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Gluten-Free 101: Easy, Basic Dishes Without Wheat | 
 enlarge | Author: Carol Fenster
Publisher: Savory Palate
Category: Book
List Price: $19.95
Buy Used: $6.69
You Save: $13.26 (66%)
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Avg. Customer Rating:  8 reviews
Sales Rank: 144628
Media: Paperback
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0.7
Dimensions (in): 9 x 6.1 x 0.5
ISBN: 1889374083
Dewey Decimal Number: 641
EAN: 9781889374086
ASIN: 1889374083
Publication Date: February 1, 2003
Availability: Usually ships in 1-2 business days
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Product Description
As the title suggests, Gluten-Free 101: Easy, Basic Dishes without Wheat offers simple, streamlined recipes for those basic foods we all crave when we're gluten-free. Crust French bread, chewy Pizza, decadent Brownies, flaky Pie Crust, old-fashioned Biscuits. They're all possible using Carol's new, versatile sorghum-based flour blend. As all gluten-free beginners eventually learn, we can't bake with just one flour the way we did when we ate wheat. This blend is more nutritious, with more protein and fiber than most gluten-free flour blends. And, you can vary the other flours in the blend to suit your personal tastes and dietary needs. Recognizing that gluten-free beginners need guidance, Carol offers help on what to eat during the first few weeks after diagnosis, deciphering mysterious culinary terms, setting up a gluten-free pantry, using a bread machine, detecting hidden gluten in commercial foods, and dining away from home. Recipes are organized into four categories (breads, breakfast, dessert, and main dishes) and offer nutritional content so you can manage your diet wisely. Extensive information about a wide variety of gluten-free flours helps you choose which ones are best for you. Photos of many of the foods can be seen on Carol's web site.
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| Customer Reviews: Read 3 more reviews...
Great For New To Gluten Free July 12, 2008
I am a mother of a 3 year with ADD/ADHD. A Chiropractor suggested a wheat free diet might help her, so I did so. I had no idea where to start. I found this cook book at the health food store and in really helped me get on the right foot learning how to cook wheat free. And let me tell you, it IS a LEARNING process if you're used to traditional cooking. This is a basic cook book with traditonal american foods. All of Carol's cookbooks are awesome, try another once you've graduated from this one.
---And yes this way of life has calmed my child down a lot!!
 Good Book but not for a Non-Dairy Organic Diet February 16, 2007
3 out of 4 found this review helpful
This is a good book if you don't mind eating refined sugar, butter, and milk. The recipes are good if you are on a traditional American diet, but I do wish that she had at least discussed non-dairy and non-refined sugar substitutes. If you already know how to use substitutions, I would recommend this. Otherwise I would suggest getting a different how-to book and perhaps getting this one as substitute. Overall, however, this book is exactly what it says in the title - the recipes are easy and I like the easy-going writing style.
A wonderful new tool December 22, 2005
5 out of 5 found this review helpful
I just love this cookbook. It has been so useful to me for lots of reasons. There is a section in it on how exactly to make gluten-free bread and bread machines. And, if you know anything about cooking/baking gluten-free you'll understand that it's not always an easy task. There are several recipes I have tried and most have been very good. Carol Fenster seems to really know her stuff. I am quite pleased with my purchase!!
Cooking without Gluten July 29, 2004
31 out of 31 found this review helpful
I'm delighted that I could transform my wheat intolerance into a gratifying business that helps people eat the foods they love-without the ingredients they don't want. ~Carol Fenster
Carol Fenster, Ph.D. is one of America's gluten-free experts. Her work appears on the Health Network and she enjoys developing gluten-free products for manufacturers. She also counsels patients who are allergic to gluten. Carol's journey began with a case of chronic sinusitis. When she stayed away from wheat, she finally found relief.
Celiac disease now afflicts 1:133 Americans and is now the nation's most common inherited autoimmune disorder. Celiacs have to avoid gluten because it prevents the absorption of nutrients in food. This causes a cascading problem and can lead to anemia, osteoporosis and other health problems like rashes, stomach aches and general fatigue.
When I went to the store to find a Gluten-Free Flour Blend, I found the GF Garbanzo and Fava Flour blend by Bob's Red Mill. Apparently, Carol developed a gluten-free line for Bob's Red Mill. She also gives the recipe for her Sorghum Flour blend in this book.
Today I made the most delicious Banana Muffins using Carol's recipe from page 73. It is a quick bread recipe and you can make a Banana Bread variation. I did use cup milk instead of the recommended -1/3. So, if you choose to buy a premixed flour blend, you might need to slightly adapt the liquid quantities. Overall, I was very impressed with the recipe and made 24 delicious and healthy banana muffins for breakfast. I'll freeze the leftover muffins for future banana muffin cravings.
Last week, I decided to try the Basic Bread recipe in my bread machine and then sliced the bread thinly and dried it out in the oven for 20 minutes to make crackers. They are the best crackers I've ever tasted. So far, I've only found rice-based crackers at the store, so this was a wonderful solution. You will need to look for items like potato starch, Xanthan gum, guar gum, soy lecithin and cider vinegar. I used rice wine vinegar and another flour in place of the potato starch. So, these recipes can also be adapted to taste. Most of the ingredients are now readily available at your grocery store on the natural foods isle. If you can't locate these in your town, Carol gives plenty of online sources.
This book is simply fascinating because the author is so knowledgeable and even suggests that you stay away from some flours you would never suspect. Her alternative list of flours for Gluten-Free baking will also be useful when you are shopping and reading labels. If you normally use wheat as a thickener, you might want to try Agar, Arrowroot, Cornstarch or Guar Gum. There is a handy substitute list on page 23.
If you decide you are serious about the gluten-free lifestyle, you might want to go through this book and make a list of the special ingredients. Once you have rounded up about 5 main ingredients, you can easily put together a number of healthy recipes. Xanthan gum, gelatin powder, tapioca flour, potato starch, soy lecithin, guar gum, sorgum flour, tapioca flour and a choice of corn flour, almond flour or bean flour are needed for this cookbook. It is nice to know that if you are allergic to nuts, you can also use bean flour or corn flour.
Recipes I'm dreaming about trying:
Breakfast Pizza
Granola with Rice Flakes
Peanut Butter Cookies - I'll use Soy Butter
Chicken Fried Steak
Cinnamon Coffee Cake
Personally, I have a ton more energy when I stay away from wheat products, so this recipe book is helping me to adapt my lifestyle. I'm also excited about trying the Bob's Red Mill flours in my own recipes.
You may also enjoy:
Living Without - A magazine, Carol is the food editor
Wheat-Free Recipes and Menus
Special Diet Solutions
Food Allergy Field Guide
Gluten-Free Celebrations
~The Rebecca Review
Basic favorites and culinary delights July 20, 2003
14 out of 15 found this review helpful
Enhanced with new flours and new formulas, Gluten-Free 101: Easy, Basic Dishes Without Wheat by Carol Fenster (Food Editor, "Living Without" magazine) is an informed and informative instructional resource for gluten-free dining, as well as being a thoroughly "kitchen cook friendly" guide to creating tasty recipes for folks who must avoid wheat and gluten because of food allergies. From Potato Bread; Peanut Butter Cookies; and Spicy Breaded Chicken; to Cheese Bread Balls; Carrot Cake; Spaghetti & Meatballs, and more, Gluten-Free 101 proves that wheat isn't necessary in order to enjoy a first-rate range of basic favorites and culinary delights.
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