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Gluten-Free in Five Minutes: 123 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More Paperback – July 12, 2011


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Frequently Bought Together

Gluten-Free in Five Minutes: 123 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More + You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living + The Ultimate Gluten-Free Cookie Book
Price for all three: $46.83

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Product Details

  • Paperback: 200 pages
  • Publisher: Da Capo Lifelong Books (July 12, 2011)
  • Language: English
  • ISBN-10: 0738214620
  • ISBN-13: 978-0738214627
  • Product Dimensions: 9 x 6.9 x 0.6 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #367,870 in Books (See Top 100 in Books)

Editorial Reviews

Review

Tucson Citizen, 7/1/11
“Whether you are a seasoned chef or new to the world of gluten-free cooking, this cookbook is fun and makes it possible to prepare many family favorites at a fraction of the usual time.”

Technorati.com, 7/20/11
Gluten-Free in Five Minutes is a must-have cookbook for the gluten-free kitchen, especially when the most valuable resource is time.”
 
InfoDad.com, 8/4/11
“[S]ome recipes will be especially delightful for those who cannot tolerate gluten, such as two different ones for chocolate pound cake (one using brown rice flour, the other using sorghum flour; there are similar dual recipes for red velvet cake, carrot cake and regular chocolate cake).”
 
TheBakingBeauties.com, 8/16/11
“If you’re looking for a recipe book with quick, easy recipes, give it a try.”
 
San Francisco Book Review, September 2011
“An easy-to-use cookbook…[with] colorful photographs sure to entice even those who can eat gluten.”
 
Texas Kitchen (blog), 8/29/11
“A great cookbook full of a wide variety of recipes for the gluten-free diet.”
 
Gluten-Free Living, September 2011
“Even if you learn to depend on only one or two things, it would be worth the price. We bet you’ll find a lot more than that.”

Midwest Book Review, September 2011
“Offers very easy options that can be prepared in minutes. Very highly recommended!”

Living Without, December/January 2011/2012
“This cookbook is ideal for those who’d rather not spend time over a hot stove and, we’re thinking it’s great for college-age kids with no access to a fully equipped kitchen. The scope is wide, the steps are few, the work is quick. And the results speak for themselves.”

About.com, 11/18/11
“For those of us (with kids or not) who like to experiment and play around in the kitchen with some simple ingredients, and who like the idea of whipping up something homemade in a few minutes, this is a really fun gluten-free cookbook. I recommend it.”

About.com, 11/28/11
“Allows you to ‘bake’ gluten-free English muffins, quick breads, cakes and other bakery items in your microwave... yes, in five minutes or less. This is a great cookbook if you have gluten-free kids, because they can use it to create their own snacks.”

Taste for Life, December 2011
“All you need is a bowl, a fork, and the microwave to whip up tasty gluten-free cakes, breads, pizza crusts, rolls and more.”

Curled Up with a Good Book
Gluten-Free in Five Minutes provides easy-to-use gluten-free recipes for the microwave. A great book for busy mums or college kids who don’t have the luxury of time or a big kitchen but still want to enjoy the luxury of “home cooked” food.”

 

Natural Solutions (website), 1/1/12
“[A] favorite cookbook of 2011…What sets this gluten-free cookbook apart are its quick and easy recipes for perpetually busy people. This go-to manual for health conscious cooks on-the-go includes 123 rapid recipes for bread, rolls, cakes, muffins, and more, each designed to fit into hectic lifestyles and delicious enough for the whole family—no matter how busy!”

Delight Gluten-Free, Spring 2012
“This book would be ideal for people living alone. Each dish makes one or two servings, so you have built in portion control…I may hide Gluten-Free in Five Minutes when my foodie friends come over, but just between you and me, this is what I’m eating when no one is looking.”

 

About the Author

Roben Ryberg has been a gluten-free chef and baker for twenty years. She is the founder and former owner of Miss Roben's Gluten-Free Foods, and she lives in Boonsboro, Maryland.

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Customer Reviews

This is great that I can make just 1 or 2 servings quickly.
Denise Kurtz
The carrot cake, red velvet, and corn bread were very good and only took the 5 minutes said.
Harry
I've tried several recipes and they are all easy and taste good.
Sandy B

Most Helpful Customer Reviews

36 of 42 people found the following review helpful By Cynthia C on July 28, 2011
Format: Paperback Verified Purchase
Everything I made from this cookbook was completely unpalatable. I've been cooking and baking gluten-free for 7 years, and have rarely come across less successful recipes than these. Weirdly tough and gummy in texture with an overwhelming aftertaste of overcooked scrambled eggs, and nothing tasted even vaguely like the products described. Furthermore, there was an oddly slimy texture at the bottom of every item, and a foul eggy smell lingered in my kitchen for ages.

I followed all the instructions to the letter, even trying multiple versions of the same recipe, and when faced with the disastrously icky results, attempted to tweak some of these things into edibility with varying levels of success. I think I got close with the onion rolls- the oniony taste sort of masks out the eggyness somewhat, but it took me five tries, and the end result was nowhere near tasty- merely not nasty anymore.

Anyway. I didn't really believe you could get decent bread out of a microwave in the first place, and I should've trusted my gut. Would've saved me several wasted hours in the kitchen and 9.99, too.
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16 of 18 people found the following review helpful By Meredith Arnold on July 11, 2011
Format: Paperback
I LOVE this book. I can't believe that I can bake and EAT what I baked and all in less than a few minutes. I've made English muffins for breakfast before going to work because these recipes are so easy and quick. What a treat! I'm buying this book for a friend that needs to eat gluten free and for someone who lives alone. These recipes often make one or two servings so are just right for empty nesters, etc. Plus the smaller portions mean you don't have a big old pan of brownies hanging around, great for smaller households like mine.
I made the Extreme Chocolate cake. Wow! Very rich, moist and oh so chocolatey. Don't use Dutch processed cocoa with this recipe. It's a flour-less chocolate cake so the cocoa is the flour. For it to set up properly you need natural cocoa's acidity which Dutch processed cocoa doesn't have, (thanks Shirley O. Corriher, food scientist extraordinaire!).
This book is worth getting and using. It's so simple how could you not?
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9 of 10 people found the following review helpful By George Erdosh on October 14, 2011
Format: Paperback
The major merit of this cookbook featuring gluten free recipes is their quick preparation and baking--not five minutes as claimed but not much longer. This book is written for those who wish to spend as little time in the kitchen as possible yet want to avoid commercial gluten free prepared foods. Though 123 recipes are presented, many are repeated three times using alternative flours; for example, for the three hamburger roll alternatives you can choose from brown rice, white rice or sorghum flours.||All baked recipes use the microwave, and the leavening agent is either baking powder or baking soda. Any baker knows the difference in taste between yeast-raised and chemical-raised baked items. Speed definitely sacrifices flavor, and microwave baking is not noted for authentic bagels, English muffins, pizza crust, breads, cakes, pancakes and cookies.||The recipes are for small servings: one bagel, two slices of bread or one tortilla. They are easy to follow, printed with large fonts though there are places you will be scratching your head ("rounded 1/16 teaspoon"). Apart from eight pages of color photos bound in the book, the text is un-illustrated. The subject index is good and nicely cross referenced.
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8 of 9 people found the following review helpful By Anon. Shopper on August 9, 2011
Format: Paperback
Love this book! I am the one with a sweet tooth in our house, children grown. A piece of cake is what I crave, not a two layer cake! Have tried a few so far and have been pleased. Just a few ingredients and there is a treat! Store bought cakes are expensive and often too sweet. Her recipes from previous books are among my favorites, looks like this one will have more favorites!
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7 of 8 people found the following review helpful By Better On A Budget on September 3, 2011
Format: Paperback
I was so excited to read this book and try the recipes! I hate giving such a low rating, but I was SO disappointed. All of the recipes call for egg and only a little teeny bit of anything else, so all of the food I've tried has turned out very egg flavored. I'm fairly new to gluten-free eating, but out of the dozen or so cookbooks I've read and tried, this is my least favorite. I've tried about 6 different recipes in the book with no success.

I tried the sandwich bread with sorghum flour just today, hoping to give this book one last shot. I just couldn't hack it, and ended up throwing the whole thing out. I won't be trying anymore. Can't afford to!
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6 of 7 people found the following review helpful By Tiffany Shumway on April 18, 2013
Format: Paperback Verified Purchase
Like other reviewers I found an issue with the amount of egg and egg taste in the recipes. I easily solved this problem by purchasing a carton of egg whites at the local wal-mart. Instead of adding 3TBS that would equal a full egg I use only 2TBS. This resolves most of the egg issue and makes the recipes much more palatable.
This book gives a lot of excellent recipes, although yes, some need to be adjusted. However it is such a great option to have fresh bread every day without the crumbly dryness of regular GF bread, even if it is a bit eggy. I really love that the book gives different alternatives for flour choices. I generally choose sorghum and find it to be more adaptable and more like regular white flour in texture and taste so I am glad that there were so many recipes containing sorghum.
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