Gluten-Free in Five Minutes is an easy-to-use, gluten-free cookbook using the microwave, featuring recipes for breads, rolls, cakes, muffins and snacks.

Author Roben Ryberg has created a simple and basic microwave cookbook for those needing to follow a gluten-free lifestyle. Unlike some gluten-free cookbooks, this cookbook does not require an extensive range of different flours and sometimes hard-to-find ingredients but depends mostly on brown rice flour and sorghum flour. Each recipe lists the type of flour used at the top of the recipe for easy reference, and all quantities are based on one to two-person servings.

The book is divided into 13 chapters with clear, unembellished recipe layouts that include a brief description of the food and serving size. Chapter one is short and offers basic information and suggestions on ingredients, tools, and troubleshooting with microwave cooking.

The rest of the chapters offer recipes for the following categories: breakfast, breads, rolls, flatbreads, tortillas and pizza crusts, sides, yellow cakes and white cakes, chocolate cakes, other cakes, icings, snack cakes and cookies, quick breads and muffins and other desserts.

Though there are many recipes are a variation of one another, each chapter offers an extensive range of choices. For example, the breakfast recipes include eggs benedicts, coffee cake, and three variations of English muffins using brown rice flour, cornmeal or sorghum flour. The chapters on cakes offers favorites such as banana cake, carrot cake and red velvet cake, the latter of which can be made either with brown rice flour or sorghum flour.

The minor downside of this book is the four pages of images, which are not as appealing or as mouth-watering as the recipes themselves.

Gluten-Free in Five Minutes provides easy-to-use gluten-free recipes for the microwave. A great book for busy mums or college kids who don’t have the luxury of time or a big kitchen but still want to enjoy the luxury of “home cooked” food.