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The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy | 
| Author: Roben Ryberg
Publisher: Three Rivers Press
Category: Book
List Price: $15.95
Buy Used: $3.95
You Save: $12.00 (75%)
Rating:  41 reviews
Media: Paperback
Edition: 1
Pages: 282
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 8.4 x 5.4 x 0.8
ISBN: 0761522727
Dewey Decimal Number: 641.563
UPC: 086874522725
EAN: 9780761522720
ASIN: 0761522727
Publication Date: January 15, 2000
Availability: Usually ships in 1-2 business days
Condition: This book is in excellent condition shows very little signs of wear
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| Editorial Reviews:
Product Description
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 suffer from wheat or gluten allergies, inside The Gluten-Free Kitchen you'll discover a world of foods you never knew you could enjoy—foods such as cornbread, cinnamon rolls, and coffee cake; or even pancakes, pizza, and pumpkin pie! Both novice and experienced cooks will enjoy such tantalizing dishes as:
Sour Cream Breakfast Muffins
Blueberry Cobbler
Ham and Cheese Pocket Pies
Onion Rings
Fried Chicken
Simply Sinful Chocolate Cake
And much, much more!
"This book offers a wealth of tips and helpful hints for successful gluten-free cooking . . . including recipes most of us grew up enjoying."—Cynthia R. Kupper, C.R.D., executive director of the Gluten Intolerance Group
"An excellent source of gluten-free recipes that taste good and are easy to prepare."—Suzanne R. Curtis, Ph.D., R.D., Department of Nutrition and Food Science, University of Maryland
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| Customer Reviews: Read 36 more reviews...
 Chocolate chip cookies? July 19, 2008
J. HANSEN (USA)
What is up with the chocolate chip cookie recipe? I don't get it. There is nothing solid in it, the dough is like water. What a waste of time and money this was.
 Allergies April 28, 2008
Lynette Rhodes (Eau Claire, WI)
1 out of 1 found this review helpful
Nearly all of these recipes call for cornstarch. Many gluten free eaters are also allergic to corn. Yes, you can substitute arrowroot for cornstarch, but it is much more expensive and no guarantee the recipes will work.
I did like the style of writing and the selection of recipes and thought the introductory information was well written and helpful.
Irresponsible in it's lack of nutrition March 16, 2008
Sheri L. Walker (Surrey, B.C.)
2 out of 3 found this review helpful
Our family has been gluten free for almost a year and we've read every cookbook printed on the subject. This is by far the unhealthiest one we've run across. Every recipe in it uses exclusively potato starch and corn starch, neither of which contains much in the way of nutrients. There are many tasty, nutritious, gluten and rice free alternative flours, such as: sorghum, quinoa, almond, teff, montina and millet to name a few. Quinoa, millet and almonds are available in every grocery store in their whole form and are easily ground at home in a coffee grinder. Baking with these healthy ingredients as your main flours and lightening with about 30% starch turns out delicious and healthy treats. Our current favorite gluten free baking book is Baking Classics by Annalise G. Roberts. Delicious and healthy recipes that all work everytime. Additionally Mrs. Ryberg's suggestion to use carrageenan as a binder is ill advised as it is a proven carcinegen.
 Very Average Gluten-Free Cookbook February 18, 2008
Fly International (San Francisco, CA)
1 out of 1 found this review helpful
I've tried at least 15 of the recipes in the book with mixed results. About half of the time, the output is poor (e.g. gummy, heavy, thick. undercooked, overcooked, etc.). The other half of the time, the product was fine. Let me state that I consider myself a very proficient cook and baker. When trying recipes, I'm meticulous about the ingredients, the measurements and the temperature. I would say this cookbook will help you output gluten-free substitutes for popular gluten dishes. HOWEVER, the products will be "average" and not of the high-quality that will make eaters say "Wow! That was delicious. May I have the recipe?" Keep this in mind when buying this cookbook.
Not sure I'll use this much. February 16, 2008
Lee (Venice, CA)
2 out of 2 found this review helpful
I purchased this book for the cinnamon roll recipe that was recommended to me. I was looking for a wheat-free recipe, however this cookbook uses no flour, just starches(corn,potato). I'm not sure how healthy these recipes are, although the cinnamon rolls tasted delicious(I'd eat about anything with cinnamon) I don't know how many other recipes I'll try from this cookbook.
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