I am always on the lookout for new cookbooks, so I was really happy when I came across this today. It's written by Jennifer Katzinger, who runs a vegan, gluten-free bakery in Seattle called Flying Apron. After flipping through it, I knew that this could be the book that inspires me to teach a gluten-free baking class. No crazy weird ingredients (like coconut oil in every recipe; I'm talking to you, Babycakes!) or flours you can only get in back alley shops; just things I already own! Most of them use a combination of brown rice flour and garbanzo flour; not 5 different grains, causing you to have piles of stuff in your cupboard that you never use. I'm already impressed!
And I'll surely let you know once I've tried something from it; it could be as early as tomorrow!