WeAreCeliac.org - The Social Support Network for People Living with Celiac Disease

Nick

Natasha,

I really don't have a cookbook I go back to that much. I use the web more anything.

http://www.csaceliacs.org/recipes.php

http://glutenfreegirl.blogspot.com/

I don't cook to much beyond the basic: meat, potatoe and Veggies.

I have a great sausage, rice and cranberry dish around here somewhere...I'll find it and send it on.

Cheers

39 months ago

Mark

My favorites are the Carol Fenster cook books.

For websites other then what has all ready been posted:

http://www.gingerlemongirl.blogspot.com/

http://glutenfreemommy.com/

http://www.glutenfreeda.com/index.asp

http://gfkitchen.server101.com/recipes.htm

http://surefoodsliving.com/  deals with multiple food allergies so be careful. But they are mostly all gluten free.

http://www.gluten-free-online.com/Cook-book-offer.htm   This one is a paid site. I have not bought from them so do not know the accuracy of what they have.

Mark

38 months ago

Nick

I couldn't find my recipe (sorry)

Try this one. It is really close to what I make.

http://goingglutenfree.blogspot.com/2007/11/cranberry-sausage-cornbread.html

38 months ago

Will

When I was first diagnosed I was pretty bad.  I ended up going to culinary school and spending the next five years cooking in some very good restaurants.  Spiaggia in Chicago and Beverly Hills Grill in Metro Detroit.  I think that the biggest mistake that a newly GF person can make is to spend time trying to re-create food that they can't eat any more.   So I would suggest Marcella Hazan's Essential Italian Cooking because of its simplicity and its damn good food.

38 months ago

Nick

New to me:

Glutenfreeda.com

I made the Pork Medallions with Maple Balsamic Glaze.

enjoy

38 months ago

Sea

I have to disagree with the idea that GF people shouldn't try to recreate food that they can't eat anymore. I personally think one of the saddest things is when people just resign themselves to lettuce wraps and rice cakes because they don't know that they have better options. However, it is true that when first diagnosed, gluten-free foods will taste different to you and  you may have difficulty assessing them because you are comparing them too much to gluten products. It might be best to start with simpler food based on naturally gluten-free starch-veg-proteins and then work your way up from there.

In my opinion, gluten-free cookbooks have better baked good recipes than most of those available online, where it can be really hit or miss. And I say this as a gluten-free blogger myself (www.bookofyum.com)- generally as bloggers we don't have the luxury of recipe testers or test kitchens and the recipes often get less practice time with individual recipes, unlike experts like Bette Hagman that get teams of testers to review and improve individual recipes. Gluten free blogs are wonderful, don't get me wrong, but you may have the most consistent results (esp. for pastries or yeast recipes) with cookbooks.

My favorite gluten free cookbook author is Bette Hagman. Her breads are excellent, although you may need to decrease oven temperature by 50 degrees and decrease water slightly. Her flour blends are complex, but they yield the best texture by far of any gluten-free cookbook author I've found. I also like her bisquick mix, pancake mix (although since I've gone to Pamela's mix), and dream pastry mix.

My second favorite author is Carol Fenster. Her classic pizza recipe (search online) is awesome, and her new cookbook 1000 recipes is impressive (although it relies very heavily on sorghum, so if you prefer other flours, try her earlier cookbooks).

There are many different GF cookbook authors, though, including Rebecca Reilly (desserts), the Beyond Rice Cake woman, and several European authors. I would do a search on Amazon or (best) go to a great bookstore and take a peek and see what appeals to you or what doesn't. You may want to start with simpler authors now and work your way up to someone like Rebecca Reilly (professionally trained dessert chef) as desired.

Ordinary cookbooks or magazines like cooking light can give you great general recipes and ideas for meals, so don't discount them or throw out your old favorites. Most can be adapted fairly easily, with the exception of yeast recipes or things using puff pastry.

37 months ago

Erica

These are all great suggestions!  I'd like to add Robyn Ryberg as a great cookbook author.  Her recipes are all "homestyle" cooking.  Check out recipezaar.com.  It's a complete cooking website, but you can filter out unnecessary ingredients and only choose for the site to search for gluten free goods if desired.

37 months ago

Natasha

Thanks for all the suggestions.  I received the gluten free starter kit for Christmas.  It is from Bob's Red Mill and it came with one of Carol Fenster's cookbooks.  There aren't any pictures and I must admit, I am a picture cookbook person.  But, I will let you know how my first creation turn out.

Thanks again!

37 months ago