I tried two recipes from this cookbook, the Mac & Cheese and the Millet Bread. The Mac & Cheese tasted pretty good, though it calls for way more fake cheese than I normally feel comfortable using. It ended up making a ton of cheese sauce, more than I think the pasta really calls for, so I would recommend taking the fake cheese down from 3 cups to 2 or 2 and a half. The Millet Bread turned out somewhat horribly, but mostly because I think I overkneaded the dough and didn't let the oven completely preheat. The inside ended up not cooking through, which I didn't notice until I'd already removed it from the oven and let it cool. The taste (from what I could salvage) is very delicate, so if you're confident in your gluten-free breadmaking skills, this might be one to try.