I love The Gluten-Free Kitchen by Roben Ryberg.. I know it's older but it's so simple and you don't have to buy all the extra flours..just potato starch(not potato flour there is a difference). Also for baking I use Domata Flour it is used the same as regular flour, you do not have to add anything else(example xanthum gum), it makes great chocolate chip cookies (I use the toll house recipe, the same except replace with the gf flour). You can use it just like regular flour for all your cooking and baking, Good Luck. Our support group teaches it's not what you can't eat it's what you can eat.
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