This cookery book published by Blue Star Books, is more than simply a run-of-the-mill cookbook. It starts by defining celiac disease and gives some indication that not everyone who has a gluten intolerance is diagnosed correctly. I found it interesting that it can be misdiagnosed as irritable bowel disease (IBS). Celiac disease is defined in this book as “an inherited autoimmune disease … caused by a reaction to gliadin, a gluten protein found in wheat and related grain species that severely affects the digestive processes of the small intestine….if left undiagnosed and untreated it can lead to infertility, osteoporosis, neurological conditions and in rare cases, cancer.” (Page 7)
There is a useful list of foods that generally contain gluten, and goes on to point out that all medications are not gluten-free, which gives one pause for thought. It seems that gluten is one of the top eight allergens in the United States.
The writer goes on to point out that there are other ‘grains’ that are gluten free, such as quinoa, teff, sorghum, millet, amaranth and others. I had never heard of amaranth or teff before, but was glad I had learned something new. Teff is a grain that is native to Ethiopia, while amaranth is described as ‘one of the world’s oldest “grains.”’
The recipes begin with flour mixes using the different ‘grains’ as a base for each. Then the writer waxes lyrical about using cast-iron pans and skillets. Did you know that if you cook with these your food will incorporate extra iron from the pan? Try the recipe for ‘cast iron hash browns’ for example on page 224.
There’s a list of recipes for dairy-free, dairy and egg-free dishes, so you can easily find the ones that will suit you and your family. The recipes themselves are far from boring, and you’ll find new breakfast, lunch, dinner and dessert ideas.
This is a great book for anyone who want to eat healthily, whether or not you have celiac disease or gluten intolerance. Take a look at it and see what you think.