A pioneer in gluten-free cooking, Roben Ryberg has worked with gluten-free flours for over 15 years. Now, in You Wons Gluten-Free! offers 500 recip...
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reviews
Feb 04, 2009
Rosie
rated it: 
Probably one of the best recipe books for gluten free cooking that doesn't have you having to use many "special" products. The recipes are easy to make, yummy, and there are literally 500 of them! Use this for cooking gluten free and "Gluten Free Girl" for the mental challenge of being diagnosed gluten intolerant (GFG has recipes but many are quite involved).
Aug 07, 2011
Kitrina
rated it:
Great book! Some recipes were a little "duh. it's gluten free the normal way." Which might be annoying for someone who knows how to cook... but as I am only learning to cook because of my new found allergy, it was incredibly helpful. What made it even better was that nearly all the recipes were yeast-free, which is what I really needed.
Apr 15, 2009
Wendy
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I suffered through years without any baked goods because I'd prefer to eat none than to eat some horrible gf version of one. But this book changed everything for me. The recipes are very simple, and even at a high altitude, I've had great success with them. I now bake on a regular basis.
May 29, 2009
Michelle
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This book offers many ways (and explanations) on how to alter recipes to use gluten-free flours and starches. GREAT book if you are experimenting or getting rid of gluten!
Aug 24, 2011
Andrea
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All of the recipes I've tried from this book have been good.
I checked this book out from the library, but I planning on buying my own copy.
I checked this book out from the library, but I planning on buying my own copy.
Apr 24, 2010
Emali
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who knew you could add cookbooks to goodreads? anyways, great cookbook, my kids eat all fo the gluten free stuff i've made in here!
Oct 05, 2008
Tiffany
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This book has a lot of good advice for the newly diagnosed celiac. It would probably be a good place for someone with multiple sensitivities to start. Some recipes are better than others (the corn-based brownies were better than the corn-based banana bread). And if you don't want to mess around with mixing flours this has plenty of single flour recipes. It is also the only cookbook I've found with recipes based on oat flour (I grind my own in the blender from gluten-free oats).
Aug 18, 2008
Marianne
rated it:
I am still technically reading this book but now that we have other food intolerances some of the recipes no longer fit. What i like about this cookbook is that it offers the same recipe with different flours, so there will be a bread recipe with corn flower, then one with potato flour, and yet another with rice flower. It's nice to be able to try different variations. I know that I am not crazy about rice flour so I lean more towards the other recipes. A great book!
Nov 28, 2011
Kimberly
rated it: 
Okay. Some recipes looked interesting but didn't make me want to run out and buy the cookbook.
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