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worldwidestuff
Apr 24, 2009 05:01 AM
Keep it simple. The less ingredients, the easier it is to cook GF.
I can eat anything, but my wife and daughter are Celiacs. Being from Austria, my style of cooking had to change dramatically. But I adapted.Attached are some images of Quiche, Marble Loaf cake, Schnitzel and Gnocchi, all GF.
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I don't have the gluten-free book, but I have 4 other very good cookbooks in this series. Might be worth checking out this one: http://www.amazon.com/000-Gluten-Free...
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Adrienne
Feb 23, 2009 10:43 AM
This website is run by a doctor who also likes to cook. It has sections on various eating needs, and I've linked you directly to the page that lists available gluten-free recipes.
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PamelaD
Feb 23, 2009 08:39 AM
This site has lots of good info and a question/answer forum (click on link on right side of page).
http://www.celiac.com/
Here are my three favorite GF cooking blogs:
http://www.elanaspantry.com/
http://glutenfreegoddess.blogspot.com/
http://glutenfreegirl.blogspot.com/good luck,
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If you key in - celiac - in the search box on this web site, you'll find several prior discussions about various different foods. Here is one that references a couple of other celiac web sites. http://chowhound.chow.com/topics/574900
There are definitely a few nuances with flour substitutions, but nothing that can't be learned. You'll just have to find the one that suits your taste and texture preferences. Shopping used to be quite a pain, but most large grocery stores now have some type of gluten free section. If your's doesn't, try a health food/organic grocery/market (Whole Foods). If that doesn't work, there are many web sites that do mail order.
