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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.