- ISBN13: 9781569242520
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
The only gluten-free cookbook you’ll ever need–simple, delicious recipes that taste just like the real thing, with variations for multiple food sensitivities. 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… More >>
You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living
Tags: Believe, challenges, Delicious, delicious recipes, favorite foods, food sensitivities, Foolproof, foolproof recipes, free cookbook, free flours, GlutenFree, healthy, It's, Living, pioneer, Recipes, remainder mark, ryberg, special diet, variations, Won't
#1 by Meredith J. Begin on April 18, 2010 - 6:02 pm
I feel so bad for the people that gave this book a good review. Those poor souls must be eating the worst food ever and must be miserable with their GF diets.
Not only are the recipes awful but the author isn’t even gluten intolerant and would probably never eat these dishes even if she was paid to. She knocks very quality, highly nutritious grains like quinoa and teff while telling people that it is okay to eat oats. People with gluten intolerance should be warned that oats are not gluten-free unless certified. The cross-contamination of oats with other glutinous grains are something to watch out for.
I was really excited at first to see a chapter on pasta dishes until I discovered that the author instructs the cook to go out and purchase gluten free pasta!! I mean, what kind of GF book is this? A good GF book would teach me how to make GF pasta from scratch.
And every “from scratch” recipe in this book I tried turned out to be a runny, oily mess or tough and hard to chew or crunchy and crumbly. It seems as though these recipes were never even tested. And it is obvious that the author hasn’t done any research on gluten-free baking or food science. She doesn’t seem to understand that in order to have great results, you MUST COMBINE A VARIETY OF DIFFERENT GLUTEN-FREE GRAINS!!!
This book is so awful that I’d rather be sick from eating gluten than to eat anything that comes out of the gluten-free recipes.
If anyone wants to eat some truly delicious gluten-free baking and cooking, please find any of Bette Hagman’s 6 Gluten-Free Gourmet books. I only have Living Well Without Wheat but EVERYTHING that I’ve made from it has knocked the socks off of all my gluten loving friends. Now THOSE recipes are certainly sure to inspire.
Rating: 1 / 5
#2 by Marlene F. Harder on April 18, 2010 - 8:39 pm
I couldn’t find this book in the local bookstore although they said they could order it for me. However, the price of the book plus shipping would have amounted to about twice what I ended up paying.
It was the book I wanted, it came very quickly and it was in excellent shape. Marlene Harder
Rating: 5 / 5
#3 by Stef G-Walsh on April 18, 2010 - 11:32 pm
This was my “new to wheat allergy” book. Although I’m not gluten free, it gave me a ton of receipes without wheat that I was able to adapt to my other food allergies. The biggest difficulty I have is that most of the best receipes are corn based– no fault of the author, just my luck. I recommend this book as a “how-to-get-started” for gluten or wheat allergies. I also HIGHLY recommend using the comparison of flours chart to everyone!
Rating: 5 / 5
#4 by Terri L. Manning on April 19, 2010 - 12:35 am
AS IN SO MANY CELIACS, I WAS NEAR DEATH WHEN FINALLY DIAGNOSED ABOUT ONE YEAR AGO. MY HUSBAND DIED A TRAGIC DEATH & THAT ADDED TO THE CONFUSION AS YOU CAN IMAGINE.
I CAN EAT ABSOLUTELY ANYTHING I WANT TO NOW. I SIMPLY HAVE TO FIGURE IT OUT & THIS BOOK HAS BEEN A GLORIOUS HELP.
I DO HAVE A QUESTION ABOUT SHAUNA’S EGG ROLLS ON PG 46.
CAN ANYONE DIRECT ME TO THE ANSWER-PERSON?
THANKS IN ADVANCE. TERRI
Rating: 5 / 5
#5 by Abby on April 19, 2010 - 1:26 am
This is a great book. I tried the pizza crust and LOVED it! It tasted as good or BETTER than regular crusts! She shares her knowledge with you so you are able to apply the appropriate substitutions for most any recipe, Converting, ect. I really liked this book. Full of information and great recipes. The butter cookies were great too. thank you!
Rating: 5 / 5