. Just keep it simple.

Basically every recipe needs to be modified and it’s just a puzzle to figure out what it is. But once I figure it out the recipe is amazing and people actually like eating gluten free.