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The Gluten Free Kitchen

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My friend gave me this cookbook -- The Gluten Free Kitchen by Roben Ryberg. It so great! Most of the recipies call for a cornstarch and potato starch base for the flour, along w/either xanthan or guar gum. (Very inexpensive except for the xanthan gum) The rest of the ingredients are normal staples in my pantry.

I made the pizza crust tonight and it was wonderful. IMO it was better than the gluten-free Pantry French Bread/Pizza Crust mix. I've also made the banana bread and muffins, brownies, and snickerdoodle cookies. All turned out great and my entire family (not gluten-free) loves them. They didn't even save me the banana muffins and I made them for myself!

Anyone else use this cookbook? Very highly recommended.

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