Recommended Reading

Here are some of gfandme‘s favorite print resources on the gluten free lifestyle. Color me old-fashioned, but I still like the feel of paper between my fingers!

 Acceptability of Foods and Food Ingredients for the Gluten-Free Diet

Compiled by Alexandra Anca and Published by The Canadian Celiac Association

Okay, so the title isn’t that appealing, but if you’ve ever found yourself standing in the grocery aisle wondering whether something like “cyclamate” or “seitan” is gluten free, then this little book is for you.

Self described as a pocket dictionary, the booklet lists foods and ingredients alphabetically and for each entry gives a short description and indicates which of three categories it fits in for those on a gluten-free diet: “allowed,” “not allowed” or “? check.” The category “? check” is described as “may contain gluten” and the booklet suggests you carefully read the ingredients list of the item and/or contact the manufacturer. At the back of the booklet is a list of all the allowed items for quick reference. It’s well-made and pocket size for durability and convenience.

For the first year, we kept this book in the kitchen and took it with us on shopping trips. Now it lives on the shelf with my recipe books, but I still refer to it now and again.

Click here to access the Canadian Celiac Association Store

The Gluten-Free Gourmet Cooks Comfort Foods

Written by Bette Hagman and Published by Henry Holt

The Gluten-Free Gourmet, a.k.a the late Bette Hagman, is a gluten-free cooking legend and this is one of her best books. As she explains in her introduction, the book is a collection of some of her favorite recipes– recipes that she neglected to include in earlier collections because she thought they were too simple. To me, “simple” and “comfort food” do not equate to ordinary, and the recipes included in this book are usually just the type of everyday recipes I’m looking for.

Like all of Hagman’s recipe books, this one includes informative articles on things like “exotic flours and how to use them” and “growing up celiac” along with her recipes.

TIP: Try the “Favorite Family Casserole.” I use Rizopia spirals for the dry noodles and Organicville Marinara for the spaghetti sauce. The whole concoction tastes like a creamy lasagna. Wonderful!

Stay tuned for more recommended readings….


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