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This book has recipes for frozen desserts, main courses, soups and sauces, and many other items. Most are vegetarian or vegan, and they're quite tasty. But I'll focus on the baked goods, since they're the hardest to get right (in my experience).

Unlike the recipes in many popular gluten-free cookbooks (which contain lots of sugar, white flours and shortening), the baked goods in this book are made from whole grains (or non-grain flours, like quinoa or cassava) and a small amount of unrefined sweeteners and oils. The recipes are marked as to which common allergens they don't contain; most are free of wheat, gluten, dairy, eggs, and corn. There are also variations for many of the recipes, so you can adapt them to your preferences. "101 Cookies' is a great example of this. The author gives a basic cookie recipe, then lists possible substitutions for almost every ingredient - so this recipe can give you "101" (more or less!) different types of cookies.

I've tried many of the recipes, and they've turned out well, although sometimes they needed a little fine-tuning (more or less liquid, shorter baking time, etc.). So I wouldn't recommend this book to a very inexperienced cook, or anyone who wants to recreate the taste of Wonderbread or Pepperidge Farms. But if you're willing to improvise, and you're looking for an alternative to recipes or commercial mixes with highly processed ingredients, this book is very useful.