Jan Withington - The 30-Minute Gluten-Free Cookbook: 100+ Quick and Simple Recipes For Every Day

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Food styling by Albane Sharrard. ISBN: Print 978-1-64611-825-0 | eBook 978-1-64611-826-7 R0 THIS BOOK IS DEDICATEDTO MY HUSBAND, BILL,MY SONS, BRANDON AND JACOB,MY EXTENDED FAMILY IN NEW YORK,MY SISTER, JOVY,AND MY IN-LAWS.CONTENTS I grew up in the Philippines, where my family and I lived a modest life. My father was a police deputy in our town, but with five children attending school at the same time, we rarely bought expensive treats like pastries, cakes, breads, or other baked goods. We mainly ate rice, fish, and lots of fruits and vegetables. I was a healthy child, and I dont remember having digestive issues back then. About 20 years ago, I moved to the United States and married my husband.

Not long after, I started having gastrointestinal symptoms. I tried to ignore them most of the time, but they started to interfere with the things I wanted to do. My stomach issues were making me feel sick al the time, I didnt have a lot of energy, my sleep was very bad, and I started getting skin rashes and breakouts. I went to see a doctor, who referred me to an immunologist. I was given al ergy skin tests, but I wasnt tested for gluten sensitivity. My doctor gave me al ergy pil s that I took on and off, but the pain in my stomach never went away.

After seeing multiple doctors and specialists who couldnt work out what was happening, I felt like a hypochondriac. But then, after watching TV shows about health issues, I heard about gluten and why some people cannot eat it. Researching gluten sensitivities and conditions like celiac, I learned about the symptoms, treatments, testing, and so on. Eventual y I figured out I had mild celiac disease like symptoms and made the connection to the food I was eating. I tried to figure out which products might be loaded with gluten sauces, condiments, baked goods, snacks, drinks, chocolates, and plenty of other foods. After deciding to avoid a lot of foods, I went back to my usual Filipino diet of mostly white rice, fish, chicken, and veggies.

Within two weeks, my stomachache disappeared. Once I began reading labels on products at the grocery store, I realized its not always easy to figure out which products are glutenfree, so I decided to research gluten-free products on the internet. At that time, there werent a lot of them on the market. Cooking was a chal enge for the first six months or so. Not only did I have to come up with a meal for myself, I had to come up with another for my husband and two boys. They didnt like gluten-free food, as it wasnt as tasty or flavorful as the regular American food they were used to.

It was tiring and I was exhausted. Eventual y, I decided to cook gluten-free meals that everybody could enjoy. I experimented in my kitchen, creating meals that were easy to make, but also gluten-free and delicious. I decided to share what I learnedhow to make tasty, gluten-free food that everyone could enjoyon my blogs, TheGlutenFree.com and GlutenFreeByJan.com. I understand how busy our lives can get. We dont always have a lot of time to spend in the kitchen preparing mealsand sometimes, we just dont want to! The good news is that gluten-free cooking doesnt need to be complicated.

This cookbook contains easy gluten-free recipes for busy people who are running around every day, with jobs, families, friends, and other responsibilities. Its ful of simple, delicious, and healthy recipes that anybody can prepare in 30 minutesand in some cases, even less. I hope youl find this book helpful, and that it makes your glutenfree life easier and happier. The chal enges of fol owing a restrictive diet can be overwhelming. I knowIve been there. When I was diagnosed with gluten sensitivity, I was devastated.

At that time, gluten-sensitivity awareness was stil pretty new and there werent a lot of gluten-free food alternatives. I didnt real y know what to eat or where to start. Now, there are more choices. The selection can be varied, and there are some fantastic glutenfree alternatives to gluten-fil ed foods. Its a lot easier now! The key is knowing what youre dealing with. WHAT IS GLUTEN, AND WHY CANT SOMEPEOPLE EAT IT? Gluten is a protein that exists in wheat, rye, spelt, and barley.

Its found in ingredients for a wide range of commercial y available foods. Flour alone is present in thousands of products because it gives products consistency and structure and assists in thickening foods like salad dressings, soups, and sauces. People react differently to gluten. Some people have no trouble processing it, while others do. If people who dont know they are sensitive to gluten continue to consume it, it creates physiological reactions that result in inflammation. These symptoms may include fatigue, bloating, constipation, diarrhea, headaches, skin problems, depression, and joint pain.