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The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy
by
Roben Ryberg
From French Toast to Fried Chicken, Delicious Gluten-Free Foods!
Think you have to give up bagels, biscuits, and breads just because you're on a wheat- or gluten-restricted diet? Think again! If you suffer from wheat or gluten allergies, inside The Gluten-Free Kitchen you'll discover a world of foods you never knew you could enjoy—foods such as cornbread, cinnamon rolls, an...more
Think you have to give up bagels, biscuits, and breads just because you're on a wheat- or gluten-restricted diet? Think again! If you suffer from wheat or gluten allergies, inside The Gluten-Free Kitchen you'll discover a world of foods you never knew you could enjoy—foods such as cornbread, cinnamon rolls, an...more
Paperback, 282 pages
Published
April 13th 2000
by Three Rivers Press
(first published January 15th 2000)
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This cookbook is a nice complement to most of the gluten free recipes that are available. While most gluten free baked goods are heavy and grainy, the recipes in this cookbook are all very light and have a texture very much like baked goods made from all-purpose flour. However, this is because they are all made from corn starch and potato starch....not at all healthy and very high in calories. I have been able to successfully mix some other types of flours into some recipes and give them a li...more
This is a great book. The recipes taste good and they are somewhat comparable to their wheat-filled counterparts. Most recipes do not last more than a day or two (to maintain texture) and are best fresh out of the oven. Not all recipes are comparable, so try a few and figure out what you like best. Danish recipe is definitely a winner!
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I love that it is one of the few rice-based gluten free recipe books I've come across. It focuses on mainly uses corn and potato starches and guar and xanthum gums. It's not vegan friendly, but it doesn't require much altering to make it such.
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