Want to create tasty gluten-free meals and snacks? Gluten-Free Cooking For Dummies is loaded with more than 150 wheat-and gluten-free recipes. These sweet, spicy, and aromatic dishes prove that living the gluten-free lifestyle can be not only fun and easy, but delicious and nutritious too! This practical, guide shows you how to select the right ingredients and prepare classic healthy dishes for breakfast, lunch, dinner, and dessert. You'll find out what you can and can't use in gluten-free cooking, learn to spot the hidden gluten in foods, discover surprising ways to save money when you go shopping, and even manage your weight. You'll also learn how to convert your current favorite recipes to gluten-free delights using ingredients you probably already have in your kitchen. Discover how to: Prepare your kitchen for gluten-free cooking Shop for gluten-free products Boost nutrition and flavor in your dishes Get the kids involved in gluten-free cooking Make any meal gluten free Add color and nutrition at the same time Cook gluten-free without a recipe Do the "impossible"- gluten-free baking Make gluten-free sandwiches, wraps, and pizzas Create fabulous gluten-free fish, chicken, and meat dishes Go gluten-free and vegetarian, too Complete with delightful lists of gluten-free comfort foods, kid's favorites, and ways to eat gluten-free while traveling Gluten-Free Cooking For Dummies is the best way yet to stay happy, healthy, well-fed, and wheatless!

Table of Contents

Introduction. Part I: Preparing for Your Gluten-Free Cooking Adventures. Chapter 1: Gluten-Free: Not Just a Diet, It's a Lifestyle. Chapter 2: So Why Cook Gluten-Free, Anyway? Chapter 3: What's Gluten-Free and What Isn't? Chapter 4: Making Nutrition Your Mission When You're Cooking Gluten-Free. Chapter 5: Setting Up Your Kitchen and Pantry. Chapter 6: Shopping for the Gluten-Free Stuff You Need. Chapter 7: You Don't Always Need Recipes. Part II: Mouthwatering Main Courses. Chapter 8: Gluten-Free Flours: Your Foundation for Great Breads and Pastries. Chapter 9: Breakfast: Don't Leave Home Without It. Chapter 10: Brilliant Brunches, Luscious Lunches. Chapter 11: Something's Fishy 'Round Here. Chapter 12: Tastes Like Chicken: Poultry Dishes. Chapter 13: Meat Matters. Chapter 14: Making Memories with Meatless Dishes. Part III: Dishes to Enjoy Before, After, or Any Time. Chapter 15: Appetizing Appetizers. Chapter 16: Salads with Pizzazz. Chapter 17: Slurpilicious Soups. Chapter 18: Stupendous Snacks. Chapter 19: Decadent Desserts. Part IV: The Part of Tens. Chapter 20: Ten Easy-to-Prepare Comfort Foods. Chapter 21: Ten Ideas for Cooking Gluten-Free with the Kids. Index.

Author Biography

Danna Korn is also the author of Living Gluten-Free For Dummies, Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living, and Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy Gluten-Free Children . Respected as one of the leading authorities on the gluten-free diet and the medical conditions that benefit from it, she speaks frequently to health care professionals, celiacs, parents of celiacs, parents of autistic kids involved in a gluten-free/casein-free dietary intervention program, and others on or considering a gluten-free diet. She has been invited twice to be a presenter at the International Symposium on Celiac Disease. Danna has been researching celiac disease since her son, Tyler, was diagnosed with the condition in 1991. That same year, she founded R.O.C.K. (Raising Our Celiac Kids), a support group for families of children on a glutenfree diet. Today, Danna leads more than 100 chapters of R.O.C.K. worldwide. She is a consultant to retailers, manufacturers, testing companies, dietitians, nutritionists, and people newly diagnosed with gluten intolerance and celiac disease. She also coordinates the International Walk/Run for Celiac Disease each May in San Diego. Connie Sarros is a pioneer in writing gluten-free cookbooks for celiacs, beginning at a time when few people had even heard of the disease. She has written five cookbooks, a "Newly Diagnosed Survivial Kit," and made a DVD that covers all you need to know about gluten-free cooking. She writes weekly menus for people with additional dietary restrictions and puts out two monthly newsletters. Connie is also a staff writer for other celiac newsletters, including having a monthly "Ask the Cook" column. In addition to being a featured speaker at national celiac conferences, Connie travels the country speaking to celiac and austistic support groups and often meets with dietitians to explain the gluten-free diet.