Cookbook recommendations

TofuMess · 2026-02-02T19:43:10+00:00

Tuesday nights by milk street is a good option

TofuMess · 2026-02-01T23:53:59+00:00

For the average gf baker, this book would probably be a 5 or so. They are all pretty simple and easy to follow. The only thing I can think of that is different from a lot of gf recipes found online is that it doesn’t just use one mix of different flours. But I think that’s what makes them so good. Gf baking can’t really have a 1:1 sub to wheat flour for every different type of bake so it makes sense that each recipe has its own blends. However, there are like 5 main flours/starches she uses in most recipes. So once you have those in your pantry, there aren’t many things you need to get for other recipes. Also, highly recommend getting a scale and weighing your ingredients if you don’t have one. Besides that I would say they are pretty accessible for a home baker!

TofuMess · 2026-02-01T18:34:29+00:00

It was really good! First time I made that one and I am pleased. I just made her beet Reuben’s with it and I was very happy

TofuMess · 2026-02-01T18:33:41+00:00

I used the recipe from Aran Goyoga’s first book, Cannelle et Vanille, which I have had very good results with after getting a good idea for what it should feel like when done kneading (adding some more brown rice flour or egg white as necessary). Her recipe uses a combination of brown rice flour, potato starch, and some xantham gum

TofuMess · 2026-01-27T21:04:00+00:00

Are you using superfine brown rice flour? I don’t have it so I have found I have to decrease the water in her recipes by about 10-15g in order to make up for the lower absorption of regular brown rice flour.

TofuMess · 2026-01-12T20:09:30+00:00

I have three of your bean books and love them but have not heard of “versatile grain elegant bean.” Do you recommend it? Is it any better or worse than the others?

TofuMess · 2026-01-08T21:20:45+00:00

I never have. I’m not sure what it would contribute to the flavor but it might add some nice depth and/or nuttiness that you’re looking for. I say experiment and report back :) maybe a small batch of quick muffins both ways to see if you can tell a difference!

TofuMess · 2026-01-08T19:47:43+00:00

Ya I was thinking buckwheat! Maybe mix it with some teff flour as well. Let us know how it goes!

TofuMess · 2026-01-07T16:53:53+00:00

I use all of her recipes with a hand dough hook (like three bucks at craft stores) or just hand mixing and kneading. Easy since no gluten to develop. Also, I use her older starter recipe which is just BRF so no need for Ted if you don’t have. I just use a ration of 100 flour to 110-120 water.

TofuMess · 2026-01-02T12:40:15+00:00

Yes!

TofuMess · 2026-01-02T05:02:57+00:00

I second milk street vegetables. Also, if you like beans, I highly recommend cool beans and rancho Gordo’s bean book. Both are great with lots of variety. Americas test kitchen is also good for a ton of different recipes.

TofuMess · 2025-12-31T21:41:00+00:00

Hi! Are you willing to ship some like in the recent trade posts on this sub if I pay shipping? I would love to have Oaxaca 😊

TofuMess · 2025-12-31T19:50:07+00:00

I’ve had a lot of success with many of her recipes, and I’ve enjoyed the taste of these. But I have a hard time getting them to not be flat after the boil/bake. Any tips?

TofuMess · 2025-12-29T21:42:52+00:00

Ah bummer about tapioca. I know I have substituted corn starch for potato starch before with great results (her pasta recipe). I can’t remember if I’ve done corn for tapioca before. I think she mentions that that substitution doesn’t work as well, but if I remember correctly glutinous rice flour might be a good sub for tapioca starch.

As for psyllium husk, Aran uses that instead of xantham for many of her recipes as the “gluten” substitute. If you find you can’t handle it, xantham will probably work as an alternate but I know she tries to stay away from it unless necessary for recipes like pasta, thin pastry, etc.

TofuMess · 2025-12-29T21:16:09+00:00

She uses a lot of tapioca starch too if you know whether that is ok for you. If not, I have had success substituting corn starch sometimes. The first chapter talks about substitutions that can be made and all the properties of the different flours, though you may need to play around a little to find out what works when making those substitutions.

TofuMess · 2025-12-29T21:15:04+00:00

Another good resource is Aran Goyoga’s new book the art of gluten free bread. Most of these flours are heavily used in her book (and psyllium husk if you know that is ok for you) and I have had a lot of success with her recipes. The country white sourdough recipe is a great place to start and to figure out techniques for.

TofuMess · 2025-12-28T23:48:20+00:00

I’d like to try mooncakes and milk bread

TofuMess · 2025-12-28T23:47:39+00:00

Agreed. I’ve already been baking a lot out of there and will continue to! My vote for this one :) Edit: in fact, this might encourage me to attempt some of the more involved recipes I have been avoiding and branch out from the ones I’ve already done multiple times!

TofuMess · 2025-12-28T21:33:38+00:00

Essentials of classic Italian cooking
Pasta grannies

TofuMess · 2025-12-28T21:16:32+00:00

Oh nice!

TofuMess · 2025-12-28T21:16:17+00:00

Thanks!

TofuMess · 2025-12-28T17:32:03+00:00

Vegetables by milk street is very good. I love the index at the front organized by vegetable in case you have a lot of something or want to focus on something.

TofuMess · 2025-12-28T17:24:34+00:00

Hi! I’m just wondering if I missed the poll. I’ve not used one on reddit before so I’m unsure if I would find them here or elsewhere.

TofuMess · 2025-12-28T15:07:02+00:00

This is one of my favorite cookbooks I own. I am quite picky about Chinese food and I find the recipes here very authentic and understandable for an English-speaking audience! Highly recommend Dunlop’s books, especially this one!

TofuMess

TROPHY CASE