Most of the recipes use a combination of rice flour, tapioca flour, and guar gum, which can be bought from a lot of the larger supermarkets now. Although, it would seem that Simon & Alison Holst believe that everyone who bakes has access to a food processor, you can make these recipes using the old fashioned method – good knives, spoons, and muscle power.
I have recently started using the new Edmonds Gluten-free flour range with these recipes instead of the rice & tapioca flours and the guar gum. The results are spectacular. I made the Ginger Crunch recipe yesterday and it tasted just like I remember the ‘real’ Ginger Crunch did that I used to buy from the bakery, before I had to go gluten-free.
This recipe book seems to have the chemistry of GF baking just right, particularly taking into account the need for a little extra liquid. This makes it easier to use than converting ordinary recipes that usually require a lot of trial and error. Because of this and the very edible results I have had, I would recommend this book to anyone who longs for the taste of ‘real’ baking.
Their second GF recipe book is also very good.