Jean Duane - The Complete Idiots Guide to Gluten-Free Cooking

Table of Contents

Avoiding gluten may seem daunting at first, especially when you think about all the foods and ingredients you have to give up, but hold on. Youre about to be very pleasantly surprised at how easy and delicious gluten-free cooking can be.

As you read the following chapters, youll quickly discover that gluten-free cooking and eating doesnt mean you have to forego your favorite foods. Youll be able to enjoy many, if not most, of the foods youre accustomed to eatingjust without the gluten.

Packed with more than 200 recipes, The Complete Idiots Guide to Gluten-Free Cooking helps you create delicious, gluten-free meals youll love. (In fact, you can serve these dishes to even those who can tolerate glutenI bet they wont even know the difference!) And because gluten and dairy sensitivities often go hand-in-hand, I give you tips throughout for kicking the dairy to the curb, too.

I hope you enjoy the recipes and meal plans in this book. I wrote it with the hope that the newly diagnosed gluten intolerant would see how easy it is to follow a gluten-free diet and so gluten-free veterans would discover some fresh, new ideas.

Ive been gluten free for more than 5 years and dairy free for more than 20. Its definitely worth the effort of restructuring some of my foods when I consider how much better I feel gluten and dairy free. I wish you similar results!

This book is divided into six parts:

Part 1, Gluten-Free Basics, explains what gluten is and what you need to know about cooking and eating gluten free. Youll learn what types of flours you need, how to stock your kitchen, how to read labels when purchasing foods, and how to avoid cross-contamination in your kitchen.

Part 2, Bountiful Breakfasts and Breads, offers you lots of recipes for what most people consider the most difficult gluten-free meal. Part 2 shows you how to make quick breakfasts for every day as well as breakfasts for slower-paced weekend breakfasts and brunches.

Part 3, Lunchtime! includes an array of good-for-you lunches, whether you have kitchen time to prepare your meal or for on-the-go lunches. From soups to sandwiches to snacks, youll love these lunchtime treats.

Part 4, Whats for Dinner? gives you loads of mouthwatering answers for this daily question. Traditional meaty favorites as well as very-veggie dishes are included, all gluten free. Feeling adventurous? Youll really have fun with the homemade pasta and pizza recipes.

Part 5, Super Sides, contains recipes to augment your gluten-free meals. From pastas to veggies, youll love filling your plate with these side dishes.

Part 6, Sweet Treats, shows you how to make delicious, gluten-free treats your whole family will enjoy. (You dont have to tell them theyre gluten free!)

Throughout the book, youll see some asterisks (*) next to certain foods or ingredients. Ive included these to warn you to check the foods ingredients before eating. Some might contain hidden (or not-so-hidden) gluten. For example, some brands of soy sauce, such as La Choy, dont contain wheat or gluten, but many others do.

Get into the smart habit of reading all labels. Be especially wary of those foods marked with an asterisk.

To help make your gluten-free journey a success, Ive sprinkled additional information along the way. Heres what to look for:

It is with deep gratitude that I want to thank my husband, Mark, my champion in life. I also want to thank my Circle of Love and other friends who surrounded me with their support and friendship to help me succeed with Alternative Cook, and my PEO chapter, who has given sisterly love and support. A special thanks goes to my mother and sister, who have endured my endeavors since day 1. And thank you, Scott. Alternative Cook wouldnt be without you.

Thank you to Marilyn Allen of Allen OShea Agency for introducing me to Alpha Books and thank you to my editors: Tom Stevens, Christy Wagner, and Kayla Dugger. It is great working with you. Your ideas have made this book a valuable resource for the gluten-free population.

Special thanks to Dr. Stephen Wangen, the Gluten-Free Doctor and author of Healthier Without Wheat for his endorsement on the cover. Dr. Wangen is a board certified physician who specializes in digestive disorders and food allergies. He is a founder of the Irritable Bowel Syndrome Treatment Center.

Special thanks to Peter Reinhart, CCP (the author of 8 books including The Bread Bakers Apprentice and four-time James Beard Award winner), for his endorsement on the cover. He is a full-time Chef on Assignment at Johnson & Wales University where he teaches courses on baking, food, and culture.

And of course, thank you reader, for adopting a diet that could positively influence your lifestyle.

The Complete Idiots Guide to Gluten-Free Cooking was reviewed by an expert who double-checked the accuracy of what youll learn here, to help us ensure that this book gives you everything you need to know about cooking without gluten. Special thanks are extended to Jennifer S. Anderson.

All terms mentioned in this book that are known to be or are suspected of being trademarks or service marks have been appropriately capitalized. Alpha Books and Penguin Group (USA) Inc. cannot attest to the accuracy of this information. Use of a term in this book should not be regarded as affecting the validity of any trademark or service mark.

The instruction, methods, meals, recipes, and foods recommended or described in this book are not specific to any one individuals medical condition or circumstance and should not be construed as a medical diagnosis or treatment for a particular ailment or condition or deemed a substitute for professional medical advice. Although the author has endeavored to ensure the accuracy and completeness of the information in this book, neither the author nor the publisher assumes any responsibility for errors, inaccuracies, omissions, or inconsistency herein. Recipes are designed to be followed exactly as written. You should seek medical advice before beginning any new dietetic regimen and obtain an approved food list from your nutritionist and doctor for your individual condition. Because the ingredients of processed foods can change without warning, it is very important to read all ingredient lists each time, before consumption, to ascertain whether a product fits within your recommended dietary guidelines and is on your approved food list.