The latest book found on my library’s shelves, looks like it should be a beautiful addition to my beginning collection. Mrs. Pascal doesn’t simply have recipes typed out and bound for us to figure out on our own, no. She starts the book out with everything that one should have in their pantry and kitchen, from the dry and wet goods and the tools needed for the easiest preparation of your new found goodies. Read on to see how this turns out…

Cybele even goes so far as to explain each ingredient, such as the different Gluten-Free flours, including what they taste like, how they perform and why. How to replace eggs is another big one since so many people are allergic to eggs and it’s all described beautifully.

Finally, before the recipes begin, her recipe for the “main” ingredient in every recipe in the book is listed. All Purpose Gluten-Free Flour, pg 19, which is followed by successful baking tips!

The next 152 pages describe how to make the most delectable treats allergy free so that anyone can “have their cake and eat it too”! If my own creations come out as good as the pictures look, I will have to fly and meet the author with a great big hug!

Since I wrote this, I tried a couple of the recipes and yes! She says not to substitute any ingredients however, I didn’t have any potato starch so I used corn starch in the basic all purpose flour mixture and tried it in the Brown Sugar Cookies with great success. I have never had a GF sugar cookie that I like but with this recipe I couldn’t stop eating them!

I also made the Buckwheat Apple Muffins and my husband said he liked them. Just don’t tell him that they are sugar free, gluten free, egg free and dairy free! Just tasty all natural goodness thanks to Mrs. Pascal. Ready for that hug?