I recommend this cookbook, even though it does not declare itself “gluten free” in the title and never mentions the word “celiac”. Most of the recipes are gluten free or can be easily be adapted. Most of us need to eat more vegetables and consume more fiber. I certainly do. This author “deceptively” disguises the vegetables by pureeing them and then slipping them unannounced into many different recipes. Believe it or not, brownies enhanced with carrot puree and spinach puree are delicious, particularly if you don't know exactly what you are eating. This recipe is gluten free if you use certified oats and adaptable if you prefer to avoid oats.

  The author encourages the use of whole-wheat pasta and tortillas — this is part of her mission to improve children’s nutrition while keeping peace at the dinner table — but I see no reason why gluten free substitutes can not be used particularly with people who have already developed a taste for them. She frequently uses bread crumbs, and with gluten free bread being what it is, crumbs are certainly readily available. Consult this blog article if you if you need suggestions for finding or using them.

published: 01/16/08