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

Books


clnewberry1

Recommended Posts

clnewberry1 Contributor

I would like to put a list of books together.

1. What book(s) are the best for the newly diagnosed (explains symtoms, explains testing etc)

2. What is the best cookbook for gluten free cooking?

3. What is the best cookbook for gluten free baking?

4. Any other books that gluten intolerant/celiac should read.

Thanks,

Crystal


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



Celiac.com Sponsor (A8-M):



*lee-lee* Enthusiast

the first book i read was Celiac Disease - A Hidden Epidemic by Dr. Peter Green. i found it very informative and helpful, as many posters have reported.

i also read Gluten Free Living for Dummies. i found it helpful when i was first diagnosed.

as far as cookbooks, i mainly use this forum to get ideas but i did get a cookbook by Carol Fenster for Christmas. i haven't done much cooking from it yet but it has a ton of recipes (both regular meals and baked goodies) and some good general cooking tips. it's called Gluten Free: Quick & Easy

ang1e0251 Contributor

I also liked the Dummies book, great for newbies.

For Christmas, I received 2 of Bette Hagman's cookbooks and really love them. They even have dry soup mix recipes and extra info that's really helpful.

happygirl Collaborator

Celiac Disease - A Hidden Epidemic by Dr. Peter Green.

Magazine: Living Without

Gluten Intolerance Group (GIG) Quarterly Publications (by subscription)

The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed

https://www.celiac.com/gluten-free/index.ph...c=54564&hl=

MaryJones2 Enthusiast

I really like Bette Hagman's The Gluten Free Gourmet Bakes Bread. It was a big help and I often use it as a reference when converting recipes.

clnewberry1 Contributor
I also liked the Dummies book, great for newbies.

For Christmas, I received 2 of Bette Hagman's cookbooks and really love them. They even have dry soup mix recipes and extra info that's really helpful.

Would you mind telling me which books you have?

ang1e0251 Contributor
Would you mind telling me which books you have?

I will have to tell you tomorrow. The books are at home and my computer is at my shop.


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



Celiac.com Sponsor (A8-M):



dandelionmom Enthusiast

Another vote for the Living Gluten-free for Dummies book and here are my favorite books for parents:

-Kids with Celiac Disease : A Family Guide to Raising Happy, Healthy, Gluten-Free Children by Danna Korn

-Eating Gluten-Free With Emily: A Story For Children With Celiac Disease by Bonnie J. Kruszka and Richard S. Cihlar

ang1e0251 Contributor

My books are The Gluten Free Gourmet Cooks Comfort Foods and The Gluten Free Gourmet Cooks Fast and Healthy both by Bette Hagman.

Archived

This topic is now archived and is closed to further replies.

  • 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. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    2. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      0

      Dizziness after eating green beans?

    3. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    4. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    5. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
×
×
  • 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.