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The Ultimate Gluten-Free Cookie Book Paperback – November 9, 2010


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Product Details

  • Paperback: 232 pages
  • Publisher: Da Capo Lifelong Books; Original edition (November 9, 2010)
  • Language: English
  • ISBN-10: 0738213764
  • ISBN-13: 978-0738213767
  • Product Dimensions: 9 x 6.9 x 0.7 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #360,498 in Books (See Top 100 in Books)

Editorial Reviews

Review

Tucson Citizen, 11/3/10
“[H]ighly recommended.”

GlutenFreeRecipeBox.com, 11/2/10
“A must-add to your gluten-free cookbook collection!”

Technorati.com, 11/7/10
“For easy to prepare, tasty cookies made at home, gluten-free cooks will have a hard time finding a better resource…It is also a lovely gift for families with gluten-intolerant members.”
 
Midwest Book Review, December 2010
“From the old school favorite chocolate chip cookies to spins on thin mints, sweet crackers, ice cream based cookies and more, Roben Ryberg gives readers everything they need to know to bake wonderful treats without gluten.”
 
The Manchester Hippo, 12/16/10
“A solid addition to the growing collection of books offering people cooking gluten-free, particularly those with kids, options for the gluten-having items they loved.”

Celiac-Disease.com, 1/5/11
“If you are looking for a great cookie cookbook, this is the one. Additionally, this would make the perfect gift for those newly diagnosed or struggling.”

 

WellSphere.com, 2/10/11
There is just about every conceivable type of cookie recipe in this book.  From the basic chocolate chip to homemade versions of Girl Scout Cookies…Gluten eaters will not know the difference. YUM!”

 

San Francisco Book Review, 3/18/11
“A must for those who need alternatives to provide at school bake sales or for relatives who have an intolerance to gluten…Although there aren’t 365 recipes, this book will definitely keep you baking cookies for the year…and beyond!”

About the Author

Roben Ryberg has twenty years of experience with gluten-free cooking and baking. She is the founder and former owner of Miss Roben’s Gluten-Free Foods, and lives in Boonsboro, Maryland.

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Customer Reviews

4.6 out of 5 stars
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See all 39 customer reviews
He loves grandma's cookies and now I can still make them for him.
Shirley R. Dupre
The book is a treasure for those cooking and eating gluten-free and I highly recommend it.
M. Hill
I've tried several recipes from this book with wonderful outcomes.
Sharon Armstrong

Most Helpful Customer Reviews

65 of 65 people found the following review helpful By M. Hill TOP 500 REVIEWER on January 18, 2011
Format: Paperback
Cookie cookbooks frequently include a few gluten-free options, but this cookbook is jam-packed with 125 recipes. The book is organized into nine chapters - Successful Gluten-Free Baking, Kitchen and Baking Tips; Drop Cookies; Bar Cookies; Rolled and Piped Cookies; Great Fakes Cookies; Sandwich, Shaped and Filled Cookies; Egg-Free Cookies; and Cookies Made with Other Gluten-Free Flours. The back of the book contains a handy Appendix which provides information for gluten free resources including support groups, suppliers, books, magazines, etc. The index helps to quickly locate any recipe by name, main ingredient, or flavor.

Baking is a precise science and the author has taken great pains to do the work for all of us to replicate cookies we all know and love, including name brand style cookies like Oreos and Milanos, into gluten-free versions. There are too many recipes to list all of them here, but the following is a sample of included cookies: Girl Scout Samoas and Tagalong; Fig Newton; Almond Biscotti; Chocolate Pinwheels; Nutter Butter-Style peanut butter sandwich; Snickerdoodles; Cheesecake Bars and Hermits. There are seventeen egg-free cookie recipes including Brownies, Chocolate Chip, Spice, Sugar, Oatmeal and more.

I tested three recipes and all baked up perfectly and tasted great. The Shortbread recipe uses brown rice flour and the result was rich and light. The Ginger Spice Cookies are delectable and the Cranberry-Orange Granola Bars are perfect for tucking into a lunch box or taking along in the car as a quick snack.

Things to note about the book: Illustrations are scarce, in fact only sixteen photographs are included, but given the modest price of the book and large number of recipes, these shortcomings are minor.
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44 of 45 people found the following review helpful By Melissa Hammons on March 24, 2011
Format: Paperback
First off no one has mentioned how this cookbook uses 2 flours. PERIOD. She has cookie recipes made with brown rice flour OR sorghum flour. PERIOD. No mixing 4+ different flour/starches to make good cookies! It makes gluten free cooking that much easier when you only have to grab 1 bag of flour and go! The recipes still call for xanthum gum but that's not that bad when you don't have to keep 15 flours in your cupboard.

And can I just say there's a chapter dedicated to "knockoff" cookies. Girl scout cookies anyone?

A very fantastic cookie cookbook that really hits the spot! Thanks Robyn!
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16 of 16 people found the following review helpful By Alissame on September 20, 2011
Format: Kindle Edition Verified Purchase
This book is a must have for anyone who is gluten free or knows of anyone who is gluten free! I also cant have dairy and I appreciate that most of the recipes don't call for dairy. I'm so excited to try all the recipes in this book and be able to enjoy and share these delicious treats with my friends and family. I already made a bunch of the cookies for a bridal shower and they were a huge success even with people who don't have to eat gluten free. They didn't even know the difference. Roben really figured it out and I am so greatful. It is also helpful that she includes the science of baking gluten free. It answered all my questions about different flours and how it all works. I want to buy all her books and get rid of the ones I have because her approach is way more simple and great for people on a budget.
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14 of 15 people found the following review helpful By vallie on December 30, 2010
Format: Paperback
As the mother of a child who is allergic to wheat and soy I find gluten free cookbooks easier to find and use then wheat free. This is by far the best baking cookbook I have found. Of all the recipes we have tried all of them but one came out good. And finally my son will eat my baking again. For those of you with children there is a graham cracker recipe, and all the classics kids love but often miss out on due to allergies and Celiac disease. Well worth the money!
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10 of 11 people found the following review helpful By RoxWrites on November 19, 2012
Format: Paperback
When looking through this cookbook, it has a lot of great ideas. But when you slow down and look at the ingredients, they each call for only a single flour and no starches. Because of this, the recipes taste odd and don't hold up very well. At first, I decided to see what she was doing and if there was potential since I'm always open to new possibilities. But I will probably use some of her ideas with other flour mixes to make good cookies. But I won't be making any more of her recipes as written.
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7 of 7 people found the following review helpful By S. Schmitz on December 23, 2011
Format: Paperback Verified Purchase
I ordered this book based on the excellent reviews, and I was not disappointed. Every recipe that I've tried has turned out, even at high altitude, which has caused problems for me in the past. The directions are clear, well written, and include metric ingredient measures, which I think adds to it's international appeal. I would gift it without question!
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6 of 6 people found the following review helpful By E. Powers on June 23, 2011
Format: Paperback Verified Purchase
I have several books by Ryberg, and this one is great because it does use combinations of gluten free flours. By using combinations, you can make more nutritious and better textured cookies and bars. Every cookie that I have tried so far has turned out as described and Ryberg gives an honest explanation of what you should expect from each recipe. My favorite chapter includes egg-free recipes, and unlike some other egg-free recipes that call for egg substitutes, the recipes are completely egg and egg-substitute free. I have made many of them with my 2 year old and I don't have to worry about him eating the dough when I have my back turned, which he definitely does!
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