I love to eat. I can demolish healthy foods, spicy foods, exotic foods, comfort foods, or the type of horribly unhealthy grub you’d find at state fairs. I take on all comers; the problem is, my digestive tract won’t. Last year I was diagnosed with a gluten sensitivity. Luckily I dodged the Celiac, allergy, and intolerance bullets (there’s a difference - link opens a PDF), but I still pay a price when I decide to snack on some doughnuts. Thankfully, the food industry in the States is rapidly becoming more gluten-free aware. Gluten-free products are springing up on store shelves and restaurants are adding new items to their menus. For all the cooks and bakers out there, there’s a wealth of new cookbooks being published every year.
Whether you’re avoiding gluten because your body hates it or you’ve decided to cut back for other health reasons, I have a list of books from our collection that I’d recommend checking out. I picked these titles because they all do a good job of explaining some things about being gluten free that can be confusing. Some cover the different reasons why people go gluten free, while others navigate the tricky waters of creating a dynamite gluten free flour mix for baking. Some of them have really handy lists of things you should and shouldn’t eat on a gluten free diet, while others have charts for properly cooking the different grains and beans being recommended in the recipes. I also like these books because they don’t rely too heavily on store-bought, pre-made items (gluten free breads, pastas, dressings, etc.) opting to teach you how to make those items in your own home instead. So, here is my list with some notes:
The Gluten-Free Vegan by Susan O’Brien. This book has great explanations about being vegan, gluten free, and choosing organic goods. Those who are lactose intolerant or allergic to eggs may also find The Gluten-Free Vegan useful because it goes into alternatives products for cooking and baking. For those looking to cut back on refined sugars, there’s a section on organic sweeteners.
The Intolerant Gourmet by Barbara Kafka. Kafka stocked the back of this book with great charts for cooking times, water to grain/bean ratios, and more. This title is also a good pick for those who are lactose intolerant.
Gluten-Free 101 by Carol Fenster. I think this title does the best job out of any of the cookbooks of introducing the reader to the reasons why someone might need to live a gluten-free lifestyle. You can tell that the author is speaking from years of experience and she is there to ease the reader through making the changes they need to make. Aside from the encouraging intro, the recipes themselves look delicious and easy to follow. While Fenster often uses canned ingredients in her recipes, cooks can easily substitute dried or fresh items at home if they want to avoid the extra sodium. Her emphasis in this book is on quick and easy recipes, so the shortcut makes sense.
Gluten-Free Breakfast, Brunch, & Beyond by Linda J. Amendt. If you have suffered under any delusions that being gluten-free is an inherently-healthy lifestyle, this book will destroy them. Each chapter is sprinkled with glorious full-color photos of waffles, crepes, pies, and so much more to make you pack on the pounds. Use this resource wisely if you’re choosing to be gluten-free for weight-loss reasons.
Gluten-Free Whole Grains by Judith Finlayson. After learning I couldn’t eat wheat or rye without causing trouble, my eyes were opened to a world of grains I never knew existed. Reading through the lists of things that I COULD eat, all I could do was wonder how I was supposed to prepare them. This book is really helpful in explaining how to use both familiar and exotic grains in ways that show off their unique flavors and textures.