May is Celiac Awareness Month

Celiac disease is a serious condition that's caused when the body's immune system damages the small intestine. Gluten is the trigger. It's a protein found in wheat, rye and barley products. The disease can occur at any age, but it can be treated and managed by sticking to a gluten-free diet. Want to know more? Check out these resources and stayed tuned for a gluten-free program in June!

After being diagnosed with celiac disease, actress Esposito founded Jennifer's Way Bakery in New York City, where she served up delicious gluten and allergen-free delights to customers. (The bakery is currently being relocated to an as-yet undisclosed location.) Now she's sharing her favorite recipes with us. Beginning with helpful tips to living gluten- and allergen-free, like taking a look at beauty and cleaning products, the book then makes its way to the heart of the home: the kitchen. Recipes are broken down into three parts: Pure Recipes for Healing, Clean Recipes for Living, and Indulgent Recipes for Splurging. While the Pure recipes are meant to restore digestive health, and the Clean recipes are meant to maintain it, both sections offer plenty of options for delicious eating. Start your day with a fruity hemp smoothie, have some herb-lemon-honey tuna steaks for dinner, and top it off with apple honey cake. Also including recipes for homemade milks and breads, Jennifer's Way Kitchen will be a welcome addition to the shelves of anyone looking to maintain their digestive and/or autoimmune health.

Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket. With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.

When Shauna Ahern, an avid foodie, was diagnosed with celiac sprue, she and chef husband Daniel set out to create gluten-free dishes that nourished and tasted good. The pair (Gluten-Free Girl Every Day), James Beard award winners, now turn their sights to American classic home-style dishes, all gluten free. With sandwiches, pies and cakes, fried foods, meats and soups, nothing is off limits. Stating that many baked goods are better without gluten, they first tackle the biggest hurdle of gluten-free baking-flour-offering an all-purpose gluten-free blend and a grain-free flour mix. From there, the cook can do anything, from smoked salmon eggs Benedict to pineapple upside-down cake. Most recipes include a fun "Feel Like Playing" call-out =offering an idea or two for substitutions or enhancements. Readers will particularly appreciate the extensive chapter on bread, which includes recipes for sourdough including the starter, sandwich bread, bagels, pizza dough, and more. Savory foods are also well represented with macaroni and cheese, chicken-fried steak, sausage lasagna, and breaded pork chops. Seafood options, although in short supply, are appealing and include shrimp and grits cakes, seafood pot pie, and pan-fried breaded fish. Those who feel limited on a gluten-free diet will rejoice in this extensive and appetizing collection of family favorites that can once again be on the menu.

Whether diagnosed with Celiac disease or just deciding if a gluten-free diet is right for you, Mayo Clinic Going Gluten-Free will help you create and maintain a gluten-free lifestyle. Both authoritative and approachable, the book includes core medical information on Celiac disease in addition to focusing on practical, everyday issues, such as: determining if gluten-free is right for you, common signs, symptoms and myths of Celiac disease. 
 

Thumbing her nose at that tempting vending machine muffin, blogger Woodward's second cookbook (after Deliciously Ella) hopes to preempt last-minute snack temptation with fast, creative make-at-home solutions. By turns charming and practical, Woodward caters to the eater who wants to eat less sugar, flour, meat, and dairy. Like her Deliciously Ella cookbook, this tome liberally relies on dates for sweetness, buckwheat and brown rice for starch, and all manner of vegetables for wholesome sustenance. The recipes demonstrate Woodward's knack for easy improvisation: the roasted eggplant and tahini bowl introduces black beans to the mix, while the spiced sweet potato stew combines miso and coconut yogurt. For the money, the greatest value is in the dessert and breakfast recipes, which truly make long-term health without deprivation seem doable: gingerbread cookies with buckwheat flour and coconut oil, coconut raspberry mousse made with avocado, and zucchini and banana bread enriched with chia seeds.

Successful gluten free recipes require more than just new ingredients. The cooks at America's Test Kitchen tried thousands of recipes (most were pretty awful) to figure out the secrets to making favorite foods without gluten. This landmark book tells what works, and why, so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And, the cooks at America's Test Kitchen have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.

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