無麩質食譜

I was surprised how many of my weeknight meals came from the Middle Eastern section, and the step-by-step instructions made the chickpea tagine foolproof.

The chapter on Ethiopian dishes alone justified the purchase—I made the injera last week and it actually held together. What I appreciate most is that the recipes are gluten-free by design, not just substitutions of wheat flour.

The photos alone make me want to cook through this whole thing, and the fact that recipes are naturally gluten-free by design rather than relying on substitutions means I'm not hunting down weird specialty flours. I've already flagged a dozen dishes from the 80-plus countries covered.