What I need to know is this :  As a person who needs GFCF cooking resources would you rather have

A:  smaller  and less expensive books of more pointed focus (ie just sauces , dressings and gravies or other focus)

B: A huge broad scope book that covers everything (think Julia Child here) that costs more

Sound off!!!!   I’m trying very hard to put together what people need/want the most and thus have a resource that actually gets used vs. one that sits gathering dust on a high shelf

Greens Beer has many different styles that have the same full body, texture and color as its gluten loaded counterparts.

I found it at my local Fred Meyer to boot!

YAY for brewers who think out of the box and with their tastebuds, rather than just an ingredient list!!!!!