Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

gluten-free Cooking Books

swbailey

Recommended Posts

swbailey Apprentice
swbailey
Posted

I am trying to learn how to cook gluten-free, so for Christmas one thing I asked for was some gluten-free cooking books.

What do you think are some great gluten-free cookbooks? I would like to make sure I get some good books, instead of just starting with sub-par books.

Thank you very much for your help!!! B)

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

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

Bette Hagman's Gluten Free Gourmet Bakes Bread was a lot of help when I was learning to cook. Making gluten-free bread is so different and she has a lot of good info on flours and techniques in there. That is really the only gluten-free cookbook that I use. All of the other ones are mainstream and I just sub flours, etc.

lizard00 Enthusiast
lizard00
Posted
I am trying to learn how to cook gluten-free, so for Christmas one thing I asked for was some gluten-free cooking books.

What do you think are some great gluten-free cookbooks? I would like to make sure I get some good books, instead of just starting with sub-par books.

Thank you very much for your help!!! B)

My new prize book is 1,000 Gluten Free Recipes by Carol Fenster.

Check it out!

angel-jd1 Community Regular
angel-jd1
Posted

Analaise Roberts has an amazing cook book. It has wonderful baking recipes (cuppeycakes, cookies, biscuits etc). LOVE IT!! I use this book the most out of any that I own.

-Jessica

loco-ladi Contributor
loco-ladi
Posted

It just came out but I have recently tried some of the recipes in the "Gluten free cooking for dummies" book by danna korn and like them, also adore her coffee cake recipe from "gluten free for dummies"

I also have about 12 others I use on a regular basis, most of bette hagman's and a couple from annalise roberts and carol fenster

SevenWishes Newbie
SevenWishes
Posted

A general word of caution about gluten free cookbooks, however...I spent quite some time looking through them a few weeks back, and while of course they have a lot of good stuff in them, I also found several that pretty generously pad their pages with recipes for items that would not include wheat based products anyway. I saw several recipes for things like baked/roasted chicken with garlic or even fruit salad in some of the books. Unless I'm just some freak who wouldn't be putting wheat flour onto my chicken before baking it, or pouring wheat based brown gravy over it, or getting gluten into a bowl of chopped fruit mixed all up anyway, I didn't get the point for including these recipes. It's pretty obvious a bowl of fresh fruit isn't going to have gluten, isn't it? A chicken sprinkled with pepper and with garlic cloves stuffed under the skin doesn't normally have gluten in it anyway, so why bother including it in a book such as that?

I'd suggest carefully paging through the recipes to see how many of them really consciously get rid of gluten out of recipes that normally would have it in them, versus how many recipes are just there, and would be gluten free anyway.

Juliebove Rising Star
Juliebove
Posted
A general word of caution about gluten free cookbooks, however...I spent quite some time looking through them a few weeks back, and while of course they have a lot of good stuff in them, I also found several that pretty generously pad their pages with recipes for items that would not include wheat based products anyway. I saw several recipes for things like baked/roasted chicken with garlic or even fruit salad in some of the books. Unless I'm just some freak who wouldn't be putting wheat flour onto my chicken before baking it, or pouring wheat based brown gravy over it, or getting gluten into a bowl of chopped fruit mixed all up anyway, I didn't get the point for including these recipes. It's pretty obvious a bowl of fresh fruit isn't going to have gluten, isn't it? A chicken sprinkled with pepper and with garlic cloves stuffed under the skin doesn't normally have gluten in it anyway, so why bother including it in a book such as that?

I'd suggest carefully paging through the recipes to see how many of them really consciously get rid of gluten out of recipes that normally would have it in them, versus how many recipes are just there, and would be gluten free anyway.

That's true and if you have additioinal allergies, that can further limit the amount of recipes you can use. I figure I am lucky if I can find one or two recipes per book that I can use.

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

My favorite gluten-free cookbook is called "Life Tastes Good Again". It's by a couple of ladies that live in my town, and it rocks! They use Bette Hagman's flour mixes, and every recipe I've tried has turned out great. You can buy it at eatingglutenfree.com, and they also have a lot of their recipes posted there.

I also really like Annalise Roberts' "Gluten Free Baking Classics" cookbook. Although, I usually sub Bette Hagman's flour mixes into the recipes, just cuz they're what I keep on hand.

I asked Santa for "1,000 Gluten Free Recipes" by Carol Fenster, and I'm really excited. I've heard some good things about it (here's a review I stumbled upon the other day: Open Original Shared Link.

Good luck!

Kristin2 Newbie
Kristin2
Posted

I like Carol Fensters Cooking Free as it is gluten, dairy, and egg free. Since we can't have any of these, it's been a great time saver. It has also taught me how to adjust recipes in the other books to exclude the dairy and eggs.

RDR Apprentice
RDR
Posted

I also use Carol Fenster's cookbooks (have and love them all). I use her Sorghum/Tapioca Starch/Potato Starch mix to do most of my cooking/baking. My co-favorite is Roben Ryberg. I loved her first cookbook, just got her 2nd one and I'm loving it even more :D

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,157
    • Most Online (within 30 mins)
      7,748
    Lisa Katcher
    Newest Member
    Lisa Katcher
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  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
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
    • Kj44
      Testing

      By Kj44 · Posted

      Hello I received this in a genetic lab test I requested from my provider.    The patient is positive for DQA1*05, one half of the DQ2 heterodimer. The celiac disease risk from the HLA DQA/DQB genotype is approximately 1:1842 (0.05%). This is less than the 1% risk in the general population. Allele interpretation for all loci based on IMGT/HLA database version 3.55 HLA Lab CLIA ID Number 34D0954530 Greater than 95% of celiac patients are positive for either DQ2 or DQ8 (Sollid and Thorsby, (1993) Gastroenterology 105:910-922). However these antigens may also be present in patients who do not have Celiac disease.   Some background, I have been eating gluten free for about 10 years now. I have never had an official celiac diagnosis due to endoscopy and labs tested after I had already been eating gluten free for over 1 year. I was constantly sick and told you slowly remove foods and see what effects my symptoms. I have also come to realize that I have other symptoms of celiacs and recently requested the genetic testing shown above.    I am looking to see if anyone has other recommendations for testing or just to clarify the results for me as I feel the official diagnosis could be helpful but I am not positive that it is even true for me. 
    • cvz
      Celiac or Addison's complications? Can someone share their experience?

      By cvz · Posted

      My daughter, age 48, has Down syndrome, hypothyroidism, Addison's disease, and Celiac disease, which was diagnosed based on blood tests last July.  After a small intestine biopsy last fall, we were told that she has severe celiac disease.  She is taking both levothyroxine and leothyronine for her hypothyroidism and both hydrocortisone and fludrocortisone for Addison's disease.  She also takes Folic acid, magnesium, vitamin B-12, DHEA (DAGA), and a multivitamin.  In July, she started on a gluten-free diet and is very compliant.  She has had constipation and diarrhea issues all her life and now controls the constipation with Miralax, prunes, and apricots.  Shel has only very occasional syncopes or vasovagal events and muscle aches in her upper back and neck.  She drinks 4-6 or more 12 oz bottles or of liquid per day.  Her doctor has just suggested adding electrolytes to one of those bottles daily.   We are sorry to learn about the issues you are having and would like to stay in touch.  We do not know anyone else with both Addison's disease and celiac disease.  So far, she has no recognizable symptoms.  We are doing our best to keep her gluten-free, but have no way of knowing if she has had an exposure to it unless we catch it ourselves.  For example, a few weeks ago, a restaurant mistakenly breaded her fish, and I did not notice it until she had eaten most of it.  She had no identifiable symptoms of the exposure then or days later. By the way, the reason she was screened for Celiac disease was that her blood lipase levels were unexplainably high.  They still are.  We have no idea why.    
×
×
  • Create New...