By Rick Marx and
You're aware of common food allergies, but what about intolerance to gluten?
A study by the National Institute of Health (NIH) shows that three million Americans suffer from celiac disease, a genetic disorder in which consuming gluten—the protein found in certain grains—damages the small intestine and prevents nutrients from being absorbed.
So how do you simultaneously accommodate gluten-free diets while offering foods that are full of flavor? Especially if any foods and by-products containing wheat, rye, barley and oats are out of the question?
The Everything Gluten-Free Cookbook is a delicious and practical approach to doing just that.
Shedding new light on the subject, the cookbook is divided into a variety of gluten-free sections. It offers recipes for appetizers, breakfasts, meats, fish, poultry, and vegetarian dishes, along with soups, salsas and sauces. There are chapters on the different varieties and applications of corn and rice. There are cakes, cookies and cobblers; puddings, mousses and soufflès. There is even an entire chapter devoted to understanding gluten-free cooking.
With recipes like shrimp lobster salad, spicy cornbread stuffed with chilies, curried lamb grilled on skewers and chocolate mint swirl cheesecake with a chocolate nut crust, this cookbook offers gluten-free options that are sure to please customers clamoring for more flavorful gluten-free options.