Cook Books- GF
Friday, July 30th, 2010
Bring a basket of old–fashioned banana nut muffins to your breakfast table and watch them disappear. They are a delicious way to start the morning, and they smell heavenly while baking in the oven. Even if you didn’t think you were a banana bread lover, this simple, flavorful recipe will convert you. Loaded with ripe bananas and sweet walnuts, these muffins are full of vitamin B, vitamin C, potassium, dietary fiber, and omega–3 fatty acids. They take just a few minutes to make and they keep well in the refrigerator and freezer so you can enjoy them for several days, or even weeks after you make them. Annalise Roberts
Makes 12 muffins or three 5 x 3–inch loaves
2 cups Brown Rice Flour Mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional
1. Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.
Cook’s notes: Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.
Best when eaten within three days of baking. Re-warm briefly in microwave.
Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.
For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com.
© 2008 by Annalise Roberts
Annalise Roberts – Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day.
Tina Turbin
www.GlutenFreeHelp.info
Tags: Annalise Roberts, Fiber, gluten, gluten free, Gluten-Free Baking, gluten-free classics, gluten-free muffins, Gluten-Free Recipe, Gluten-Free Recipes
Posted in 20 minute recipes, Baking, Best Home Made GF Flour Mixes, Books To Read, Bread Machine, Breakfast, Child Friendly Recipes, Cook Books- GF, Easy Recipes, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Healthy Snacks, Recipes, Substitute Mixes- GF | 1 Comment »
Wednesday, June 30th, 2010
Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.
Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.
Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.
This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis, IBS, diverticulitis, and other digestive conditions—to incredible results.
The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free companies, gluten-free contest, Gluten-Free Desserts, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Casein, Casein Free, Child Friendly Recipes, Children, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, Medical Research, One Dish Meals, Read About Products, Recipes, References, Substitute Mixes- GF | 2 Comments »
Monday, June 21st, 2010
Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.
Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.
With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.
You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.
The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.
I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!
This resource book is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info.
Tags: autoimmune disorder, celiac, celiac disease, Dr. Peter Green, gluten free, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Baking, gluten-free contest, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, humanitarian, reviews, Tina Turbin
Posted in Allergies, Autoimmune Disorders, Baking, Book Reviews, Books To Read, Cakes, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Dining Gluten Free, Easy Recipes, Flour Mixes- GF, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, One Dish Meals, Recipes, References | No Comments »
Wednesday, June 2nd, 2010
Cooking without gluten and dairy and all the other most common allergens can be a daunting experience, especially when dealing with an allergic child. The Super Allergy Girl Cookbook is an empowering book full of answers to your child’s or any allergic person’s needs, including the celiac’s.
This cookbook contains 132 pages of Lisa’s discoveries over the many years she spent raising three allergic children as well as in her personal experience as a child with an anaphylactic allergy to nuts of any kind as well as to coconut. With her daughter having well over ten food allergies, Lisa was forced to create recipes to accommodate a child’s palate with creativity, texture, and appeal. The recipes in this book are the successful results of many cooking attempts and errors. Lisa generously shares her recipes in this book and continues to help many chefs, celiac groups, and people learn to cook allergic-free meals.
There’s much more this book offers. With so many years of involvement in research in this area, Lisa shares near 150 pages of advice, the history of allergies, various well-known “allergic diet” options, food family charts, symptoms, effects of additives and preservatives, and much more.
There are many celiacs with additional food allergies, and still having symptoms as a result. With rice, tapioca, and potato being a staple in our gluten-free grain mix, Lisa points out that day after day consumption of a food can easily initiate the food allergy to the very food we depend on. She offers simple and logical solutions to avoiding allergies, in addition to handling them, in this book.
Leaving no stone unturned, Lisa provides additional recipes for play dough, finger paints, clay, stickers, homemade household cleaners, and laundry detergent.
This book is a book I highly recommend anyone read, allergy-ridden or not. Armed with the information in this book, anyone lacking the necessary information to help one’s child or oneself, can avoid allergy troubles. Lisa offers a lot of free helpful advice for consumers with health food issues on the website, www.thesuperallergycookbook.com.
HIGHLY recommended!
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac, celiac disease, Celiac Disease Center at Columbia University Medical Center, gluten, gluten free, gluten free diet, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in Autoimmune Disorders, Book Reviews, Books To Read, Child Friendly Recipes, Cook Books- GF, Cookbook, Easy Recipes, Fun Food, Recipes | 7 Comments »
Wednesday, May 26th, 2010
Connie Sarros has put together a book that kids will love as well as any adult who enjoys being with a child in the kitchen. The book is just full of fun!
Connie has taken special care to not only include only easy-to-prepare recipes, but each one is adaptable to the casein-free diet, opening the door for many more people to avail themselves of these recipes.
With 200 delicious recipes and many fun food projects such as scented gift ornaments, scented play dough, tree ornaments, bubbles, and more, one will be entertained in the kitchen with hours of delight.
This second edition, Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults really should be in every home of any family with a GF and/or CF child or even in the home of grandparents with a GF or CF grandchild.
This “full-of-fun” cookbook will allow any celiac, gluten-intolerant, or autistic child feel like being on his “restricted diet” is fun!
This cookbook is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free diet, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, researcher, reviews, tina turbin author
Posted in Allergies, Autism and Gluten, Book Reviews, Books To Read, Casein Free, Children, Cook Books- GF, Cookbook, Easy Recipes, Health, Helpful Information, Helpful Tips, Kids in the kitchen, Medical Research, References | 4 Comments »
Wednesday, May 19th, 2010
Annalise Roberts is anything but new to the gluten-free and celiac scene. At this date she is involved with celiac groups, has four books, one being a second edition, teaches GF baking and produces and manages the ever-growing popular website, www.foodphilosopher.com, with her sister Dr. Claudia Pillow, co-author of her most recent book.
I’ve been using Gluten-Free Baking Classics (second edition) for some time now. The recipes are not only out-of-this-world but easy to play with. When adding my own touches and changes, I still have success.
Annalise’s intention with her first book, Gluten-Free Baking Classics, was to share recipes that not only taste good and are fool-proof but to offer basics for a new cook or novice to adapt the recipes easily to their own favorite dishes.
This 2nd edition offers 42 new, unique, and delicious additions—flour tortillas, doughnut holes, egg-fresh pasta, and, as I told her, my new absolute favorite, the richest, moistest “can’t-get-enough,” to-die-for “banana muffins.”
When opening any of her cookbooks, I feel as if I have a sincere friend sharing all her tried and true helpful advice, letting me in an all her little food “secrets.” Each book shares all the little nuances of that particular book’s recipes so there can be ultimate success in anyone’s kitchen following her exact recipes or adding your own touches. She really let’s you into her “test kitchen” and wants you to succeed in yours.
Her Gluten-Free Baking Classics for the Bread Machine is the book any GF cook needs to avoid the all-too-common dried out or “fallen” breads. The various reasons for these mistakes and tips for how to make many delicious, mouth-watering breads such as multi-grain, challah, and artisan breads are again liberally offered. She stresses the use of the Zojirushi Home Bakery Bread Machine model BBCC-X20 and V20 with their amazing self-adjustment capabilities.
Annalise’s concerns for health and the knowledge that so many celiac and gluten-free eaters, who find themselves surrounded by grains, often forget that this is only a portion of our food pyramid led her to another book, the Gluten-Free Good Health Cookbook, co-authored with her sister, Dr. Claudio Pillow.
Dr. Pillow had been teaching GF nutrition classes for many years, but not being celiac, she was not on a GF diet. She decided to try the diet for 2 months. Swelling in her toe and finger joints subsided, her weight stabilized, she felt better, and she had loads more energy. Soon after, she personally fine-tuned her diet with a better balance of proteins, vegetables, fruits, and carbohydrates . With this new lifestyle, the numbers of patients stood out to her who didn’t see the link between the foods they were eating and their health.
The medical profession emphasizes drugs to treat symptoms, yet what is needed is to locate the underlying cause. Food sensitivities, allergies, and intolerances, and of course celiac disease, result in physiological reactions, giving us warning signs: inflammation of various degrees and symptoms. Their book, the Gluten-Free Good Health Cookbook shows how to neutralize this inflammation and strengthen the immune system, leading to weight loss and restoring health, physical fitness, and mental clarity. In a nutshell, this book shows you how to eat smart to protect your health, offering 140 delicious and new recipes.
Taking into account the allergens which may reside within it, each recipe has detailed “cook’s notes” offering additional hints, suggestions, and/or details. Annalise Roberts has stepped into a more detailed territory than usual, one which is travelled by many others preceding her, but with her abundant experience in this field and teaming up with her sister, what results is a book unlike others. 
Annalise holds a world of knowledge and experience, and we are all very fortunate that she has generously taken care to see that we have the opportunity to take advantage of this in our kitchens and households.
I give Annalise and her three books a thumbs up and HIGHLY recommend them. Please visit her site: www.foodphilosopher.com
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, gluten free, gluten free diet, gluten free foods, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in 20 minute recipes, Autoimmune Disorders, Book Reviews, Books To Read, Casein, Casein Free, Cook Books- GF, Cookbook, Cookies, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Tips, References | 2 Comments »
Wednesday, May 12th, 2010
GLEE, which stands for “gluten-free,” written by Elizabeth Atkinson, was initially sparkled by the fact that the author’s daughter, Bridgette, was heading off to college where she would have to take care of herself and her gluten-free needs in the dorm, eating on campus, and eating out off-campus. Elizabeth wanted to create a guide or manual which could ease this transition.
In reading this book I knew any young adult presented with this book would carry it around as if they had a friend guiding them day by day. Elizabeth writes this book page by page, in perfect sequence, little by little giving vital information, to the perfect finale, teaching cooking, then well-researched references and many other books.
Had I been diagnosed with celiac disease as a child and I could only take one book as I was off to college, after having reviewed over the twenty books to my name, I would without a doubt choose Elizabeth Atkinson’s book, GLEE! On the other hand, I have three children in their twenties, and I would hand this very book to my child or any child, gluten-free or not, heading off to college or the independence of adulthood.
Elizabeth writes simply, keeps the subject light, yet communicates what needs to be understood and applied. This is a very well-written book, and I’m happy to know this is a resource. This was one of the most enjoyable reads on celiac, due to HER sense of humor.
This resource book is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac, celiac disease, children's books, gluten, gluten free, gluten intolerance, reviews, Tina Turbin
Posted in Allergies, Autoimmune Disorders, Book Reviews, Books To Read, Cook Books- GF, Cookbook, Helpful Information, Helpful Tips, Kids Illnesses, Medical Research, References | No Comments »
Wednesday, April 21st, 2010
The number of allergy-free eaters has skyrocketed, leaving many people in dire need for foods that are not only safe but appetizing, for themselves, their loved ones, and oftentimes children. Allergen Free Baker’s Handbook offers 100 recipes which are free of the ingredients responsible for 90% of the allergens facing our society. If you’re concerned only about artificial and refined ingredients, look no further.
Author Cybele Pascal allows none of that in her kitchen, let alone her recipes. The least tolerated foods are eggs, tree nuts, milk, wheat, soy, fish and shellfish, including gluten, sesame, and dairy according to many tests as well as according to Cybele.
To ease the challenges faced by most families and cooks when confronted with a scene of multiple allergies, Cybele looked over many recipes, making the necessary “adjustments,” and tested these on two strict critics—her two sons, Lennon and Monte. My personal opinion is her two sons approved of 100 recipes with an exact science all of their own—and to a pass—using standards much higher than even my own.
Cybele has gone a step further by taking into account the subject of nutrients and has adjusted each recipe to include healthful flours such as quinoa, sorghum, and amaranth, without losing the flavor and texture of the particular recipe’s “traditional counterpart.”
While sweetness is not a concern for most bakers, Cybele did take concern to use agave in at least 30% of her recipes and substitutions can be made in her other recipes with some testing in one’s own kitchen.
Knowing personally how much goes into cooking and testing recipes, I can give this book a thumbs up based alone on her care and consideration in successfully omitting 90% of the allergens people and families face. The recipes are absolutely delicious, beautifully presented and quite easy to make.
I give Cybele Pascal a thumbs up for all her hard work and is HIGHLY recommend her book to anyone with celiac disease or food allergies.
Tina Turbin
www.glutenfreehelp.info
Tags: gluten allergies, gluten allergy, gluten free, gluten Free cookbook, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free Book, gluten-Free Cook-book, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in Autoimmune Disorders, Baking, Book Reviews, Books To Read, Breakfast, Cakes, Casein, Casein Free, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Medical Research, Party Ideas, Read About Products, Recipes, References, Substitute Mixes- GF | No Comments »
Monday, April 19th, 2010
A special congratulations to the 3 lucky winners of this month’s popular giveaway of the Gluten-Free ALMOND FLOUR Cookbook!
Irene Clark
Katie Casanova
Laura Ashland
Tags: Baking, elana, elana amsterdam, gluten, gluten free, gluten free foods, gluten-free almond flour cookbook, Gluten-Free Baking, gluten-free contests, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipes, Tina Turbin
Posted in Contest Winner, Cook Books- GF | 3 Comments »
Thursday, April 1st, 2010
I have been cooking all day with Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook for a good four months now. This has enabled me to perfect my skills in supplementing almond flour for the all-too-common GF flour mixtures and to try the delicious assortment of recipes she offers. Cooking with almond flour is quick and actually very easy, and it’s more nutritious, contains “good fats,” and has more minerals.
Elana’s book offers 95 recipes for delicious breakfasts, entrees, and baked goods with a host of full-page full-color pictures. The pictures speak for themselves.
Besides offering wholesome recipes, Elana’s healthy holistic lifestyle, which she already maintained before being diagnosed celiac, brings forth low-sugar recipes. I personally found the majority of dishes I’ve tried to have a healthy taste and smooth texture and were reminiscent of dishes I was eating before I was diagnosed with celiac disease. The sesame crackers are out-of-this-world and the marshmallow frosting made with agave and egg whites is an unusual fluffy cloud of yum to top any cake.
Enter the Gluten-Free Giveaway: Elana Amsterdam is generously donating 3 of her the GLUTEN-FREE ALMOND FLOUR cookbooks! Deadline: April 1 – 17th.
Elana found the majority of gluten-free dishes to be overly sweetened and very high-glycemic, which could wreak havoc on one’s blood sugar. With a love for cooking, a determination not to make separate dishes at her family meals, Elena searched for healthy, delicious alternatives. She was introduced to almond flour through well-informed gluten-free people on the internet, which was to be the answer to her quest.
Three years later after testing many recipes to success she had so many requests and inquiries she launched her blog to be able to share health tips and recipes.
This cookbook is given a thumbs up and is VERY HIGHLY recommended by me.
To purchase this book please go to http://is.gd/9DJOQ
Tina Turbin
www.glutenfreehelp.info
“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”
Tags: autoimmune disorder, Baking, gluten, gluten free, gluten free foods, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in 20 minute recipes, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Cook Books- GF, Cookbook, Easy Recipes, Recipes | 2 Comments »
