Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Familiar With This Book....?

Monklady123

Recommended Posts

Monklady123 Collaborator
Monklady123
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. :(

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

Celiac.com Sponsor (A8-M):


Ginsou Explorer
Ginsou
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. :(

Let us know how the bread comes out. I have had several store bought mixes that taste quite good (Betty Crocker,Bisquick) and they have very few ingredients. I'm lactose intolerant, so the buttermilk for me would be Vance's or Rice Milk with some vinegar added to it. Still looking to come close to Udi's as possible. I just purchased Schar hamburg rolls, and I love them. They have been unavailable where I live, and I avoid shipping charges if possible, and today am in Appleton, WI and found Udi's bread and Schar rolls. In the freezer they go!When I get home to AZ I will order Schar's from my local natural food store.

THernandez Newbie
THernandez
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. :(

I haven't tried this book yet, but I've managed to kluge together a bread recipe that's not half bad. It's more of an artisan type bread. I've made parmesean and roasted garlic so far for sandwiches and toast, and then yesterday I made a cinnamon walnut bread with it that was good by itself, but I also ended up making french toast for breakfast and it was hit.

It doesn't taste like Boudin's bread, but it's the best gluten-free bread I've had so far. I'm still trying to figure out how to make a gluten-free sourdough starter, but all of my experiments have flopped. Literally.

ETA: I should have mentioned that I use a combination of Bob's Red Mill gluten-free All Purpose Baking Flour, some sweet rice flour and cornstarch. I think the Bob's Red Mill has sorghum, potato starch and tapioca flour in it.

BlueTaelon Rookie
BlueTaelon
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. :(

I have this book and its actually one of my favorites. I've never tried her bread but the biscuits are awesome and we love the chili and corn bread as well. I'm thinking her pie crust was good too but its been a year or 2 since we've made pie so I don't remember. I hear the Open Original Shared Linkare killer. Hoping to try them when the temp really drops midweek:)

sa1937 Community Regular
sa1937
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. sad.gif

Woo Hoo! Someone else who has this cookbook! I did make the Buttermilk Loaf and it's not bad although the second day it's toast. It seems like most breads I've tried are pretty good the first day (definitely sandwich day) and then the rest of the time I make toast...or French toast or I imagine it would make good garlic bread or a grilled cheese sandwich. If you pull up food.com and search for Buttermilk Loaf, it's been posted there and you can read the reviews. I've never tried Udi's (haven't found it locally) so I would have no way of knowing how this compares.

You don't need buttermilk...just use regular milk and add 1 tbsp. vinegar per cup. I used apple cider vinegar but would assume distilled white vinegar would work, too. (I guessed on the amount for this recipe since it calls for 1-1/4 cups of milk). I used Lactaid milk so don't know how it would work for non-dairy milks.

While the baking powder and baking soda in the recipe are what really make it rise, the yeast is there for flavor. Next time I make it, I'm actually going to let it rise for awhile before baking to see if it makes any difference.

It's interesting to note that all of her recipes in this book call for only potato starch and cornstarch. There are a bunch I'd like to try. My next venture is her Egg Bread Loaf (page 94) and I just bought some plain yogurt this weekend to try it. Will let you know how it turns out and please post your results when you try the Buttermilk Loaf.

Monklady123 Collaborator
Monklady123
Posted
  • Author

Thanks everyone! I will post the results. Yah, I forgot that I could make "buttermilk" by adding vinegar to regular milk. Well.. I think I'll try with store-bought buttermilk only because it's too hot to turn the oven on today anyway. It's not quite hot enough for the AC but hot enough that I have no desire to turn on an oven.

sa1937 Community Regular
sa1937
Posted

I'm still trying to figure out how to make a gluten-free sourdough starter, but all of my experiments have flopped. Literally.

Roben Ryberg does have recipes in this book for a Sourdough Loaf and Sourdough Pancakes that include recipes for making a starter.

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

Celiac.com Sponsor (A8-M):


Tina B Apprentice
Tina B
Posted

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately. :(

I keep powdered buttermilk in my kitchen. It keeps for a long time and comes wither in envelopes that make 1 cup when mixed with water or a container where you can scoop out what you need. Just put the powder in with the dry ingredients and the appropriate amount of water in with the wet. No need to mix it up seperate. It is usually in the grocery aisle with the carnation condensed and evaporated milks and creamers.

THernandez Newbie
THernandez
Posted

Roben Ryberg does have recipes in this book for a Sourdough Loaf and Sourdough Pancakes that include recipes for making a starter.

Good to know, thanks!

Monklady123 Collaborator
Monklady123
Posted
  • Author

I keep powdered buttermilk in my kitchen. It keeps for a long time and comes wither in envelopes that make 1 cup when mixed with water or a container where you can scoop out what you need. Just put the powder in with the dry ingredients and the appropriate amount of water in with the wet. No need to mix it up seperate. It is usually in the grocery aisle with the carnation condensed and evaporated milks and creamers.

Good to know! I never knew about this. I've just added it to my grocery list for tomorrow. :)

JennyC Enthusiast
JennyC
Posted

I've tried a couple of her recipes that I have come across on different gluten-free blogs. Her cheese cracker and cinnamon rolls are amazing! I was just thinking about trying to find her book on amazon!

sa1937 Community Regular
sa1937
Posted

I've tried a couple of her recipes that I have come across on different gluten-free blogs. Her cheese cracker and cinnamon rolls are amazing! I was just thinking about trying to find her book on amazon!

It is available on Amazon. I just ordered another copy for my newly-diagnosed daughter.

Roben also has a new book coming out in Nov. - The Ultimate Gluten-Free Cookie Book, which I just added to my wish list.

sa1937 Community Regular
sa1937
Posted

Egg Bread Loaf...also found the recipe on food.com

Open Original Shared Link

I've tried this recipe twice and it was a success! Not as cheap as the Buttermilk Loaf as I paid $3.19 for 16 oz. of Chobani Greek Yogurt (the only plain yogurt Food Lion had on their shelves on Sat.)

The dough was very stiff...glad I have a KitchenAid stand mixer. And the second time I forgot to add the vinegar even though I had it sitting on the counter. Duh! I think it definitely makes a difference to use all the ingredients. tongue.gif

The bread was absolutely delicious when I cut a slice as soon as it was cool enough. After it was totally cool, I sliced it, put it in sandwich bags and stuck it in the freezer except for two slices I kept out for toast this morning. It toasted beautifully. As in other bread recipes I've tried, I've found they're toast the next day although it would probably make a good grilled sandwich, French toast, etc. Not sure if nuking it briefly would bring back that fresh out-of-the-oven yummy texture. I might test that theory by making a sandwich for lunch today.

Has anyone tried the Buttermilk Loaf?

I'm still amazed at Roben Ryberg's recipes...I feel like I'm making "something" out of "nothing" as the ingredients are so cheap (well, except for the yogurt). I'm anxious to try more recipes from this book and also ordered another of her cookbooks called "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living"

MelindaLee Contributor
MelindaLee
Posted

Let us know how the bread comes out. I have had several store bought mixes that taste quite good (Betty Crocker,Bisquick) and they have very few ingredients. I'm lactose intolerant, so the buttermilk for me would be Vance's or Rice Milk with some vinegar added to it. Still looking to come close to Udi's as possible. I just purchased Schar hamburg rolls, and I love them. They have been unavailable where I live, and I avoid shipping charges if possible, and today am in Appleton, WI and found Udi's bread and Schar rolls. In the freezer they go!When I get home to AZ I will order Schar's from my local natural food store.

Where is Appleton did you find them? I am heading there tomorrow!

sa1937 Community Regular
sa1937
Posted

I just received her newer cookbook (2008) yesterday, "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living"

What I find interesting about it is that she pretty much bypasses using yeast in her bread recipes but she uses a lot of egg whites. In "The Gluten Free Kitchen" she uses baking powder, baking soda and yeast even though it's mostly the baking powder and baking soda that makes her breads rise.

Does anyone have this newer book by Roben Ryberg?

BlueTaelon Rookie
BlueTaelon
Posted

I just received her newer cookbook (2008) yesterday, "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living"

What I find interesting about it is that she pretty much bypasses using yeast in her bread recipes but she uses a lot of egg whites. In "The Gluten Free Kitchen" she uses baking powder, baking soda and yeast even though it's mostly the baking powder and baking soda that makes her breads rise.

Does anyone have this newer book by Roben Ryberg?

I didn't even know it was out yet! I just looked it up on Amazon and its got tons of glowing reviews. I LOVE her 1st book so I'm going to order her new book right now:)

sa1937 Community Regular
sa1937
Posted

I didn't even know it was out yet! I just looked it up on Amazon and its got tons of glowing reviews. I LOVE her 1st book so I'm going to order her new book right now:)

She does have a new one coming out in Nov. that I'm sure I'll buy - The Ultimate Gluten-Free Cookie Book

I only recently got her first book and just received the other one yesterday. Was looking at it last night but haven't tried any recipes yet.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,071
    • Most Online (within 30 mins)
      7,748
    Gigic
    Newest Member
    Gigic
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
    • Scott Adams
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By Scott Adams · Posted

      BTW, we've done other articles on this topic that I wanted to share here (not to condone smoking!):    
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Hi everyone  This has been a crazy year so far... How many people actually get entire sensory overload from gluten or something similar ?  My jaw is going nuts ..and that nerve is affecting my upper back and so on ...  Bones even hurt.  Brain fog. Etc  I had eggs seemed fine.   Then my aid cooked a chicken stir fry in the microwave because my food order shorted a couple key items .   I was so hungry but I noticed light breading and some ingredients with SOY !!! Why are we suffering with soy ? This triggered a sensitivity to bananas and gluten-free yogurt it seems like it's a cycle that it goes on.  The tiniest amount of something gets me I'm guessing the tiny bit of breading that I took one tiny nibble of ...yikes ..im cringing from it .. Feels like my stomach is going to explode yet still very hungry 😔  How long does this last?! Thank you so much 
    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      This is an older article, but may be helpful.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.