My fiance has recently been diagnosed with a condition that doesn't allow her to consume gluten. I looked through a few gluten-free cookbooks at Barnes & Noble the other day, but wanted to see if anyone here had any experience with them before buying one. Any suggestions would be great.
Related Forum Threads
- Review Reader Poll Last post on 6/2/11 at 7:00am in Cookbook Reviews
- Looking for cookbook with recipes to turn daily humdrum meals into flavor rich dishes Last post on 3/18/11 at 1:12pm in Cookbook Reviews
- Stockpot Recommendations from New England Soup Factory Last post on 10/17/12 at 9:32am in Cooking Equipment Reviews
- what is CookBook Reviews? Last post on 7/18/11 at 3:42pm in Cookbook Reviews
- Modernist Cuisine Last post on 1/6/14 at 9:27am in Cookbook Reviews
I am a Cook not a Rocket Scientist
Last edited: 1/18/12
- Pamela GrantLast edited: 7/10/12
I think it is safe to say we have all experienced executing a recipe exactly as written only to have it be a disaster. We are left hanging up our aprons in shame and shaking our heads, wondering...
I had a wonderful experience. Classes are very interesting. They cover all subjects, and chefs are always happy to answer questions and they follow you very closely. Working in a small group, 8...
Just got this a few weeks ago and so far it's been very reliable
I've had this little knife over a year now and I use it a LOT. It is probably the third most used knife in my kitchen (After my chef's knife and bread knife). It arrived pretty sharp (at least by...
I have to admit that at first I was a little worried about a cookbook put out by Betty Crocker. After all who is Betty Crocker anyway? My fear was that every recipe would require a box mix to be...
- Pamela Grant
Need a good gluten-free cookbook
I don' use any one cookbook and usually just modify recipes that have gluten ingredients. The only place a gluten free diet (my wife's gluten intolerant) really effects my cooking is in baking and breads. Although you need to be on the lookout for things like caramel coloring, maltodextrose and other flavoring and coloring things that are usually done with wheat. I am just happy that there are plenty of rice and corn pastas these days s i can still make a nice and cheap pasta meal every now and then.
I have gluten intolerance (Celiac Sprue, biopsy diagnosed) and made the same move as you did: went to the book store and library. After checking out a number of books and getting a feel for things I have made a few purchases.
Oddly, as I normally don't go in for the series, one of my favorites is Gluten-Free Cooking for Dummies by Danna Korn (cracks me up! Corn does not contain gluten! ) and Connie Sarros. Once we found, tested, and enjoyed the Feather-Light Crepes recipe on page 141 we knew this could be done!
Another of my favorite is You Won't Believe It's Gluen-Free by Roben Ryberg.
My approach to gluten-free eating is simply: buy raw and cook yourself.
I avoid processed foods for the most part, even those labeled gluten-free. They are frequently higher in fat and calories than they gluten containing counter parts. If you can get something in it's natural state, wash it and cook it in your, fresh gluten free pans, all the better. I have adjusted many of my old standard recipes to be gluten free and we eat happily at our house which is a completely gluten free zone.
Beware cross contamination. It lurks everywhere.
Best of luck and she is lucky to have you on her side.
Edited by CookThisSpot - 11/2/10 at 8:16pm
- Need a good gluten-free cookbook
- › Steak Cooking 101 (home/indoor) by a Pro 36 minutes ago
- › How do you think about wine decanter? 1 hour, 2 minutes ago
- › 21-years-old, stuck between culinary and college, and worried. 1 hour, 18 minutes ago
- › Seriously lets talk about food the way it is 1 hour, 35 minutes ago
- › new boardsmith board 2 hours, 52 minutes ago
- › Happy Thanksgiving 2 hours, 53 minutes ago
- › Creamy Pesto 3 hours, 7 minutes ago
- › what kind of knife do you have? 3 hours, 58 minutes ago
- › sharpening stones wetstones ? 4 hours, 16 minutes ago
- › Necht Cooker Hood 5 hours, 56 minutes ago
- › Monday Morning Cooking Club: The Food, the Stories, the Sisterhood by Cami
- › Italian Chef Academy - Rome by john smith
- › Kyocera Kyotop Damascus Pakka Handle 6.0 Inch Chef Knife by Mahee Ferlini
- › Wusthof Classic Ikon 3-1/2-Inch Peeling Knife, Black by 4Barry
- › Betty Crocker The Big Book of Cookies (Betty Crocker Big Book) by Cami
- › Saddleback College - Food and Nutrition Department by robstathem
- › Omega J8006 Nutrition Center Commercial Masticating Juicer, Black... by eastshores
- › Anova Sous Vide Immersion Circulator (Black) by eastshores
- › Polish Classic Recipes (Classics Series) by Jim Berman
- › Johnson and Wales University - Providence, RI by chefwriter