Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Bought A Great Cookbook Yesterday...

jerseyangel

Recommended Posts

jerseyangel Proficient
jerseyangel
Posted

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 :P 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 :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


2Boys4Me Enthusiast
2Boys4Me
Posted

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 Community Regular
Fiddle-Faddle
Posted
:) I'm glad you're happy!
Lauren M Explorer
Lauren M
Posted

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 Proficient
jerseyangel
Posted
  • Author
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 Explorer
Lauren M
Posted
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 Proficient
jerseyangel
Posted
  • Author
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 :ph34r::lol:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...