Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can Anyone Recommend Some Cookbooks?

Mia H

By Mia H
in Publications & Publicity

Recommended Posts

Mia H Explorer
Mia H
Posted

Can anyone recommend some books to help me expand my limited gluten-free diet?

I eat the same things for breakfast every day (eggs, bacon, yogurt, gluten-free cereal, tea)

Lunch is usually potato with ham, broccoli, cheese, sour cream, or chili or left over dinner

Dinner: meat and potatoes or rice and a frozen veggie.

Snack: apples and peanut butter, peanuts, tostitos natural, popcorn.

Help, my stomach is bored but I'm terrified to try different things for fear of getting glutened!

Thanks,

Mia

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


dog lover Newbie
dog lover
Posted

I like one for kids, i like the recipes for myself.

It's called "the Kid-Friendly Food Allergy Cookbook"

Published by Fair Winds. I can't remember for sure but i think I

ordered it from amazon .com

I also get very tired of the same old thing. augh!!!

Just tried some new product that is very good,

Namaste is the name of the company I think.

sleepingbean Newbie
sleepingbean
Posted

I love this cook book www.thegardenofeatingdiet.com

it's full of wonderfully healthy foods :) (and it's gluten free, of course)

Guhlia Rising Star
Guhlia
Posted

I love the Incredible Edible Gluten Free Food for Kids cookbook. It has fabulous biscuit, pancake, cookie, and cake recipes that taste like the real thing.

happygirl Collaborator
happygirl
Posted

The one that I use the most, honestly, is my Better Homes and Gardens cookbook, and then make substitutions :)

jennyj Collaborator
jennyj
Posted

My personal library includes:

Wheat Free--Worry Free Danna Korn

Living Well Without Wheat The Gluten Free Gourmet Bette Hagman

The Gluten Free Gourmet Cooks Comfort Foods Bette Hagman

The Gluten Free Gourmet Cooks Fast and Healthy Bette Hagman

The Best Ever Wheat and Gluten Free Baking Book Mary Ann Wenniger with Mace Wenniger

The Everything Gluten-Free Cookbook Rick Marx & Nancy T. Maar

Gluten-Free Baking Rebecca Riley

Lots of good ideas, recipes, and pictures. Good luck :P

Mia H Explorer
Mia H
Posted
  • Author

Thank you everyone for the ideas. That helps!

There are a couple of cookbooks on the Living Without website. Wondering if anyone has checked those out? They look good too.

Mia

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


flagbabyds Collaborator
flagbabyds
Posted

In every cookbook I have tried I have had at least 1 or 2 recipies that i reall like, and that is worth the cost of the cookbook!

Mango04 Enthusiast
Mango04
Posted
Thank you everyone for the ideas. That helps!

There are a couple of cookbooks on the Living Without website. Wondering if anyone has checked those out? They look good too.

Mia

There are great recipes in Living Without magazine.

Daxin Explorer
Daxin
Posted

I have 3 of the Gluten Free Gormet books, and they are ALL womderful. Especially the bread one.

Guest Robbin
Guest Robbin
Posted
:) Hi Mia, If you can tolerate cornstarch, The Gluten Free Kitchen by Roben Ryberg is good and easy, uncomplicated recipes.
ms-sillyak-screwed Enthusiast
ms-sillyak-screwed
Posted
Can anyone recommend some books to help me expand my limited gluten-free diet?

The only cookbook for us CELIAC's (many of us have secondary food intolerence/allergies) I would trust is "Open Original Shared Link"

Another link here... Open Original Shared Link

queenofhearts Explorer
queenofhearts
Posted
Can anyone recommend some books to help me expand my limited gluten-free diet?

I eat the same things for breakfast every day (eggs, bacon, yogurt, gluten-free cereal, tea)

Lunch is usually potato with ham, broccoli, cheese, sour cream, or chili or left over dinner

Dinner: meat and potatoes or rice and a frozen veggie.

Snack: apples and peanut butter, peanuts, tostitos natural, popcorn.

Help, my stomach is bored but I'm terrified to try different things for fear of getting glutened!

Thanks,

Mia

Did you see the link to Epicurious? Using the advanced search you can get hundreds of gluten-free recipes, many from Gourmet or Bon Appetit.

Open Original Shared Link

And be careful of those frozen veggies if they have any sauce or flavoring.

Eat well & be well!

Leah

Mia H Explorer
Mia H
Posted
  • Author
Did you see the link to Epicurious? Using the advanced search you can get hundreds of gluten-free recipes, many from Gourmet or Bon Appetit.

Open Original Shared Link

And be careful of those frozen veggies if they have any sauce or flavoring.

Eat well & be well!

Leah

Thank you all for the tips. I will check out this website, Gourmet and Bon Appetit sound good to me. I have the Gluten Free Gourmet cooks comfort foods, but I really prefer food that happens not to have gluten in it as opposed to food that is adjusted with gluten-free flours. They never taste the same to me. I have yet to find an edible bread.

I've been gluten-free again for over a month (after my 3 week challenge) and am feeling better but still having headaches and feeling tired. I am thinking of giving up dairy for 2 weeks to see if it makes a difference, but I am scared because I will really feel like I am starving!

Mia

mac3 Apprentice
mac3
Posted

My all-time favorite cookbook (and I've bought SEVERAL in the past 3 months) is "The Best Gluten-Free Family Cookbook" by Donna Washburn and Heather Butt. It seems that most gluten-free cookbooks have their own flour mixes and I've discovered that I end up storing 12 different flour mixtures and have to use them according to whichever cookbook I'm using. This cookbook that I've recommended just uses individual flours and doesn't base their recipes solely on their own mix. Personally, I like that much better...I know that everyone is different though. Out of all the recipes that I've tried, the recipes that I've used from this cookbook have gotten far better reviews from my gluten-free company and non-gluten-free company than any of the others. So, I highly recommend adding it to your library!

  • 1 year later...
lfij Newbie
lfij
Posted
I love the Incredible Edible Gluten Free Food for Kids cookbook. It has fabulous biscuit, pancake, cookie, and cake recipes that taste like the real thing.

i have this one, it's an easy one to start out with before you dive into the "adult" ones which can be quite complicated and have a zillion odd ingredients. (they add up to be quite expensive)

Karen B. Explorer
Karen B.
Posted

If you want some cookboks that aren't the usual gluten-free cookbooks, these are the latest ones I've found these helpful for ideas...

  • Cooking Gluten Free by Karen Robertson
  • Healthy Cooking Gluten Free by Paul Morgan
  • Terrific Pacific Cookbook by Anya Von Bremzen
  • Madhur Jaffrey's World of the East Vegetarian Cookbook
  • EatSmart by Jean Carper

As several previously mentioned, I find ideas in cookbooks even if the recipes aren't gluten-free because I can usually convert the recipe. But I look at recipes more as suggestions anyway. :-)

Remember that if you aren't a vegetarian, the recipes are still helpful because all you have to do is toss in some chunks of chicken or such.

And I love Glutenfreeda.com for recipes, tips and ideas.

cruelshoes Enthusiast
cruelshoes
Posted

My current favorite gluten-free cookbooks are Easy Gluten Free Baking by Elizabeth Barbone and Gluten Free Baking Classics by Annalise G. Roberts. With all due respect to Bette Hagman, I have a few of her cookbooks, and never make anything out of them. They are more for reference, IMO. Her "bakes bread" book is good, though. I had nothing but failures from the Roben Ryberg book mentioned above, but I know other people who swear by it.

Whenever I see a new gluten-free cookbook I want to try, I always check it out from the library first and make a few recipes out of it. That way I can see if it is to my taste and not buy a cookbook I will never use.

HTH.

swittenauer Enthusiast
swittenauer
Posted

I usually just use "regular" cookbooks & substitute. Now a days there are so many alternates that can be used.

Joni63 Collaborator
Joni63
Posted

Just curious, do any of the books mentioned list nutrition information like caloric content, fat content, fiber content for their recipes and portion sizes.

I have the Cooks Fast And Healthy by Bette Hagman and although it seems like a great cookbook, there is no reference to portion size or nutrition content.

Buttercup Rookie
Buttercup
Posted

I only have one gluten free cookbook right now, but I plan to look into a few that have been mentioned in this thread.

Mine is called Wheat-Free Recipes & Menus by Carol Fenster. It has some very tasty baked goods like banana bread, gingerbread, blueberry muffins, baking powder biscuts ect. There are several catagories, Breads, Pasta, Grains & Beans, Soups, Suaces & Salad Dressings, Vegetables, Main Dishes, Desserts and Breakfast Dishes. Only one recipe so far has been one I would not repeat.

I like how she has a baking mix recipe (maybe the others do too?) that is used throughout the book. You can mix up a big batch and then just measure and use as needed so you don't have to deal with all the various bags of starches and flours every time.

And it does list all the nutritional info for each recipe: calories, fat, protein, carbs, sodium, cholesterol and fiber.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,246
    • Most Online (within 30 mins)
      7,748
    Kathleen weber
    Newest Member
    Kathleen weber
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Hypothetical question about antibodies

      By knitty kitty · Posted

      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross contamination or (heaven forbid) intentional cheat days will not be sufficient for tTg IgA testing.  You will still be making antibodies which will still be causing inflammation and damage to the intestines and body.  Histamine is released as part of the immune response to gluten.  High histamine levels lead to food sensitivities, brain fog, and body aches.   The damage done to the gastrointestinal tract affects the absorption of essential vitamins and minerals.  Malabsorption of fats can cause changes in stools.  Insufficient absorption of vitamins and minerals can cause damage to other organs like the thyroid if it can't get enough Selenium, iodine, iron, zinc, and Thiamine.  Brain fog and fatigue can be caused by low Thiamine and other B Complex vitamins.  Vitamin D is needed to regulate the immune system.  One gene is all that's needed to develop Celiac disease.  I know a Celiac diagnosis is a change that can be difficult to get your head around.  Many people go through the five stages of grief.  One stage is "bargaining".  Sounds like you're stuck there.  Every little cheat counts to your detriment.  But sticking to a gluten free diet, makes every meal a success.   Read the comments below the article... Best wishes!  Keep us posted on your progress!
    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Inflammation and Menier’s disease link?

      By Scott Adams · Posted

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Pablohoyasaxa · Posted

      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By knitty kitty · Posted

      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
×
×
  • Create New...