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Cook Books

027daisy

By 027daisy
in Coping with Celiac Disease

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027daisy Rookie
027daisy
Posted

Looking for a good cook book. Anyone have any recommendations??

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FooGirlsMom Rookie
FooGirlsMom
Posted

It depends on the type of cookbook you're looking for. Do you want meals - or - baking type of books with bread, desserts etc.?

FooGirlsMom

sandsurfgirl Collaborator
sandsurfgirl
Posted

As far as cooking regular meals, I just sub rice flour if something calls for flour like thickening a gravy, rice pasta if it calls for pasta, etc. I don't use gluten free cookbooks.

Now baking is a different story. However, I have found a good all purpose gluten free flour mix can be substituted in regular gluten recipes 1 for 1 and so far I've had good luck. If it's a white type of item like cupcakes I use 2 parts sweet rice flour mixed with 2 parts starch, either potato, corn, tapioca or a mixture. Then I add like 3/4 teaspoon xanthan gum and follow the recipe otherwise. I can't guarantee it will always work, but so far so good.

Annalise Roberts Gluten Free Baking book is good. I don't like her bread recipe though.

mushroom Proficient
mushroom
Posted

Depends if you have any other intolerances other than gluten. Most cookbook (baking) authors have their own special floor mixes, and if that mix happens to contain something(s) you cannot eat then the cookbook is worthless to you until you learn enough about substitution to figure out what you can use instead, and even then there are some flours that just cannot really be substituted for satisfactorily. If you have no other intolerances, than Robin Ryberg, Carol Fenster, Bette Hagman, are reliable authors.

I have put together my own cookbook from recipes published on the forum, from recipes in our local newspapers, and from recipes googled online - a custom cookbook where there is nothing that I cannot eat :D because I hate going through cookbooks and saying, no, I can't make that, can't have that, that won't work, damn!!! :(

WheatChef Apprentice
WheatChef
Posted

For regular type cookbooks any book from Heston Blumenthal is amazing although slightly tilted towards the culinary scientists out there. Alton Brown books are fun intro to the inner workings of food chemistry and food history. I recently picked up The Spice Bible and am having fun making some really nice new flavors from the recipes in it dealing with a lot of hard to find spices. If you want a thorough lesson on everything having to do with a particular type of preparation (meats/fish/vegetables/sauces) look for a James Peterson book.

027daisy Rookie
027daisy
Posted
  • Author

Thanks everyone! Sheesh theres a lot to thing about! I am more restricted than my daughter but she is gluten free and lactose intolerant. I am dairy free. Also cant have carrots, celery for myself and she cant have high fat things like butter, avocado, and coconut. That also rules out all nuts! Its very frustrating and I give up before I start. So I need to get rolling on some things!!

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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

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • 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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