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

Cook Book Ideas


Jennifer2

Recommended Posts

Jennifer2 Explorer

Does anyone have any favorite gluten-free cookbooks. Nothing very fancy, I'm just looking for ideas to replace my old diet!


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



Celiac.com Sponsor (A8-M):



irish daveyboy Community Regular
Does anyone have any favorite gluten-free cookbooks. Nothing very fancy, I'm just looking for ideas to replace my old diet!

Hi Jennifer,

I'm looking over a new Gluten Free Cookbook I acquired it's called Gluten Free Every Day

.

Written by the Gluten Free Chef Robert M. Landolphi, it covers about 100 easy recipes.

.

All courses are covered, no complicated ingredients,

most ingredients you would have in your cupboard.

.

I haven't personally tested any of the recipes yet, but they look simple enough.

.

The only criticism I would have is, it could have done with some photographs

so people could see the finished item.

.

Photo of Book

.

Best Regards,

David

lizard00 Enthusiast

1,000 gluten-free Recipes by Carol Fenster

I have a couple more, but that one is by far the best, IMO. :)

Rissmeek Newbie
1,000 gluten-free Recipes by Carol Fenster

I have a couple more, but that one is by far the best, IMO. :)

Gluten Free Cooking for Dummies

hannahp57 Contributor

I love the two i have by Roben Ryberg. Gluten Free Kitchen and You Won't Believe It's Gluten Free

each of these has its benefits. Gluten Free Kitchen has some of the basic recipes for transitioning like biscuits pancakes gravy meatloaf...etc. things that you've made for years that you suddenly have to relearn. and the newer one has a lot of recipes that are based on one flour/grain for those with multiple sensitivities. for example it will have fried chicken-corn based, fried chicken- potato based... you get the idea but i sometimes go ahead and mix them anyways for different textures. She really know what she is doing. you wont be disappointed.

also Carol Fenster's Wheat Free Recipes and Menus is a very good one. It has the best noodle recipe EVER and a cheesecake that my husband even remembers months later and asks for lol. She has very good flour blends in there as well.

i hope you find one that fits you. Lots of LUCK!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.