You Still Won’t Believe It’s Gluten-Free – Cookbook Review and Recipe

You Still Won't Believe It's Gluten-Free

You Still Won’t Believe It’s Gluten-Free by Roben Ryberg adds another two hundred gluten-free recipes to her catalog of gluten-free cookbooks. The recipes in this book range from appetizers to breakfasts to entrees to sides.

The cookbook starts with a chapter on readying your kitchen for cooking gluten-free. Eating a gluten-free diet presents different challenges for each person. Some families don’t want to be gluten-free, so only part of the kitchen will be a gluten-free zone. Other families are happy to take part in a gluten-free lifestyle. The author shares a list of steps to take to clean and organize a gluten-free space and lists of pantry staples, along with recommended brands.

Other chapters include appetizers; breakfasts; breads-loaves; breads-rolls, flatbread, pizza crusts, etc.; soups and stews; chicken and other poultry; beef and pork; fish and seafood; pasta, rice, and potatoes; vegetables; cakes; special cake layers; icings and other toppings; cookies and bars; and other desserts. A list of gluten-free resources is included at the end.

A significant difference between this cookbook and many other gluten-free cookbooks is that the author has moved away from flour blends. Having to keep several different bags of unusual (and expensive) flours on hand can be difficult. Most of the recipes for baked goods use either one or two flours.

Try this cranberry bread recipe below, which is made with only brown rice flour. You Still Won’t Believe It’s Gluten-Free by Roben Ryberg is available on Amazon for about $14.

Cranberry Bread

Brown Rice Flour
Serves 9

This is hands-down, my favorite quick bread. I love the traditional mixes in the grocery store made with wheat flour. Those mixes are the inspiration for this recipe. If you are dairy-free, substitute applesauce for the yogurt.

⅓ cup oil
¾ cup brown rice flour, 95 grams
½ cup sugar
2 eggs
½ cup plain low-fat yogurt
1 tablespoon baking powder
¼  teaspoon baking soda
¼  teaspoon salt
¾  teaspoon xanthan gum
½ cup cranberries, chopped


1 tablespoon sugar

Preheat oven to 350˚F. Spray 8×4-inch loaf pan with nonstick spray.

Mix flour and oil until well combined. Add remaining ingredients, except cranberries. Beat well. Beat in cranberries until batter is nicely thick.

Pour into prepared loaf pan. Sprinkle top with sugar.

Bake 30-40 minutes, until toothpick inserted in middle tests clean, and bread is lightly browned on top.

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Author: Heather Carr

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