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Gluten-Free 101: Easy, Basic Dishes Without Wheat Paperback – September 30, 2008


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Editorial Reviews

Review

"This book is filled with practical, time saving strategies for managing a nutritious, delicious gluten-free diet." -- Nancy Patin Falini, MA, RD<br /><br />A feast of easy, classic recipes with a bonus new versatile mix (with more nutrients and fiber). -- Janet Y. Rinehart, Former President CSA/USA, Inc., February 1, 2003<br /><br />Carol's Gluten-Free 101 is the most descriptive, informative book I've seen yet....and demonstrates her passion for gluten-free living. -- Shannon Bishop, RD, Clinical Dietitian<br /><br />This book will help you feel confident and in control of your gluten-free kitchen. -- Ann Whalen, Publisher, Gluten-Free Living Magazine, February 1, 2003<br /><br />Using this book, you can be a successful gluten-free cook your first time in the kitchen. --Cynthia Kupper, RD, Gluten Intolerance Group of North America, February 1, 2003

From the Author

I wrote this book because so many of you asked for a book that catered to gluten-free beginners. I offer expert advice on setting up a gluten-free kitchen, surviving those first few weeks after your diagnosis, how to decipher those mysterious culinary terms like "whisk" or "puree", and how to use bread machines for that perfect loaf.

Being gluten-free myself gives me first-hand knowledge about choosing safe ingredients, the latest culinary techniques, and saving precious time in the kitchen.

Coming soon! Watch for more new gluten-free titles from my publishing house, as well as informational booklets and a new tip sheet called Carol's Culinary Tips via e-mail.

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Product Details

  • Paperback: 160 pages
  • Publisher: Savory Palate; 5th printing edition (September 30, 2008)
  • Language: English
  • ISBN-10: 1889374083
  • ISBN-13: 978-1889374086
  • Product Dimensions: 0.6 x 7 x 9.8 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #557,758 in Books (See Top 100 in Books)

More About the Author

Carol Fenster is considered to be one of the pioneers of gluten-free cooking and her mission is to help other people eat, despite food sensitivities. She is the author of 11 gluten-free cookbooks and a weekly e-cookbook at www.GfreeCuisine.com. She developed gluten-free products for industry leader Bob's Red Mill and appears on PBS as well as radio, newspaper, and web sites. She has been a guest speaker at the American Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics & Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. She is a member of the invitation-only Les Dames d'Escoffier and the former associate food editor at Living Without magazine. She blogs at www.CarolFensterCooks.com.

Customer Reviews

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I am looking forward to making more of these delicious recipes.
gf grandma
I like this book and will order another one for myself since the author has made changes since I bought mine.
BELINDA B. LEGEBOKOFF
This would be the first book I would give a newly diagnosed celiac.
Kindle Customer

Most Helpful Customer Reviews

42 of 42 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on July 29, 2004
Format: Paperback
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 ¾ cup milk instead of the recommended ¼-1/3. 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.
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Format: Paperback
This isn't only a cookbook, it's a complete resource for anyone who requires a gluten-free cookbook. If you are one of the millions of people with celiac sprue or other sensitivity to grains, this book will serve you well. The author has a very good understanding of the problems of avoiding wheat and gluten. She lists the commercial ingredients such as modified food starch, hydrolyzed vegetable protein that may be wheat in origin. She tells you how to read labels, and gives advice such as avoiding oatmeal which, though it has no gluten, may be processed in wheat facilities or have been grown with wheat and thus somewhat contaminated. The section on alternative grains like amaranth, quinoa, rice, wild rice, milo and sorghum is comprehensive.
The recipes are for everything from pizza, breadsticks, foccacia to cakes, cookies, and other foods. The breadstick recipe tells you how to extrude the breadsticks from a hole in a plastic bag--a novel method easier than rolling dough for those tasty, crunchy snacks. The recipes frequently call for a flour mix recipe included in the book that substitutes for wheat flour. Even bread machines are covered.
The book is well-written and an excellent resource for people with wheat and grain dietary restrictions. Highly recommended.
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26 of 27 people found the following review helpful By Kindle Customer on March 12, 2003
Format: Paperback
With this great cookbook, no one will ever guess that there's anything "missing" in the food. These recipes have great taste, great texture, great everything. The introductory material provides detailed information for using "new" ingredients. Many of the recipes provide alternative ingredients to help those who have multiple food sensitivities. In addition to the terrific recipes and lots of helpful hints, there are appendices with contacts, resources, and substitution information. This would be the first book I would give a newly diagnosed celiac.
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13 of 13 people found the following review helpful By Midwest Book Review on July 20, 2003
Format: Paperback
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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14 of 15 people found the following review helpful By Chris on March 27, 2003
Format: Paperback
Gluten-Free 101 is a wonderful resource! I would have been thrilled to find this book right after I'd been diagnosed - how reassuring, plus it contains recipes for everything I couldn't figure out how to make (pizza, meat loaf, etc).
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7 of 8 people found the following review helpful By JC on February 16, 2007
Format: Paperback Verified Purchase
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.
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4 of 4 people found the following review helpful By Sarah on July 15, 2010
Format: Paperback Verified Purchase
This is a great book for people who have not cooked from scratch before and now need good recipes to make the foods they want gluten free. There's really good information on ingredients and what they do and how they taste. There's help on how to avoid gluten in packaged foods, and a good recipe for an all purpose flour that's used in almost all the recipes.
I'm a creative and experienced home cook so once I understand the ingredients I can pretty much do what I want with my own recipes. This is good for people who don't know how to begin cooking from scratch.
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