Most of these books are available through your local library's Inter-Library Loan program. Items with an asterisk (*) are normally only available from the named organization.
Each person must evaluate all recipes prior to use. Many inappropriate products are included in cookbooks. These inappropriate products may be the result of a local brand that is appropriate, the product may be homemade, or the ingredients' may have changed.
Initially this list contained only Gluten-Free cookbooks, but the readership of the Celiac List has expanded to other Intolerances and for their benefit, additional books were added. Appropriate additions may be submitted to Mike Jones
The book jacket blurbs are available for some titles.
This book has a wonderful selection of desserts. All of these recipes have no gluten, no wheat, no corn, no barley no oats, no rye, no eggs, no dairy, no preservatives, no additives and no coloring. She has included some recipes for baking powders, vanilla, butter substitutes, egg substitutes and various hints.
"The bakers of Austria-Hungary - which included the author's hometown, Prague - learned that the secret to creating rich, silky, delicious desserts was to use ground nuts instead of flour. Mary Wachtel Mauksch grew up making and savoring the special cakes, tarts, puddings, cookies, and candies that had been passed down from family and friends. In Fabulous and Flourless she shares over 150 of these luscious desserts and accompaniments. Fabulous and Flourless provides recipes for traditional Viennese pastries, which do not use flour, allowing those with wheat gluten allergies to enjoy their favorite desserts without missing out on any of the richness and delicious flavor."
On the cover it says: "Happy Food for Healthy Kids. 75 proven recipes free of wheat, dairy, corn and eggs for the millions of miserable children (and their parents) suffering from food allergies."
Written in a light and entertaining style, with a gentle introduction to food allergies, and elimination diets, and including a parental pep talk about facing the realities of cooking from whole ingredients, it also takes you through some of the basic ingredients you'll need ("Our Motto: "We shop for ingredients not supper. We make supper.) plus there's a rundown of helpful kitchen supplies and equipment.
The Gluten-Free Baker Newsletter is a quarterly newsletter that is dedicated to gluten-free baking. Home kitchen tested recipes, Notes from Sandra's kitchen, Hints and Tips, Questions & Answers and Kid's Doing recipes are a part of each issue. Sandra states that her love has always been cooking...and eating good tasting foods too! She says that it has been a real challenge learning to bake without the use of gluten but is proud to say that it can be done with a 'bit of patience, a good attitude and a smiley face.' Baked goodies on a gluten-free diet really can taste yummy. Won't you join her in her home kitchen?
Now those who need to eat a gluten free diet can have their tiramisu and eat it too, thank to a new book of recipes by Rebecca Reily. The popular dessert item has been adapted to the gluten free kitchen in the first of a series of "Recipes from Rebecca's Kitchen". The book, _Great Gluten Free Goodies_ features more than 65 chef-created recipes and tips for making mouth watering muffins, quick breads, pies, cakes, tarts, cookies, and desserts in the gluten free kitchen.
The initial cost, when released in 1997, was $5.95 plus $1.00 for postage and handling. At that time it was only available from the publishing company.
Serving foods that are appetizing is no easy task for the parent of a child on a gluten-free diet due to condition such as celiac disease. Forbidden foods wheat, rye, oats, and barley pervade most recipes and food labels are not always clearly marked. This cookbook, however, can save families time, money, and anguish by providing clear guidelines for selecting ingredients and preparing food safely. But best of all, Incredible Edible Gluten-Free Food for Kids is the first cookbook to provide delectable gluten-free recipes formulated especially for children. The rest of the family will want to try them, too.
Readers can choose from a wide array of recipes that cover every meal of the day, as well as snack-time. From breakfast muffins to Pineapple Upside-Down Cake, from Beef Stroganoff to Broccoli with Cheese Sauce, and from Quick Lunch Pizza to Hawaiian Punch, there are many dishes that should entice any child (or adult). Numerous recipes take 30 minutes or less to make and are so easy parents can involve their child in the preparation. Teaching a child to cook gluten-free gives the child ownership of his diet as well as reducing the desire to ‘cheat’, advises the author, a mother who cooks gluten-free for her child.
In addition to food recipes, 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.
This book introduces the celiac or anyone allergic to what, to gluten free baking and to living on a diet for life. It explains the flours and their uses in combination making everything from breads to pasta. The recipes are simple enough for non cooks to use but good enough for the whole family to enjoy. It explains the hidden glutens, gives the diet list and a list of mail order suppliers updated with each reprint. (Over 200 recipes).
By demand the author expanded her casserole section to include meat, seafood and chicken dishes, often with international flavors. The bread machine is introduced with over 20 recipes plus one easy yeast bread so good testers declared it worth the price of the book. She's created crackers, graham crackers, a prize winning pastry and wonderful tender cakes. She continues to give substitutes for the lactose intolerant and adds to the list of hidden glutens.
Bagels, matzah balls and a mix for the pasta machine! Bean flours are used in everything form breads to pastry and pasta, but there are plenty of rice flour recipes. The author includes vegetarian dishes in casseroles and veggieburgers. She's lowered the fat and cholesterol when possible but kept the flavor and textures. And for those who must whip up a gluten free meal at the end of a long working day, she has created time-saving mixes as easy to use as those on the grocery shelf. In the chapter 22 Questions, she answers the questions most often asked about celiac Disease with the latest medical information.(Over 300 recipes).
Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets. Recipes include:
Apple-Cinnamon Toaster Pastries • Focaccia • Spinach Dip • Ricotta Gnocchi • Chicken Pot Pie • Szechuan Meatballs • Tortilla Soup •Baked Eggplant Parmesan• Never-Fail White Sandwich Bread • Banana Cream Pie with Graham Cracker Crust • Blueberry Muffins • Cinnamon Rolls • Perfect Chocolate Birthday Cake
With advice on the best values and where to find them, meal planning strategies, and pantry-stocking tips, Gluten-Free on a Shoestring is your essential guide. Never fall victim to the overpriced, pre-packaged gluten-free aisle again. Roll on by—happier, healthier, and wealthier..
"Wheat-Free Recipes & Menus (Savory Palate, Inc., 1995) is a welcome addition to the wheat and gluten-free shelf. It contains 275 kitchen-tested recipes for a wide range of yeast and quick breads, desserts, soups, salad dressings and many entrees ranging from family meals to elegant, sophisticated dishes.
Entrees feature chicken, beef, pork and seafood but there are also fish and seafood entrees as well as various meatless dishes. Dieters will appreciate the lowered fat and sugar content of most recipes. Easy-to-follow recipes feature nutritional content and preparation times. Bread machine recipes are included.
A special section lists ingredients needed to stock a wheat-free pantry. 100 menus help with meal planning and are organized around topics such as Southwestern, Quick & Easy, Low-Fat, Reduced Calorie, and Meatless Meals. Recipes for the Pizza Crust, White Bread, Chocolate Chip Cookies, Carrot Cake and Pretzels receive rave reviews from support groups serving those with food allergies or Celiac Sprue.
The book is available at health food stores and bookstores (ISBN 1-57502-049-1). Or directly from Savory Palate, Inc. (800) 741-5418, $19.95, 5 1/2 x 8 1/2", soft cover, 300 pages. WWW: www.savorypalate.com/index.htm
Managing a healthy diet is doubly challenging when key baking ingredients --wheat, dairy, eggs, yeast, or refined sugar -- must be avoided due to food sensitivities, medical conditions, or other special diet needs.
Now, the Savory Palate's award-winning Special Diet Series comes to the rescue with a new cookbook -- Special Diet Solutions: Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined Sugar.
Wheat-free/gluten-free recipes offer explicit directions for customizing the dish to also exclude dairy . . .or eggs . . . or both -- and still have a delicious, tasty dish for family or friends. Each recipe also offers suggestions for alternative sweeten-ers in place of white sugar.
The recipes focus on breads, desserts, breakfast dishes, salad dressings, sauces, snacks, and condiments -- dishes that would ordinarily contain "problem" ingredients. The extensive appendix offers clear guidelines for adapting your own wheat or gluten-free recipes to be free of dairy, eggs, or sugar. A special yeast-free bread section is included and condiments, etc. can be made yeast-free.
Each flavorful recipe is kitchen-tested and includes nutritional data and diabetic exchanges for managing a healthy diet. Even beginning cooks produce fail-proof results with the easy directions. Convenient mixes help busy cooks save time. A helpful glossary explains what the "substitute" ingredient is, what it does, and where to find it.
Author Carol Fenster, Ph.D.-- a wheat-sensitive home economist and special diet expert -- is the founder and president of Savory Palate, Inc. See her latest article "Wheat-Free Indulgence" in the July, 1997, issue of Veggie Life magazine.
Special Diet Solutions, a 200-page, soft cover cookbook, is $15.95 at bookstores and natural food stores. Or send a check for $15.95 plus $3 shipping for a total of $18.95 ($20.95 plus $5 shipping in Canada) to the publisher (address below). Wheat-Free Recipes & Menus is $19.95 plus $3 for a total of $22.95 (24.95 plus $5 in Canada). It is also available through Gluten-Free Pantry and Miss Roben's.
Send orders to Savory Palate, Inc., 8174 S. Holly, # 404, Littleton, CO 80122-4004. Call (800) 741-5418 for credit card orders. Allow 2 weeks for delivery. Colorado residents add 3.8% sales tax per order. E-Mail: email@example.com, WWW: www.savorypalate.com/index.htm
Jacqueline Ross Mallorca was born in Scotland and educated in South Africa. A lifelong interest in cooking, probably engendered by horrible boarding school food led her to become a food editor.
After settling in San Francisco, she created the first of the Williams-Sonoma "Catalogs for Cooks" and continue to write the copy for the next two decades, winning many industry awards along the way.
Torn between the outrage and laughter at the diet sheets supplied by her physician, Ms. Mallorca set about redefining classic recipes, substituting rice flour, corn flour, potato starch and nut flour for flours made with wheat. Drawing upon the cuisines of countries as diverse as France, Italy, Ireland, and Greece, she has created a feast that both the gluten-intolerant and their families and friends can thoroughly enjoy.
As the author points out, the sharing of food and wine is what sustains and nurtures our relationships, and there is no reason why the "glutenally challenged" cannot share in the joys of the table.
Recipes for gluten-free rustic breads, pasta, sweet and savory tarts, cookies, cakes, desserts and even Christmas specialties are included, as are a number of mainly Mediterranean entree that are easy to make but elegant enough for entraining.
With the third in the "Special Diet" series cookbooks, Carol Fenster, Ph.D. makes special occasions memorable with food that everyone will enjoy--despite food allergies or medical conditions that require a special diet. Serve your favorite dishes at birthday parties, graduation, picnics, weddings, or other special occasions such as children's school events. Just change the ingredients for common food allergens such as wheat, milk, or eggs with creative substitutions readily available at supermarkets or natural food stores.
Each recipe also contains suggestions for other sweeteners besides sugar. Nutritional data helps in monitoring protein, fat, and carbohydrate intake. Special occasion menus and easy-to-follow recipes for breads, entrees, desserts, breakfast, appetizers, and side dishes simplify meal planning and preparation for novice cooks. Available after February 1, 1999, and will be $18.95 (with $3 s/h for those who wish to order from Savory Palate, Inc., (800) 741-5418.
Also, look for the other Special Diet Series cookbooks--Wheat-Free Recipes & Menus and Special Diet Solutions-at bookstores, natural food stores, Amazon.com, and from Savory Palate Inc. WWW: www.savorypalate.com/index.htm
The "RecipeBox" section gives celiac cooks over 70 tasty and easy recipes. Also included are baking tips, flour descriptions and names of mailorder food companies.
Living Healthy With Celiac Disease places new Celiacs on the right track and also fills-in those questionable areas for the senior Celiac. The recipes help the Celiac family forget about the old wheat days.
Wendy Wark brings an interesting perspective as the mother of a celiac child. Once her son was diagnosed, the whole family transitioned into a gluten-free lifestyle.
The 252-page book covers everything from medical issues to shopping, from food preparation to menu and snack ideas (including junk food!), and from eating outside the home to behavior management and emotional issues. An extensive Resource Guide offers useful contact information for products and services.
With the mantra, "Deal with it; don't dwell on it," "Kids with Celiac Disease" is helping families deal with their unique challenges in a positive and constructive manner. Physicians and nutritionists have praised the book, and celiacs of all ages have found the information to be useful and uplifting.
Carol has long been known for her delicious prowess in the kitchen and her proven skill at making gluten-free eating quick, easy, and approachable. Last year’s book, 100 Best Gluten-Free Recipes, won 1st place in the USA Book News Best Book Awards, was recognized in Natural Solutions Magazine and the Denver Post as one of the “Best Cookbooks of 2010,” and is one of the few gluten-free cookbooks sold at Williams-Sonoma. This year she is back with this timely dietary combination.
125 Gluten-Free Vegetarian Recipes will be a staple for families who blend gluten-free and vegetarian lifestyles. Even if you aren’t a full-time vegetarian, this book shows you how to get more plant-based foods into your diet in tasty ways. Flexitarian families—defined as vegetarian some of the time or having a mix of vegetarian and meat-eaters in the family--- will appreciate Carol’s time-saving instructions for adding small amounts of meat, fish, or poultry to easily transform vegetarian dishes into versions that will also delight meat-loving palates.
Carol helps you satisfy your sweet-tooth with a wide array of indulgent, yet healthy desserts that are also vegan—all without sacrificing taste. From healthy snacks and appetizers (Baked Kale Chips or Gazpacho Shooters) to easy breads (Angel Pan Biscuits or Breadsticks) to flavorful soups (Butternut Squash Soup with Chipotle Cream or Chilled & Dilled Cucumber-Apple Soup) to filling dinners (Chili Cornbread Casserole or Grilled Ratatouille Vegetable Stacks) to healthy ways with whole grains (Moroccan Millet-Stuffed Acorn Squash or Wild Rice Salad) to decadent but healthy desserts (Ginger Molasses Cookies or Oat, Blueberry, & Walnut Bars) Carol makes gluten-free vegetarian eating fun, delicious, and easily approachable.
It is the perfect book for blending gluten-free and vegetarian lifestyles into a healthy combination– and eat some delicious food along the way! For more help in preparing food for the gluten-free/vegetarian lifestyle, follow Carol on her blog at www.CarolFensterCooks.com.
·Sour Cream Breakfast Muffins
·Ham and Cheese Pocket Pies
·Simply Sinful Chocolate Cake
·And much, much more!
"This book offers a wealth of tips and helpful hints for successful gluten-free cooking . . . including recipes most of us grew up enjoying." Cynthia R. Kupper, C.R.D., executive director of the Gluten Intolerance Group
"An excellent source of gluten-free recipes that taste good and are easy to prepare." Suzanne R. Curtis, Ph.D., R.D., Department of Nutrition and Food Science, University of Maryland
> Unbelievably gluten-free pizza! Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus breads, dumplings, fritters, pies, cakes, puddings, and more. For the 30 million Americans who have an allergy or sensitivity to gluten--and their families, who want to reclaim the dinner experience of everyone eating the same thing--Anne Byrn creates 125 amazing dishes where the gluten is gone, and never missed.Author also of "The Cake Mix Doctor Bakes Gluten-Free," and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good--not "almost" as good--as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies.Includes how to convert favorite recipes and tips for eating gluten-free on a budget.
Permission is granted to copy this document, at no charge and in its entirety, provided that the copies are not used for commercial advantage, that the source is cited and that the present copyright notice is included in all copies, so that the recipients of such copies are equally bound to abide by the present conditions. Prior written permission is required for any commercial use of this document, in whole or in part, and for any partial reproduction of the contents of this document exceeding 50 lines of up to 80 characters, or equivalent. The title page, table of contents and index, if any, are not considered to be part of the document for the purposes of this copyright notice, and can be freely removed if present.
The purpose of this copyright is to protect your right to make free copies of this paper for your friends and colleagues, to prevent publishers from using it for commercial advantage, and to prevent ill-meaning people from altering the meaning of the document by changing or removing a few paragraphs.
This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.