I agree that the "30 minutes" claim in the title is not completely accurate, I think this book offers a nice collection of recipes that are gluten free. The recipes are presented well and seem pretty easy to follow. I did find a mistake: an essential step is omitted from one recipe. It is such a basic step that everyone should be able to prepare the dessert without problem but unfortunately it is the recipe for the Molten Chocolate Mini Cake shown on the front cover. I find this book to be a very valuable addition to my cookbook collection and would recommend it. ( )

I KNOW I previously reviewed this book because it was a very detailed review mentioning specific recipes but that review is not here so I will just say that I tried quite a few recipes then passed the book on to my daughter after I had mastered those I wanted to make again.
This is a very good cookbook for those who have to or choose to be gluten free. ( )

I received this book through the Early Reviewers Program.

As far as production/quality of Gluten-Free Recipes in 30 Minutes, I was very pleasantly surprised. It's heavy; the pictures are lovely; and the recipes are easy to read, well-formatted, with a clear font. The Table of Contents is great, since it lists both the broad categories each chapter represents (Breads and Sandwiches, Breakfasts, Desserts, etc.) as well as each recipe within the chapter. That's a feature that I really love in cookbooks.

Now, the recipes. I tried four to try and get a quick representation of a few recipe categories. I tried Rosemary Garlic Focaccia, Prosciutto Wrapped Squash, Cauliflower Crust Pizza, and Chocolate Espresso Brownies. The Prosciutto Wrapped Squash was a big hit, it was very tasty and easy. It did need to bake longer than the recipe calls for by quite a bit-but every oven is different. The Cauliflower Crust Pizza also needed to cook much much longer....and was still soggy. This might be user error, BUT, I feel I must point out the 30 minute claim in the title...since the pizza took me nearly three hours start to finish. The Focaccia also needed to cook for well over double the stated time...and was still soggy in the middle. It did smell delicious. The brownies were yummy-the texture is definitely more akin to a coconut custard/pudding than typical brownies.

To summarize, the physical book is very well made and I love the formatting-but none of the recipes I tested could be made within 30 minutes, and most were just "ok." There are a few more recipes I want to try, and I think this would be a great basics book for those going gluten free! ( )

This review is more for the quality of the book itself, than the recipes contained within it. The recipes were generally easy to follow and didn't require too many unusual ingredients. The paper wasn't very good quality, leaving the images lacking (perhaps a higher stock and semi-gloss would have improved the book). The most off-putting aspect of it, unfortunately, was the smell. It may have been because it was new, but it was not pleasant. It actually gave me a bit of a headache and caused me to not want to use the book. This is unfortunate and hopefully could be remedied in later editions.

While I do not have a gluten-sensitivity; I found the recipes written clearly and simply enough to follow. It does seem as if the title of the book is a little misleading as various recipes require more prep-cook time to prepare than 30 minutes. This is a good, basic book for those that may want to start preparing meals gluten-free.