This book is officially on my cookbook wish list and gluten free is not even a priority of mine. That's how adorable and delicious looking it is! The first 24 pages or more is a guide to ingredients, tools, subsititutions, and FAQ.
Then onward to sno balls, s'mores, and gingerbread pancackes. Not to mention an entire chapter dedicated to DONUTS!
Erin even satisfies your salty tooth with carmelized onion and cheddar cheese crepe, vegetable tarts and sqaure-pan tomato pizza. *Drool*