The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy
by Roben Ryberg
book data
3 ratings,
5.00
average rating, 2 reviews
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published
January 15th 2000
by Three Rivers Press
binding
Paperback, 282 pages
isbn
0761522727
(isbn13: 9780761522720)
description
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-...more
Think you have to give up bagels, biscuits, and breads just because you're on a wheat-...more
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avg 5.00
editions: all | this edition
editions: all | this edition
Read in January, 2007
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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4 comments
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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