Overview of Five Popular Gluten Free Cookbooks #2

Blair begins with a brief two page explanation of gluten intolerance and Celiac Disease; then follows this with two pages of discussion about gluten-free baking. This cookbook has wonderful photos of the final product for most of the recipes. Recipes are from the following categories: muffins, cupcakes, bite-sized pies, cakes, cookies, bread and biscuits. Novice cooks could follow these easy to understand recipes. However, if you are new to the gluten free diet you will need to look somewhere else for information. Flours used: brown rice, buckwheat, corn, garbanzo, potato, and white rice.

Fenster, Carol, Ph.D. Wheat-Free Recipes & Menus: Delicious Healthful Eating for People with Food Sensitivities. Centennial, CO, 2004.

Begins with a chapter that explains way some people choose to go on a gluten free diet and explains what ingredients should be in a gluten free pantry and why. Dr. Fenster gives three different gluten free flour blends that can be used in converting your traditional recipes to gluten free. I like the chapter that explains how to be successful at baking gluten free breads. Recipes are from the following categories: breads, pasta, grains and beans, soups, sauces & salads, vegetables, main dishes, desserts and breakfast items. She also includes many menus that cover enough meals for two weeks and listed by type: quick & easy, reduced fat & low calorie, various meat selections, meatless, and southwestern meals. The chapter on grains and beans includes a table of how much water to use and the cooking time of several different grains. The appendix has a large table of different gluten free flours and how to use them, with their color and flavor listed with general comments and storage advice. Also in the appendix is a chapter on hidden sources of gluten and how to bake with dairy substitutes. This cookbook is not really for novice cooks, but it does give good advice for those just beginning to explore the gluten free diet. Flours used: brown rice, corn, garbanzo/fava bean, sorghum, sweet rice, tapioca, white rice.

Hagman, Bette. The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free Recipes with Less Fuss and Less Fat. New York: Henry Holt and Company, 2000.

Hagman starts off by explaining how to change your eating habits to help lower your cholesterol. The next chapter answers 22 questions about Celiac Disease; if you are newly diagnosed these answers will greatly help you understand Celiac Disease. She also explains many of the gluten free flours that she uses in her recipes; what types of recipes to use it in and how to store the flour. She has great tips on how to make better gluten free bread. And as always Hagman includes several gluten free flour mixes that can be used to convert any recipe to gluten free. The appendix lists foods to avoid and the foods that are allowed on a gluten free diet. Recipes are from the following categories:

breads, cakes, cookies, pies & pastries, desserts, appetizers, soups, lunch & supper, rice, beans, pasta, vegetables, salads, meat, poultry, seafood, stir-fries, sauces, relishes and condiments. She also has a section on basic mixes for different foods such as cakes, biscuits, pancakes & waffles, pastry, pasta, mock rice-a-roni, creamed soup and onion soup. Flours used: arrowroot, bean (light & dark), brown rice, corn, garbanzo, popcorn, potato, soy, sweet rice, tapioca, and white rice.

Ryberg, Roben. The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy. New York, Three Rivers Press, 2000.

Has a chapter called "The Gluten-Free Baker's Pantry," in which the author discusses gluten free ingredients. Ryberg explains what to look for when shopping for these ingredients and which ones may potentially have gluten. The categories covered are: breakfast, lunch, dinner, breads, cakes, cookies, pies, tarts, cobblers, fritters and puddings. This cookbook has some useful tips for people just beginning their gluten free lifestyle, but I wouldn't want to depend completely on this book for information. A novice cook should be okay using this cookbook. These recipes mainly use cornstarch and potato starch instead of gluten free flour.

Sarros, Connie. Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults. New York: McGraw-Hill, 2004.

The first chapter contains hints for cooking gluten free; includes a gluten free flour mixture, how to organize the kitchen, how to steam vegetables, and it lists recipes that a child can make without supervision. This has special features on how to adjust the recipe for a diabetic or for someone who needs to avoid milk. This is definitely a good cookbook for a novice. Categories covered: snacks, beverages, breads, breakfast, main dishes, side dishes, and desserts. Flours used: bean, potato, rice and tapioca.