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Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too Hardcover – October 1, 2007

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Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too + Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes + Gluten-Free Girl Every Day
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Product Details

  • Hardcover: 288 pages
  • Publisher: Wiley; 1 edition (October 1, 2007)
  • Language: English
  • ISBN-10: 0470137304
  • ISBN-13: 978-0470137307
  • Product Dimensions: 1 x 6.3 x 9.4 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (114 customer reviews)
  • Amazon Best Sellers Rank: #457,256 in Books (See Top 100 in Books)

Editorial Reviews


* Blogger Ahern's story sheds light on celiac disease, a little-known and difficult-to-diagnose autoimmune condition. Those afflicted cannot digest gluten, a protein in wheat, barley, rye, and related grains. Ahern explains how she learned of her malady and found that she was able to enjoy food while avoiding gluten. She even met and married a chef. This entertaining memoir includes gluten-free gourmet recipes. (Library Journal, February 1, 2008)

From the Inside Flap

Do you love food? Do you, or someone you love, have to avoid certain foods? Imagine passing on the pizza during your honeymoon in Rome, or skipping the sugar cookie s your sister makes at Christmas. Shauna James Ahern understands your pain-literally. After years of inexplicable exhaustion and endless medical tests, she found relief in her diagnosis of celiac disease. After giving up gluten, she learned how to live well and love food more fully. Now you can, too!

In Gluten-Free Girl, Shauna James Ahern shares the journey that changed her from a typical Gen-X processed-food junkie to a fun-loving foodie who enjoys cooking and living gluten-free-naturally. Readers from around the world have followed her stories and insights on her award-winning blog, Now she shows you how to say yes to a gluten-free lifestyle, too, and embrace a whole new world of fresh foods and flavors.

Even if you never learned to cook, Shauna shows you how to feel comfortable in the kitchen. You'll discover (or rediscover) the kick of ginger, the irresistible crunch of fresh greens, and other delicious delights. She gives you dozens of terrific recipes that every9one will love, such as Curried Carrot Soup, Chicken Thighs Braised in Pomegranate Molasses, Crusty Sorghum Bread, and Fig Cookies. Her dishes focus on ingredients that are naturally gluten-free. She has not simply reworked recipes and plugged in gluten-free substitutes-these are original recipes. You'll also find important guidance on navigating everyday life without being "glutenized," from reading between the lines of food labels to traveling and eating out safely and successfully.

Enlivened with funny accounts of Shauna's experiences, this book is as entertaining to read as it is to prop up in the kitchen. Whether she's reminiscing about the Wonder bread and Fried-bologna sandwiches of her childhood or misusing on the pork-chop -shaped mouse pad she won at a professional cooking conference, her stories are lively and interesting.

Part memoir, part best friend giving advice, part cookbook-and all inspiring-Gluten-Free Girl will put the spring back in your step and your diet, one delicious meal at a time.

More About the Author

Shauna James Ahern is the author of the cookbook, Gluten-Free Girl and the Chef, which was named one of the best cookbooks of 2010 by The New York Times, and the food memoir, Gluten-Free Girl, published in 2006 and still in print. She is also the author, photographer, and head baker at Gluten-Free Girl and the Chef, her popular food blog (

In May 2005, Ahern was diagnosed with celiac disease, a fate she embraced with gusto and curiosity. She began her blog as a place to share stories about great food with friends. She's still astonished that her stories, photographs, and recipes draw nearly 1 million page views a month. She is considered one of the most authoritative sources on living gluten-free. Her work has been published or recognized by The New York Times, Gourmet, Bon Appetit, Epicurious, Babble, The Guardian, Gilt Taste, CNN's Eatocracy, and The Washington Post.

She lives on an island off Seattle with her husband Daniel. After 20 years of working at great restaurants across the country, Daniel is now the chef-in-residence on the blog. They adore their four-year-old daughter. You'll probably find them all in the kitchen right now.

Customer Reviews

This book seemed like a good bet.
Name's Cup
I have been an avid follower of Shauna's blog for about a year now - loving the writing and the stories and the recipes - and this book does not disappoint !
Kristin Shamordola
If you are diagnosed with celiac disease or gluten intolerance, please read this book!

Most Helpful Customer Reviews

36 of 40 people found the following review helpful By Susan Morris on March 17, 2010
Format: Paperback Verified Purchase
Shauna Ahern's "Gluten-Free Girl" blog was one of the first that I found after discovering my own issues with gluten. It is a great food blog in showing a "sunny side" of living gluten-free,so I was excited to read Ahern's book. While I enjoyed parts, I found the book a disappointment overall.

Three main points: I found that Ahern's ecstasy over food is better taken in the 'small bites' of her blog, rather than in longer book form. It is exhausting after a chapter or two. Additionally, I think she is rather hard on her parents in general and their food habits in particular, which is off-putting, especially given how supportive Ahern reports them to be once she received a diagnosis. Lastly, the sprinkling of recipes appeared yummy, but many do include dairy,without suggested substitutions, making them unusable for the lactose-intolerant (a very common issue in the GF community).
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116 of 144 people found the following review helpful By Maneki Neko on May 9, 2008
Format: Hardcover
This is a good read for someone who is already a fan of the Gluten-Free Girl blog and enjoys reading about her personal experiences, life and food philosophy, and positive outlook on Celiac Disease. Although I like the blog and the author's literary persona, I'm afraid this book did not satisfy my desire for a gourmet gluten-free cookbook. There are some recipes sprinkled throughout the book, and many of them sound (and probably are) quite good. However, the true test of a gluten-free chef is really their bread products. There are only a few baked carbohydrate recipes in this book, including a sorghum bread, pizza, and pie crust. Tonight I tried the promising recipe for Crusty Sorghum Bread in the hopes that quality of recipe would replace quantity and I could enjoy a great gluten-free artisan's bread recipe. Halfway through making the recipe, I was a bit astonished to find that the main liquid ingredient in the recipe, club soda, had no quantity listed. The instructions just said to add "as much as is needed to wet all the ingredients completely." Further, at that point the dough should be "soft and firm, like a baby's bottom." Descriptive and lyrical though that is, I had no idea exactly HOW wet the dough should be. I'm an experienced gluten-free baker, but gluten-free dough can have VERY different textures before being baked. Sometimes they are very wet, like cake batter, and other times the dough is much drier. And I can only imagine that the instructions would be even more confusing to someone NOT used to how weird gluten-free baking can be. I found several strange things about the recipe that in retrospect should have warned me that it might not be the kind of loaf I was hoping for.Read more ›
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88 of 112 people found the following review helpful By Name's Cup on May 9, 2008
Format: Hardcover
I am gluten-intolerant and am always looking for good recipes and tips for filling in those areas of my diet that are necessarily devoid of wheat products. This book seemed like a good bet.

Wrong. I know the author means it to be an inspirational type book to get people to learn to love whole foods and all that, and that the stuff about her dysfunctional eating habits as a kid and into adulthood is supposed to illustrate the degree of change she has made. But she also makes sweeping statements that are just not true, like when she says over and over that an entire generation was raised on totally processed food. That may be true of her upbringing but that doesn't mean that it is what everyone did. She seems self-involved to the point that she is unable to comprehend that there are realities besides hers.

There's also a lot of text taken directly from her blog. I don't get why a publisher would allow this without calling it an anthology. It's annoying to be reading along and then realize hey, I've already read this. The cost of the book should be prorated based on how much material is new!

I also wasn't very impressed with the quality of the writing for someone who says she has always wanted to be a writer and who teaches writing. She seems to think that the more unusual the description, the better. Sometimes when she is describing a food dish, she actually ends up making it sound like something less than delicious, due to using a weird simile that I suspect she thinks is very creative.

On the plus is inspiring in spots. It made me want to eat more fresh fruit and vegetables.

Maybe I would have liked it more if I were a foodie. I love to cook and eat but food is only one of many passions in my life. I can't imagine food being the focus of my entire life.
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47 of 59 people found the following review helpful By L. Parker on December 20, 2010
Format: Paperback
I received this book as a gift - such a thoughtful gift from an acquaintance - and I was looking forward to reading it.

Sadly, I was so surprised to read the condescension dripping from the pages across the topics as the book, and shocked at harshly she judged her parents and the cheap, processed diet they fed her. I'm sure - certain - that had they known they would have done the best they could. Different time, different availability of information. I thought she was so hateful - my jaw was on the floor.

I wish I could have back every second I spent reading this book. There are so many better blogs out there, and I may have actually liked Shauna's if I didn't read this book and get a glimpse into her self absorbed pretentious heart. There was no new information for anyone who has been gluten free for more than 5 minutes. (OK, 3 months.... 5 minutes may be harsh....)

I also have to agree with the recipes comments - many celiacs have multiple allergies to deal with. We have both dairy and gluten in the house so 80% of the recipes are irrelevant. Add enough cheese or butter and you can make nearly any dish edible. The trick comes in when you don't have all of those other common flavorings available to you. If you can do dairy, go buy Rachel Ray's cookbooks instead and replace the pasta with gluten free pasta and you will have a wealth of delicious and healthy options at your fingertips.
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