You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living
A pioneer in gluten-free cooking, Roben Ryberg has worked with gluten-free flours for over 15 years. Now, in You Won’t Believe It’s Gluten-Free!, she vastly simplifies the challenges of this special diet-while perfecting the flavor of everyone’s favorite foods. Completely comprehensive, You Won’t Believe It’s Gluten-Free! offers 500 recipes for all kinds of breads and baked goods, plus easy appetizers, soups, entrees, and salads to win over any crowd. It also features desserts for special...
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The only gluten-free cookbook you’ll ever need-simple, delicious recipes that taste just like the real thing, with variations for multiple food sensitivities Publishers Weekly Even devoted low-carb dieters have it easy compared to those with celiac disease or gluten intolerance, who have no choice in giving up many foods. Ryberg (The Gluten-Free Kitchen) aims to make their sacrifices easier by recreating favorite dishes, from fried chicken to lemon pound cake, with alternative ingredients. For every meal and course, she offers a wide range of crowd-pleasing recipes (mini meat loaves; Caesar salad); those that are normally gluten-heavy get several versions using different flours for different effects. The first chapter discusses stocking the gluten-free kitchen and converting recipes, and helpful notes about preparation accompany many recipes, but her extensive experience doesna't always translate to the page, particularly with baked goods, which are the trickiest to make. Though she provides extra details about baking, there is still not enough guidance about what to expect with these unusual batters and doughs, and the results may not live up to her claims. Fortunately, her constant enthusiasm and encouragement will keep people trying, and the growing gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable. (July)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
\ Publishers WeeklyEven devoted low-carb dieters have it easy compared to those with celiac disease or gluten intolerance, who have no choice in giving up many foods. Ryberg (The Gluten-Free Kitchen) aims to make their sacrifices easier by recreating favorite dishes, from fried chicken to lemon pound cake, with alternative ingredients. For every meal and course, she offers a wide range of crowd-pleasing recipes (mini meat loaves; Caesar salad); those that are normally gluten-heavy get several versions using different flours for different effects. The first chapter discusses stocking the gluten-free kitchen and converting recipes, and helpful notes about preparation accompany many recipes, but her extensive experience doesna't always translate to the page, particularly with baked goods, which are the trickiest to make. Though she provides extra details about baking, there is still not enough guidance about what to expect with these unusual batters and doughs, and the results may not live up to her claims. Fortunately, her constant enthusiasm and encouragement will keep people trying, and the growing gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable. (July)\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ \ \ KLIATT - Shirley Reis\ Gluten intolerance is manifested in several different forms, including celiac disease and dermatitis. Roben Ryberg offers a wide variety of crowd-pleasing recipes to replace offerings that are usually gluten-heavy, substituting different flours for different effects. A detailed introductory section provides information on stocking the gluten-free kitchen, an analysis of gluten-free flours, menu suggestions, and suggestions for baking with gluten-free flours and navigating the supermarket. Recipes are provided for gluten-free pancakes, waffles, bagels, baked ziti, biscuits, fruit muffins, baguettes, potato rolls, cheese crackers, pizza, cinnamon bread, chocolate-chip cookies, and many more foods. Roben Ryberg began working with gluten-free flours nearly 20 years ago to save a friend from a restrictive diet. She is also the author of The Gluten-Free Kitchen. This is a must-have resource for anyone with gluten intolerance. Reviewer: Shirley Reis\ \
