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 am a culinary student and this was my first knife I ever had. I loved the way the handle was shaped and loved the weight I felt in my hand. The blade stays sharp and is a great length. After just...
I've been on a bit of New Orleans Cajun and Creole kick with my cookbook reviews recently so I thought I'd stray a bit, although not too far and review a cookbook about seafood that can be found...
This sweet baby was my daily knife on the line for about two years.The grip is intuitive and lightweight and the knife just has a great action. She holds an edge for a surprisingly long amount of...
I have been through three butcher blocks by this company and each one has developed hairline cracks. The butcher block, on the whole, seems well made and has held up well. No warping, easy on...
I have attended NIU for three semesters now and am currently enrolled in its Hospitality Management program. It wasn't my first choice as I was unsure of my education path, but I choose it because...
- 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
- › COMMERCIAL KITCHEN FOR RENT IN VENTURA COUNTY, CA 1 hour, 47 minutes ago
- › Sailing coastal Queensland 1 hour, 57 minutes ago
- › o/ 2 hours, 16 minutes ago
- › Hi from Ft. Riley 2 hours, 23 minutes ago
- › Brown Pie Pastry 2 hours, 25 minutes ago
- › Hi from New York! 2 hours, 30 minutes ago
- › Hi From Bogotá 2 hours, 40 minutes ago
- › yo yo from CoMO 2 hours, 48 minutes ago
- › need help... 2 hours, 56 minutes ago
- › New Forum Member looking for advice to get my first gyuto :) 3 hours, 25 minutes ago
- › J.A. Henckels International Forged Synergy 8-Inch Chef's Knife by 13krama
- › The Complete Guide to Northern Gulf Seafood by Pete
- › MAC MTH-80 8" Chef's Knife w/ Dimples by LovelyFeyd
- › John Boos Reversible End Grain Maple Chopping Block, 20 by 15 by... by wwatt7262
- › Northern Illinois University Hospitality Administration by JLomb
- › In a While, Crocodile: New Orleans Slow Cooker Recipes by Pete
- › Professional Baking by Naturesbliss
- › Fresh and Light by Cami
- › Ferrandi Paris - The French School of Culinary Arts by pastelle
- › Viking VSC0508 8 Inch Stainless Steel Fry Pan by santoku runner