Written for people who suffer from wheat or gluten allergies, this text features a wide variety of recipes that use many readily accessible ingredients. Included are recipes for many cakes, cookies, and quick breads indistinguishable from their wheat-containing counterparts. Softcover.


About the Author
Roben Ryberg began baking 10 years ago to rescue a friend from a very restrictive diet. The founder of Miss Roben's Gluten-Free Foods, which specializes in creating food mixes for those with gluten and wheat allergies, she lives in Boonsboro, Maryland, with her husband and three children.

Most dog-eared cookbook in my gluten-free collection!, August 2, 2003

My non-celiac family literally inhaled the rolls last night at dinner (I baked them in mini-muffin tins to create tiny "pop-overs"). They were light, moist, and tasty.

This book provides a wonderful alternative to grainy rice flour recipes. I've had great success with the biscuits and breads. The trick is to use very fresh ingredients. I use Clabber girl "not genetically modified" corn starch. The one time I used corn starch that'd been in the cupboard for a year, the biscuits were flat and hard.

This is a great resource for those of us with non-celiac families who want to make gluten-free foods that everyone likes to eat (who has time to cook two dinners?!).