The Gluten Fee Kitchen book by Roben Ryberg is a great recipe book if you are truly looking for gluten free recipes without any other food limitation. I ordered the book with out looking at any of the recipes or indigents used. My mistake! Not only do I have a sensitivity to gluten but also to corn. Every recipe uses large amounts of cornstarch instead of other types of flour. The other ingredient that is used quite frequently, however not to the same extent of cornstarch, is Xantham gum. I have hesitation using Xantham gum, mainly because its fermented corn sugar. Studies have confirmed residual wheat gluten to be detected in xanthan gum. It's a double whammy, corn and and wheat. Xantham gum has been found as a link to respiroatory symptoms and is an effective laxative. So why would I want to add that to my food, even if it is less then one teaspoon? The exssive use of corn products in The Gluten Fee Kitchen Book is useless to anybody who is trying to avoid corn.
A very good starter book for gluten-free or wheat -free cooks. Yes the recipes are mostly refined starches but they are low cost, very simple to make and hard to mess up. When I first had to eat wheat free I was intimidated by the expensive flours and flour blends of other books plus I couldn't find some in my area. Fiber and nutrients can be found in other foods with a little thought beforehand you will be able to keep your diet balanced, healthy and safe.
This was just awful -- all cornstarch based baking. I was sooo disappointed becuase this author's cookie cookbook is my all time favorite. Guess she learned a few things in between writing the two books.
