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NewGFMom

My Review Of Rebecca Reilly's New Book

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I bought a copy of the latest gluten free cookbook by Rebecca Reilly. She makes frequent use of almond flour, which adds a lot of taste and texture. But in brownies, it was a big gritty.

She is a Cordon Bleu trained chef and it really shows in the recipes. They are FULL of cream and butter. She does have some dairy-free stuff in there as well. A lot of the recipes are normal entrees, like quiche and spinach pie. They sound good, but I'd have to cut the fat in half or I think that food would kill me. Normal people who cook a lot, just don't cook that way. I made her corn muffins tonight and they called for a stick of butter, and over a cup of cream. Corn muffins are a staple around here. They make a nice starch for just about any meal and they keep well. But I think we'll all be huge if we make them Reilly style.

I'm all about decadent desserts. But I like to keep the meals around here relatively light. (so the desserts can rock) I have no problem plopping a chunk of butter on our green beans, but this food was beyond heavy. We're talking a POUND of cream cheese in an entree! Who cooks like that at HOME?

But there are some great recipes that I hope to explore. I think I can rework the corn muffins and keep the texture and reduce the fat.

Just thought I'd share!

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I love cream and butter and if it says low fat, I run the other way. Sounds like this book is right up my alley. I figure if Julia Child ate that way and lived as long as she did, it's okay by me. :)

Thanks for sharing your opinion. I'm headed to Amazon right now to look at it.

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I bought a copy of the latest gluten free cookbook by Rebecca Reilly.

Thanks for the info! I'm like you- I try to keep our meals relatively light, and then not worry about making a dessert into something low-fat. :rolleyes: Sounds like her dessert book might be something I'd like...

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