You Still Won't Believe It's Gluten-Free is a trove of recipes for those on gluten-free diets who might think they are missing out on taste treats they once freely ate. The recipes in this book prove one can eat one's favorite pasta dish, breads, fish fries, desserts or other baked goods without feeling bereft or left out.

These recipes generally don't call for many exotic ingredients. With the exception of xanthun gum and perhaps sorghum flour, most of the ingredients can be found in a typical supermarket. Those who use these recipes to recreate their family recipes in a gluten-free manner will not have to clutter their shelves with strange ingredients they rarely use.

The book begins with an introduction about the dangers of celiac disease and a description of why the author has chosen the recipes she has. Chapter one shows what tools and ingredients should be in a gluten-free kitchen. The other chapters are then divided into types of foods such as appetizers, breads, soups, vegetables, and fish. The chapters end with a gluten-free resources section, metric conversion chart and an index. There is also a very small photograph section showing some of the dishes. The vocabulary of the book is conversational and the book is a sturdy paperback.

The format and layout of the recipes are simple and easy to read. The title of the recipe is given, then the main ingredient, then serving size. After this, a brief description or selling point of the recipe, then the recipe and the directions for cooking.

There are some nits, however. The book is primarily for those who are eating "gluten-free" diets, and looking over these recipes one sees quite clearly that while "gluten-free" often means "homemade," it doesn't necessarily mean "healthy." So, while the sugar in these recipes are in less amounts than one would find in a store-bought meal, sugar still abounds in the dessert recipes. Also present is canola oil. In fact, there are so many recipes (except for Italian recipes that require olive oil) that include canola oil that one is left wondering why other oils were not used.