Roben Ryberg

PLEASE do NOT judge gluten-free baking by the recipes in this cookbook!
I'm guessing they were "inspired" by all the TV ads for decadent microwaveable desserts. I don't know whether or not those products are as tasteless as the items I made from the recipes in this cookbook. If so, I can't believe anyone actually buys them.
The recipes in this cookbook are all made using a microwave to "bake" virtually the same recipe throughout: egg, oil, applesauce, very little flour, baking powder, plus a show more few other ingredients. The result is a tasteless sponge that becomes only barely edible when toasted in a toaster oven. And don't believe the "5-minutes" bit either. Measuring the ingredients will take longer than that. True, each item only "bakes" in the microwave for a couple of minutes, but the result is hardly worth eating. Also, each recipe makes a single serving (some extend to two), so if you want more than that, you will need to measure and "bake" again.
Gluten-free baked goods CAN be delicious! but not using the recipes in this book. show less

It would be much better if it had translated Cups to metric along the way. A useful book for making cakes etc for a coeliac/celiac in small doses, using a microwave.