Bought A Great Cookbook Yesterday...

[jerseyangel]

I got "The Gluten Free Kitchen" by Roben Ryberg. For those of you who are intolerant to grains (as I am), all of the recipes use cornstarch and potato starch only! They also look very straight-forward and relatively easy.

Since I'm also corn intolerant, I plan to use potato starch only.

I was so excited with all of the great recipes--things like fried chicken, breads, desserts, donuts, pizza, main dishes and even danish and onion rings!!

I *had* to try one last night, so I made the Banana Muffins since I had a banana that had seen better days They are delicious--nice, soft texture and not rubbery or gummy. (which frequently happens when using potato starch)

Again, thanks to Fiddle Faddle for letting me know about it

[2Boys4Me]

Patti - You have to try the soft chewy breadsticks. They are very much like Carriefaith's (if not the same) and they are amazing. I did try the blueberry cobbler (can't remember the name of the recipe for the topping part - sweet biscuits?) and it was good at the edges, but not quite cooked in the centre. Next time I'll make smaller gobs of dough or bake a bit longer. I confess I did eat around the edges, it had been a year since we'd had any.

[Fiddle-Faddle]

I'm glad you're happy!

[Lauren M]

Are the recipes fairly easy? (I'm not much of a cook!)

Would you suggest it even for someone like me, who CAN tolerate rice flour and other grains (just not gluten obviously)?

- Lauren

[jerseyangel]

Are the recipes fairly easy? (I'm not much of a cook!)

Would you suggest it even for someone like me, who CAN tolerate rice flour and other grains (just not gluten obviously)?

- Lauren

Hi Lauren--

The recipes all look fairly easy and uncomplicated. They use everyday ingredients, too which I like.

The author explains that using the starches requires different amounts of liquids, eggs and fats, so I don't think you could substitute gluten-free flours.

But, if you don't mind using corn and potato starch, I think you'd like it

[Lauren M]

Hi Lauren--

The recipes all look fairly easy and uncomplicated. They use everyday ingredients, too which I like.

The author explains that using the starches requires different amounts of liquids, eggs and fats, so I don't think you could substitute gluten-free flours.

But, if you don't mind using corn and potato starch, I think you'd like it

Patti -

I don't mind at all, just wasn't sure if it would taste different because it does not use rice flour. Thanks!

- Lauren

[jerseyangel]

Patti -

I don't mind at all, just wasn't sure if it would taste different because it does not use rice flour. Thanks!

- Lauren

Lauren--

The taste of the muffins I wouldn't say was much different, but the texture, I thought, was slightly better. Not as gritty (if that makes sense)

Patti - You have to try the soft chewy breadsticks. They are very much like Carriefaith's (if not the same) and they are amazing. I did try the blueberry cobbler (can't remember the name of the recipe for the topping part - sweet biscuits?) and it was good at the edges, but not quite cooked in the centre. Next time I'll make smaller gobs of dough or bake a bit longer. I confess I did eat around the edges, it had been a year since we'd had any.

Thanks! I plan to try the breadsticks soon. They sound great

I'm going to have to be careful not to go too wild--I'm so excited to be able to bake again--but I still want to fit into my jeans