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Gluten-Free in Five Minutes: 123 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More
by Roben Ryberg
Revolutionary recipes for gluten-free foods and baked goods in mere minutes from a bestselling cookbook author (100,000 cookbooks sold).
ebook, 208 pages
Published July 12th 2011 by Da Capo Lifelong Books
(first published January 1st 2011)
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There is a part of being gluten free that leaves a hole. Like when you need to make a sandwich or need a burger bun and you don't have the time or energy to do some real baking. Like when your kid is going to a party and needs to have her own piece of gluten free birthday cake so she doesn't feel left out. There just aren't many options when it comes to quick, cheap, easy breads and cakes. That's the hole this book fills. Using very basic ingredients and a microwave, I can have a quick cake or b ...more
Jul 30, 2011 Mamers rated it liked it · review of another edition
The recipes can't possibly be healthy, with a whole egg and a tablespoon of canola oil required for almost every recipe. This also means the bread tastes a bit eggy, but considering that you are able to make a hot dog bun in less than 5 minutes, it tastes pretty darn good. I recommend these recipes for last minute, "it's midnight and I forgot to make sandwich bread for school lunches tomorrow" types of emergencies. I should add that I really liked the cinnamon raisin bread using rice flour, toas ...more
Aug 30, 2011 Kirsti rated it really liked it · review of another edition
I tried several recipes from this book and made them all with white flour instead. I know the author is interested in helping people who have gluten intolerance, but this is also a great cookbook for anyone who eats alone occasionally and who doesn't want to turn on the oven when it's hot out.
May 08, 2014 Brenda Lower rated it it was ok · review of another edition
Nice to have things that quickly cooked in small portions, so I don't eat an entire cake in a day. But the textures are a little off for me. Tried a few and they were ehhh. Cakes were better than breads. Cornbread was not good.
Roben is a food writer, specializing in cutting-edge food science developments. Major breakthroughs include: how to make gluten-free food taste great, how to bake with single gluten-free flours, how to retain moisture in gluten-free baking, how to achieve great texture and moisture using just whole grain flours, and, most recently, developing fabulous recipes for the microwave!More about Roben Ryberg...
Roben's diet is not ...more
Roben's diet is not ...more