01 of 07
Review of Healthy Gluten-Free Cooking by Darina Allen and Rosemary Kearney
Acclaimed Irish Chef Darina Allen and Chef/Instructor Rosemary Kearney have been developing gluten free recipes and teaching gluten-free courses at Ballymaloe Cookery school since 2008. Their mutual experience and love of fresh, whole foods shine through in the 150 recipes in Healthy Gluten-Free Cooking.
02 of 07
Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt
Complete Gluten-Free Cooking is co-authored by Canadian Home Economists, Donna Washburn, PH.Ec and Heather Butt, PH.Ec. They are also the authors of the best-selling cookbooks, The Best Gluten-Free Family Cookbook, and The 125 Best Gluten-Free Recipes.
Read Full Review of Complete Gluten-Free Cooking
03 of 07
Review of The Wheat-Free Cook by Jacqueline Mallorca
Jacqueline Mallorca is not your average cookbook writer. With decades of experience as a food writer, Jacqueline was James Beard's West Coast Assistant Editor, she wrote the first Williams-Sonoma catalog, authored The Williams-Sonoma Cookbook and was the food writer for the San Francisco Chronicle. Jacqueline, a Celiac, and native of Scotland uses her vast culinary experience to bring gluten free cooks a wonderful new collection of simple, rustic and healthy recipes in The Wheat-Free Cook - Gluten-Free Recipes for Everyone. Her second gluten free cookbook is due out in 2009.
04 of 07
Review of The Gluten-Free Nutrition Guide by Tricia Thompson, M.S., R.D.
Book review of The Gluten-Free Nutrition Guide by Tricia Thompson, M.S., R.D. The author is a nutritionist that specializes in Celiacs disease.Continue to 5 of 7 below.
05 of 07
Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday
Review of Susie Fishbein's Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday by Nancy Lapid, Guide to Celiac Disease.
06 of 07
Review of Gluten-Free Baking with The Culinary Institute of America
With Gluten-Free Baking with The Culinary Institute of America, gluten-free bakers, both professionals and novice home bakers, gain knowledge and skills to bring a new dimension of enjoyment to the gluten-free table
07 of 07
Review of Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook by Connie Sarros
Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook is a collection of easy-to-follow recipes designed to help cooks plan healthier gluten-free menus. The book is divided into 7 chapters and includes useful tips for cooks, including an excellent section on tips for gluten-free substitutions, even a substitution for xanthan gum.