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Cooking Books / Sources

fetchfelix

By fetchfelix
in Coping with Celiac Disease

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fetchfelix Rookie
fetchfelix
Posted

Newly confirmed Celiac with Type II Diabetes and Barretts disease. Having to radically changed everything we cook - any suggestions for a really  good cooking book or source for gluten-free food, especially for crock pot type stuff? Thanks

 

Felix

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cap6 Enthusiast
cap6
Posted

Practical Paleo by Dianne Sanfilippo is my favorite. Even if you aren't into the paleo lifestyle all the recipes are naturally gluten free and very easy! I was never into cooking until I found this book. Well worth the money!!

moosemalibu Collaborator
moosemalibu
Posted

I believe Stephanie O'Dea has a crock pot gluten free cook book!

fetchfelix Rookie
fetchfelix
Posted
  • Author

Thanks yawl

nvsmom Community Regular
nvsmom
Posted

Dr Bernstein's books on Diabetes are great. He has some cookbooks too. Open Original Shared Link

beth01 Enthusiast
beth01
Posted

The free kindle book store has gluten free cookbooks, I haven't read them yet, but got a few of them for free.

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      Unexpected gluten exposure risk from cultivated mushrooms

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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