Rating: 
Summary: Main Dishes Okay, Bakery Items Not
Review: Roben Ryberg uses only cornstarch and potato flour starch in the book's recipes as a way of "saving money" for the person on a gluten- or wheat-free diet. Unfortunately, those two ingredients have negligible amounts of fiber or protein--necessary ingredients in baking, and the reason why rice flour in normally used in such items. I tried three of the recipes--two breads and one cookie, and all were disasters (a person doesn't save money if they have to keep throwing things out). I have tried similar recipes from other sources which used rice flour ingredients and have had great success--even those without my dietary needs have repeatedly consumed the results!! But the book does have some good recipes--I thought the rosemary chicken recipe was sublime.
Rating:
Summary: Main Dishes Okay, Bakery Items Not
Review: Roben Ryberg uses only cornstarch and potato flour starch in the book's recipes as a way of "saving money" for the person on a gluten- or wheat-free diet. Unfortunately, those two ingredients have negligible amounts of fiber or protein--necessary ingredients in baking, and the reason why rice flour in normally used in such items. I tried three of the recipes--two breads and one cookie, and all were disasters (a person doesn't save money if they have to keep throwing things out). I have tried similar recipes from other sources which used rice flour ingredients and have had great success--even those without my dietary needs have repeatedly consumed the results!! But the book does have some good recipes--I thought the rosemary chicken recipe was sublime.
Rating: 
Summary: The Gluten Free Kitchen
Review: Thank you, thank you, thank you for producing such a wonderful recipe book for Celiacs that do not use rice flours! I just made the double chocolate cookies tonight for the upcoming holiday and they are super! I really hope this author produces another recipe book for us Celiacs!! I want to be the first one in line to purchase it! I honestly think this is the best recipe book out there for Celiacs!
Rating:
Summary: Pretty good for gluten-free
Review: The gluten-free diet can make one's life frustrating. This book's recipes are simple. Only a couple recipes needed tweaking, but for the most part they are fine. If you do not like the rice flour taste this is the book for you. The breads do not rise well, but the taste is where it is. Also, her dough is very fragile and can be difficult to handle at first. The products, except the potato starch, are at local grocery stores. My favorite recipes were the snicker doodles (don't add the 2T of water, too runny), the biscuits (at little flat, but taste just like regular biscuits), and the pumpkin pie (the pie dough was okay, but the filling was yummy). The food does not have a very long shelf life. The day after I made the delicious apple muffins they tasted completely different, and I threw them out. You should buy this book. In fact, I bought two, because I'm not the celiac. It's my mom.
Rating:
Summary: great, simple food
Review: The potato and corn starches are easier to work with than lots of other gluten-free flours and very yummy.
Rating: 
Summary: Delicious Recipes..
Review: The recipes in this book are great.
On the second day after I bought the book. I baked a sponge cake, a loaf of bread, some rolls, and the waffles. They were so good, that my husband, who is not on the gluten free diet and usually don't eat cakes, said he likes my sponge cake, he even save a piece to bring to work the next day. And not to metion my gluten free daughter, since she was diagnosed with the disease, this is the first time she had any cakes and bread. She loves it so much.
Overall, it's a great feel-good type of book. Just like my new beverage of choice called s o y f e e. It's made from soybeans that you brew just like coffee. Caffeine-free, you'll find it at www. S oycoffee.com.
I am so glad I picked up this book. Many thanks to Roben Ryberg.
Rating:
Summary: simple
Review: This book did not meet my expectations.
What I did not like:
- The breads tasted too much like baking soda,
- Cookies did NOT work at all, they turned into a big melted mess
- Crepes tasted like a sweet omelet
WhaT i DID like:
- Boston cream pie
- vanilla pudding
This is a last resort book when you are in a hurry.
Rating:
Summary: Great for last-minute dinner breads, biscuits, and breakfast
Review: This book is a great one to have in a gluten-free kitchen. It offers many recipes for baked items that use common ingredients, all made with potato starch and cornstarch as the flours. These are easy to keep on hand or buy at the grocery store. While I bake with the bean and rice flours used in other gluten-free cookbooks when I have time (for nutrition), this is the book I turn to for something quick, or if I'm low on unusual flours. Every single thing I've made out of here my entire family loved. We use the pancakes, waffles, and biscuit recipes frequently. This book is also excellent if you are on vacation, or cooking only for one person (we freeze leftovers), since you don't have to have a large variety of flours.
Rating:
Summary: The only cookbook in our gluten-free, rice-free kitchen!
Review: This cookbook is wonderful as an alternative for gluten-free cooking without rice. With multiple allergies in our family, including both gluten and rice, this is the only cookbook in our kitchen. Many of the recipes are outstanding including a chocolate cookie and a sugar cookie. I've found that many of the baked goods require a little experiment for cooking time and liquid reductions if substitutions are made in the recipes.(milk and egg) It often takes 2 attempts to make the baked goods work correctly.
Rating:
Summary: Great GF cookbook
Review: This is a fantastic gluten-free (GF) cookbook. The recipies are delicious, and there is a wide variety of items. The dinner rolls taste fantastic, and the pie crust is pretty good for gluten-free! This is my favorite GF cookbook, and I would recommend it as a first cookbook for somebody who is just starting the GF diet, or I recommend it as an additional cookbook to the GF pro.
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