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Best Gluten Free Cook Book

pinktulip

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pinktulip Apprentice
pinktulip
Posted

Actually a couple will do, make a great gift for my dad for his birthday and Christmas. He's a great chef, so skill level doesn't matter. He's been to cooking school and even owned a resturant, but stopped when he moved.

I looked at amazon .com and there are so many.

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angel-jd1 Community Regular
angel-jd1
Posted
Actually a couple will do, make a great gift for my dad for his birthday and Christmas. He's a great chef, so skill level doesn't matter. He's been to cooking school and even owned a resturant, but stopped when he moved.

I looked at amazon .com and there are so many.

In my opinion the best cookbook is Annalaise Robert's Gluten Free Baking Classics. Amazon carries it for 11.53 and it is a WONDERFUL cookbook. Everything I have made turns out perfect and gets rave reviews.

-Jessica :rolleyes:

Open Original Shared Link .com/Gluten-Free-Baking-C...TF8&s=books

Pilgrim South Rookie
Pilgrim South
Posted
Actually a couple will do, make a great gift for my dad for his birthday and Christmas. He's a great chef, so skill level doesn't matter. He's been to cooking school and even owned a resturant, but stopped when he moved.

I looked at amazon .com and there are so many.

My favorite is Special Diet Solutions by Carol Fenster. It has various food allergy, gluten free choices for each recipe. So if you can't have one of her ingredients she suggests another. Everything we have made from it is just delicious! Enjoy!

jerseyangel Proficient
jerseyangel
Posted

The one I reach for most is "The Gluten Free Kitchen" by Roben Ryberg. Good, everyday, straightforward recipes :)

Guhlia Rising Star
Guhlia
Posted

My favorite cookbooks are the ones by Bette Hagman, the gluten free gourmet. However, I must add that if your father is already a trained chef, he should have no problem converting his old recipes to gluten free status. I use the same flour blend for everything I make and I often use glutenous recipes and just sub my flour blend for all-purpose flour. I don't think I've had a major flop in almost a year, ever since I started using normal recipes again. Perhaps, if he's newly diagnosed, the yellow and black dummie's guide would be best, It's called something like Living Gluten Free for Dummies. That book is excellent for someone new to the diet.

Bette Hagman's The Gluten Free Gourmet Cooks Fast & Healthy is my absolute favorite.

2Boys4Me Enthusiast
2Boys4Me
Posted

Angie, what's your all purpose blend?

As to the original question: I have Annalise Roberts Baking Classics, Roben Ryberg's Gluten Free Kitchen, Sheri Sanderson's Incredible Edible Gluten Free Food for Kids and Carol Fenster's Wheat Free Recipes and Menus. I have certain recipes from each that I rely on. I also have Bette Hagman's GFG Bakes Bread, but don't use it that often unless I need bread for stuffing or something (Ty won't eat bread).

Pilgrim South Rookie
Pilgrim South
Posted
Actually a couple will do, make a great gift for my dad for his birthday and Christmas. He's a great chef, so skill level doesn't matter. He's been to cooking school and even owned a resturant, but stopped when he moved.

I looked at amazon .com and there are so many.

Oh yes, I also like the recipes on Bob's Red Mill page. Open Original Shared Link

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breann6 Contributor
breann6
Posted

i like the bette hagman ones too- esp the comfort foods one- love it!!

~breann

Sophiekins Rookie
Sophiekins
Posted

Rebecca Reilly's "Gluten Free Baking" - she's a french-trained pastry chef. . .and mom to a celiac. Her recipes are flawless and so good that my family regularly tries to stop me from eating them. . .

Guhlia Rising Star
Guhlia
Posted
Angie, what's your all purpose blend?

As to the original question: I have Annalise Roberts Baking Classics, Roben Ryberg's Gluten Free Kitchen, Sheri Sanderson's Incredible Edible Gluten Free Food for Kids and Carol Fenster's Wheat Free Recipes and Menus. I have certain recipes from each that I rely on. I also have Bette Hagman's GFG Bakes Bread, but don't use it that often unless I need bread for stuffing or something (Ty won't eat bread).

I use Bette Hagman's rice flour blend: 3 parts white rice, 2 parts potato starch, 1 part tapioca starch... I add approximately 1 teaspoon xantham gum per 1 to 1-1/2 cups of flour blend. It depends on what I'm making. I've found that my pre-gluten-free recipes all turn out about the same when using this blend. Sometimes they even turn out better.

2Boys4Me Enthusiast
2Boys4Me
Posted

Thanks.

pinktulip Apprentice
pinktulip
Posted
  • Author

Thanks so much. I'm gonna see what barnes and nobles has and flip through before I order, not sure whether I'll use Amazon or not.

The dummies one he has, I got him as a joke, becuase we tease him that anything new he needs the dummy books.

luvs2eat Collaborator
luvs2eat
Posted

I'm w/ you, angel jd1... Analise Roberts book is the BEST.

dragonmom Apprentice
dragonmom
Posted

I think I've got almost every cookbook written, I like to read about what I might cook, my most recent favorite is the Gluten Free Kitchen by Roben Ryberg. I made the cinnamon bun in it and it was ......words do not do it justice :)

lovegrov Collaborator
lovegrov
Posted

Robyn Ryberg's is excellent because it uses simple, easy to find ingredients and everything I've tried has tasted great. And she's a wonderful person. The book's inexpensive and well worth it.

richard

mamatide Enthusiast
mamatide
Posted
Actually a couple will do, make a great gift for my dad for his birthday and Christmas. He's a great chef, so skill level doesn't matter. He's been to cooking school and even owned a resturant, but stopped when he moved.

I looked at amazon .com and there are so many.

Nancy Baker has just released a revised edition of Globally Gluten-Free (2006 edition). She is the wife of a diplomat and has recipes from around the world - french, spanish, greek to name a few. She and her son are Celiacs.

Open Original Shared Link

I think you can download an electronic version if that interests you.

GFBetsy Rookie
GFBetsy
Posted

Saw the title of the thread and had to interject that my friend and I just self-published a gluten free cookbook. It's so pretty!

Sorry, I just get excited!

Betsy

Lauren M Explorer
Lauren M
Posted
Saw the title of the thread and had to interject that my friend and I just self-published a gluten free cookbook. It's so pretty!

Sorry, I just get excited!

Betsy

Betsy - how cool! What publishing company did you use?

- Lauren

GFBetsy Rookie
GFBetsy
Posted

Just a small local company - not a "real" publishing house or anything. But every time I look at them I'm shocked that I DID THAT! I mean, I make all the recipes all the time, but it's really impressive to me to see them in print!

I'm funny . ..

Sweetfudge Community Regular
Sweetfudge
Posted

Yay for Betsy! I can't wait to get my hands on a copy! I told my mom she needs one too! lol!

Lauren M Explorer
Lauren M
Posted
Just a small local company - not a "real" publishing house or anything. But every time I look at them I'm shocked that I DID THAT! I mean, I make all the recipes all the time, but it's really impressive to me to see them in print!

I'm funny . ..

Oh I totally understand your excitement. I'm getting my masters in Publication Management, so I was just interested from that sense. Did you print a set amount of copies? Print-on-demand? Are you selling copies?

Sorry if I'm being nosey :P

(or living vicariously through you!)

- Lauren

GFBetsy Rookie
GFBetsy
Posted
Oh I totally understand your excitement. I'm getting my masters in Publication Management, so I was just interested from that sense. Did you print a set amount of copies? Print-on-demand? Are you selling copies?

Sorry if I'm being nosey :P

(or living vicariously through you!)

- Lauren

Nope . . . not nosey at all! We printed 1000 copies, and will order more when we sell enough. We are selling copies - on the internet and through local health food stores.

We've contemplated seeing about going through a "real" publisher, which would probably increase the advertising scope (amazon, etc.), but would probably decrease the amount we would make per book . . . so we're not sure we'll do it . . . but I guess things can always change, huh?

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  • Posts

    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
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