I bought a copy of the latest gluten free cookbook by Rebecca Reilly. She makes frequent use of almond flour, which adds a lot of taste and texture. But in brownies, it was a big gritty.

She is a Cordon Bleu trained chef and it really shows in the recipes. They are FULL of cream and butter. She does have some dairy-free stuff in there as well. A lot of the recipes are normal entrees, like quiche and spinach pie. They sound good, but I'd have to cut the fat in half or I think that food would kill me. Normal people who cook a lot, just don't cook that way. I made her corn muffins tonight and they called for a stick of butter, and over a cup of cream. Corn muffins are a staple around here. They make a nice starch for just about any meal and they keep well. But I think we'll all be huge if we make them Reilly style.

I'm all about decadent desserts. But I like to keep the meals around here relatively light. (so the desserts can rock) I have no problem plopping a chunk of butter on our green beans, but this food was beyond heavy. We're talking a POUND of cream cheese in an entree! Who cooks like that at HOME?

But there are some great recipes that I hope to explore. I think I can rework the corn muffins and keep the texture and reduce the fat.

Just thought I'd share!

Thanks for letting us know about this. I absolutely love her dessert cookbook!

I love cream and butter and if it says low fat, I run the other way. Sounds like this book is right up my alley. I figure if Julia Child ate that way and lived as long as she did, it's okay by me.
Thanks for sharing your opinion. I'm headed to Amazon right now to look at it.

Thanks for the info! I'm like you- I try to keep our meals relatively light, and then not worry about making a dessert into something low-fat. Sounds like her dessert book might be something I'd like...