The Gluten-Free Cookbook: What to Eat and What to Cook If You Have a Wheat Allergy

by D.K. Publishing

Living with celiac disease or gluten sensitivity? The Gluten-Free Cookbook proves you can love food, enjoy eating, and still live G-Free! This cookbook helps you avoid gluten and cook food that won't aggravate your celiac disease or cause you gluten sensitivity. Through extensive research and kitchen tests, we've found recipes, home-cooked favorites, and menus that allow anyone with gluten sensitivity to eat well while eating gluten-free. Cut out the wheat, but keep the flavor — that's the challenge, and we meet it with each and every recipe and technique in The Gluten-Free Cookbook . We pack more than 22 delicious and carefully tested recipes into this book, including gluten-free recipes for everything from tasty breakfasts, healthy lunches, easy dinners, and quick snacks. For food that's gluten-free and incredibly delectable (and gorgeous, too), reach for The Gluten-Free Cookbook , revised and updated with new recipes.

Genres: Cookbooks, Nonfiction

352 pages, Paperback

First published May 21, 2012

About the author

Dorling Kindersley (DK) is a British multinational publishing company specializing in illustrated reference books for adults and children in 62 languages. It is part of Penguin Random House, a consumer publishing company jointly owned by Bertelsmann SE & Co. KGaA and Pearson PLC. Bertelsmann owns 53% of the company and Pearson owns 47%.

Established in 1974, DK publishes a range of titles in genres including travel (including Eyewitness Travel Guides), arts and crafts, business, history, cooking, gaming, gardening, health and fitness, natural history, parenting, science and reference. They also publish books for children, toddlers and babies, covering such topics as history, the human body, animals and activities, as well as licensed properties such as LEGO, Disney and DeLiSo, licensor of the toy Sophie la Girafe. DK has offices in New York, London, Munich, New Delhi, Toronto and Melbourne.

Source: Wikipedia.

Reviews

[Freda Mans-Labianca]

We are big pasta eaters in this house, I married Italian after all. I saw the recipe for mushroom and ham pasta and couldn't resist. The hubby gave it the ok too. I'm glad he did too, it is not anything I have had before and was pleasantly surprised. It was delicious!
It was easy to make, a lot easier than I thought. The instructions are so clear and easy to use. Plus there is little tips they gave to make it a little better. For instance, this dish had me cut up mushrooms but also grate them into the pan when cooking. That was a technique I was unfamiliar with, but am going to continue with in the future. It gives more flavor when grated.
I am so happy with this book and cannot wait to try another recipe. Banoffee Pie, to be exact. I think lots of you would love this book too, so be sure to get a copy!

[Punk]

I didn't even bother with this. Recipes call for "gluten-free all purpose flour," but I don't see a flour mix anywhere in this book, nor instructions on how to make up your own, and commercial gluten-free mixes vary so much you can't just start throwing them into anything you like. Like some have xanthan gum in them, and some don't? No word of this from the cookbook. I don't trust any book that just lets me use whatever flour I want. It sounds nice in theory, but in practice gluten-free baking is too fussy for that to work.

This is a DK book, so of course it looks great, with a nice layout and gorgeous color photos every four or five pages. It has a lot of savory recipes that don't call for flour, and it might be helpful on that front, but if you already know how to make minestrone soup gluten-free, this book doesn't have anything to teach you.

[Cris]

Probably the best gluten-free cookbook I've seen so far when it comes to discussing the obvious, and not-so-obvious, sources or gluten as well as providing instructions for creating a totally gluten-free environment. I especially liked the discussion of different types of gluten-free flours which included general information about the flours and suggestions for their best uses.

I likes the way Hunter organized her recipes and the information she included with each recipe. (Namely, the basic nutritional facts with an easy-to-read key to the calories, saturated fat and salt.) The recipes didn't appeal to me much. I found many of the combinations odd and unappealing. (Recipes include "Beet and ginger soup" and "Squash and cider cobbler".)

[J]

Gift from DJ.