Customer Reviews

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

5 star:		(30)
4 star:		(8)
3 star:		(5)
2 star:		(5)
1 star:		(2)

 

 

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.

I just found out I was allergic to wheat, so - of course - I spent alot of time on the web looking for information on wheat allergies. I went to the Gluten Free Pantry website and was so discouraged by the prices of their mixes and the myriad of products. I was confused and despondent. Then I went to Amazon to try to find some books to help me. Luckily I found The Gluten Free Kitchen! This book has saved my sanity and lifted me from the depths of despair.

Roben Ryberg gives you the information you need to know, without going into more detail than you want to know. Short and simple - easy to understand - she removes the fear. Then she gives you the receipes that will change your life back to (almost) normal. Simple receipes with simple ingredients. Ingredients that you can buy at a health food store. Delicious bread that you can make - quickly and easily - so that you can enjoy a sandwich or toast again! What a relief! What luxury!

I love this book!! Can you tell?

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 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!!

We like this book but we have modified the directions which seems to make things come out a bit "fluffier."

I had been cooking for many years before my son was diagnosed with Celiac Disease. The directions for these recipes surprised me because the author simply throws everything, wet and dry ingredients, into a bowl and mixes. I thought at first that this must be the way to make gluten-free food since it uses different flours than I am used to. But the results were not the best, in my opinion. Now I mix the dry and wet ingredients seperately before mixing them together, just as I did in the "old days," and everything comes out much "lighter" and slightly less chewy. We are as pleased as you can be with gluten-free food after a lifetime of eating the real thing.

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!

This cookbook is wonderful as an alternative for gluten-free cooking without rice. With multiple allergies in our family, including both gluten and rice, this is the only cookbook in our kitchen. Many of the recipes are outstanding including a chocolate cookie and a sugar cookie. I've found that many of the baked goods require a little experiment for cooking time and liquid reductions if substitutions are made in the recipes.(milk and egg) It often takes 2 attempts to make the baked goods work correctly.

This book did not meet my expectations.
What I did not like:
- The breads tasted too much like baking soda,
- Cookies did NOT work at all, they turned into a big melted mess
- Crepes tasted like a sweet omelet
WhaT i DID like:
- Boston cream pie
- vanilla pudding
This is a last resort book when you are in a hurry.

Roben Ryberg uses only cornstarch and potato flour starch in the book's recipes as a way of "saving money" for the person on a gluten- or wheat-free diet. Unfortunately, those two ingredients have negligible amounts of fiber or protein--necessary ingredients in baking, and the reason why rice flour in normally used in such items. I tried three of the recipes--two breads and one cookie, and all were disasters (a person doesn't save money if they have to keep throwing things out). I have tried similar recipes from other sources which used rice flour ingredients and have had great success--even those without my dietary needs have repeatedly consumed the results!! But the book does have some good recipes--I thought the rosemary chicken recipe was sublime.

My non-celiac family literally inhaled the rolls last night at dinner (I baked them in mini-muffin tins to create tiny "pop-overs"). They were light, moist, and tasty.

This book provides a wonderful alternative to grainy rice flour recipes. I've had great success with the biscuits and breads. The trick is to use very fresh ingredients. I use Clabber girl "not genetically modified" corn starch. The one time I used corn starch that'd been in the cupboard for a year, the biscuits were flat and hard.

This is a great resource for those of us with non-celiac families who want to make gluten-free foods that everyone likes to eat (who has time to cook two dinners?!).