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Gluten Free Cookbook

Judith Barer

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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

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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

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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.

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    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
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      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
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      By trents · Posted

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