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Recipe Books Suggestions

Rhesa

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Rhesa Newbie
Rhesa
Posted

Hi everyone

I am pretty new to the gluten free diet and have had both hits and misses with recipes, which I can tell is just pretty normal when trying to substitute for flour. I have been looking at various books and really can't tell without actually trying out the recipe (which can get pretty expensive when they don't work out). I would really appreciate some suggestions of one actual book that other people had a lot of success following.

THANK YOU!!

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purple Community Regular
purple
Posted

I like the web site : www.eatingglutenfree.com. So I believe Bette Hagman's recipes are tested to perfection. She has several cookbooks out. I recently bought "The Gluten Free Gourmet Cooks Fast and Easy". I tried Easy Pizza p. 241, I think its the best crust I've tried so far ( I add spices). That's all I tried but the rest sound good. I also bought Carol Fensters's Gluten Free Quick and Easy b/c I wanted to try recipes with sorghum. Its healthier than rice flours and not grainy. I tried the waffles, Double choc. chip cookies and scones. All three are my new favorites. So I hope the rest will be good too. I was going to buy a coconut book but I learned there is alot of eggs in the recipes so I'm not now. I don't like the eggy taste. But I will still use coconut flour in recipes, it only takes a little bit and its super healthy. Just some tips to keep in mind.

Cheri A Contributor
Cheri A
Posted

I would suggest going to the library. When my dd was first diagnosed, I checked out every gluten-free cookbook they had. I found that we liked some recipes, but not others. I did buy one cookbook called Incredible Edible Gluten-Free Food for Kids by Sheri Sanderson that has some great recipes. I've liked some Bette Hagman recipes. A lot of my recipes have come from this board or other sites. Carol Fenster has a website at www.savorypalate.com That is my daughter's favorite for pizza crust and banana bread.

mamaw Community Regular
mamaw
Posted

I love Annalise Roberts Baking Classics. Recipes for a real wedding cake , ice cream sandwiches & much more.

Roben Ryberg has a new book just coming out on Amazon that folks are raving about.

hth

mamaw

cruelshoes Enthusiast
cruelshoes
Posted

I'm sure you will get lots of different answers since people's tastes are so different. My current favorite gluten-free cookbooks are Open Original Shared Linkby Elizabeth Barbone and Open Original Shared Linkby Annalise G. Roberts. I have a few Bette Hagman (RIP) cookbooks, but never make anything out of them. They are more for reference for me. Her "bakes bread" book is good, though. I had nothing but failures from the last Roben Ryberg book, despite being an experienced gluten-free baker, so I'm hesitant about her new one. But it is getting a lot of buzz over on the Delphi forum. Now that I know the ropes a bit, the best things I make are modified from my good old fashioned Better Homes & Gardens cookbook with the red and white cover.

Whenever I see a new gluten-free cookbook I want to try, I always check it out from the library first and make a few recipes out of it. That way I can see if it is to my taste and not buy a cookbook I will never use.

Rhesa Newbie
Rhesa
Posted
  • Author

Thanks for the suggestions everyone... Since I am new to it all, I have never even heard of these authors so it is good to get a good starting point. I have been looking at library books but it is good to get specific suggestions since it is so disapointing and expensive to just randomly try out recipes that may not work. So thanks again, your suggestion were very helpful

Lockheed Apprentice
Lockheed
Posted

Open Original Shared Link

She has a few good recipes up there that help with my sweet tooth cravings. But Bette Hagman is where I started. She has an excellent intro in her Gluten Free Gourmet books that talk about the different flours and substitutions and what not. Right now, I'm pretty much just winging it in the kitchen but only because her books taught me how to think about cooking with gluten free ingredients.

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Ab-Normal Rookie
Ab-Normal
Posted
I like the web site : www.eatingglutenfree.com. So I believe Bette Hagman's recipes are tested to perfection. She has several cookbooks out. I recently bought "The Gluten Free Gourmet Cooks Fast and Easy". I tried Easy Pizza p. 241, I think its the best crust I've tried so far ( I add spices). That's all I tried but the rest sound good. I also bought Carol Fensters's Gluten Free Quick and Easy b/c I wanted to try recipes with sorghum. Its healthier than rice flours and not grainy. I tried the waffles, Double choc. chip cookies and scones. All three are my new favorites. So I hope the rest will be good too. I was going to buy a coconut book but I learned there is alot of eggs in the recipes so I'm not now. I don't like the eggy taste. But I will still use coconut flour in recipes, it only takes a little bit and its super healthy. Just some tips to keep in mind.

There was a recipe for gluten-free russian tea cakes! Christmas is saved! (Hey, I've had a whole day to get used to my new life, I'll take any happiness I can, even if it's six months early. ;) )

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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