Gluten–Free Cooking For Dummies

Gluten-free cooking that's delicious and nutritious? Easy. Want to create tasty gluten-free meals and snacks? This practical guide shows you how to select the right ingredients and prepare approximately 165 tasty, healthy dishes — from breakfast to dessert. You'll find out what you can and can't use in gluten-free cooking, spot the hidden gluten in foods, save money when you go shopping, and even manage your weight. Adventures in gluten (free) — discover what is and isn't gluten-free, get the lowdown on nutrition, and find helpful tips for shopping and stocking a gluten-free kitchen Sun up to sun down — dive into mouthwatering recipes for main courses, from breakfasts that'll make you rise and shine to brilliant brunches, luscious lunches, and delectable dinners The anytimers — make snacking before or after meals easy (and tasty) with recipes for appetizers, salads, soups, munchies, and desserts Make special note — explore a ton of yummy recipes you'd never expect were gluten-free, from classic comfort foods like old-fashioned meatloaf to ethnic and vegetarian fare, plus a selection of quick-and-easy dishes Open the book and find: The 4-1-1 on being gluten-free nutritiously What's gluten-free and what isn't Tips on setting up your kitchen and pantry The gluten-free flours that'll be your foundation for great breads and pastries More than 165 quick and easy recipes The skinny on gluten-free comfort foods Ideas for cooking gluten-free with the kids Learn to: Shop for gluten-free products and ingredients Make any meal gluten-free Create more than 165 delicious gluten-free dishes

Introduction  1 Part I: Preparing for Your Gluten–Free Cooking Adventures  7 Chapter 1: Gluten–Free: Not Just a Diet, It’s a Lifestyle 9 Chapter 2: So Why Cook Gluten–Free, Anyway? 19 Chapter 3: What’s Gluten–Free and What Isn’t? 39 Chapter 4: Making Nutrition Your Mission When You’re Cooking Gluten–Free 55 Chapter 5: Setting Up Your Kitchen and Pantry 65 Chapter 6: Planning Out Your Gluten–Free Week 75 Chapter 7: Shopping for the Gluten–Free Stuff You Need 81 Chapter 8: You Don’t Always Need Recipes 87 Part II: Mouthwatering Main Courses  99 Chapter 9: Gluten–Free Flours: Your Foundation for Great Breads and Pastries 101 Chapter 10: Fast Fixes: Making It Quick & Easy 107 Chapter 11: Breakfast: Don’t Leave Home Without It 127 Chapter 12: Brilliant Brunches, Luscious Lunches 157 Chapter 13: Diving into the Melting Pot: Ethnic Dishes 179 Chapter 14: Something’s Fishy ’Round Here 199 Chapter 15: Tastes Like Chicken: Poultry Dishes 209 Chapter 16: Meat Matters 223 Chapter 17: Making Memories with Meatless Dishes 241 Part III: Dishes to Enjoy Before, After, or Any Time  261 Chapter 18: Appetizing Appetizers 263 Chapter 19: Salads with Pizzazz 275 Chapter 20: Slurpilicious Soups 287 Chapter 21: Stupendous Snacks 303 Chapter 22: Decadent Desserts 315 Part IV: The Part of Tens  333 Chapter 23: Ten Easy–to–Prepare Comfort Foods 335 Chapter 24: Ten Ideas for Cooking Gluten–Free with the Kids 339 Appendix: Metric Conversion Guide  343 Index  347

Danna Korn is a respected and leading authority on the gluten-free diet and the medical conditions that benefit from it. She has been featured in People Magazine, on ABC's 20-20 , and dozens of other national media outlets. Connie Sarros is a nationally recognized advocate for healthy eating and nutrition whose work has appeared in Cooking Light , the Chicago Tribune, and other publications.