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"The trick to gluten-free," (he said, having watched his wife do all sorts of shit but never trying himself) "Is to know what flours to mix depending on what you're making. And a lot of that is trial and error. Which is why just starting out with Bob's Red Mill gluten free to start with often works best." Barring that, this cookbook is bomb. Note that almost everything in it has too much sugar and butter. In other words, extra awesomeness.