Jump to content

  • 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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      12

      My only proof

      You're right, doctors usually only test Vitamin D and B12. Both are really important, but they're not good indicators of deficiencies in the other B vitamins. Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer. The other B vitamins can only be stored for much shorter periods of time. Pyridoxine B 6 can...
    2. NanceK
      - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      12

      My only proof

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron. I wondered how it was possible that I had celiac disease...
    3. knitty kitty
      - knitty kitty replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment. The cow's body builds that Casein protein. It doesn't come from wheat. Casein can trigger the same reaction as being exposed to gluten in some people. This is not a dairy allergy (IGE mediated response). It is not lactose intolerance...
    4. trents
      - trents replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the...
    5. Scott Adams
      - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,370
    • Most Online (within 30 mins)
      7,748
    debgirardin
    Newest Member
    debgirardin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
      My only proof

      By NanceK · Posted

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron.  I wondered how it was possible that I had celiac disease without being deficient in everything!  I’m wondering now if I have subclinical vitamin deficiencies as well, because even though I remain gluten free, I struggle with insomnia, low energy, body aches, etc.  It’s truly frustrating when you stay true to the gluten-free diet, yet feel fatigued most days. I’ll definitely try the B-complex, and the Benfotiamine again, and will keep you posted. Thanks once again!
    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.