Dupin - The complete guide to naturally gluten-free foods: your starter manual to going g-free the easy, no-fuss way

Olivias beautiful new book is a must-have resource for anyone living a gluten-free life. This book easily helps you navigate the changes that eating gluten-free requires by offering both thorough guidance and delectable recipes.

Gretchen Brown, R.D., author of Fast & Simple Gluten-Free

Olivia Dupin takes you from diagnosis to dinner and beyond with information and mouthwatering recipes everyone can use and enjoy.

Beth Hillson, author of Gluten-Free Makeovers and food editor of Living Without

Olivia has written the over-the-top, go-to guide for gluten-free living. Not only does it arm you with naturally g-free recipes for meals you already know and love, but it also teaches you practical tips for steering clear of the gluten pitfalls of everyday life.

Jennifer Iserloh, founder of Skinny Chef Culinary Ventures

This easy-to-follow book is full of invaluable information and amazingly delicious recipes. If you or anyone in your life eats gluten-free, you need to have Olivias book!

Michael Repole, chairman of Pirates Booty snacks

2013 Fair Winds Press

Text 2013 Olivia Dupin

Photography and Design 2013 Fair Winds Press

First published in the USA in 2013 by

Fair Winds Press, a member of

Quayside Publishing Group

100 Cummings Center

Suite 406-L

Beverly, MA 01915-6101

www.fairwindspress.com

All rights reserved. No part of this book may be reproduced or utilized, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher.

17 16 15 14 13 1 2 3 4 5

Digital edition: 978-1-61058-623-8

Softcover edition: 978-1-59233-528-2

Digital edition published in 2013

eISBN-13: 978-1-61058-623-8

Library of Congress Cataloging-in-Publication Data

Dupin, Olivia.

The complete guide to naturally gluten-free foods : your starter manual to going g-free the easy, no-fuss way-includes 100 simply delicious recipes! / Olivia Dupin.

p. cm.

ISBN 978-1-59233-528-2 (pbk.)

1. Gluten-free diet--Recipes. 2. Food allergy--Diet therapy. I. Title.

RM237.86.D87 2013

641.3--dc23

2012023484

Book and Cover Design by Kathie Alexander

All photography by Theresa Raffetto (www.theresaraffetto.com) except as follows:

Martin Poole/Getty Images, cover image appearing on right; Shutterstock, .

Food Styling by Matt Vohr for Halley Resources

Prop Styling by Penelope Bouklas

The information in this book is for educational purposes only. It is not intended to replace the advice of a physician or medical practitioner. Please see your health care provider before beginning any new health program.

DEDICATION

When I have a big moment approaching, I do this thing where I call on all of my friends and family for support. I gather up their words of encouragement and love, and I feel like I can do anything. This book is for them; thank you for lifting me up, every day.

My love affair with food began when I was a little girl. I loved to eat, and soon learned that I loved to cook. Never one to play with dolls, I wore out my Easy-Bake Oven in no time, and before long Id graduated to the full-size range in my mothers kitchen. Instead of letting the babysitter cater to me when she came over, I would make her scrambled eggs for breakfast. So it didnt surprise anyone when, at the age of eight, I announced that I wanted to be a chef.

When I was a senior in high school, I was accepted to the acclaimed Culinary Institute of America. I tore open the letter, and I cried in the kitchen with my grandma Ginny. It was a dream come true, and I felt so lucky! That fall, I walked around campus like I was at Disneyland. I soaked it all in, and a few short years later, I was out in the world, living my dream working as a private chef to the rich and famous in New York City.

Fast-forward to a few years after that; I was working for a family on the Upper West Side, but I was struggling. I was always exhausted and always getting sick. One day, I was chatting with the personal assistant for the family and I opened up about how sick I had been. For ten years, I told her, I had been suffering with fainting spells, extreme fatigue, brain fog, years of missed periods, and low iron. I had seen several hematologists, but the treatment was always the same. They would hook me up to an IV of iron, where I would sit for about 45 minutes every week. This helped somewhat with the fatigue and fainting, but still, no one could tell me why I was so sick. I was frustrated and scared.

After hearing how much I was struggling, the assistant decided to make a call for me and got me in to see a great doctor she thought might be able to help. He had a hunch, did a few tests, and a couple weeks later, I found out that I had celiac disease. I couldnt believe I finally had a diagnosis. On one hand, I was really upset that no other doctor had caught my condition sooner, but at the same time, I was relieved to finally know why I was so sick. Gluten was the culprit all along, but somehow it had never occurred to me that my symptoms could be related to the foods I was eating.

I was so lucky that I didnt need surgery or expensive medications and treatments to get better, but my first reaction was still panic. What would I eat? How would I cook for my clients? I gathered with a few friends and said goodbye to gluten with a farewell feast consisting of pasta, pizza, garlic bread, and cakean exercise I dont recommend. I stumbled out of the restaurant that night foggy-headed and a little regretful but ready to start fresh. It really was a new beginning.

Ive learned a lot along the way, and today Im thriving, healthy, and happier than ever. As a chef, food is a huge part of my life. I will not tell you that I never feel tempted or inconvenienced, but I will tell you that I eat delicious, nutritious foods that make me happy and feel good, and so do my clients. I throw gorgeous gluten-free dinner parties for my family and friends who never feel like they are eating special diet food. The best way Ive found to cook nutritiously and deliciously gluten-free is to focus on naturally g-free foods instead of trying to make substitutions for foods like breads and pasta.

I want to help you continue your love affair with food, just as I have. I know how emotional and personal food can be. We have traditions, special occasions, and memories marked and centered around the table. It can be difficult to adjust to a gluten-free lifestyle, learn to cook differently, order at a restaurant differently, and resist old friends like takeout pizza and office birthday cake.

Whether you are one of the growing number of celiac patients, have a wheat allergy or gluten sensitivity, or simply just feel better when you omit gluten from your diet, living a gluten-free lifestyle doesnt have to be stressful or expensive. Well talk about everything you need to know to get you on the right track simply and effectively. We will focus on the foods you can eat, practical tips for stocking a gluten-free pantry (even if you cohabitate with gluten eaters!), easy guidelines for dining out, and really easy, yummy recipes you can put together in no time. Even if youve never cooked before, you can make gourmet dishes like steak with red wine sauce, sinfully tender pulled pork, and creamy, dreamy butterscotch pudding, so youll never feel like youre missing out on anything. And because all of the recipes in this book use only naturally gluten-free ingredients that you are already familiar with and can find in your regular grocery storeforget those tiny $12 bags of flour, elaborate substitutions, and mediocre resultsyoull quickly discover that this is the most practical approach to a gluten-free diet around.