This blog is meant to be a book that I have been working on for a few years called 'Chester Street Favourites' but it has not yet eventuated. At least this way I can share a group of recipes and keep adding to the mix.
The main reason it has taken so long is that gluten-free cooking is an ongoing experiment and the same recipies made with the same ingredients can sometimes just not work or the results can be disapointing. This is a challenge - you are constantly trying new flour mixes and new combinations of ingredients to try and acheive a good product that you would be proud to share with friends and family.
So perhaps this open format which can be added to and amended on an ongoing basis is more appropriate.
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