I love that the recipes in "Gluten Free in Five Minutes" are broken down into single and double servings. This is great when not everyone dining with you desires or requires a gluten free diet.
I also like that they list the type of flour used for each recipe right in the table of contents. This is wonderful when you only have one type of flour in the house. Flours used in "Gluten Free in Five Minutes" include brown rice, white rice, sorghum, cornmeal etc...
Description from Da Capo Books:
Gluten-free cooking doesn't mean that you have to spend hours in the kitchen laboring over intricate recipes and multi-flour blends. For two decades, Roben Ryberg has been on the cutting edge of food science. Now she has developed breakthrough--and breakneck--recipes for successful five-minute gluten-free baking, using just a few ingredients and common kitchen appliances.Gluten-Free in Five Minutes features 125 original recipes for single and double servings of rolls, cakes, tortillas, and more. Whether you are going gluten-free in your college dorm, at the neighborhood barbecue, or are simply in the mood for a piece of cake, this innovative cookbook presents the quick and easy side of eating well.
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| Potato Salad Page 75 |
Breakfast
Breads
Rolls
Flatbreads, Tortillas and Pizza Crusts
Sides
Yellow and White Cakes
Chocolate Cakes
Other Cakes
Icings
Snack Cakes and Cookies
Quick Breads and Muffins
Other Deserts
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