Contents to Sections Below
Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and vegan. She provides recipes for chocolates, ice creams, fudge, cupcakes, cobblers, pies and even cheesecake. However, she's a little short on recipes for cakes. Recipes are fast, easy, and have no more than six ingredients, often fewer. With lists of essential tools, key ingredients (including "superfoods" that enhance flavor and nutrition), and full-color photos. Options are given for substitutions. Dehydrator recipes are separated into their own chapter, and kept to a minimum. The Amazon reviews average to a 5 star rating. [Kindle edition available.]
Raw for Dessert: Easy Delights for Everyone by Jennifer Cornbleet. The recipes avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods. They are easy-to-follow and require no cooking. Included are cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies. All ingredients and tools needed are listed upfront. (You will need a natural foods store or mail order for the ingredients.) The Amazon ratings average to 5 stars.
Sweet Gratitude: A New World of Raw Desserts by Matthew Rogers and Tiziana Alipo Tamborra. Like the other raw cookbooks, dairy, gluten, or refined sugar are not ingredients. The recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Provides authoritative information on techniques and specialty ingredients. Emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Color photos. The only negatives posted in the Amazon reviews are a couple people find the ingredients expensive.
Kristen Suzanne's EASY Raw Vegan Desserts: Delicious & Easy Raw Food Recipes for Cookies, Pies, Cakes, Puddings, Mousses, Cobblers, Candies & Ice Creams by Kristen Suzanne. The cookbook includes raw vegan recipes for 43 raw desserts; 10 raw ice creams; and 12 raw sauces, coulis & glazes. Included is a "Raw Basics" introduction to Raw food (with 6 basic "must have" recipes). All the Amazon reviewers gave the book 5 stars, except one person gave it 1 star because it has no photos (only links to photos at the author's website) or guide, and another 1 star as she questions the authenticness of all the glowing reviews.
Living in the Raw: Desserts by Rose Lee Calabro. Raw desserts can be made with nuts and fruits that are rich sources of healthful nutrients. The recipes here are simple to prepare, delicious, and spectacular to serve--perfect for special occasions. All recipes are without wheat, sugar, dairy, or eggs. Features "kitchen cook friendly" instructions, and is illustrated with occasional color photographs. [Kindle edition available.]
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. The Amazon reviews average to 4+ stars.
The Gluten-Free Almond Flour Cookbook by Elana Amsterdam is currently the best selling gluten-free book. The cookbook has 99 family-friendly classics featuring almond flour. All the recipes use the ingredients she wants us to use (agave nectar, flaxseed meal, etc.). No need to add xanthan gum or egg replacer. Eggs are used frequently. There are many raving Amazon reviews that don't get into specifics. See videos of the author at Amazon. At Amazon you can buy almond flour in Grocery and Gourmet Food. The author's blog: Elana's Pantry.
The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free by Kelly V. Brozyna. This illustrated cookbook offers 80 innovative gluten-free and casein-free recipes, including 50 which are egg-free. Inspired by raw food, the author incorporates nut milks and natural alternatives to sugar to create delicious grain-free cake, pie, ice cream, bread, cookies, and breakfast. Published November 18, 2010.
Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen by Julie Sullivan Mayfield and Charles Mayfield. Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in Paleo Comfort Foods can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun. To be published September 10, 2011.
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour by Elana Amsterdam. In this book she branches out from almond flour and uses coconut flour, chia seeds, and flax meal. Most are dairy-free. The Amazon reviews average to 4+ stars. Published April 26, 2011.
Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife. Coconut flour is the only flour used in most of the recipes in this cookbook. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Recipes include lots of eggs and can taste like eggs. Most recipes use butter and milk, though he states you can use coconut oil or coconut milk to substitute. He is repetitive in going over the benefits of coconut: high fiber, low carb, gluten free, chock full of vitamins and minerals. The 160 page book has 50 pages of general information, about 90 pages devoted to bread, muffins and dessert items, and 17 pages of main dish recipes with a predominant use of ground meat in those recipes. See four pages of sample recipes and cut sheet on the cookbook. Can buy coconut flour at Amazon.
Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions by Raman Prasad offers a diverse collection of 150 SCD-friendly recipes that includes over 80 dairy-free recipes. The easy-to-make and culturally diverse recipes featured in the cookbook include breakfast dishes, appetizers, main dishes, and desserts. It is accompanied by 40 full-color photos next to the recipe. In addition, personal anecdotes accompany each section of this book. You can find out more at the author's page on this book. From the Amazon reviews: The same staple ingredients are used throughout the cookbook (almond flour and SCD yogurt). This is not for someone new to the SCDiet. This is for when you are advanced in the diet. The numerous Amazon reviews average a full 5 stars.
Healing Foods: Cooking for Celiacs, Colitis, Crohn's and IBS by Sandra Ramacher. If you follow the Specific Carbohydrate Diet(TM) you will want to own this cookbook. The author, who follows the SCD, has filled the cookbook with nearly 200 recipes and over 100 beautiful photographs of the results. If you have serious gut issues you should start with Breaking The Vicious Cycle. The SCD is a strict grain-free, lactose-free, and sucrose-free dietary regimen. Making homemade yogurt is included, which is an expected part of the diet. Lots of nut flours are used, especially almond. The Amazon review negatives are the recipes are overly complicated and not practical. Reviews average to 4+ stars.
Grain Free Gourmet: Delicious Recipes for Healthy Living by Jodi Bager & Jenny Lass. The cookbook transforms recipes for traditional favorites such as lasagna, pizza, cakes, pies, cookies and other classics into SCD versions. The recipes are free of grains, starches, refined sugars, and lactose (but not dairy). Each recipe includes nutritional information. The recipes have clear instructions. There are beautiful photos. Most ingredients used are reasonably priced and easily located in your neighborhood supermarket. The recipes also include the standard ingredients. Uses almond flour for most of the recipes instead of flour. The cookbook has recipes for muffins, dinners and other desserts.
Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner by Jodi Bager & Jenny Lass. If you already own the first cookbook, Grain-Free Gourmet, you will still be happy with this second book. There is further information about the SCD and about fats. There are the standard recipes, like for yogurt, sauces, and jams. Then there are recipes for breakfast, lunch, dinner, etc. True gourmet dishes can be made with almond flour. It's a beautifully illustrated cookbook. The benefits of a whole-foods diet are addressed in special sections of the book. The authors also include important information on kitchen tools and equipment, food storage and menu-planning, plus a list of health-related resources. Some find that the cookbook seems super heavy on dairy. One person keeps a batch of pancake batter in the refrigerator and makes pancakes for breakfast and snacks.
Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes by Kendall Conrad has recipes for quick and easy dishes for casual meals and elegant dinner parties alike. The appetizers and starters range from updated classics to exotic fare. Dozens of recipes for snacks, desserts, breakfast dishes, and beverages will help you integrate the SCD way of eating into your family's lifestyle. Ingredients are fresh fruit and vegetables. There is a heavy reliance on beans, and garlic as a seasoning (probably due to its health benefits). Ingredients are considered posher than other SCD cookbooks and require ingredients not typical even in the SCD kitchen. The recipes are geared toward adult taste and won't appeal to most kids.
The Chestnut Cook Book: Recipes, Folklore and Practical Information by Annie Bhagwandin is the best chestnut book that is widely available. The cookbook represents some of the meals from many cultures, from China to North America. Included also is basic storage, processing, and nutritional information. It also contains history, tales, and stories of the chestnut. The only complaint is the typeface is cumbersome and makes it a particularly laborious read. You can buy chestnut flour at Amazon in Grocery and Gourmet Food.
Good Food, Milk Free, Grain Free by Hilda Cherry Hills. This was first published in 1980 making it one of the very first books on the gluten-free diet. This is an introductory book using easy to find ingredients. One Amazon reviewer loves the book, the other finds it lacking in detail and the results inedible.
Fun & Fabulous Grain Free Breakfast Recipes: How to Enjoy Your Old Favorites in a Brand New Way! by Lisa Bishop. All recipes are grain and gluten free. Many are milk-free or egg-free as well. Each recipe has passed the taste test of their kids. Recipes include ingredients like American cheese, Bacon Bits, sugar-free maple syrup and Splenda. Some recipes can be found at the author's site: Grain Free & Gluten Free Living. The Amazon reviews average to 4 stars.
The following books are not shipped by Amazon:
Fabulous & Flourless: 150 Wheatless and Dairy-Free Desserts: Cakes, Tarts, Tortes, Roulades, Puddings, Souffles, Cookies, and More by Mary Watchel Mauksch contains 150 recipes made with many different nuts and without any wheat flour (though she slips and dusts her pans with substitutable spelt). Now I added this to the list as I have a pristine copy here. But then I looked at the price! This would be a good one to reprint.
The Chestnut Cookbook (Hamlyn Cookbook Series) [Unabridged]. Over 45 recipes using chestnuts, chestnut puree, or chestnut flour: soups, vegetable dishes, stuffings, puddings, candies, baked items, and holiday specialties. Note: not every recipe is gluten-free. Full-page color photos accompany many of the recipes. You can buy chestnut flour at Amazon in Grocery and Gourmet Food.
Any diet related book with the word Autism or ADHD in the title is on my Paleodiet: Autism & Diet Page.
Any diet related book with the word Yeast or Candida in the title is on my Candida Page.
Allergen-Free Baker's Handbook by Cybele Pascal. All recipes are without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts and sesame. The cookbook offers detailed explanations of alternative foodstuffs, advice about choosing safe products, and sources for buying them. Recipes will appeal to vegans, people avoiding refined sugar and artificial ingredients, and cooks interested in baking with flours such as amaranth and quinoa. Published December 22, 2009. The author has a website: Allergen-Free Cuisine.
Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals by Silvana Nardone with Rachael Ray. The book is a story of Silvana Nardone's journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. The 135 recipes are easy to make. There is a tried-and-tested all-purpose flour and pancake mix. The wide variety of recipes include: pizza, doughnuts, risotto, pumpkin dumplings, coffee cake, etc.
Melissa's Marvelous Meatless Meals...everyday recipes that are free of gluten, dairy, and refined sugar by Melissa Pickell, RD. The book features over 140 recipes including pancakes, waffles, and muffins, main dishes, soups & salads, snacks, and desserts. The recipes use mostly honey, gluten free brown rice syrup, agave nectar and pure maple syrup as sweeteners, and occasionally date puree, or blackstrap molasses. The Amazon reviews average to 5 stars.
The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes by Susan O'Brien. You don't have to be a vegan to appreciate this cookbook, as others will find its dairy-free and egg-free recipes useful. The cookbook includes more than 150 recipes for a wide range of dishes. It also includes guidelines of each dietary restriction, information on sugars, raw foods and organic foods, advice on ingredient preparation, quick-cooking tips, and resources for easily finding ingredients. The author also limits recipes that use corn, soy, and sugar. Many of the recipes have long ingredient lists, but they won't take forever, and they include recipes that can be cooked a month in advance and then frozen. However, the authors range of ingredients and spices is limited and her dishes are very western. One flaw is the author states that oats don't have gluten, and so they are safe. Another is a lot of recipes were added as filler. She includes many recipes that either everyone knows how to make or can be found very easily in other places. The Amazon reviews average to 4+ stars. [Kindle edition available.]
Flying Apron's Gluten-free & Vegan Baking Book by Jennifer Katzinger. Jennifer Katzinger, the owner of the popular Flying Apron Bakery in Seattle, shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. All are gluten-free, vegan, and use organic whole food ingredients. The book contains color photographs of dishes and of the bakery, as well as a resource list for hard-to-find specialty ingredients. Published November 17, 2009. Amazon ratings are mostly 5 stars. The only complaint posted is the recipes use honey, which isn't vegan. [Kindle edition available.]
Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free and Nut-free Delights by Elizabeth Gordon. All 82 recipes are completely free of gluten, dairy, nuts, soy, and eggs. Includes recipes for baked treats--cakes, cupcakes, pies, quick breads, cookies, and dessert bars. There are 44 full-color photos. Uses Aussie ingredients. Published February 15, 2010.
The Spunky Coconut Cookbook: Gluten Free, Casein Free, Sugar Free by Kelly V. Brozyna is one of those rare cookbooks with a flawless 5 rating. She uses stevia and/or honey/agave to sweeten. Flours used are almond meal, brown rice flour, and coconut flour. Fats used are coconut oil and coconut milk, hence the title of the cookbook. See links in above section to purchase almond and coconut flours. The author's blog: The Spunky Coconut.
Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane contains over 150 triple-tested recipes emphasizing whole, unprocessed foods. Bake appetizing muffins, pizza, pies, cakes, cookies, custards, breads, crackers (and more) that rival those made with traditional ingredients. The cookbook features beautiful photography and most recipes are completed in five easy steps. Most recipes do not contain soy, yeast, cholesterol, refined sugar, egg yolks, dyes, artificial ingredients, artificial flavors or artificial sweetener. Substitutions are provided for common allergens, and alternative ingredient comparisons are featured throughout. All Amazon reviews are 5 stars. Published May 1, 2009.
Enjoy Life's Cookies for Everyone! 150 Delicious Gluten-Free Treats that are Safe for Most Anyone with Food Allergies, Intolerances, and Sensitivities by Leslie Hammond and Betsy Laakso offers cookies, brownies and bars that are free of gluten, as well as the eight most common allergens. The foods are kids-oriented. The recipes are not complex. Most use just brown rice, white rice, sorghum and rice bran. The few Amazon reviews all give it 5 stars. [Kindle edition available.]
Special Diets for Special Kids, Volumes 1 and 2 Combined: Over 200 revised gluten-free casein-free recipes, plus research on the positive effects for children ... ADHD, allergies, celiac disease, and more! by Lisa Lewis Ph.D. Volume 2 followed up by providing more recipes and updated research. Now, this revised and expanded edition offers both books in one, complete with groundbreaking research, revised recipes, and color photos throughout. Part medical treatise, part cookbook, this book not only teaches how to make gluten-free casein-free (GFCF) meals and snacks, it also reveals how GFCF diets "work." Published November 1, 2010.
Gluten-Free & Dairy-free for the Frugal and Lazy Cook: Healthy Eating-Eating for Life by Heather Demeritte. 101 healthy, quick, and simple recipes with pictures for the gluten-free, dairy free diet.
Mastering Your Gluten and Dairy Free Kitchen: Easy Recipes, Chef's Tips, and the Best Products for your Pantry by Einat Mazor. Einat shares her personal story along with simple recipes that are rich in diverse flavors and textures. She teaches how to avoid gluten and dairy in a diet and provides a list of the essential ingredients for a well-stocked pantry. Recipes begin with an anecdote and include clear directions for such dishes as cinnamon French toast, Chinese spring roll wrappers, meatballs kabobs, best birthday cake, quinoa cookies and more. The few Amazon reviews average to 5 stars.
I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... by Nicolette M Dumke. The recipes do not include the foods listed in the title, and most, but not all, are gluten-free. She begins by offering helpful tricks to make dessert-making easy, and explains all the of ingredients (she also includes a section to help you locate those ingredients that may be a bit unusual). The next 200+ pages are filled with treat after treat with many different variations provided to suit a combination of dietary restrictions. The book will give you many ideas. There are no pictures. The Amazon reviews average to 5 stars.
The Everything Food Allergy Cookbook: Prepare easy-to-make meals--without nuts, milk, wheat, eggs, fish or soy (Everything Series) by Linda Larsen. This is one of those cookbooks that lists many allergens in the title, yet very few of the recipes are free of all the listed allergens. Instead there are recipes for substitutes and at the top of each recipe there are icons noting which allergens that one is free of. Plus I can't find if wheat-free means gluten-free, though it appears that this is so.
The Super Allergy Girl Cookbook: Gluten-free, Casein-free & Nut-free Recipes by Lisa A. Lundy contains recipes that are gluten, dairy, egg and nut free. The cookbook contains over 225 original and tested family-friendly recipes. In addition to the recipes, there are over 100 pages of information that deals with special diet issues. Some of the topics included are: how to save money on expensive products and ingredients; how to save time when baking for people with food allergies; and special allergy ingredients and kitchen tools that can be purchased to make life easier. The Amazon reviews are almost all 5 stars.
The New Seaweed Cookbook: A Complete Guide to Discovering the Deep Flavors of the Sea by Crystal June Maderia. This is combination cookbook and food guide. It explains the properties of each variety of seaweed: kombu, nori, arame, wakame, and dulse. Then it provides simple instructions for its preparation in delicious recipes. All recipes are gluten-free and dairy-free. Recipes can be detailed and hard to make. The Amazon reviews average to 5 stars.
The Eat Well Cookbook: Gluten-Free and Dairy-Free Recipes for Food Lovers by Jan Purser and Kathy Snowball. This is an Australian book, though the authors do provide a source for gluten-free products in the United States, you may not be able to find them locally. All recipes are gluten and dairy free. The cookbook starts with information on eating gluten and dairy free. Rice or soy milk are substituted in recipes for smoothies, soufflés and pudding. Dishes such as Swordfish Kebabs, Goan Fish Stew and Greek-Style Roast Chicken are rounded out with flavorful, vegetable-based accents. All recipes offer vegetarian substitutions.
The Complete Guide to Gluten-Free & Dairy-Free Cooking: Over 200 Delicious Recipes by Glenis Lucas covers a wide variety of foods, from soup and salad to entrees including a large selection of breads, pastries, desserts, and drinks. There's also information on the differences between a classical allergy and intolerance, diagnosis and treatment of allergies, and special deficiencies and sensitivities to food and drink. The couple reviews at Amazon point out that the book uses British measurements, strange ingredients and you had better like British food.
Free for All Cooking: 150 Easy Gluten-Free, Allergen-Free Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard offers 150 easy recipes that are free of major allergen ingredients, including gluten, dairy, nuts, soy, eggs, and more. Full of kid-friendly meals and desserts plus money-saving strategies. Published November 2, 2010.
Gluten-Free, Wheat-Free & Dairy-Free Recipes: More Than 100 Mouth-Watering Recipes for the Whole Family (A Cook's Bible) by Grace Cheetham. Many of the recipes are not gluten free, but instead there is a blurb on the bottom of the page that tells you how to make it gluten free. Eggs are used. The recipes can be complicated.
Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods by Ellen Abraham. This is a vegan dessert cookbook. It is filled with alternatives to traditional sugar-, fat-, and dairy-laden desserts. This collection of recipes are from Simple Treats Bakery on Cape Cod in Eastham, Massachusetts. Includes muffins and breads, cookies, cakes, cremes, frostings, and glazes. Includes tips for baking vegan-style, stocking a baking pantry, and sources for ingredients and equipment. At Amazon it averages to a 5 rating. N.B. As titled, the cookbook is wheat-free and not gluten-free. Barley flour is used throughout. I included this here so that you don't buy it by mistake. [Kindle edition available.]
Gluten Free And Dairy Free Everyday Asian Cooking by Bindu Menon brings forward some of the well known as well as lesser known recipes from parts of Asia (India, Thailand, Singapore and Malaysia). All of the recipes in this cookbook are tried and tested with very little substitutions made, so they taste as they traditionally should. The recipes have been categorized as appetizers, main courses and desserts. The two reviews at Amazon give the book 5 stars.
Sweet Alternative: More Than 100 Recipes Without Gluten, Dairy and Soy by Ariana Bundy has substitute choices for those who must give up dairy, gluten or soy, without compromising on taste. Using ingredients such as nut milks, candied peels, fresh fruit purées, and quality chocolate, the author shows how to make vanilla ice cream, chocolate muffins enriched with quinoa, and luscious crème patissiere. There are more than 150 photographs. Recipes do include eggs. Ingredients are hard to find, even at Whole Foods.
The All Natural Allergy Cookbook: Dairy-Free, Gluten-Free by Jeanne Marie Martin offers information for people with food allergies and to those interested in cutting down on eggs, meat or dairy. The cookbook begins with basic cooking tips, which is then followed by advice on bread baking, cooking whole grains and beans, using egg substitutes, alternative thickners, tofu and milk substitutes. Soy is often used with no alternatives provided. The more than 250 recipes are largely made without salt, sugar, gluten, yeast, or dairy, and have hundreds of variations, so you can adapt them to your preferences. Covers natural foods, including amaranth, quinoa, teff, spelt and kamut. The cookbook also contains complete cooking and baking tips, a buying guide, a storage chart, food family information, a food glossary and a book guide. The baked goods are made from whole grains (or non-grain flours, like quinoa or cassava) and a small amount of unrefined sweeteners and oils. Sometimes the recipes will need tweaking, so you should be willing to improvise. The few Amazon reviews average to 2 stars.
The AiA Gluten and Dairy Free Cook Book by Marilyn Le Breton contains over 400 gluten and dairy free recipes. The single Amazon review: "Brilliant book - simple, useful and written by someone who went through the process from scratch." This is an expensive British book. [Kindle edition available.]
Grandma's Guide To Gluten Free Cooking: Gluten Free, Wheat Free, Dairy Free, Egg Free, Peanut Free by Barbara Wells. The recipes are easy and not designed to be healthy. All but one of the dessert recipes start with a gluten-free box mix, making the recipes not economical. This may be useful for someone new to cooking, but many recipes are ones you can make with few to no modifications: chili, jambalaya, spaghetti sauce, etc. The recipes are good, with special note of the teff cashew cookies. The handful of Amazon reviews average to 3 stars.
Wholesome Gourmet: The Art of Gluten-Free Cuisine by Steven Winkler. All 250+ recipes are gluten-free, as well as dairy-free, yeast-free, corn-free and sugar-free. Along with a complete food glossary and index, this cookbook contains many baking tips and other tidbits for each section. Recipe sections include: milk alternatives; breakfast cereals and breads; soups and stews; vegetables, salads and dressings; meat, fish and poultry, pasta, grains and legumes; wraps; desserts and sweets; and syrups, puddings and ice milks. All recipes are presented in a clear and easy-to-follow format. The cookbook uses only whole, natural, wholesome ingredients. There are no customer reviews at Amazon. N.B. This is a print on demand book, so the spiral bound is relatively expensive compared to the reasonably priced Kindle edition. [Kindle edition available.]
The following books are not shipped by Amazon:
Gluten, Wheat, and Dairy Free Cookbook by Antoinette Savill. All of the recipes are wheat free, but despite what the title states, only most are gluten and dairy free. For the ones with a gluten containing flour she claims you can adapt by changing the type of flour or pasta used. About a third of the cookbook is for desserts, most of which are recipes that people on gluten, wheat or dairy free diets could not normally eat.
Special Eats Simple, Delicious Solutions for Gluten-Free & Dairy-Free Cooking by Sueson Louise Vess provides recipes and product substitutions for many common food allergens. Whether you are a looking for creative meals for busy families or elegant entertaining solutions, this cookbook has solutions. If you click on Amazon's "these sellers" you can then buy directly from the author.
The Gluten, Wheat and Dairy Free Cookbook by Nicola Graimes offers advice on which foods to avoid and which foods to eat. All recipes are completely free of gluten, wheat and dairy products and offer nutritional information on calories, carbohydrates, fats and proteins. The cookbook has creative ideas, relies a lot on veggies, and the meat recipes are weak. Amazon does not ship this, but there are plenty of places listed that do. The few Amazon ratings average to 3+ stars.
Easy Breadmaking for Special Diets: Wheat-Free, Milk- And Lactose-Free, Egg-Free, Gluten-Free, Yeast-Free, Sugar-Free, Low Fat, High To Low Fiber by Nicolette M Dumke shows how using a bread machine, food processor, or mixer reduces the workload of baking for a special diet. It contains 195 recipes for allergy and other special diets. 135 of the recipes in the cookbook are free of wheat, milk, eggs, corn, and soy; a chapter of yeast-free breads is also included (but only three recipes are gluten-free). The cookbook contains recipes for breads of all kinds, main dishes, and desserts. This is one of those cookbooks that has a long list of foods avoided in the title, but few, if any, of the recipes are free of all the listed foods. As many of the recipes have wheat, this cookbook is not recommended for people avoiding gluten. The Amazon reviews average to 3 stars. The author's website: Food-Allergy.org.
The Allergy Free Cookbook: Dairy Free, Gluten Free, Wheat Free, Egg Free, No Added Sugar by Michelle Berriedale-Johnson. An allergy-sensitive cookbook offers eczema, asthma, chronic fatigue, and colitis sufferers dietary relief, along with wheat and diary allergy-prone readers, serving up more than one hundred recipes for a variety of delectable meals.
Vegetarian Cooking Without by Barbara Cousins has over 100 easy-to-follow recipes free from wheat, gluten, sugar, salt, dairy products, yeast, saturated fat, and meat. The recipes range from soups and salads to main courses and desserts - with mostly easy-to-make dishes that are adaptable to nearly any individual's specific food allergy or ingredient intolerance or simply, taste. The introduction is chock full of helpful information about the hows and whys of eliminating certain food ingredients, and offering specific menu ideas. There are color photos. The book has some mistakes. The couple reviews at Amazon average to 4+ stars.
Any diet related book with the word Yeast or Candida in the title is on my Candida Page.
Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert Landolphi. The book was written to be an every day gluten-free cookbook. It includes easy recipes for soups, entrees, side dishes, desserts and breads. It has a rundown of alternative flours and starches, and basic directions for how to combine them effectively in various recipes. The ingredients are ones a gluten-free person would already have. The recipe directions are to the point and very easy to understand. So far it has a flawless 5 star Amazon rating (it came out April 21, 2009). [Kindle edition available.]
Gluten-Free Baking Classics by Annalise G. Roberts. Recipes are based on two basic flour mixes, which includes a certain extra fine brown rice flour. The offerings are simple and good for a novice gluten free cook. Recipes use guar and xanathan gums, and regular sugars. Few color pictures. At Amazon the people rave about this book and the many reviews average to 5 stars. [Kindle edition available.]
Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea is a crock pot cookbook. As I write this entry the book is the most popular book on this entire page! Though it helps that the cookbook, while being entirely gluten-free, isn't being marketed as such. People like the author's wit and her willingness to try anything. The crock-pot can be used to make a traditional beef stew, but the crock-pot can also be used to make delicious soups, meats, side dishes, appetizers, dips, beverages, and desserts. The format is clear and concise, and you get "the Verdict" on how the tasters responded to each recipe. The verdict is considered one of the best parts of her blog, and now this cookbook. Dinners can be inexpensive, yet taste like you splurged. The author's extremely popular blog can be found at A Year of Slow Cooking. This was published October 13, 2009 and the many reviews now average to 4+ stars. [Kindle edition available.] If you don't have a crock pot around, or you want a larger one, you can find numerous for sale at Amazon
The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition by Alissa Segersten and Tom Malterre MS CN. This is primarily a gluten-free cookbook and resource. It includes over 200 gluten-free, dairy-free, and egg-free recipes. The first eleven chapters have current information about why eating whole foods will improve your health and how to make the change. The authors spell out how to stock your kitchen, basic cooking techniques and introductions to foods you may not be familiar with. It covers nuts, seeds, beans, grains, legumes, and vegetables. Excellent charts for time and amounts are helpful. ALL of the recipes in the fresh bread and muffin section are gluten-free and call for ingredients such as teff flour, sorghum flour, buckwheat flour, amaranth flour, xanthan gum etc. Other sections include a lot of soy/tempeh/tofu recipes. There are many recipes for the Vita-Mix. The many Amazon reviews average to 5 stars. The author's site: Whole Life Nutrition.
1,000 Gluten-Free Recipes by Carol Fenster. With 720 pages this is the biggest, most comprehensive, all-inclusive gluten-free cookbook ever. Carol shares her secrets and recipes for every meal of the day and every occasion, from missed favorite foods to foods kids will love and elegant dishes for entertaining. Many of the recipes are also vegetarian or quick-to-make and are highlighted with symbols. Others are complicated. All recipes require a mix of three alternative types of flour and the ingredients are hard to find in local stores. If you avoid dairy, Carol suggests ways to make the recipes with substitutes. Throughout the gluten-free cookbook, you'll find a wealth of detailed, practical advice on staples of the gluten-free kitchen, including tips on reliable brand-name products. The reviews at Amazon average to 4+ stars. The author's page on the book.
Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss: 200+ Recipes for People with Food Sensitivities by Carol Fenster. This gluten-free cookbook reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The principles in this book will get cooks in and out of the kitchen with less fuss than ever before. None of the recipes would be considered gourmet. In the cookbook a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. But you do need to stock a lot of ingredients and she has her favorite brands. You have to use her different flour blends to make the breads, and sorghum is in the basic mix. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease. The reviews at Amazon average to 4 stars. The author's page on this book. [Kindle edition available.]
The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jacqueline Mallorca. The author, a veteran food writer, has written a gluten-free cookbook covering from breakfast and quick weeknight suppers to elegant dinner-party fare. A lot of the recipes in this gluten-free cookbook are just normal/good food. She is thorough in describing the flours and ingredients available, e.g. quinoa, amaranth and buckwheat. Some complain that these ingredients are not normally found in the average pantry or fridge, and that the gluten-free cookbook has more of a gourmet flavor than not. The Amazon reviews average to 5 stars. [Kindle edition available.]
Gluten-Free Baking Classics for the Bread Machine by Annalise G. Roberts. Simple, foolproof recipes for the Zojirushi BBCC-X20 bread machine (you can adapt the instructions to others). Recipes range from Basic Sandwich Bread to complex and Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the Holiday Breakfast Bread. In two sections: the first contains eggs and dairy products, and the second does not. You need to use her flour mix recipe. [Kindle edition available.]
Gluten-Free Girl and the Chef by Shauna James Ahern and Daniel Ahern is a lovestory: how Shauna James met and started dating a professional chef, Daniel Ahern, who had never cooked gluten-free before. The stories progress from those early months when Shauna and Danny first met, up through their marriage, and conluding with the birth of their daughter. Over time Danny not only grew very interested in gluten-free cooking, he eventually made his restaurant menu completely gluten-free. Photos, cooking tips and sidebars, and 100 amazing recipes complete the book. Published September 21, 2010.
Sugar-free Gluten-free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas by Kelly Keough shows readers how to bring taboo treats back to the baking sheet with recipes that swap wheat for wholesome alternatives like quinoa, arrow root and tapioca starch and trade in sugar for natural sweeteners like agave, yacon and stevia. The only negative at Amazon is the ingredients are expensive. [Kindle edition available.]
Gluten-Free Cooking For Dummies by Danna Korn and Connie Sarros. The "For Dummies" books make good reference books as they are well indexed and they lack difficult to understand technical jargon without explanation. This practical guide (with more than 150 recipes) shows you how to select the right ingredients and prepare classic, healthy dishes, from breakfast to dinner to dessert. You'll understand what you can and can't use in gluten-free cooking, spot the hidden gluten in foods, save money when you go shopping, and even manage your weight. You'll learn how to convert your current favorite recipes to gluten-free delights using ingredients you probably already have in your kitchen. Complete with lists of comfort foods, kid's favorites, and ways to eat gluten-free while traveling. Checking the reviews I find the author suffers from an overly chatty and opinionated voice, and in some ways is too advanced and specialized in recipe selection. There's a strong pro-vegetarian, pro-organic ingredient, pro-Paleolithic diet stream running through the gluten-free cookbook. The Amazon reviews average to 4 stars. Connie's page on the book. [Kindle edition available.]
125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt. Published March 26, 2010.
Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life by Susan O'Brien covers everything from breakfast to dessert. Free of gluten, sugar, and usually dairy, these tasty dishes are also invaluable for people living with medical conditions such as candida, fibromyalgia, Crohn's disease, diabetes, autism, and ADHD, who must avoid certain foods to better control their symptoms. Complete with product sourcing information, substitute ingredients, dining out advice, and online resources. No compromises on ingredients, all of which can be found at the local health food store. There are lots of raving reviews at Amazon. [Kindle edition available.]
100 Best Gluten-Free Recipes by Carol Fenster compiles the most basic and vital recipes from her 1,000 Gluten-Free Recipes. Now in a handy, affordable package with color photos. Features completely updated recipes with some new ones. A handy introductory section offers vital information on shopping guidelines, explanations of food labels, tips on organizing and stocking your pantry, and quick tips and advice on cooking with gluten-free ingredients. Published August 9, 2010.
You Won't Believe It's Gluten-Free! 500 Delicious, Foolproof Recipes for Healthy Living by Roben Ryberg recreates normal, every day food, from fried chicken to lemon pound cake. Those recipes that are normally gluten-heavy get several versions using different flours for different effects (corn, potato, or rice flours), but she doesn't blend the flours, and she knocks quinoa and teff. The easy to follow recipes use simple ingredients, including xantham gum and egg, but some say the recipes call for either way too much xantham gum or egg. Many of the recipes recommend using packaged foods (GF pastas, seasonings). The first chapter discusses stocking the gluten-free kitchen and converting recipes. While she has the extensive experience, for the tricky baked goods she could have provided more guidance in correcting problems. There is constant enthusiasm and encouragement. Amazon reviews average to 4+ stars. [Kindle edition available.]
Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College by Richard J. Coppedge Jr. This is a complex gluten-free cookbook. The baking techniques is comprehensive with sections on food science and kitchen techniques. This cookbook is based on baking with varying ratios of 5 'flours', each made up of different ratios of up to 8 ingredients. He does not use bean flours. Covers pies and tarts, cookies and brownies, and savories and pastries. This is for the professional chef that will tweak recipes before adding to the menu. The Amazon reviews average to 3+ stars. There is also a companion Gluten-Free Baking DVD. Employing the book's five flour blends and selected recipes, you'll learn to make goods such as: pizza, apple pie, sugar cookies (in many shapes and sizes), chocolate lava cake, pancakes, bagels, and roux. There are no DVD reviews at Amazon yet.
Easy Gluten Free Baking by Elizabeth Barbone has recipes for day-to-day use, special occasions, parties, gifts, and bake sales. The author has spent countless hours testing her recipes--from sandwich bread to gooey brownies--using real butter, sugar, eggs, milk, and cream. The only ingredient missing is gluten--and no one will know the difference. There are lots of reviews at Amazon and it maintains a flawless 5 star rating. (Spiral bound published April 25, 2009.) There is also a paperback edition.
Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities by Carol Fenster has many recipes without gluten, dairy, eggs and soy. Soy is used to replace eggs, but you can usually substitute something else. Margarine is used in many recipes. However, all recipes are not free of all allergens. Almost every recipe in this gluten-free cookbook calls for some type of diary, sugar, and/or eggs and you have to make substitutions. There are only so many substitutions that can be made without altering the chemical make-up required to achieve an edible baked good. The Amazon reviews average to 4 stars. Her home page: Savory Palate. [Kindle edition available.]
Bette Hagman's first gluten-free cookbook came out in 1990. She was the first author to actually write gluten-free cookbooks, and not simply collect some recipes and stick in a book. In all six gluten-free cookbooks were written. As a group they are considered the best. All recipes were extensively tested at different altitudes.
The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours begins with a review of the various grains that lack gluten and the flours that can be produced by milling them. Mixtures of rice, potato, tapioca, and cornstarch--plus flour from exotic beans--provide texture, flavor, and nutrition to foods without resorting to wheat. She gives you directions for making several types of gluten-free baking mixes to use in recipes that normally call for flour. There are recipes for things like homemade pasta and bread which are useful. But many of the recipes are already gluten-free by nature (e.g. salads, chili), and there is a tendency to include recipes that are made gluten-free by stating to use gluten-free macaroni. One Amazon reviewer points out the calorie/carb/fat, etc. counts that accompany each recipe are wildly inaccurate. The Amazon reviews average to 4+ stars.
The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes. Most breads are made from bean flours of different sorts. Sorghum flour and some nut flours are used. Tapioca flour is in all recipes. To reproduce the "spring" of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum and many recipes use unflavored gelatin. Each recipe has two sets of directions, one for hand mixing, the other for the bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. The Amazon reviews average to 4 stars.
The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat emphasizes speed of preparation, though the recipes can still be complex, and low-fat/low-cholesterol recipes, though they do include ingredients like brown sugar, confectioner's sugar, white sugar, corn syrup, margarine, Butter Flavored Crisco, canned vegetables, and soda. This is a full service gluten-free cookbook with recipes for every part of the meal (so some are easy to make without gluten). She lists the different types of flours and explains their uses. Bette shares her experience and deep knowledge. There is a section of questions and answers in the front which addresses a number of relevant issues for those dealing with celiac and related diseases. There is no nutritional analyses for any of the recipes. The Amazon ratings average to 4+ stars.
The Gluten-Free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets offers recipes for desserts, from cakes and pies to cookies and puddings. Many of the recipes call for food substitutes generally available in health food stores. There is also a section of simpler recipes for cookies, etc., that call for only common baking ingredients. The one negative Amazon review lacks substance and is anonymous. The Amazon ratings average to 4+ stars.
The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition is a revision of her first book. It is intended to be a primer. There are 50 pages of information before the recipes start. In this edition she uses tapioca flour, potato starch flour and others with the rice flour to create pre-made mixes. The recipes concentrate on baked goods, mixed dishes, and pastas. There was no attempt to make these healthy dishes. Whenever possible a choice of a nondairy substitute is given. The Amazon ratings average to 4+ stars.
More from the Gluten-Free Gourmet: Delicious Dining Without Wheat. Bette's second book has 267 more recipes. Half of these are for the breads, desserts, and other baked goods, with more than three dozen bread recipes (most designed for the bread machine). The remainder are for appetizers, soups, side dishes, and entrees, again with the emphasis on foods usually containing gluten, such as crackers, pasta, tempura, quiche--even taco salad. There is a good introductory section, along with several useful appendixes. The only negative posted is the gluten-free cookbook is too fancy including foods like shrimp. The Amazon ratings average to 5 stars. [Kindle edition available.]
Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights by Rebecca Reilly has detailed step-by-step recipes with color photographs. Includes the science behind making gluten free baking work, tips on how to stock a gluten-free kitchen, advice on techniques, sources for ingredients, and a list of resources and information on celiac disease and gluten sensitivity. This is not day-to-day food, but complicated classy food for special occasions. Not for those new to cooking. Uses lots of butter and other ingredients (like heavy cream). Items can be sweet. The pie crust is full of eggs and vinegar. The Amazon reviews average to 4+ stars.
The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation by Annalise G. Roberts and Claudia Pillow. This is a full-scale gluten-free cookbook with 100 new recipes. This gluten-free cookbook makes a distinct departure from other diet cookbooks. Roberts and coauthor Claudia Pillow focus on strengthening the immune system, preventing disease, and losing weight by eating real food. Conceived as part science-based diet book and part cookbook, the book provides food choice explanations and guidance, cooking advice, and culturally diverse recipes. The authors launch the recipe portion of the book with sauces and gravies, which are the cornerstone to all kinds of meals. Also featured are a wide selection of soups, chowders, and chilis, vegetables, a short list of grain-based recipes, and a variety of fish, poultry, and meat recipes, crowned by 12 desserts. Published February 1, 2010. [Kindle edition available.]
The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes by Donna Klein. More than 225 recipes from appetizers to desserts covering numerous world cuisines including Asian (Thai, Japanese, Indian), Mexican, Caribbean, Mediterranean, and Italian. Many recipes simply rely on rice flour, while others incorporate potato starch or tapioca starch. One bread recipe uses chickpea flour. Dairy and eggs are used in many recipes. Soy is used rarely. The Amazon reviews average to 4+ stars. [Kindle edition available.]
Gluten-free Recipes for Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier introduces the reader to gluten-free whole grain flours and rice that can be used to create appetizers, breakfasts, lunches, dinners, and desserts. The array of high-protein vegetarian meals are complimented with side dishes incorporating beans, soy foods, dairy products, nuts, and seeds, and also offers a chapter on sauces, dressings, gravies, and other toppings. Throughout the gluten-free cookbook, Cerier emphasizes the importance of using organic and seasonal ingredients in cooking, encourages the reader to adapt recipes containing gluten for the gluten-free diet, and offers tips for the reader to develop new gluten-free creations of their own. Published July 2010.
125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt. This gluten-free cookbook is full of easy-to-follow recipes, with variations and cooking tips for gluten free cooking. The recipes use a mix of rice, tapioca, and potato flours. Includes tips for helping kids cope with food allergies. Has description of the proper ingredients in a well-stocked gluten-free pantry. The book has many Amazon reviews and only one is not 5 star. That reviewer, an experienced professional chef, bought the book as her first celiac book after diagnosis based on the reviews claiming it was the best. She writes that there are a few good recipes in the cookbook (brownies, pie crust), but the muffins and bread where just horrible, almost inedible. Some of the beautiful pictures in the book are downright misleading. She argues that Bette Hagman's books are far superior. She ends by writing if you are looking for good Gluten Free cookbooks look for Bette Hagman's and Carol Fenster's gluten-free cookbooks.
The No-Gluten Cookbook: Delicious Recipes to Make Your Mouth Water...all gluten-free! (Healthy Plate) by Richard Marx, Nancy Maar and Kimberly A. Tessmer. There is no product description at Amazon. The two reviews write that there are a ton of interesting recipes, but some can be overly lengthy and the index doesn't index the recipe names or the words in the recipe name.
Wheat-Free, Gluten-Free Reduced Calorie Cookbook by Connie Sarros. The gluten-free cookbook has recipes that are designed to help you eat maintain a healthy, reduced-calorie diet--without sacrificing taste. It is not a weight-loss diet gluten-free cookbook, but a life-maintenance book. The recipes are to enjoy daily, or for entertaining. They are simple, normal, and mostly delicious. The cookbook includes: hints for successful cooking, explanations and definitions of terms and ingredients, and nutritional breakdowns for each recipe. The only negative posted at Amazon is the recipes use products that are not available in Europe where that reviewer lives. The author's page on the book. [Kindle edition available.]
Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations by Donna Washburn and Heather Butt. The 150 recipes include everything from baked goods, pasta dishes, appetizers and family meals to desserts. There is extensive information about various gluten-free flours, legumes and rices. Also included are tips and techniques for baking lactose-free and egg-free products. All of the baking recipes (cupcakes, cakes, muffins etc) call for a lot of ingredients. She uses every alternative flour out there. There are only two Amazon reviews and they average to 3+ stars.
Delicious Gluten-Free Wheat-Free Breads by LynnRae Ries and Bruce Gross includes 80 bread recipes for the bread machine or oven, plus 50 recipes for butters, spreads, glazes, icings, sandwiches and side dishes. Recipes uses the newest grains and each recipe allows you to use a variety of flour mixes (theirs or your own). You can bake these breads using bread machine methods, or in the oven, using a variety of techniques, including the new No-Knead/No-Rise Method. Each recipe gives you choices of how a bread recipe can be prepared according to your time constraints/preferences, though you have to flip to the back of the gluten-free cookbook for baking instructions which depends on the method (rise vs no rise) you choose to use. All recipes are more than triple tested in a variety of bread machines across the United States. See the author's website for much more on the cookbook and a newsletter. The two reviews at Amazon average to 4+ stars.
The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make desserts. she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more. To be published December 1, 2010.
The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health by Nicolette M. Dumke. The book claims to be all encompassing on food allergies: how to survive and recover, diagnosis, medical information, health problems, and treatment options. The book includes a rotation diet that is free from common food allergens such as wheat, milk, eggs, corn, soy, yeast, beef, legumes, citrus fruits, potatoes, tomatoes, and more. Instructions are given on how to personalize the standard rotation diet to meet your individual needs and fit your food preferences. Contains 500 recipes that can be used with (or without) the diet. Extensive reference sections include a listing of commercially prepared foods for allergy diets and sources for special foods, services, and products. The book has lots of desserts, and very little in the way of meals that are wheat gluten and lactose free. The book is not for people with multiple allergies. The Amazon reviews average to 4 stars.
Gluten Free Mama's Best Baking Recipes by Rachel Carlyle-Gauthier and Billie McCrea has over 100 gluten free recipes including breads, biscuits, rolls, hamburger buns, muffins, scones, cakes, brownies, cookies, bars, pancakes, crackers, pizza crusts, pie crusts and more. Includes easy to use instructions and important tips on baking gluten free. Most of the recipes have dairy. The recipes have been specifically developed to be used with the author's Rice Almond Blend Flour or Rice Coconut Blend Flour. The recipes are not guaranteed unless you use these blends. There are no directions for making these up yourself. You need to buy them from the author's website. See Gluten Free Mama. You will also find sample recipes there. The many Amazon reviews average to 4+ stars. N.B. Be aware there are Christian recitations on each page before you give this as a gift to a non-Christian.
Gluten-Free Gourmet Desserts and Baked Goods by Valerie Cupillard has an array of golden quick breads and brioches, cakes, cookies, crepes, custards, and breakfast pastries. Learn how to use ingredients such as rice flour, chestnut flakes, quinoa, tapioca, nuts and other foods to add richness, flavor and texture to all your baked goods. There are color photos throughout the gluten-free cookbook. [Kindle edition available.]
Nearly Normal Cooking for Gluten-Free Eating by Jules E. D. Shepard. Some recipes use her flour blend (recipe included), and those are the ones the reviewers rave about. It can be substituted one-for-one in wheat flour recipes. Recipes use all sorts of packaged products. In addition to a gluten-free cookbook, it is a guide for people with celiac disease to live a more normal life. The author shares her life experiences making this a personal journal of sorts. The many Amazon reviews average to 4+ stars.
The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt features recipes for baked goods, desserts, and main meals. Accompanying each recipe are tips and techniques to teach you how to cook gluten free. The gluten-free cookbook lists two recipes for each bread, one for hand kneading and another for bread machine baking. The recipes will use ingredients like brown rice flour, sorghum, and flaxmeal. The Amazon reviews average to 4+ stars.
The Gluten-Free Nutrition Guide by Tricia Thompson, M.S., RD. is filled with new gluten-free eating strategies, the latest research, and dozens of tips on living better with celiac disease. There are 50 recipes, many from noted celiac disease experts. What Amazon reviews have been posted recommend the book for someone newly diagnosed. This is the April 21, 2008 edition. The author's blog posts: Living Gluten-Free. It is very good. [Kindle edition available.]
American Dietetic Association Easy Gluten-Free: Expert Nutrition Advice with More than 100 Recipes by Tricia Thompson and Marlisa Brown. The book has nutritional advice and more than 130 recipes for making healthy gluten-free whole grain dishes for every part of the menu using a wide range of grains from brown rice to teff and sorghum. There are four weeks of meal plans to jump-start a gluten-free lifestyle. Included is information on choosing gluten-free ingredients, reading labels, and more. Published September 28, 2010.
Wheat-Free, Gluten-Free Dessert Cookbook by Connie Sarros. The gluten-free cookbook has 400 recipes for all kinds of desserts. All recipes use the same mixture of corn starch and potato starch. The mix works and there are many unusual and really delicious cookie recipes. Cakes are pretty standard but the recipes are excellent. All Amazon reviews are positive with the only negative posted being the paperback version is void of helpful photos. The author's page on the book. [Kindle edition available.]
Bon Appetit: Without the Wheat: Gluten-free recipes from appetizers to desserts by Julie Ambrose contains over 175 gluten-free and wheat-free recipes from appetizers to desserts. You will find the familiar favorite recipes and special dishes. All of the recipes use premixed gluten-free flour and ingredients that can be easily found. There are no photos and the text is scant. The Amazon reviews average to 4+ stars.
The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy by Roben Ryberg. Recipes for entrees and baked goods, all using just potato starch and cornstarch in place of flour. Amazon reviewer opinions vary: some love that the recipes are simple and unintimidating, tasty, and use less expensive, easier to find ingedients. Others consider them lacking in nutritional value, or complain that some of the baked items just did not come out for them. But certainly useful for those intolerant to both rice and gluten.
Gluten-Free 101: Easy, Basic Dishes Without Wheat by Carol Fenster. This isn't only a gluten-free cookbook, it's a complete resource for anyone who requires a gluten-free cookbook. Carol offers help on what to eat during the first few weeks after diagnosis, deciphers mysterious culinary terms, offers suggestions for your gluten-free pantry, how to choose a bread machine for that perfect loaf, detecting hidden gluten in commercial foods, and dining away from home. The section on alternative grains like amaranth, quinoa, rice, wild rice, milo and sorghum is comprehensive. The cookbook offers simple, streamlined recipes for basic foods using Carol's new, versatile sorghum-based flour blend. Recipes are organized into: 1) breads 2) breakfast 3) dessert, and 4) main dishes. Photos of some recipes can be seen on Carol's web site. (Book revised and updated in September, 2008)
250 Gluten-Free Favorites: Includes Dairy-Free, Egg-Free and White Sugar-Free Recipes by Donna Washburn and Heather Butt. The authors are professional food stylists and recipe developers. The gluten-free cookbook includes ideas for baked goods, pasta dishes, appetizers, family meals and desserts. The authors also provide recipes for dairy-free, egg-free and white sugar-free dishes as well. The authors also include extensive information on grains, including amaranth, corn, Montina (a flour created from Indian rice grass), quinoa and teff. A special section on gluten-free grains deals with their appearance, flavor and texture, plus it also provides suggestions on how to use and store them. Published August 28, 2009.
Eating Gluten-Free: Delicious Recipes and Essential Advice for Living Well Without Wheat and Other Problematic Grains by Shreve Stockton. Split into two sections: handbook and gluten-free cookbook. The handbook sections has all the usual essential information for someone that needs or wants to learn about the gluten-free lifesyle. Then there are over 100 healthy and simple recipes that cover everything from breakfast to dessert. Helpful hints and recipe variations designed to make cooking each dish simple. Most of the recipes require minimal prep and make extensive use of handy appliances like the food processor and blender. The recipes are not exotic. All Amazon reviews are 5 stars. [Kindle edition available.]
Incredibly Easy Gluten-Free Recipes by Publications International Staff. The recipes in this gluten-free cookbook cover breakfast, lunch, dinner, and dessert and will show you new ways to prepare old favorites like pizza, cookies, and casseroles without gluten. Examples: Grilled Fish Tacos, Cajun Chicken and Rice, Cheese Grits with Chiles & Bacon, Ham and Potato Pancakes, Turkey Piccata, Almond Flour Pound Cake, Flourless Peanut Butter Cookies. The book was published on March 7, 2009.
Wheat-Free Recipes & Menus: Delicious, Healthful Eating for People with Food Sensitivities by Carol Fenster. The recipes emphasize fresh, wholesome ingredients and simple, clear instructions. The flour mix recipes are easy and used in the recipes. The cakes, breads and such are just as good the "normal" breads. Some of the ingredients are not easy to find. Cilantro is a major ingredient in many of these recipes. The Amazon ratings average to 4 stars. Her home page: Savory Palate. [Kindle edition available.]
The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free! by Mary Ann Wenniger and Mace Wenniger has easy-to-follow recipes -- from moist and hearty breads and muffins to cookies, cakes, and pies. While you will find rice and potato flours in some of these recipes, you will also find the more "exotic" and healthful flours used extensively: amaranth, sorghum, and quinoa. Reviewers point out that the cookbook's ingredients are unbalanced and it is filled with errors and un-tested recipes. There is nutritional information for each recipe, but it is way off for some. Proofreading is questioned. The weight measurements are more accurate than the volume ones for the same ingredient. [Kindle edition available.]
The Complete Book of Gluten-Free Cooking by Jennifer Cinquepalmi offers over 300 recipes in 22 categories that will please the entire family, offering everything from baked items to main dishes. Information about celiac disease, helpful resources, kitchen tips, a flour-mix chart, lunch ideas, and information on alternative grains are included. The ingredients are common ones you will have. The gluten-free cookbook lacks nutritional info with every recipe. The reviewers especially like the yeast breads and other baked goods. Recipes do include dairy and eggs. The Amazon reviews average to 4+ stars.
Eat Well Live Well with Gluten Intolerance: Gluten-Free Recipes and Tips by Susanna Holt. This book was written by an Australian dietican and has 150 gluten-free recipes ranging from mini quiche and roast pumpkin feta cheese pizza to Greek style calamari and meringue kisses. The book also contains information about healthy gluten-free living, including a overview of celiac disease and tips for keeping up with a balanced, nutritious gluten-free diet.
The Everything Gluten-Free Cookbook: 300 Appetizing Recipes Tailored to Your Needs! by Rick Marx and Nancy T. Maar. There are no recipes for pizza, bread and muffins in this gluten-free cookbook as pictured on the cover. The two Amazon reviews average to 4+ stars.
Gluten-Free Without Rice: Easy Cooking for Variety on a Gluten-Free Diet by Nicolette M Dumke introduces you to gluten-free grains and grain alternatives other than rice such as teff, millet, sorghum, quinoa, buckwheat, tapioca, arrowroot, corn, potato starch, and more. It gives you over 75 delicious recipes for muffins, crackers, bread, pancakes, waffles, granola, main and side dishes, cookies, and desserts. (Even ice cream cones!) Multiple additives and stabilizers are used in the recipes. The one critical review was from a person in Denver that is new to gluten-free baking. She may have had an altitude problem, or she may have mixed the cracker batter too long, which makes for a "gummy" result. The only independent Amazon review should be 3 stars. The author's website: Food-Allergy.org.
Gluten-Free Cooking by Sue Shepherd. The gluten-free cookbook is paperback, has 152 pages, is full of photographs, and at 22.4 x 22 inches it looks like a coffee table book. At the publisher's page on the book you can look inside the book. The book is from Australia and was written by a dietician. The book discusses food allergies and dietary conditions such as dairy, gluten or lactose intolerance, celiac disease, fructose malabsorption or irritable bowel syndrome. The book has 100 recipes including mains, light finger foods, desserts and baked delights. It also includes chapters for vegetarian cooking, lunchbox ideas and beverages. It focuses on glucose-free cooking and low fructose content, following fructose malabsorption guidelines. Not all cooking conversions between Australian and US units were switched over.
Blackbird Bakery Gluten-Free Baking Book by Karen Morgan collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Her blog is The Art of Gluten-Free Baking. Published October 6, 2010.
Lindy's Gluten-Free Goodies and More! by Lindy Clark. Reviewers rave about the book and say the recipes taste better than wheat recipes. Lots of pictures. All reviews at Amazon.com give the book 5 stars. Published October 25, 2009.
Gems of Gluten-Free Baking: Breads and Irresistible Treats Everyone Can Enjoy by Wendy Turnbull covers your favourite treats using a carefully selected and balanced blend she calls GEMS Flour, a formula she reveals in this book. This blend of whole grain gluten-free flours holds many of the same properties as found in wheat flour. Breads are tasty, have great texture, slice without crumbling, and stay fresh. Published May 15, 2010.
Gluten-Free Deliciously: Wonderful Wheat-Free Recipes to Satisfy the Entire Family by Jennifer Cinquepalmi. The gluten-free cookbook has over 250 recipes for someone that wants to incorporate alternative grains into their diet (e.g. quinoa, buckwheat, sorghum, and other alternative grains). There is a flour mix chart. There are 23 categories of recipes. The cookbook has the same user-friendly layout as the author's The Complete Book of Gluten-Free Cooking. This book was published August 17, 2009.
The Gluten-free Kitchen by Sue Shepherd is a collection of 100 new recipes. The author is a dietician and is committed to nutrition. Recipes include hearty soups and casseroles, spicy stir-fries, comforting side dishes and array of desserts and baked goods. The gluten-free cookbook has straightforward advice on how to source and use specialist ingredients. This is an Australian book. Some measurements (e.g rice) will be by weight. Here's a short video of the author discussing and showing you this book. At the publisher's page on the book you can look inside the book. Published April 20, 2010.
Gluten Free by Grandma: They'll Never Know If You Don't Tell by Betty Enserink. The recipes are not complicated, but they all call for a gluten free Kinnikinnick flour mixture (one of the cup for cup wheat flour replacements). A homemade version of the mix is not included. Some other ingredients are also brand name. The Amazon reviews average to 4 stars.
Allergy and Celiac Diets With Ease: Time-Saving Solutions for Food Allergy and Gluten-Free Diets by Nicolette M Dumke. The book contains eight chapters on how to save money and time, over 160 money-saving, quick and easy recipes for allergy and celiac diets (over 140 of them gluten-free), and extensive reference sections including a 22-page "Special Diet Resources" section to help you find commercially prepared foods you need. This book is more geared for someone with multiple food allergies and possibly chemical sensitivies. The few Amazon reviews are all 5 stars. The author's website: Food-Allergy.org.
Wheat-Free Gluten-Free: 200 Delicious Dishes to Make Eating a Pleasure by Michelle Berriedale-Johnson. Using gluten-free flours, breads, and pastas, the recipes here cover everything from the everyday (Chicken Kiev and Spaghetti Bolognese) to the elegant (Rack of Lamb with Mustard Crust and Chicken Risotto with Fennel and Pine Nuts). The gluten-free cookbook also provides information on diagnosis, lifestyle changes, foods to avoid, and pantry stocking. Black-and-while illustrations are featured throughout. Recipes all show nutrition info. The recipes are low sugar and fava beans are often included.
Gluten Free Cooking: More Than 150 Gluten-Free Recipes by Ruby M. Brown. The gluten-free cookbook contains more than 150 recipes, including breads, pancakes, pizzas, muffins, and other favorites. In addition to being made gluten-free, traditional favorite recipes have been reduced in fat, salt, and sugar where necessary, and boosted with fiber where possible. What you need to make healthy food choices and manage celiac disease or gluten intolerance is here. In addition to the recipes, the book includes a glossary, measurements and conversion tables, and introductory essays on dietary prinicples, celiac disese, and eatng well on a gluten-free diet.
Gluten-Free: Favorite Homestyle Recipes and Cooking Tips by Susan Bell. The book has many helpful cooking tips included. It also includes six experiences of hope written by people who have learned to accept their difficult diet and who share their gratitude for better health. The book was published June 9, 2009.
Cooking Well: Wheat Allergies: The Complete Health Guide for Gluten-Free Nutrition, Includes Over 145 Delicious Gluten-Free Recipes for People with Celiac Disease and Wheat Intolerance by Marie-Annick Courtier. The book has recipes designed to improve daily functioning with a variety of meal choices, including breakfast, soups, salads, entrees, snacks and desserts. Enjoy everything from orange pumpkin muffins, to black bean soup, to a Waldorf salad, to chicken cacciatore, to an apple tart, without having to worry about your wheat intolerance or allergy. The book also includes: an overview on wheat allergies, a list of foods to avoid, general nutrition information, and a meal diary and checklist to track your progress. [Kindle edition available.]
A Wonderful World Of Gluten Free Health: Easy And Tasty, Too by Georgia Grisolia has recipes that are not difficult to make, not full of exotic ingredients and good to eat. The old fashioned home-style recipes cover everything from soup to nuts. The few reviews at Amazon are all 5 stars.
Gluten-Free With Love: Hypo-allergenic Recipes for the Sensitive Family by Tricia Fecteau is a collection of recipes that are not hard to make with ingredients that are easy to find. These are recipes that minimize allergenic reactions while still tasting like the foods we grew up with. The author found that this diet will help take off extra pounds and assist with maintaining an ideal weight. You can look inside the book at Amazon see the recipes listed in the table of contents and use Surprise Me! to see a recipe. The book was published on May 25, 2009.
Going Gluten-Free by Mary Brown has recipes containing a unique combination of flours and ingredients that will allow the average celiac to create a variety of breads, cakes, and cookies that are both delicious and safe to consume. Tailored to be easily managed by cooking experts and novices alike, this collection of gluten alternatives will save both money and health issues. She offers numerous tips and helpful websites. [Kindle edition available.]
Gluten-Free Cookery: The Complete Guide for Gluten-Free or Wheat-Free Diets (Beginner's Guides) by Peter Thomson. This guide offers clear descriptions and suggestions for using the wide range of foods that can be enjoyed as part of a gluten- or wheat-free diet. It contains both recipes and background information on the ingredients, including where to buy them. The recipes can be complicated. Three or four different types of flour are used in many of the recipes, and include bean flour, soya flour, cornflour, teff flour, etc. The gluten-free cookbook doesn't use the usual rice, tapioca and potato flours. Also, as this is a UK book the ingredients are in weights, which is more consistent than volume. The author has put his earlier Gluten-free Cookery: The Complete Guide for Gluten-free and Wheat-free Diets on the web.
The following books are not shipped by Amazon [US]:
Seriously Good! Gluten-free Cooking: In Association with Coeliac UK by Phil Vickery, a Michelin-starred chef. The gluten-free cookbook is also wheat-free. In the UK this is the bestselling book in Healthy Eating, and the 2nd bestselling in the Diets and Diet & Nutrition categories. The book is 3/4 main course/savory and only 1/4 is cakes/desserts. There are ideas for different occasions (BBQ's, parties, christmas, quick snacks, vegeterians). The recipes are not simple and will use ingredients like chestnut flour. There is no nutritional information. Published April 30, 2009. The Amazon reviews average to 4+ stars.
Healthy Gluten-free Cooking: 150 Recipes for Food Lovers by Darina Allen and Rosemary Kearney presents gluten-free transformations of 157 recipes from appetizers and salads to main courses and desserts, including Irish soda bread, fritters, scones, pork en croute, and Yorkshire pudding. Also featured is advice on selecting gluten-free ingredients, which will be healthy, fresh, real food. The recipes are creative, gourmet but not too complicated or fattening. The pictures are lovely. However, the problem with the gluten-free cookbook is it wasn't proofread. The ingredients will be measured in cups, but the directions will say pints. The dry ingredients are measured in cups and in parenthesis it will be ounces, but the ounces aren't the equivalent of the cups. The few Amazon reviews average to 3 stars.
Wheat-Free Recipes & Menus: Delicious Dining Without Wheat or Gluten by Carol Fenster. This is an older edition that some people are still buying. It features over 200 recipes for everything from breads to pizza to desserts to sauces. These items can also be made without dairy. An extensive appendix guides you in making substitutes in your own recipes and how to recognize hidden sources of wheat and gluten. The gluten-free cookbook includes a nationally-acclaimed pizza recipe. Recipes use rice, bean, potato starch, and tapioca flours. Nutrient values are listed for each recipe. A quarter of the recipes are for Mexican / Southwestern food. There are a few recipes that don't come out all that great, but out of over 200 this isn't many. She uses stiffly-beaten egg-whites in many recipes to aid in rising and texture. The main complaint is the recipes use a lot of sugar. The Amazon reviews average to 4+ stars.
Special Diet Celebrations: No Wheat, Gluten, Dairy, or Eggs by Carol Fenster has ideas for family get-togethers or a meal with friends or those special occasions like birthday parties, picnics or the holidays. Each wheat-free gluten-free recipe can be customized to also omit dairy and eggs, or use other sweeteners besides sugar. Recipes emphacize fresh ingredients. The recipes cover favorite foods such as breads, pizza, brownies, pie crust, and biscuits. This is the edition published January 31, 1999. Amazon ships a more current edition. All Amazon reviewers give it 5 stars.
Special Diet Solutions: Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined Sugar by Carol Fenster PhD. The product description claims the gluten-free cookbook has recipes for breads, desserts, breakfast dishes, sauces, salad dressings, and condiments and that they can be made without dairy, or eggs, or refined sugar, or all of the above. However, most of the recipes use brown sugar which the author considers not refined. Other common ingredients are dairy, eggs, corn and potatoes, though not all in all recipes. Includes helpful sections about substitutions and tips. All recipes are for baking, breads and desserts. There are no entrees. Recipes use rice, bean, potato starch, and tapioca flours. There is a special yeast-free bread section. Nutrient values and diabetic food exchanges for each recipe. The Amazon reviews average to 4+ stars.
The Gluten-Free Cookbook: Over 50 Delicious and Nutritious Recipes to Suit Every Occasion (The Healthy Eating Library) by Anne Sheasby. This gluten-free cookbook combines recipes with essential information on following a wheat-free diet, shopping, cooking and dining out. The over 50 recipes are accompanied by over 200 color photographs of every finished dish and step-by-step instructions. The color photos are useful for appealing serving ideas. The cookbook has no basic breads. No information is given about cooking with alternative flours. This is no longer in print. The used prices are very low. This book is part of a series. There is no indication that the author eats gluten-free herself. The two Amazon reviews average to two stars.
Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat by Karen Robertson offers recipes for sandwich bread, pizza crust, flour tortillas, biscuits, daily dinner recipes, and celebrity chef recipes. A unique gluten-free flour mix provides baked goods with the texture and taste of those made from wheat flour. Many recipes also incorporate buckwheat, amaranth, teff and quinoa flours. Beautiful watercolors appear on most pages, the book lays flat for ease of use, and many resources fill the extensive appendix. The recipes feature fresh seasonal ingredients. All reviews at Amazon give it 5 stars and rave about the book. Unfortunately this book is out of print and the copies available are expensive.
Delicious Gluten-free Baking with Buckwheat Flour by Michelle Brewster. Each recipe is simple to make with simple pantry ingredients. There is no need to add guar or xanthan gums or a variety of gluten-free flours for the recipes to bake beautifully.
Delicious! The Very Best of Gluten Free & Wheat Free Cooking: A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks by Diane B. Jacobs has 160 pages of recipes. They include basic and unique breads, main dishes and casseroles, appetizers, breakfast offerings, soups, salads, & side dishes, desserts, ethnic foods, special tips and recipes to streamline your holiday cooking, down-home comfort foods, All-American basics, lots of kid-friendly recipes (Pigs in a Poncho, Taco Casserole, etc.), and more. See the author's site The Celiac Mystery.... If you click "these sellers" you can buy directly from the author.
Delicious! The Very Best of Gluten Free & Wheat Free Cooking, A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks by Diane B. Jacobs. The book includes basic and unique bread recipes, main dishes and casseroles, appetizers, breakfast offerings, soups, salads, side dishes, a desserts selection and tips to streamline your holiday cooking. It includes comfort foods & many simple, kid-friendly recipes, plus ethnic dishes, down-home all-American basics and more.
Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes by Louise Blair has recipes for cakes, pies, muffins, cookies, and other baked goods. She also includes lots of recipes children will love to eat (and help bake), including Messy Marshmallow Crispies and Flower Fairy Cakes. There are only two Amazon reviews and they average to 4 stars.
Gluten-free Bread and Cakes from Your Breadmaker (Real Food) by Carolyn Humphries. This is a UK gluten-free cookbook with American equivalent measurements and terms included. Many recipes include dairy, and some include soy.
The Gluten-Free Cookbook: Over 50 Simple, Delicious Recipes for Gluten-free Living by Martin Knowlden has dishes for the whole family, along with useful tips on what to avoid and how to eat naturally gluten-free food. Choose from main courses like Thai Red Prawn Curry, Sea Bass with Tomato-Basil Crust, or Roasted Vegetable Pizza. Side dishes include crunchy Fresh Corn Pakora, Wild Rice and Apricot Salad, and Avocado and Tomato Salsa. There is an extensive chapter on baking, which includes Blueberry Muffins, Gingerbread Men, Banana Bread, and Sweet Crêpes.
Easy Gluten-Free Cooking: Over 130 Recipes Plus Nutrition And Lifestyle Advice by Rita Greer. Along with recipes, there is essential advice on and tips, including: gluten-free for children; kitchen cupboard essentials; and, eating out, holidays and social pressures. This is a British book with 272 pages.
Wheat-free Gluten-free Recipes for Special Diets by Connie Sarros. The subtitle states cookbook for those with special dietary restrictions including: Celiac Disease, Diabetes, Autism, Low Sodium, Vegetarian, Vegan, Kosher and/or allergies to: Corn, Dairy, Eggs, Peanuts, Soy, Tree Nuts, Yeast. Adjustments are also included for rice and potato intolerances. Yet this is again one of those cookbooks where the title promises more than is inside the book. The recipes are not free of all these ingredients. Each recipe includes adjustments. However, they are common sense, and only work if you have some of the restrictions. Example, if you can't have dairy, use margarine. Nutritional breakdowns are given for each recipe. These recipes don't use exotic, expensive ingredients, but the ones available at your local grocery store. Regular kitchen appliances are used, like a mixer, blender and oven. There are lots of vegetarian entrees, though the author is confused on what ingredients are vegan or not. The lay-out is cluttered, between the lists of possible alterations and dorky cartoons. The Amazon reviews average to 3+ stars.
Gluten-Free & Wheat-Free Gourmet Desserts: The Definitive Guide to Gluten-Free Desserts by Michael L. Eberhart. The gluten-free cookbook features gourmet gluten-free cakes, cookies, pies, tarts, tortes, biscotti, and more. Full-page color photos accompany each dessert. Clear and concise recipes and baking instructions, plus some "baking step" pictures, help achieve the results quickly. There is a dealer at Amazon that stocks it, or you can buy from the author's page. The author has a blog gluten-free-blog.
Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet--and Even Those Who Aren't by Kelli Bronski and Peter Bronski is based on the authors' cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American. The authors share their history with each dish. More than 70 recipes -- including breads, pastas, pizzas, and more than 20 of their desserts, showcase their own gluten-free flour blend. This was published on October 27, 2009. [Kindle edition available.]
The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes by Vanessa Maltin. With the help of three renowned chefs, the author has compiled gluten-free recipes for favorite Italian staples, familiar Asian classics, and traditional Mexican dishes. Included are handy lists of foods, plenty of vegetarian and dairy-free options, and resources and advice for living the good life without the gluten. Published April 19, 2010.
Gluten Free Mediterranean by Sanaa. Spanning cuisines from Lebanon, Syria, Italy, and North Africa, this cookbook offers more than 200 recipes for those with allergies to wheat gluten. Substitutes for bulgur wheat and bread dough, which have been staples of Mediterranean dishes, are provided and the recipes include a gamut of appetizers, soups, salads, main dishes, baked goods, and desserts. From falafel, cucumber and yogurt salad, kufta kebabs, and chicken shish tawook to cheese and onion pie, pizza, and maamoul or walnut-stuffed cookies, vegan as well as vegetarian dishes are also included. The Amazon reviews average to 5 stars. Published May 1, 2009.
Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat--from Crostini to Tiramisu by Jacqueline Mallorca uses fresh ingredients to create fresh pasta, rustic breads, delicious vegetable contorni (side dishes) that double as appetizers, and regional desserts. The book also includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources. (Published October 13, 2009.) As this is a new book, there are only two Amazon reviews so far, and they are both 5 stars. [Kindle edition available.]
Gluten Free & Easy: Enjoy Your Favorite Foods with These 90+ Recipes by Robyn Russell. Each recipe features easy-to-follow instructions and a full-page color photograph. From French potato salad, to tortiche (a quiche with a tortilla crust), Thai style chicken balls, curried sweet potato cakes with raita, almond biscotti, san choy bau, chicken with leek in white wine sauce and much more, the recipes draw from culinary traditions around the world and include a healthy dash of creativity. Many of the recipes call for the author's Rice Flour Blend (a cup for cup wheat substitute developed over many years). The only complaint posted at Amazon is this is not everyday cooking.
A Primitive Diet: A Book of Recipes free from Wheat/Gluten, Dairy Products, Yeast and Sugar: For people with Candidiasis, Coeliac Disease, Irritable Bowel ... and those just wanting to become healthy by Beverley Southam. The gluten-free cookbook has recipes free from gluten, yeast, sugar, dairy products, large amounts of meat and grain, and processed foods. What did Primitive Man eat? He gathered fruits, berries, nuts, greens and roots from the soil. Herbs were his medicine. He caught small animals, fish or birds, and found bird's eggs. Recipes include Fresh Tomato Soup, Ceviche (a Mexican dish), Salsas, Marinated Fresh Fruit, Feast on Fish in Banana Leaves, Raw Apple Pie complemented with fresh drinks: Strawberry Crush, Iced Pineapple Tea, Orange and Avocado Smoothie. Recipes are from around the world. Included for those who miss their bread and cakes, there are recipes of dampers, pizza bases, cakes and cookies. This is an Australian book. Published August 28, 2008. Amazon stocks.
Wheat Free - Gluten Free: Cooking Italian and more by Carolyn Churchill is a compilation of authentic recipes that have been handed down in the author's Italian family and some are reconstructed from recipes the author has used over the years. The two Amazon reviews are both 5 stars, but neither give any specifics.
Globally Gluten Free by Nancy Baker and friends. This gluten-free cookbook offers a selection of recipes from many parts of the world that do not use wheat or gluten. Included are recipes and techniques that are both traditional and a fusion of the ethnic recipes and western tendencies.
The following books are not shipped by Amazon:
The Gluten-Free Italian Cookbook: Classic Cuisine From the Italian Countryside by Mary Capone. The author is an Italian chef with celiac disease. Her book is full of stories and family recipes of rustic Italian foods. In over 140 gluten-free recipes 135 have dairy-free/casein-free variations. There are easy to follow step-by-step instructions and color photos throughout. You will create artisan Italian breads, homemade pasta, gnocchi, braised meats, and desserts. Her fresh sheet pastas are considered one of the highlights. The few Amazon reviews average to 5 stars. Amazon doesn't ship this book. To buy, click on "these sellers" and you have the choice of buying from the author or a bookstore in her hometown.
The Gluten-free Guide to Vegetarian Recipes: The Essential Guide to Creative Cooking for Celiac Disease Sufferers by Ian Finn shares his restaurant-proven recipes. He focuses on what is naturally gluten-free and the recipes have an international flavor, such as African, Latin, Greek, etc. as well as the usual European mix (even some Eastern European dishes show up). With 62 full length-recipes, whimsical line art, and black & white food photos. The recipes do not rely on eggs. The book binding is flimsy. There are no concise instructions how to cook vegetables. The few Amazon reviews average to 4 stars.
Cajun and Southern Gluten-Free Delights by Aileen M. Bennett. Genuine Southern home cooking, including seafood, gumbos, casseroles, vegetable dishes, and cakes. Recipes are fairly simple and use brown and sweet rice flours, potato starch, tapioca starch, and cornmeal in place of flour. Plenty of deep frying, cheese, cream, and bacon drippings. All Amazon reviewers give it 5 stars. To buy go to "these sellers" and then to the seller GBENNETT1533. That will get you a new book direct from the author in Mississippi.
Living Gluten-Free For Dummies by Danna Korn. New edition with 50% new content. This is another of the books that is aimed at the newly diagnosed. It explains the medical problems associated with gluten and shows you step by step how to make the transition to a gluten-free lifestyle in the usual Dummies style. It is very basic but is a good introduction. The book is peppy and upbeat and written with a sense of humor that includes personal stories. One reviewer feels she is a bit too sarcastic. The book includes 65 recipes (that are high in calories), gluten-free friendly kitchen suggestions, shopping suggestions, raising happy and healthy gluten free kids and overcoming emotional obstacles. This is a very popular book. There are 80+ reviews at Amazon and they average to 4+ stars. [Kindle edition available.]
The G-Free Diet: A Gluten-Free Survival Guide by Elisabeth Hasselbeck and Peter Green. In this book, Hasselbeck shares her life story and her living without gluten and loving it. As a non-expert she tells you how to start living a gluten-free life, from defining gluten - where to find it, how to read food labels - to targeting gluten-free products, creating shopping lists, sharing recipes, and managing living with family and friends. This had been the top selling book on gluten-free at Amazon, though probably as it has interest from Hasselbeck's celebrity status. The book is not highly accurate (she repeatedly refers to celiac as allergy) and a new celiac could become incredibly anxious if they read this book. Let the non-celiacs buy this one. A paperback edition published June 2, 2010. [Kindle edition available.]
Real Life with Celiac Disease by Melinda Dennis and Daniel Leffler. While written for patients, The book also helps readers identify if they have undiagnosed celiac disease. It covers a myriad of issues, including screening and diagnosis, celiac disease vs. gluten intolerance, labs, complications, associated conditions, nutritional and medical management (supplements, elimination diets, weight gain, probiotics, eating disorders, diabetes, autoimmune disorders, children and teens, nongastrointestinal manifestations), food allergies and intolerances, religious practices and the gluten free diet, dining and travel, advocacy, hospital stays, and more. Published September 1, 2010.
The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed by Jules E. Dowler Shepard explains everything you need to learn and do upon your or a family member's diagnosis. This unique guide prioritizes all the most important information on diet and lifestyle changes for you. Day-by-day, week-by-week, month-by-month, learn how to safely alter your diet, manage your symptoms, and adjust to living gluten-free. Complete with easy and recipes for gluten-free baking. It is written as a personal story and much of the information can be found free on the web. Most of the Amazon reviewers give it 5 stars. (Published December 1, 2008) [Kindle edition available.]
The Complete Idiot's Guide to Gluten-Free Eating by Eve Adamson, MS, RD and Tricia Thompson is a book best suited for someone that has no knowledge of gluten-free eating. The book contains lists of "legal" and "illegal" foods, food substitutions, a lesson in how to find gluten in food labels and keep flavor in gluten-free meals, and a section on dieting. The book is fun to read. The Amazon reviews average to 4+ stars. The author's website is The Gluten-Free Dietitian. [Kindle edition available.]
The Gluten Free Fat Loss Plan: Your guide to losing fat & getting fit by eating gluten free by Allison Westfahl. The author is a personal trainer. She reveals why gluten has been secretly sabotaging your waistline. The book includes instructions on avoiding gluten, meal plans, recipes, workout programs, and nutrition and exercise logs. Published May 14, 2011.
Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too by Shauna James Ahern is a book made of her Gluten-Free Girl blog posts. This is not a guide to being gluten-free or much of a cookbook of gluten-free recipes. This is her adventure story with food, an overly-personal, florid description of one's relationship, with a big helping of snobbery. [Kindle edition available.]
Let's Eat Out With Celiac / Coeliac & Food Allergies! A Timeless Reference for Special Diets by Kim Koeller and Robert La France is about safely eating outside of the home while managing 10 common allergens including: corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. This full-color, 400 page book includes: 7 international cuisines, 175+ menu items with questions to ask, 300+ snack, breakfast & beverage ideas, 150+ global airlines & product resources, 350+ international organizations & websites, 300+ dining & health phrases in five languages and more. This is part of a series of books. The others cover specific cuisines: French and Italian, American Steak & Seafood and Mexican, Chinese, Indian and Thai, Multi-Lingual Phrase. Most also have Kindle editions.
Living Well with Celiac Disease: Abundance Beyond Wheat or Gluten (Second Edition) by Claudine Crangle. This new edition has the latest news on medical research, new original recipes, a meal planning section, updated gluten-free resource and a user-friendly index. It covers practical issues, such as how to organize your kitchen cupboards, ordering in restaurants, grocery shopping and traveling, as well as the personal territory of explaining diet guidelines to party hosts and first dates. She guides you through the host of multi-ethnic cuisine readily available in urban centers, and suggests many new and delicious foods and recipes from countries where wheat is not a diet staple. The book also includes a chapter on where to find support groups, other books and magazines devoted to gluten-free living, and a comprehensive listing of Internet sites for celiacs worldwide. The Amazon reviews average to 4+ stars.
Wheat-Free, Worry-Free: The Art of Happy, Healthy Gluten-Free Living by Danna Korn covers the basics of digestion and why certain people need to go gluten-free, how to remove wheat and gluten from the diet, and the emotional issues involved with a diet change. Additionally, it covers how to deal with eating out, what you CAN eat, shopping, menu planning, travel tips, etc. It also deals with how to talk to friends, family and strangers about the diet. Recipes, index and a 26-page resource directory are included. [From C. Wong review] The Amazon reviews average to 5 stars. [Kindle edition available.]
Celiac Disease For Dummies by Ian Blumer MD and Shelia Crowe MD. The book was designed to be the ultimate reference for people that have not yet been diagnosed, the newly diagnosed, and for doctors diagnosing celiac disease. The book only covers celiac disease. The book ignores gluten sensitivity. Published March 22, 2010. [Kindle edition available.]
Gluten-free for a Healthy Life: Nutritional Advice and Recipes for Those Suffering from Celiac Disease & other Gluten-related Disorders by Kimberly A. Tessmer provides the information needed to make understanding and following a gluten-free diet easier and healthier. The book gives readers a concise overview of the disease and what types of foods and ingredients contain gluten. It includes tips on planning gluten-free meals and on dealing with children on gluten-free diets. It also contains recipes, a listing of gluten-free cookbooks, and numerous helpful resources, including websites, support groups, and food companies. There is also a section with answers to the most frequently asked questions regarding celiac disease and living a gluten-free life. This is a compact-sized book you can carry with you when you shop. The Amazon reviews average to 4+ stars.
Gluten-Free, Hassle Free: A Simple, Sane, Dietitian-Approved Program for Eating Your Way Back to Health by Marlisa Brown. This book makes it easy to begin gluten-free eating, cooking, and living. Structured around a three-step process: (1) Making the Change; (2) Making Gluten-Free Living Simple; and (3) Making Your Life Healthy, Happy, and Uncomplicated. The book offers expert guidance on the practical and emotional aspects of the new lifestyle, from reading labels and stocking a gluten-free kitchen to dining out without stress, handling feelings of anger and frustration. Included are two complete meal plans -- one simple, one more advanced -- for a full month of gluten-free meals, along with charts, tables, and tip boxes, and special tools like "How to Live with Someone with a Gluten Intolerance." Published December 1, 2009.
The Living Gluten-Free Answer Book: Answers to 275 of Your Most Pressing Questions by Suzanne Bowland is written in an Q&A format that discusses pitfalls and provides solutions. It breaks down all you need to know about gluten and gluten-free living, offering detailed guidance on questions such as: What is Celiac disease and gluten intolerance? What is your level of gluten-intolerance? What can't you eat? How can you decipher food labels and medications? What are some strategies for eating gluten-free at restaurants? The book makes the case that going gluten free is about the abundance of new foods (as well as medicines & cosmetics) to try rather than about denial. The single review at Amazon gives the book 5 stars.
Celiac Disease: Safe Food List And Essential Information On Living With A Gluten Free Diet by Jaqui Karr. The book has a list of safe and unsafe ingredients in a slim, pocketbook format that makes it easy to have on hand. Also included: where to look for hidden dangers, food processing information, vitamin and supplement requirements, ideas on how to make the transition to living a gluten free life, and a brief section addressing celiac's relation to depression. Written in a summarized, concise, very easy to read style. Published August 26, 2009. All Amazon reviews give the book 5 stars.
Celiac Disease: A Guide to Living with Gluten Intolerance by Sylvia Llewelyn Bower MD. This guide tackles all aspects of the disease, including symptoms, diagnosis, management, complications, and current research. While many cookbooks and dietary manuals on gluten intolerance exist, Celiac Disease is the only book on how to live fully and richly while maintaining a gluten-free lifestyle. In addition to learning how to set up and maintain a gluten-free kitchen, readers find strategies for tackling emotional issues, nutrition and dietary guidelines, tips for dining out, and advice on raising a celiac child. The couple reviews at Amazon are 5's.
Tell Me What to Eat If I Have Celiac Disease: Nutrition You Can Live With by Kimberly A. Tessmer. This comprehensive resource describes every aspect of celiac disease, including diagnosis and daily survival skills. Includes an easy-to-follow and updated food guide, along with the newest information concerning gluten-free diets; and the latest research and information on labeling laws pertaining to gluten in foods. (Published May 20, 2009) [Kindle edition available.]
Living with Celiac Disease by Sue Hassett. The author is eager to share her own experience with celiac. The book is full of first-hand experiences of trial and error, practical advice and recipes developed by the author over many years. The book is not well written. There are grammatical errors and little helpful information. The two Amazon reviews average to 3 stars.
The Gluten-Free Way: My Way: A Guide to Gluten-Free Cooking by Adrienne Z. Milligan and William Maltese. Included are first-person accounts of the difficulties involved in ridding oneself of gluten, plus many recipes, and lists of informative websites, support groups, articles, and retail establishments catering to the Gluten-Free Way.
Your Guide to Coeliac Disease: Support, Information, Advice (Royal Society of Medicine) by Peter Howdle is an easy-to-read guide to coeliac disease, the symptoms, the treatment available, and ultimately how to overcome this illness. The book opens by explaining how to recognise the disease, where it comes from, and who else in your family might get it. It then goes on to detail diagnosis, management and most importantly taking control. There are no Amazon reviews at the US site, but over at the UK site there is one excellent review.
Everything You Want to Know About A Gluten-Free Lifestyle in the State of Florida: Resource Information on Everyday Life for Gluten-Free People by Jennifer V. Spersrud has lists of gluten-free grocery stores, gluten-free health food stores, gluten-free supermarkets, gluten-free restaurants, and gluten-free bakeries in the whole state.
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Cecelia's Marketplace Gluten-Free Shopping Guide: 2011/2012 Edition by Dr. Mara Matison and Mr. Dainis Matison. Click on 1 New to buy from publisher. This compact book is 4.5" x 6.5" book and lists over 37,000 gluten-free alphabetized products. Popular brands like Heinz, Kraft, Del Monte, Frito Lay, as well as supermarket chains, such as Kroger, Wal-Mart, Publix, Safeway, Walgreens, and more. Just pick a product, look it up, and all the gluten-free brands are at your fingertips. This new edition now highlights Gluten-Free Certified Products and products made in Gluten-Free Dedicated Facilities. In addition, the Guide includes tips on how to avoid gluten contamination in the kitchen. Also included is 2,000+ over-the-counter pharmacy products. E-mail updates are available. The Amazon reviews average to 4+ stars. They also have updated Gluten/Casein Free and Gluten/Casein/Soy Free editions in December. See publisher's website: Cecelia's Marketplace.
The Essential Gluten-Free Grocery Guide, 3rd Edition by Triumph Dining includes 30,000+ gluten free foods. At 6 x 9 inches it's small enough to fit in your purse. The guide's full-color navigation system makes finding your favorite gluten free products a snap. This gluten free grocery guide covers both prominent name-brand products (like Kraft, Heinz and Frito-Lay) and local supermarket brands in every region of the U.S. Note some areas of the country may not have the supermarkets included. The Amazon reviews for prior editions average to 4+ stars. This edition published 2010. Go to the publishers site to see just what is the newest: Triumph Guides. They also have the The Essential Gluten-Free Restaurant Guide, 4th Edition, but the 5th is at the publisher's site.
The Gluten-Free Guide to Italy, Second Edition by Maria Ann Roglieri is a comprehensive guide for gluten-free dining all over Italy. Lists hotels, B&B's, restaurants, pizza places, ice cream places, health food stores that cater to the gluten-free community. Extensive specialized vocabulary sections in Italian, English, German, French and Spanish. Book offers a list of 32 restaurants in Florence, 25 restaurants in Venice, and 39 restaurants in Rome (not to mention pizza, ice cream and food stores in those cities) all arranged by their proximity to major tourist attractions. You'll know where to eat if you are visiting the Uffizi in Florence, the Piazza San Marco in Venice or the Colosseo in Rome. The publisher's page on this book. Published April 14, 2009. To buy click on "these sellers" and MARIPRODUCTIONSLLC is the publisher.
The Ultimate Guide to Gluten-Free Living by Celiac Disease Center at Columbia University. They wrote this book to hand to their patients after they receive a celiac diagnosis. It covers everything they need to know to live gluten-free. The book is a small 88 page pocket-guide book. You want the 3rd edition that was published in 2009.
The Guide to a Gluten-Free Diet by David Brownstein and Sheryl Shenefelt. This ISBN is the first edition and used prices are high. There is no product description at Amazon. See the author's page for the 2nd edition of the book and its table of contents.
Against the Grain: The Slightly Eccentric Guide to Living Well Without Gluten or Wheat by Jax Peters Lowell. This is Jax's personal story of coming to terms with having celiac disease. It covers how she dealt with her diagnosis. It's pretty entertaining and there's some value to being reminded that you're not the only one. This is a classic that was published back in 1996. It has been replaced by her The Gluten-Free Bible. Used copies are plentiful. The Amazon reviews average to 4 stars.
Triumph Dining Gluten Free Restaurant Dining Cards (Gold Pack, Cards for American, Chinese, Indian, Japanese, Mexican, Thai, Vietnamese, Greek, Italian and Greek Cuisines). There are ten custom written cards, one each for the cuisines listed in the title. Each card also has the English translation. The cards specify unique and hidden gluten sources. The cards were translated by Ivy-League educated, native speakers and backed by thousands of hours of research and field testing. They are laminated, printed in color, and foldable for easy wallet storage. The two reviews at Amazon give this 5 stars.
Waiter, Is There Wheat in My Soup? The Official Guide on Dining Out, Shopping, and Traveling Gluten-Free and Allergen-Free by LynnRae Ries is a take-along-sized book written to help people with special dietary needs to dine out intelligently, shop and travel in the USA, Canada and beyond. This book has 364 pages. Although there is some information on food allergies in this book, most of the anecdotal references are for a gluten-free diet. Includes: An interview with a chef offers suggestions for dining out; a discussion of various ethnic foods includes typical allergens used in that type of cooking. A listing of "friendly" national restaurants includes phone and Internet contact information as well as a listing of whether allergens or gluten ingredients are listed on the website.
A Personal Touch On... Celiac Disease: The #1 Misdiagnosed Intestinal Disorder by Berlin. In this book members of a celiac support group share their stories, tips, poems, and recipes. It contains 94 different pieces to help those with celiac and those who have been misdiagnosed with irritable bowel syndrome (IBS). There are practical tips for traveling, eating out, setting up your kitchen, and planning vacations, among other things. It addresses issues that seniors, teenagers, college students, parents of kids with celiac, and young children would face. The reviews at Amazon average to 4+ stars.
The Gluten-Free Guide to New York: Everything You Need To Know About GF Dining, Shopping, and Cooking in the World's Greatest City (and Its Suburbs) Fourth Edition by Maria Roglieri. This is a compilation which provides information-at-a-glance regarding living gluten-free in New York's tri-state area including: Where to dine: New York area restaurants which offer a gluten-free menu and gluten-free friendly restaurants as recommended by members of the gluten-free community. What to cook: recipes for delicious gluten-free dishes from favorite New York restaurants. How to cook: easy gourmet gluten-free cooking classes offered by New York's professional chefs. Where to shop: health food stores that carry gluten-free food products (listed by area) and personal chef and catering services that prepare gluten-free meals. Where to seek support: a variety of support groups, list serves, and meet-up dining groups. Who can provide medical care: doctors, nutritionists, and research centers for gluten-intolerant patients. The guide is useful for people living in or traveling to the tri-state area. The publisher's page on this book. To buy click on "these sellers" and MARIPRODUCTIONSLLC is the publisher. While on that page marvel at the much higher prices being asked for used copies.
How to Eat Well Again on a Wheat, Gluten and Dairy Free Diet: A Survival Guide by Fran Crosthwaite is a 36 page booklet, not a book. The single Amazon review points out that the products covered are found in Great Britain, not in American grocery stores.
What? No Wheat? A Lighthearted Primer to Living the Gluten-Free Wheat-Free Life by LynnRae Ries easy to read and provides a fearless introduction to celiac disease. This is for the newly diagnosed. It can provide a chuckle for those who have lived with the condition, and is an excellent tool for Doctors and Dietitians to raise awareness and help their patients. The only flaw pointed out in the couple Amazon reviews is this book is totally American.
Celiac Resource Guide: Helping to Navigate Life's Detour by Julianne Karow is a personal resource guide for those with celiac disease who struggle to solve everyday challenges. In addition to information that will help those diagnosed, it will provide references to many websites where you can further educate yourself. The book includes suggestions for a gluten-free pantry, where to find gluten-free food products, gluten-free medications, how to travel on a gluten-free diet, and more. Coupons, product discounts, free sample offers or free shipping donated from several gluten-free food manufacturers will be available to those who purchase the book. If you click "these sellers" you can buy directly from the author.
Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults, Second Edition by Connie Sarros. The recipes are simple to make for busy parents on the go, and they conform to new gluten-free guidelines. They run the gamut from simple treats to hearty meals and are designed to please your child. All recipes can be converted to dairy-free. To make many of the recipes in this gluten-free cookbook you need to make up your own gluten-free flour mixture. There are two options: (1) rice flour, potato starch, sorghum flour, tapioca flour, cornstarch, garbanzo bean flour and xanthan gum. (2) brown rice flour, sorghum flour, potato starch, tapioca flour, coconut flour, garbanzo bean flour, golden flaxseed meal, cornstarch and xanthan gum. Not every recipe requires the flour mixture, some indicate which type of product to buy, like for instance: gluten-free tortillas. The cookbook has muffins and a cracker recipe but no bread. Includes nutritional breakdowns, how to read labels and packages, meal planning and cooking basics, and simple dishes that even kids can make for themselves. Amazon reviews are positive, but the book is still new. (Book published September 3, 2009) You can find more reviews at the First Edition. The author's page on the book. [Kindle edition available.]
Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes by Sheri L. Sanderson provides clear guidelines for selecting ingredients and preparing food safely. The cookbook has gluten-free recipes formulated especially for children. There are tips for cooking substitution, entertaining, a list of resources, as well as a detailed trouble-shooting chart for the gluten-free baker. Sanderson also offers advice on how to deal with situations outside the home that may compromise a child's diet, such as peer-pressure and day care. Some reviewers use it all the time. Others write that if you already have a few gluten-free cookbooks you don't need this. Some of the recipes are filler, like one page is a recipe for a baked potato. Amazon reviews average to 4 stars.
Allergy Proof Recipes for Kids: More Than 150 Recipes That are All Wheat-Free, Gluten-Free, Nut-Free, Egg-Free and Low in Sugar by Leslie Hammond and Lynne Marie Rominger. Each of the 150 recipes included in this family-friendly cookbook are free of gluten and the eight most common allergens. Leslie Hammond teaches readers how to use naturally allergy-free ingredients and substitutes to add richness, texture, pizzazz and nutritional content to meals without losing the "yummy" factor. Published January 1, 2010.
Eating Gluten-Free with Emily: A Story for Children with Celiac Disease by Bonnie J. Kruszka. Written by the mother of a child with celiac disease, who also has the disease herself, this book offers a reassuring look at celiac disease in language that a child can easily understand. This fictional story is based on the real-life experiences many newly diagnosed children face. With its light-hearted, colorful illustrations, the book helps children to see that having celiac disease is not so scary after all. The story is told from Emily's perspective. The book not only explains a gluten-free diet, but also details Emily's digestive symptoms and the route from doctor to blood draw to scope to get the diagnosis. The illustrations are colorful and cute. Ages 3-7. Amazon reviewers say their kids like to hear the story over and over. All of the many ecstatic reviews give this book 5 stars.
One Of The Gang: Nurturing the Souls of Children with Food Allergies by Gina Clowes. This book was meant to shed light on the emotional side and to help allergic children cope with the challenges of attending celebrations and day-to-day life. It also serves as a reminder that even though this condition must be managed on a daily basis, it need not stop them from enjoying a wonderful life and becoming everything they were meant to be. While this book is about allergies, it can be applicable to celiac disease. For pre-school children. The Amazon reviews average to 4+ stars.
GLEE! An Easy Guide to Gluten-Free Independence by Elizabeth Atkinson. This is a guide for someone newly diagnosed or a young adult setting off for college or apartment living. Written in an upbeat, fun style, this book is filled with practical information (over-the-counter meds, candy, food, how to travel, eat out, non-foods, beverages, how to read labels, ask questions, best websites, etc.). People like its small size. The Amazon reviews average to 5 stars.
The GF Kid: A Celiac Disease Survival Guide by Melissa London is an informative book for children who have recently been diagnosed with celiac disease. People also find it useful for parents, teachers, care givers, and other people when their kids go stay with them. Black-and-white cartoon drawings of Paris, an active 11-year-old, lead readers through facts about the disease, how it affects those who have it, and what can be done to live healthfully in spite of it. The Amazon reviews average to 4+ stars.
Gluten-Free Friends: An Activity Book for Kids by Nancy Patin Falini is an activity/coloring book that helps parents and caretakers educate children ages 4-11 about what it means to live on a gluten-free diet. Illustrations help communicate basic concepts, such as how gluten damages a child's small intestine in simple, easy-to-understand terms. After each chapter, multi-sensory learning activities assist parents and caretakers in guiding the child through the book. For example, one activity asks kids to draw the path of food as it goes through their bodies. Clever, happy-face stickers are provided for kids to label their own gluten-free food. All Amazon reviewers rave about the book and assigned 5 stars.
Beyond Rice Cakes: A Young Person's Guide to Cooking, Eating & Living Gluten-Free by Vanessa Maltin is a health guide for college students. The author uses her own personal experience with celiac disease to help you cope and offers tips for a gluten-free lifestyle that is easy and fun to maintain. It is written in the first-person and offers hilarious tales of her trials and tribulations, including the often embarrassing side effects and surviving college without beer. Beyond Rice Cakes makes cooking simple with a small amount of time, limited ingredients, and basic kitchen utensils. It is also useful to others that like snacks and foods that young people buy, and people that live alone. Amazon reviews average to 4+ stars. The author's blog: Celiac Princess.
No More Cupcakes & Tummy Aches: A Story For Parents and Their Children to Share by Jax Peters Lowell. This is the tale of the little girl who believes that by eating lots of cupcakes, she will get tall, maybe even tall enough to be a ballerina. Too many cupcakes cause a tummy ache and the trouble starts. Living gluten-free isn't a piece of cake until Izzie learns that being special is really what makes you tall. The Amazon reviews are all very positive.
No Cupcakes for Jason: A Child's Story about the Gluten-free Casein-free Diet With a Parents' Guide and a School Guide included by Judith Crane. This is the children's story of five-year old Jason who is starting Kindergarten and must follow a strict GFCF diet. The story tells of how he cannot tolerate the treats that other kids can have, such as pizza, ice cream, and cupcakes, and how this often makes him feel very sad. But Jason finds that there are alternatives to these foods, and that he can have safe pizza, safe cupcakes and cookies, and continue to feel well and stay healthy. A Parents' Guide and School Guide are also included with this book. The Parents' Guide goes into much more detail about why Jason is on this strict gluten-free, casein-free diet. It also explains how parents of children with food sensitivities can cope with the many dietary restrictions. The School Guide highlights many of the problems of following a GFCF diet within the confines of a school. The guide offers practical suggestions for school personnel to help keep children who are on special diets healthy and safe.
Food Allergy Field Guide: A Lifestyle Manual for Families by Theresa Willingham, the mother of a child who can't eat wheat or dairy. The book offers practical advice to build a child's "health-esteem", while assuring that the child and family, friends, school, and other caregivers are prepared to handle the occasions in a child's life: school events, parties, field trips, and eating out.
Bagels, Buddy, and Me...A story about gluten intolerance and Celiac Disease by Melanie Krumrey. 8 year old Cooper tells of a time when he had to stop eating his favorite food - bagels! After having lots of headaches and tummy aches, he discovers that the cause of his sickness is bagels and lots of other foods, too. Cooper journeys through doctor visits, hospital stays, blood tests, an MRI and an endoscopy to find that he has Celiac Disease which is a gluten intolerance. He learns about villi, intestines, antibodies and more. After his initial disappointment at giving up his favorite foods, he finds there are actually ways to make pizza, muffins, cookies, pasta, and even bagels gluten free. He also discovers that there are others in his family who can't eat gluten - even a very unexpected someone - Buddy, his golden retriever! The couple Amazon reviews give it 5 stars.
Gluten Free College Student Cookbook: 201 GF/CF Recipes for Campus Cooking by Joanne Bradley. The cookbook has over 201 fast and gluten free and casein free recipes designed for dorm and apartment living. Joanne spent many years being a director of dining services at several universities and before that was a professional chef for many years. Her gluten-free cookbook begins with an introduction featuring basic cooking skills, good appliances for dorm cooking, and a safe food guide. The recipes include substitutions for dairy and vegan foods, nutritional information, and unique directions for different appliances.
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Feeding Gluten-Free Kids by Victoria Lawrence-Williams has over 150 recipes plus supplier information, ingredients to avoid, items generally containing gluten, helpful hints, tips for feeding gluten-intolerance infants, and much more. Kindle only.
Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy, Gluten-Free Children by Danna Korn. A guide for the families of children and teenagers with celiac disease. Danna Korn shows that it's possible for kids with celiac disease and their families to lead happy and healthy lives. Parents learn how to deal with the diagnosis, cope with emotional turmoil, and help their child develop a positive and constructive attitude. Includes guidance on menu planning, grocery shopping, strategies for proper food preparation, and deciding whether or not the entire family should be gluten-fee. There's even a section on junk food. All of the many Amazon reviews are 5 stars except one. That person only wants the book bought by or for doctor diagnosed celiacs, and not hypochondriacs.
The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar by Leslie Hammond and Lynne Marie Rominger. The cookbook is divided into three sections: snacks, main dishes, and treats. The recipes call mainly for rice flour and don't use xanthan gum. Recipes are wheat/gluten-free and contain some or all of the allergens (in spite of the misleading title). Substitutions are listed at the bottom of the recipes. Dairy free variation: replace milk with rice milk, and replace butter with margarine. Egg free variation: omit eggs or use Ener-G Egg Replacer or in for few no substitute exists. Nut free variation: Omit nuts. The book also provides information about how to find what you need in a regular grocery store, instead of requiring a separate trip to the natural foods store. The book offers no pictures. You either love or hate this book. Amazon stars are bunched at the ends and average to 3 stars.
The Gluten-Free Cookbook for Kids by Adriana Rabinovich. This gluten-free cookbook includes: Over 100 recipes from crispy chicken nuggets and quick pizza to birthday cupcakes and peanut butter cookies; Top Ten kids' favourite dishes; A list of store cupboard essentials; Creative ideas for special treats, healthy snacks and lunchboxes; Top tips for eating out, travelling and school trips. Published September 29, 2009.
Gluten-Free Diet: A Comprehensive Resource Guide: Expanded and Revised Edition by Shelley Case, RD, has a couple dozen ecstatic reviews at Amazon and maintains a flawless 5 rating. The celiac book not only covers the GF diet in detail, but covers common medical questions and issues that arise among folks suffering from celiac disease, or wondering if they might have it. The book has many editions. Web links and company contacts get updated. Products added and discontinued ones removed. Resources are updated. Be careful, Amazon still lists older editions.
Celiac Disease: A Hidden Epidemic, Revised Edition by Peter Green MD and Rory Jones. The celiac book explains the diagnosis, genetics, and possible complications, with seven chapters devoted to the gluten-free diet. This is one of the books a new celiac should have on their shelves. Almost all the many Amazon reviews give it 5 stars. Revised edition published January 26, 2010. [Kindle edition available.]
The Gluten Connection: How Gluten Sensitivity May Be Sabotaging Your Health--And What You Can Do to Take Control Now by Dr. Shari Lieberman presents a simple questionnaire to help readers assess their risk for gluten sensitivity and provides a 14-day eating plan to start them on the path to improved health and vitality. She also recommends nutritional supplements to support and maximize the therapeutic potential of a gluten-free diet. Most Amazon reviews are positive. The few negatives are at times the author was trying way too hard to make gluten the bad guy in nearly every disease across the board and the "how to" info you can find online.
The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life without Wheat by Jax Peters Lowell is a celiac book you either love or hate. The Amazon reviews are bunched at the 1 and 5 stars. The writing is conversational, full of wit, and provides positive encouragement. The critical Amazon reviews point out that in this book she is too preachy, too whiny, and she deals with some things too superficially. There are inaccuracies and some of the basic information in her resource pages is just simply wrong. In one section she understands the problems of cross contamination, yet doesn't seem to understand that picking apart food is more of a risk than using a toaster. The many Amazon reviews average to 3+ stars.
The Gluten Effect by Vikki & Richard Petersen, D.C., C.C.N. is an excellent resource about gluten sensitivity, not celiac disease. It is packed with details and anecdotes to understand the insidious effect gluten can have on your body. Examples posted in Amazon reviews are: unexplained allergy, unexplained body ache, sleeping troubles, joint pain, fatigue, ten-year-long headache, and now much less frequent colds. The author's blog: The Gluten Doctors. [Kindle edition available.]
Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance by Stephen Wangen explains the difference between celiac disease, allergies, and intolerances in a way that everyone can understand. He explains how you can determine whether or not wheat and gluten are making you sick, and provides reasons why one should be eating gluten free. You will discover how hundreds of health problems are connected to wheat and gluten reactions. Everything in the book is substantiated with facts, interviews, studies, and data. He covers everything, explaining in detail what tests are needed, questions to ask your doctor, what to do once you've been diagnosed, complications that may arise, to the healing process. The Amazon reviews give this a flawless 5 stars.
Dangerous Grains by James Braly and Ron Hoggan exposes the myriad health risks posed by gluten grains. The authors present compelling evidence that our grain-centered diet is to blame for a host of chronic illnesses. Largely misunderstood and frequently misdiagnosed, these disorders can be prevented and reversed by the useful program outlined in this book. It is the most comprehensive book ever written about the effects of gluten containing grains on the body. Includes a list of almost 200 diseases at the back of the book. The Amazon reviews are mostly 5 stars, with a few naysayers. [Kindle edition available.]
Cereal Killers: Celiac Disease and Gluten-Free A to Z by Dr. Ron Hoggan, Scott Adams is the most diverse discussion of gluten sensitivity and celiac disease currently available in a single volume. Cereal Killers explores a wide range of sometimes contradictory perspectives on the various disease processes incited by gluten. These include the many illnesses and increased disease susceptibility to which gluten contributes, as well as ailments associated with gluten-induced illnesses. We also offer some speculations and hypotheses regarding the means by which gluten wreaks havoc on genetically vulnerable individuals, and important reasons why those affected should remain on a 100% gluten-free diet. Published June 15, 2010.
Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health by Melissa Smith outlines the disadvantages and potential dangers of eating various types of grains and provides practical, realistic advice on implementing a plan to cut back or eliminate grains on a daily basis. This book also includes easy-to-follow grain-free recipes and helpful suggestions for dining out. It deals with a much broader range of health problems associated with grains and one Amazon reviewer argues is better than the Mercola book. [Kindle edition available.]
The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living by Jennie Brand-Miller M.D., Kate Marsh, and Philippa Sandall is the first-ever guide to combining a gluten-free diet with the benefits of low-GI eating. Low-GI diets improve health and weight control, lower "bad" cholesterol, and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer, and other chronic diseases. Includes: seven simple dietary guidelines for eating gluten-free and low GI, a guide to finding and buying gluten-free products, low-GI substitutes for common high-GI (albeit gluten-free) foods, scientific findings on the benefits of eating low-GI foods, 70 easy-to-prepare recipes include dishes for each meal of the day. and GI values of hundreds of popular gluten-free foods. The few Amazon reviews average to 5 stars.
Life After Bread: Get Off Gluten and Reclaim Your Health by Dr. Eydi Bauer. This is a book for those who suspect they may be gluten-intolerant. The single Amazon review gives the book 5 stars. (Published August 3, 2009.)
Good Food, Gluten Free by Hilda Cherry Hills is a classic that was written back in 1976. It was the first celiac disease book. The author presents information, little known at the time, about the results being acheived by following a gluten-free diet in cases of MS, schizophrenia, RA, and other conditions. She even mentions a 1971 study on the connection with autism. The author includes practical tips on avoiding danger foods at parties, restuarants and while traveling. There are over 300 recipes (about three per page). The couple of Amazon reviews give the book 5 stars.
Trace Your Genes to Health: Use Your Family Tree to Guide Your Diet, Enhance Your Immune System and Overcome Chronic Disease by Chris Reading with Ross Meillon. An exciting new dimension to orthomolecular medicine. The book offers hope to millions through its comprehensive approach to understanding medical genetics through family tree health diagrams and its dietary/nutritional protocols that relate to numerous common conditions that can typically be prevented, or at least carefully managed. The only non-5 star Amazon review was from someone that never received the book.
Coeliac Disease: Nursing Care and Management (Wiley Series in Nursing) by Helen Griffiths. This celiac disease book provides nurses with the knowledge and evidence base to understand the impact of the diagnosis of coeliac disease, and examine the long term treatment and management of the condition. The authors take the reader through an investigative journey from the history of the disease through its pathology, characteristics, diagnosis, treatment and management. Clinical case studies bring to life both the physical and psychosocial aspects of care of patients making this an ideal text for clinical nurse specialists, gastroenterology nurses and endoscopy nurses. It also is a source of information for patients and their families in exploring the many issues of this condition. Published December 31, 2008. There are no customer reviews at the US Amazon.
Gluten sensitivity: Gluten sensitivity. Gluten immunochemistry, Coeliac disease, Gluten- sensitive enteropathy associated conditions, Gluten- sensitive ... Wheat allergy, Gluten- free diet edited by Frederic P. Miller, Agnes F. Vandome, and John McBrewster. The publisher only publishes academic research. The book was published Oct 9, 2009. You now must order from the UK.
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Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders & Complications by Cleo J. Libonati. This is a reference celiac disease book written with medical professionals in mind. The author organizes her research into tables and charts that make learning about this disease clear and understandable. Includes an exhaustive and very comprehensive list of symptoms. Discusses what problems are related to simple nutrient deficiencies. Backed up by studies, this book should appeal to physicians as well as the patient looking to identify ongoing and future health problems related to celiac disease. To buy go to "these sellers" and GLUTENFREEWORKS is the publisher. The reviews at Amazon average to 4+ stars.
Chris M. Reading's Your Family Tree Connection: The Family Tree Way to Better Health is a good book to give to a family which suffers from ills that you think are due to undiagnosed gluten problems. All Amazon reviews gave it 5 stars. This is out-of-print, but used copies are inexpensive. Also see newer in print edition listed above this.
100 Questions & Answers About Celiac Disease and Sprue: A Lahey Clinic Guide by David L. Burns, MD. The celiac disease book provides answers to the most common questions asked by patients and family members, especially parents of those children suffering from the disease. While it is short and to the point the author also points you to other resources and the index is extensive. The couple reviews at Amazon give the book 5 stars.
An Unlikely Foe: Celiac Disease Exposed by Nancy J. Lyons. This 128 page book is marketed to the general readers who have never heard of celiac disease as well as those who have. It combines the published medical research (fully cited), novel observation, and concludes with an original hypothesis that challenges the conventional viewpoint of the condition. The celiac book gives the reader valuable information and provokes "out of the box" thinking. The couple Amazon reviews rave about the book and give it 5 stars. To buy click on "these sellers" and the seller COTTERLYONSBOOKS is the publisher.
Coping With Celiac: The Great Masquerader by Aileen M. Bennett. This book is a collection of 20 shared stories (including mine). The book shows that celiac disease has a maze of symptoms and every case seems to be different. You will see the various paths to a diagnosis, and the problems celiacs face day-to-day. Everybody likes this celiac book except someone that nit picks over a comment about people in New Zealand have "routine screening" for the disease, which the reviewer claims is not true.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. This is a kitchen classic that has been fully revised and updated (90% new material). This is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. There are almost 900 pages. There are more than 200 reviews at Amazon. They average to 4+ stars. Reading them all is not feasible! The most helpful one did point out that bakers should read all of the chapters on grains, doughs, chocolate, alcohol, basic molecules, and the chemistry primer, as this is the one area of culinary practice where knowledge of science can make the biggest difference between good and great results. N.B. The Kindle edition is not tabbed and is not helpful to use. You have to read it like a novel and can't use it like the encyclopedia that it is. [Kindle edition available.]
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) by Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, and Pricilla Martel. This is the definitive culinary skills textbook in the market. If you take a college course in culinary arts this will be the textbook used. Organized via food "types", On Cooking 4th edition teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes. The book is a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation. Numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms. One reviewer points out that the book has many errors in math formulas and calculations. The only other negatives have to do with book delivery problems and a used copy was misrepresented as to condition. There are 1440 pages. The Amazon reviews average to 4+ stars.
Gluten-Free Food Science and Technology by Eimear Gallagher provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Published June 9, 2009.
Gluten-Free Cereal Products and Beverages (Food Science and Technology) by Elke Arendt and Fabio Dal Bello presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products. This book includes information on the advances in working with the alternatives to the unique properties of gluten to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. [Kindle edition available.]
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The Wise Encyclopedia of Cookery: One of the World's Most Definitive Reference Books on Food and Cooking is a classic. It is most useful when you are starting to cook and this A to Z reference can answer your curiosities. I now keep my copy near the computer and not near the kitchen. It has a flawless 5 star rating at Amazon and some used copies are available. I'd like to see this book be republished.