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

Gluten Free Cookbook

Judith Barer

Recommended Posts

Judith Barer Newbie
Judith Barer
Posted

My 12 year old son was diagosed at the beginning of the summer with celiac. ( He also has diabetes) What are the best gluten free cookbooks that you have found?

Thanks

Judith

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

Celiac.com Sponsor (A8-M):


JenKuz Explorer
JenKuz
Posted
My 12 year old son was diagosed at the beginning of the summer with celiac. ( He also has diabetes) What are the best gluten free cookbooks that you have found?

Thanks

Judith

I don't know many of the cookbooks, but glutenfreegirl has a marvelous blog....

Open Original Shared Link

With a lot of recipes. She's coming out with a cookbook soon that I'm drooling over. Can't wait for it to come out......

Sweetfudge Community Regular
Sweetfudge
Posted

i swear by this book! i haven't tried one bad recipe yet! it's called Life Tastes Good Again, and you can get it (and lots of recipes by the writers) at www.eatingglutenfree.com

blueeyedmanda Community Regular
blueeyedmanda
Posted

Some of the best recipies I got were from postings on this board. We have very talented cooks on this forum.

ArtGirl Enthusiast
ArtGirl
Posted
Some of the best recipies I got were from postings on this board. We have very talented cooks on this forum.

ditto

"cooking" gluten-free is fairly simple. You just use an alternative flour for the gravies and thickening sauces. and, of course, many many foods you would cook - meat, veggies, potatoes, rice, etc., do not have gluten (just be careful to read the ingredients of any bottled or canned ingredients added).

"baking" is a whole-'nuther ball game. There are several superior bread/cake/cookie recipes right here on this board. And, if you have trouble, you can always post questions and those expert bakers will have the solution for you.

Still, it's nice to have a cookbook or two. Carol Fenster and Bette Hagman both have excellent books for baking gluten-free. I have found my library to be a good source so I don't have to buy too many cookbooks.

bbuster Explorer
bbuster
Posted
My 12 year old son was diagosed at the beginning of the summer with celiac. ( He also has diabetes) What are the best gluten free cookbooks that you have found?

Thanks

Judith

My son is now 13, diagnosed at 10. I'll give you my staples. Not sure about the limitations of diabetes - my son has a sweet tooth.

Pamela's Ultimate Baking and Pancake Mix. Has waffle and pancake recipes right on the mix. I add cinnamon and a little sugar (my son eats them without syrup). Also has a great chocolate chip cookie recipe on the package. I have also subbed this mix into my carrot cake recipe and it was great.

I don't use cookbooks to cook so much as to bake. My favorite is Bette Hagman's The Gluten Free Gourmet Bakes Bread. She talks a lot about different flour mixes. Our favorite is the featherlight flour mix. From this I make featherlight bread, chocolate cake, brownies, and a pizza crust everyone loves. Pizza was the hardest thing for me to make until I came across this recipe.

I use featherlight flour whenever I need some as a thickener, etc.

I also make the Soft and Chewy Breadsticks - found the recipe on this board. The great thing is you can make them start to finish in less than 30 minutes.

With experience, I learned that we love the extra flavor of adding flaxseed and almond meal (and sometimes molasses) to most baked goods.

Good luck!

ptkds Community Regular
ptkds
Posted

I have the "Incredible, Edible Gluten-Free Foods for Kids" by Carol Fenster. I got it on amazon .com I LOVE it! It has lots of great kid-friendly meals. And I LOVE the bread recipe for whtie bread. I also use lots of recipes from here or recipezaar.com.

ptkds

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

Celiac.com Sponsor (A8-M):


imsohungry Collaborator
imsohungry
Posted

Hi,

I strongly recommend the book "Special Diet Solutions" by Carol Fenster. With every recipe, she offers substitutions/alternatives to sugar, gluten, milk, eggs, and nuts. I use this cooksbook so much that one of the pages fell out the other day! :o

It would also give more baking options since your son has diabetes as well! :)

This book is out of print, but a lot of health food stores overbuy for their cookbook section. I saw the cookbook this week at my local store, and there is always the option of buying off the internet. I found several copies of it "used" for sale on-line! Goodluck. B)

-Julie

ArtGirl Enthusiast
ArtGirl
Posted
I strongly recommend the book "Special Diet Solutions" by Carol Fenster. With every recipe, she offers substitutions/alternatives to sugar, gluten, milk, eggs, and nuts.

That's the cookbook I have and it's been invaluable - just because it has so many alternatives, especially egg-free versions for my egg sensitivity.

Her pizza crust recipe is great (it is slightly different in this book than her later books) - make them smaller, about 5" dia., and they double for sandwiches or for tearing off pieces for dipping.

Judith Barer Newbie
Judith Barer
Posted
  • Author

Thanks so much for everyone's input. I appreciate all your tips and suggestions!

tabdegner Apprentice
tabdegner
Posted
Thanks so much for everyone's input. I appreciate all your tips and suggestions!

The Gluten Free Kitchen by Roben Ryberg is my FAVORITE!!! She uses potato starch, corn starch and xanthan gum for all of her flour bases. As long as you have those 3 ingredients on hand, the rest of the ingredients are things I always have in my pantry. I've made at least a dozen recipies in this cookbook and they are fabulous and you can't tell they are gluten-free.

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 Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms. The tTg IgA antibodies are made in the intestines. While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten...
    2. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

      Thanks, that's a great addition that I hadn't thought of.
    3. trents
      - trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    4. trents
      - trents replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      ttg iga high (646 mg/dl) other results are normal

      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
    5. trents
      - trents replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

      Another great fiber option is dried apricots. Four of them give you 3g of fiber and I find they don't produce all the gas that some other high fiber options do. They taste good too. Costco sells a large bag of them that are labeled gluten-free so you don't have to worry about cross contamination issues like you might in bulk grocery settings.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,349
    • Most Online (within 30 mins)
      7,748
    Lulu530
    Newest Member
    Lulu530
    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
      Is this celiac?

      By knitty kitty · Posted

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms.  The tTg IgA antibodies are made in the intestines.  While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten per day for for several weeks are required to provoke sufficient antibody production so that the antibodies move out of the intestines and into the blood stream where they can be measured in blood tests.  Since you reduced your gluten consumption before testing, the antibody production went down and did not leave the intestines, hence lower than expected tTg IgA.   Still having abdominal pain and other symptoms this far out is indicative of nutritional deficiencies.  With such a severely damaged small intestine, you are not absorbing sufficient nutrients, especially Thiamine Vitamin B 1, so your body us burning stored fat and even breaking down muscle to fuel your body.   Yes, it is a very good idea to supplement with vitamins and minerals during healing.  The eight essential B vitamins are water soluble and easily lost with diarrhea.  The B vitamins all work together interconnectedly, and should be supplemented together.  Taking vitamin supplements provides your body with greater opportunity to absorb them.  Thiamine and the other B vitamins cannot be stored for long, so they must be replenished every day.  Thiamine tends to become depleted first which leads to Gastrointestinal Beriberi, a condition that doctors frequently fail to recognize.  Symptoms of Gastrointestinal Beriberi are abdominal pain and nausea, but neuropathy can also occur, as well as body and joint pain, headaches and more.  Heart rhythm disruptions including tachycardia are classic symptoms of thiamine deficiency.  Heart attack patients are routinely administered thiamine now.   Blood tests for vitamins are notoriously inaccurate.  You can have "normal" blood levels, while tissues and organs are depleted.  Such is the case with Gastrointestinal Beriberi, a thiamine deficiency in the digestive tract.  Eating a diet high in carbohydrates, like rice, starches, and sugar, can further deplete thiamine.  The more carbohydrates one eats, the more thiamine is required per calorie to turn carbs into energy.  Burning stored fats require less thiamine, so in times of thiamine shortage, the body burns fat and muscles instead.  Muscle wasting is a classic symptoms of thiamine deficiency.  A high carbohydrate diet may also promote SIBO and/or Candida infection which can also add to symptoms.  Thiamine is required to keep SIBO and Candida in check.   Thiamine works with Pyridoxine B 6, so if Thiamine is low and can't interact with Pyridoxine, the unused B 6 accumulates and shows up as high.   Look into the Autoimmune Protocol diet.  Dr. Sarah Ballantyne is a Celiac herself.  Her book "The Paleo Approach" has been most helpful to me.  Following the AIP diet made a huge improvement in my symptoms.  Between the AIP diet and correcting nutritional deficiencies, I felt much better after a long struggle with not feeling well.   Do talk to your doctor about Gastrointestinal Beriberi.  Share the article linked below. Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Keep us posted on your progress!
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Thanks, that's a great addition that I hadn't thought of. 
    • trents
      Is this celiac?

      By trents · Posted

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    • trents
      ttg iga high (646 mg/dl) other results are normal

      By trents · Posted

      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
    • trents
      Fiber Supplement

      By trents · Posted

      Another great fiber option is dried apricots. Four of them give you 3g of fiber and I find they don't produce all the gas that some other high fiber options do. They taste good too. Costco sells a large bag of them that are labeled gluten-free so you don't have to worry about cross contamination issues like you might in bulk grocery settings.
×
×
  • 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.