A reference for celiac kitchens
Most gluten-free cookbooks tell you what to avoid once, at the front, and then write “flour” for the next three hundred pages. This one names the check on the line where you need it — at the moment you reach for the packet.
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The problem this book solves
Gluten-free cooking is not a shortage of recipes. It is a shortage of certainty at the exact second you are holding a jar.
You already know bread has gluten. Nobody needs a book for that. What catches people is baking powder with wheat starch, soy sauce that is brewed with wheat, the stock cube, the malt in the vinegar, the “natural flavoring” on a spice blend. These are the ingredients that end up in a recipe unremarked, because the author assumed you would remember a note from page four.
This book does not assume that. Every processed ingredient in every recipe carries its own qualification, on its own line, in the list you are actually reading while you cook.
How it was checked
Not a spell-check. Every recipe was read line by line and every processed ingredient was either qualified or corrected. The counts below come from that audit — they are counted, not estimated.
The free starter kit uses the same counts, so you can see the method before you buy anything.
Certified gluten-free. Wheat starch is a common filler.
Cubes and concentrates are a frequent hiding place.
Conventionally brewed with wheat. Tamari is the swap.
Naturally gluten-free. Only malt vinegar is a problem.
Inside the book
Every recipe gives yield and timings, both metric and US measurements, and a full alphabetical index at the back.
Look inside
Free, no cost, no catch
Seven days of meals, a shopping list arranged the way a shop is arranged, and a card for restaurants. Forty pages, drawn from the same book — so you can judge the method before you buy it.
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1,032 recipes · 1,690 pages · EPUB and PDF · instant download
$9.99
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Before you buy
No. It is illustrated, not photographed. A photo next to a recipe makes an implicit promise about how yours will look, and this book is a reference you cook from, not a book you look at. That decision is also why it costs $9.99 instead of $29.
No, and no cookbook can be. Certification marks such as the Crossed Grain or GFCO apply to food products made in audited facilities — they are not issued to books. Anyone showing one on a cookbook cover is misusing it. What this book does is tell you which products in your kitchen need to carry that mark.
It is a cookbook, not medical advice, and it says so plainly. It does not diagnose, treat or replace your dietitian. What it claims is narrower and checkable: every processed ingredient is qualified on its own line, and the reference chapter explains what each check is for.
Both, in every recipe, on every line. 240 ml (1 cup), 120 g (4.2 oz). No conversion table at the back to flip to.
EPUB and PDF. The EPUB reflows on a Kindle, phone or tablet; the PDF is laid out for reading on a larger screen or printing the pages you use most.
No. At 1,690 pages it is past the limit any print-on-demand service will bind, and splitting a reference book into volumes makes the index useless. It is a digital book by design.
Read the free forty-page starter kit first. It is drawn from the same book and written the same way — if it is not what you want, the book will not be either, and you will have spent nothing.