You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living [NOOK Book]

Overview


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 occasions--even ...
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You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living

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Overview


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 occasions--even wedding cakes! Unlike the standard use of three or more flour blends, these recipes often call for just one flour, and many recipes include corn, potato, rice, and oat flour variations. This is an essential cooking bible for anyone with celiac disease, wheat allergy, IBS, or other gluten sensitivities.
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Editorial Reviews

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.
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
From the Publisher
Publishers Weekly, 6/2/08
“The gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable.”

Kliatt, November 2008
“This is a must-have resource for anyone with gluten-intolerance.”

Living Without, 1/09
“Introducing an innovative approach to special diet cooking. You won’t believe how good gluten free can be!”

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Product Details

  • ISBN-13: 9780786721610
  • Publisher: Da Capo Press
  • Publication date: 6/24/2008
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 504
  • Sales rank: 459,603
  • File size: 850 KB

Meet the Author


Roben Ryberg, author of The Gluten-Free Kitchen, is the founder and former owner of Miss Roben’s Gluten-Free Foods. She lives in Boonsboro, Maryland.
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Customer Reviews

Average Rating 4
( 23 )
Rating Distribution

5 Star

(9)

4 Star

(8)

3 Star

(2)

2 Star

(4)

1 Star

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See All Sort by: Showing 1 – 20 of 24 Customer Reviews
  • Anonymous

    Posted April 6, 2009

    One of the best Gluten Free books I have

    I really enjoy this gluten free book. It has a lot of recipes for the "normal" food that I miss. Some of the gluten free cook books have crazy recipes with food that I have either never heard of or don't sound appealing at all. This book has a great Mac and Cheese recipe, which my fiancee loves more then the regular kind. I would recommend this to anyone that has a gluten allergy. Some of the recipes are a little different but it has many recipes depending on your taste:)

    6 out of 6 people found this review helpful.

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  • Posted April 10, 2010

    Awesome cookbook

    Bought this book when I went gluten free in '08, and it's been very well used since. I have made many of the bread recipes in this book to great success, some not so much success. It is now a very dog eared book, but still very much being used. It's a wonderful book that's great for anyone on a gluten free diet.

    5 out of 5 people found this review helpful.

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  • Anonymous

    Posted November 14, 2010

    my go to book!

    This book is wonderful! Well thought out and easy to read, with tons of options depending on your tastes. Highly recommended!!

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted October 13, 2010

    Fantastic recipes!

    Second GF cook book I've gotten and must say its fantastic! The recipes are easy and turn out great. I love that you can choose between different flours/starches.

    4 out of 4 people found this review helpful.

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  • Posted May 16, 2011

    Great recipes, most are super simple.

    I just started eating, & cooking, gluten free. W/ the help of this book (& a couple others) it has been far less painful than I thought it would be. The recipes are easy to follow & even better most of the ingredients are easy to find! This is a must if you are just starting out & are looking for the recipes you already love w/ a gluten free twist!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted November 10, 2013

    Love comparing same recipe with different type of flours - corns

    Love comparing same recipe with different type of flours - cornstarch waffles are fabulous and inexpensive

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  • Anonymous

    Posted December 6, 2011

    Pretty good overall.

    I was happy that the book had information about eating gluten free and not just having recipes in it.

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  • Anonymous

    Posted December 6, 2011

    Finally a wonderful Gluten-Free Cookbook!:)

    How wonderful after many other "gluten-free" recipe books I purchased, this one has wonderful, easy to make and to find ingredients! This is so easy I AM PURCHASING A SECOND cook book for my daughter for who this was purchased for so that I could cook for her! Now, when she has time, she will be able to cook and bake for herself! Thank you Roben Ryberg!!!!!

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  • Anonymous

    Posted December 6, 2011

    great info and easy to use

    Thsi is one of my new favorite to try and cook through

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  • Anonymous

    Posted December 6, 2011

    really cant believe no gluten!

    I enjoy cooking and reading. i just found out i am sensitive to gluten. so this book is easy to read and receipes easy to follow and cook. thanks

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    Gluten Free n Cookbook

    Have a granddaughter who is on a Gluten Free diet and we are using these receipes to teach her how to bakefor herself.

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    Posted March 25, 2010

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    Posted March 31, 2011

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