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

Best Gluten Free Cook Book

pinktulip

Recommended Posts

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.

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

Celiac.com Sponsor (A8-M):


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

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

Celiac.com Sponsor (A8-M):


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?

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. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    3. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    4. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
    5. Scott Adams
      0

      Häagen-Dazs Chocolate Dark Chocolate Mini Bars Recall Due to Undeclared Wheat and Gluten

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,077
    • Most Online (within 30 mins)
      7,748
    Deb baker
    Newest Member
    Deb baker
    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

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • 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.