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

Favorite gluten-free (and Df) Cookbook?

jayhawkmom

Recommended Posts

jayhawkmom Enthusiast
jayhawkmom
Posted

I have 3 children, 2 of which are gluten-free - as am I.

We are still very new to this....but I'm getting VERY tired of eating the same old "safe" things.

I'm looking for a recommendation of a child friendly gluten-free cookbook. Diary free is a must for my daughter and younger son. But, I can always SUB soy for regular milk. =)

Thank you in advance!!!

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

Celiac.com Sponsor (A8-M):


jayhawkmom Enthusiast
jayhawkmom
Posted
  • Author

No one has any cookbook recommendations??? :blink:

Cheri A Contributor
Cheri A
Posted

My favorites are the Incredible Edible Gluten Free Food For Kids by Sheri L. Sanderson.

I also rented from the library Cooking Free by Carol Fenster. I will probably buy this one too!

jerseyangel Proficient
jerseyangel
Posted

Cheri beat me to it! I was going to give you this link--people really seem to love this cookbook!

Open Original Shared Link

jayhawkmom Enthusiast
jayhawkmom
Posted
  • Author

Thank you, thank you!!! =)

I appreciate it!!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Gluten-Free Baking Classics by Annalise Roberts has some marvelous bread recipes--you can have REAL sandwiches again--and they taste good, not like hockey pucks! The cookie recipes are fantastic, too!

eKatherine Apprentice
eKatherine
Posted
Cheri beat me to it! I was going to give you this link--people really seem to love this cookbook!

Open Original Shared Link

I'm looking for a gluten-free dairy-free cookbook, too, but Incredible Edible Gluten Free Food For Kids must have dairy in almost every recipe.

Milk=90 pages

Cream=50 pages

Cheese=66 pages

Butter=86 pages

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

Celiac.com Sponsor (A8-M):


jayhawkmom Enthusiast
jayhawkmom
Posted
  • Author
Milk=90 pages

Cream=50 pages

Cheese=66 pages

Butter=86 pages

Oye! Can subs be used? Like... soy milk, soy cheese, and "fake" butter? Probably not, huh??

Geepers. I hadn't even THOUGHT of butter and cheese. Geez.

eKatherine Apprentice
eKatherine
Posted
Oye! Can subs be used? Like... soy milk, soy cheese, and "fake" butter? Probably not, huh??

Geepers. I hadn't even THOUGHT of butter and cheese. Geez.

Often you can substitute coconut oil (I buy LouAna brand at Walmart) for butter in cooking and baking. Olive oil is good for cooking, but not generally for baking. You can usually substitute non-dairy "milks" for cow's milk. I haven't bought any Vance's Dari-free yet, but I've got it on my long list.

There's really no substitute for cheese that doesn't contain dairy or soy. I recommend trying a little goat cheese when you feel safe. It worked for me and some other people, and it might or not work for you.

Considering that nobody seems to have come up with a gluten-free dairy-free cookbook, maybe I should write one. As long as so many people are sensitive to soy and corn, I could probably exclude those, too. If anybody has any suggestions, just post, PM, or email me.

jerseyangel Proficient
jerseyangel
Posted
Oye! Can subs be used? Like... soy milk, soy cheese, and "fake" butter? Probably not, huh??

Geepers. I hadn't even THOUGHT of butter and cheese. Geez.

Cheese is a tough one, I have to leave it out or avoid recipes that depend on it.

I substitute Spectrum Organic Shortening in baking and olive oil in cooking for butter.

For milk, I substitute Vance's Dari Free. Since it's a powder that you mix with water, you have the option to use it dry, mix it thick like cream or thinner like milk.

I always have to alter recipes, no matter where I find them because I have so many food intolerances. I just suggested this book because I'd heard good things about it--I guess I forget that I automaticaly substitute, and haven't been able to follow a real recipe for a while now.

fullofhope Newbie
fullofhope
Posted

the AiA Gluten and Dairy Free Cookbook is a great one! Special Diets for Special Kids is good, too. Both have very useful, yummy recipes and esp the first one I listed has a great list of substitutes to use. I've found good info from mamas dealing with the gluten free/casein free diet for kids with autism, which also works for my silly yak with a dairy allergy. :P

Cheri A Contributor
Cheri A
Posted

I have found that cookbook is pretty easy to adapt. For milk, I either use the Vances, water or chicken broth depending on the recipe. For butter, I use olive oil or spectrum shortening.

Shiba Newbie
Shiba
Posted

there's a wonderful cookbook called 'Friendly Food' that has recipes for gluten-free, dairy free etc. I've used a lot of recipes in it, and they are good:-)

Matilda Enthusiast
Matilda
Posted

..

Luvs to Scrap Apprentice
Luvs to Scrap
Posted
If you want to make bread Betty Hagman's gluten-free Gourmet Bakes Bread is still the best I think, because there are so many whatever-free alterntives, and there's so much advice about how to substitute.

The 4 Flour Bread mix at the beginning of that cookbook works dairy free. I tried it when I was baking bread for a friend who was trying the gluten-free/CF diet for her son. I would recommend all of Bette Hagman's cookbooks if you could check them out of the library interlibrary loan. (I know the Comfort foods one is available in KS interlibrary loan because I borrowed it before I bought it) All of her cookbooks have lots of options in the recipes to deal with different allergies including dairy. Her cookbooks have been a lifesaver for me since my DH and now DS are on the gluten-free diet. :) Kendra

Archived

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

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


  • Member Statistics

    • Total Members
      131,630
    • Most Online (within 30 mins)
      7,748
    Emma Gallagher
    Newest Member
    Emma Gallagher
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
×
×
  • 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.