You Still Won’t Believe It’s Gluten-Free by Roben Ryberg
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Aug 14 2013

You Still Won’t Believe It’s Gluten-Free by Roben Ryberg

I have been a long-time fan of Roben Ryberg’s cookbooks, so when I received an email asking if I would like to review her newest title, I jumped at the opportunity.  The newest cookbook in Ryberg’s line-up is titled “You Still Won’t Believe It’s Gluten-Free”. 


More about the new cookbook:

This new cookbook introduces readers to 200 more delectable recipes to get you living gluten-free to the fullest.

Recipes include:

  • Pumpkin Pancakes
  • Sourdough Bread
  • Macaroni Salad
  • Tempura Veggies
  • Vanilla Pound Cake
  • Fettuccini Alfredo

Forward written by Peter H. R. Green, MD, Director, Celiac Disease Center at Columbia University

The book begins with the “Kitchen and Baking” section which covers creating a safe gluten-free kitchen, what’s in Ryberg’s pantry, preferred ingredients, tools and shopping tips.  After this brief chapter, the book goes right into recipes, which are broken into seventeen chapters that include appetizers, breakfast, breads, rolls, pizza crust, soups, entrees, cookies, cakes and other desserts. 


Some of my favorites are:

  • Coffee Cake Muffins
  • Pumpkin Pancakes
  • Pumpkin Chocolate Cheesecake Muffins
  • Thai Shrimp
  • Pan-Fried Baby Potatoes
  • Red Velvet Cupcakes
  • World’s Easiest Peach Crisp <—It really is!

The book concludes with “Gluten-Free Resources” that include support groups, mail order suppliers and Ryberg’s favorite gluten-free book and magazine.  The book can be purchased on the Da Capo Press website or on

*This book was sent to be free of charge for review purposes.  The thoughts and opinions shared here are mine and have not been influenced by anyone or anything.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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