Eating Gluten Free: Delicious Recipes and Essential Advice for Living Well Without Wheat and Other Problematic Grains

by Danna Korn and Shreve Stockton

Book Overview

Gluten intolerance--an incurable autoimmune condition that causes severe abdominal pain, diarrhea, chronic fatigue, depression, and anxiety when gluten (proteins found in specific cereal grains) is present in the system--affects more than 2 million Americans today, and the numbers continue to grow. Now, in Eating Gluten Free, author and fellow sufferer Shreve Stockton offers an invaluable resource for all those seeking relief from the symptoms of...

• Format: Paperback
• Language: English
• ISBN: 156924393X
• ISBN13: 9781569243930
• Release Date: December 2004
• Publisher: Da Capo Lifelong Books
• Length: 206 Pages
• Weight: 0.71 lbs.
• Dimensions: 0.6" x 7.1" x 9.3"

Customer Reviews

One of the best gluten free cookbooks

I picked this up at the local library and I am extremely impressed. I have looked at a lot of allergy free cookbooks and even though this is specific to gluten free it is one that has enough variety for me to add it to my personal bookshelf. My son has numerous food sensitivities and this book includes recipes that don't include corn and rice. I made the chocolate chip cookie bar recipe and the flavor is excellent. I had to substitute the egg with egg replacer so it didn't bake through completely for the time given. I am a novice at this whole allergy free cooking lifestyle so I will need to research what needs to change to make it work next time. But it's still edible! (Other recipes I have made have not fared as well...wrecked a bread machine...sigh) Very easy to read and comprehend recipes and if you are only gluten free this is a cookbook that deserves to be on your bookshelf.

Life Changing

From the moment I cracked open Shreve's book, I knew I was entering a world that would change my life. This book is fantastic. Several recipes have become family favorites. Her "Essential Advice for Living Well" has had the most profound effect and continues to inspire me. I am not gluten intolerant, at least not in an obvious way, but I have found that the quality of my life has improved immensely by eliminating all gluten from my diet. The awful bloated feeling is a thing of the past. The lethargy that always hit after lots of bread before dinner is gone forever. Hurray. All thanks to Shreve and her wonderful book. What she did by completely transforming her life and lifestyle, and then sharing the experience, and her tips and recipes with us is the most generous gift one can give. Thank you, Shreve.

Gluten Free Book helped settle my spirit

I've had celiac disease since I was sixteen and until recently I've not been on my diet strictly. Well as I was researching I found out a lot about all the "additional" illnesses and diseases that could be associated with celiac and to be quiet honest it frightened me. But this book explained some of the background behind gluten free dieting and how that once on the diet, the risk of getting these associative disorders was no more than your average person. This brought great comfort in light of the fact that everything else I read negelected to inform me of what happens after the diet is initiated. This is a fantastic book and I would recommend it to anyone who is also gluten sensitive/intolerant

An Excellent, Easy Resource

One reason I like this particular cookbook is that it not only addresses my gluten intolerance, it also addresses my lack of time and energy. Most of the recipes require minimal prep and make extensive use of handy appliances like the food processor and blender. Some recipes take more cooking time, but it's the sort where you cover the pot or throw the pan in the oven and forget about it until the timer goes off. Also, the author was not an experienced cook when she was first diagnosed, so the recipes are very clear and detailed, and most of them are designed for the inexperienced chef. This makes them even less labor-intensive for those of us who started helping Mom in the kitchen as soon as we could reach the counters. Now, the recipes don't get too "exotic." Steak, chicken, and fish are the only meats mentioned, and the vegetables and spices are all easily found. The specifically gluten-free ingredients, like non-wheat flours, can be found either online (http://www.bobsredmill.com is a source I swear by) or at your local organic/health foods grocer. The fruit might be a little harder to find if you're not located in a city with a fairly diverse ethnic population, particularly Hispanic and Asian (the author lives in San Francisco, I live in San Diego), but I'd still recommend this book even if you have to skip the recipes containing things like young coconut, papaya, and agave nectar. Also, along with the recipes, the book features a section at the beginning detailing which foods are gluten hazards, tips for eating out, symptoms that might indicate Celiac or other gluten intolerance disorders, and kitchen basics if you, like the author, are not accustommed to cooking for yourself. In addition, there's a section at the back listing some support groups and resources for Celiac sufferers. Overall, I'd say this is a good volume for those just starting a gluten-free life or those looking for some easy, tasty recipes that branch out a little in the produce area and are guaranteed safe for the gluten intolerant. Gourmets may not get as much out of it, or those with a decided aversion to Mexican- and Asian-influenced cuisine, but for yours truly, it's pretty much a perfect fit.