The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy: A Cookbook

by Roben Ryberg and Peter H. R. Green MD

Book Overview

From French Toast to Fried Chicken, Delicious Gluten-Free Foods Think you have to give up bagels, biscuits, and breads just because you're on a wheat- or gluten-restricted diet? Think again If you... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0761522727
• ISBN13: 9780761522720
• Release Date: January 2000
• Publisher: Clarkson Potter Publishers
• Length: 304 Pages
• Weight: 0.79 lbs.
• Dimensions: 0.7" x 5.5" x 8.5"

Customer Reviews

Finally, baked goods I can make!!

I have been cooking a gluten free dairy free diet for my son for more than two years and had all together given up on bakery type items. Every one I tried had too many unusual flours and was too much work.Since my son has recently taken a liking to baking, I picked this book up and couldn't be happier with it.The recipes are easy, have few ingredients, and simple steps so my three year old and I can make them together.So far, we have had great luck with every recipe.This book makes doing a gluten free diet seem like much less work and expense, and the look on my sons face when he tasted the snickerdoodles ( hes never eaten any cookie like them) was priceless.Good luck and if you think this diet is too hard, try cooking out of this book for a while--the thought of me making donuts was laughable until I started using this book!!

Quickly became a fan of Roben Ryberg's style of cooking

Although I'm grateful for all those out there that have published a GF cookbook for those of us with gluten intolerance, I find this book offers several benefits over the others. I didn't realize how grainy my rice flour recipes tasted until I tried Roben's Pumpkin Bread, Egg Bread, and Hot Crossed Bun recipes. And even though the consistency was different than I was used to with gluten cooking, the recipes I tried turn out perfectly the first time. It's important to follow the recipes exactly and trust the measurements given. A GF friend of mine also loves the Buttermilk Bread and I plan on trying that next. My gluten-eating friends enjoyed the Pumpkin Bread as much as I did too. Another benefit is that the ingredients are much easier to find and less intimidating so other people that don't usually cook gluten-free are asking for the recipes so they can make something for me too. Thank you, Ms. Ryberg!

Great for last-minute dinner breads, biscuits, and breakfast

This book is a great one to have in a gluten-free kitchen. It offers many recipes for baked items that use common ingredients, all made with potato starch and cornstarch as the flours. These are easy to keep on hand or buy at the grocery store. While I bake with the bean and rice flours used in other gluten-free cookbooks when I have time (for nutrition), this is the book I turn to for something quick, or if I'm low on unusual flours. Every single thing I've made out of here my entire family loved. We use the pancakes, waffles, and biscuit recipes frequently. This book is also excellent if you are on vacation, or cooking only for one person (we freeze leftovers), since you don't have to have a large variety of flours.

I'll Use It Over and Over Again

I was so pleased to find this book! Imagine a gluten-free cookbook that doesn't use rice flour! I love the fact that most of the recipe instructions simply say, 'blend all ingredients' together rather than having numerous steps to follow. This cookbook covers everything "From French Toast to Fried Chicken". I'll be cooking from this book for years to come.