Gluten-free cooking for dummies
(Book - Regular Print)

Contents note continued: Setting realistic expectations -- Arming yourself with good information -- ch. 2 So Why Cook Gluten-Free, Anyway? -- Wheat May Not Be Good for Anyone -- 1.Humans don't fully digest wheat -- 2.Wheat is a pro-inflammatory agent -- 3.Wheat can cause leaky gut syndrome -- 4.Refined wheat has little nutritional value -- 5.Wheat may cause wrinkles -- 6.Wheat may contribute to menopausal symptoms -- 7.Wheat is one of the top-eight allergens -- 8.Wheat can mess up your blood sugar levels -- 9.Wheat can make you fat -- 10.Many people have gluten sensitivity or celiac disease and don't know it -- Recognizing Different Types of Gluten-Related Problems -- Allergies to gluten-containing foods -- Distinguishing between gluten sensitivity and celiac disease -- Sorting Out the Symptoms of Gluten Intolerance -- Pinpointing gastrointestinal symptoms -- Checking out non-gastrointestinal symptoms -- Watching for symptoms in kids -- Considering Your Options for Testing --

Contents note continued: Looking into tests -- Going gluten-free without testing -- Realizing the Consequences of Cheating -- Compromising your health -- Developing associated conditions -- Understanding How Gluten Affects Behavior -- Connecting gluten and autism -- Delving into depression and other mood disorders -- ch. 3 What's Gluten-Free and What Isn't? -- Avoiding These Definite No-Nos -- Getting the Green Light: Definitely Okay Foods -- Snooping for Hidden Gluten -- Ending the controversy about "questionable" ingredients -- Knowing which foods to question -- Getting to Know Gluten-Free Alternatives -- Amaranth -- Arrowroot -- Buckwheat/groats/kasha -- Garfava -- Job's Tears -- Mesquite (pinole) -- Millet -- Montina (Indian ricegrass) -- Quinoa (hie) -- Ragi -- Rice -- Sorghum -- Soy -- Tapioca (gari, cassava, casaba, manioc, yucca) -- Taro root -- Teff (tef) -- Reading Labels and Getting Answers (Most of the Time) -- Labeling gluten-free: The law and what it means --

Contents note continued: Gluten-free certification -- Contacting manufacturers -- ch. 4 Making Nutrition Your Mission When You're Cooking Gluten-Free -- Feeling Optimal Requires Optimum Nutrition -- Fueling versus filling -- Getting enough nutrients when you're gluten-free -- Choosing a Healthier Approach to the Gluten-Free Diet -- The unhealthy way -- The healthy way -- Watching Your Blood Sugar -- Moving beyond rice, corn, and potatoes -- Understanding the glycemic index of foods -- Relating a gluten-free diet to the glycemic index -- Choosing healthy starches forthat "fill-me-up" feeling -- Managing Your Weight When You're Gluten-Free -- Losing or maintaining weight -- Dealing with (uh-oh) weight gain -- Adding some pounds if you're underweight -- ch. 5 Setting Up Your Kitchen and Pantry -- To Be or Not to Be 100 Percent Gluten-Free -- Conquering Contamination Concerns -- Keeping crumbs at bay -- Protecting jars from cross-contamination -- Using utensils in food preparation --

Contents note continued: Storing food -- Considering cookware -- Sharing Is Caring When You're Cooking Both Ways -- Planning your menus for easy meal prep -- Using appliances to make cooking easier -- Changing a few techniques in your two-way kitchen -- ch. 6 Planning Out Your Gluten-Free Week -- Starting the Day with Breakfast -- Mapping Light Meals and Snacks -- Going for Heartier Main Meals -- Being Festive: Special Occasions and Holidays -- ch. 7 Shopping for the Gluten-Free Stuff You Need -- Coming Up with a Shopping Strategy -- Sticking to natural foods -- Buying the occasional manmade item -- Scouting Out the Best Stores -- Visiting your local grocery stores -- Shopping at specialty stores -- Buying online -- Saving Money on Ridiculously Expensive Ingredients -- ch. 8 You Don't Always Need Recipes -- Transforming Any Meal into a Gluten-Free Delight -- Finding fun substitutions -- Putting mindless meals on the menu --

Contents note continued: Converting a Gluten-Filled Recipe into a Gluten-Free Recipe -- Converting the ingredients -- Interpreting the instructions -- Messing with Mixes -- Don't let the price tag fool you -- They're easy to find -- pt. II Mouthwatering Main Courses -- ch. 9 Gluten-Free Flours: Your Foundation for Great Breads and Pastries -- Baking Bread without Wheat Flour -- Looking at Alternative Flours -- Baking for Success: A Few Tips -- Creating the Gluten-Free Flour Mixture -- ch. 10 Fast Fixes: Making It Quick & Easy -- When Every Minute Counts: Breakfast on the Run -- Having Lunch or Dinner in the Fast Lane -- Serving up Speedy Salads and Snacks -- Doing Desserts Quickly -- ch. 11 Breakfast: Don't Leave Home Without It -- Starting the Day the Gluten-Free Way -- Adding Sizzle to Your Morning -- Rise and Shine! Breads and Bagels -- Choosing and prepping yeast -- Working the dough: You don't need Popeye arms -- Creating the crust -- Troubleshooting breads --

Contents note continued: What a Sweet Idea! Pastries and Muffins -- Whipping Up Pancakes and Waffles -- ch. 12 Brilliant Brunches, Luscious Lunches -- Breaking for Brunches -- Midday Munchables, Gluten-Free Style -- Meals on the move -- Quickie cold lunches -- Satisfying salads -- Hot or cold sandwiches -- Creating Wraps and Other Sandwich Containers -- Eating Pizza (No Foolin') -- Crafting Quick Midday Casseroles -- ch. 13 Diving into the Melting Pot: Ethnic Dishes -- Asian-Style Gluten Free -- Taking Gluten-Free South of the Border -- Italian Favorites: Hold the Gluten! -- ch. 14 Something's Fishy 'Round Here -- Reeling in Compliments with Fish and Seafood Dishes -- Broiling, Baking, and Poaching Fish -- Trying Seafood in Crepes and Casseroles -- ch. 15 Tastes Like Chicken: Poultry Dishes -- Flocking to Baked, Broiled, and Pan-Fried Dishes -- Making Poultry Casseroles That Will Fly Off the Plate -- ch. 16 Meat Matters -- Gluten-Free... If You're Game --

Contents note continued: Eyeing the Main Attractions: Beef, Pork, and Lamb -- Mixing Up Meals with Ground Meats -- ch. 17 Making Memories with Meatless Dishes -- Veggin' Out with Side Dishes -- Packing Some Punch with Pastas and Starches -- Serving Vegetable Dishes as the Main Attraction -- pt. III Dishes to Enjoy Before, After, or Any Time -- ch. 18 Appetizing Appetizers -- Choosing the Right Appetizers for the Occasion -- Taking a Dip with Cold Appetizers -- Serving Up Some Hors D'oeurves from the Oven -- ch. 19 Salads with Pizzazz -- Viewing Fruit and Vegetable Options -- Combining Greens with Meats -- ch. 20 Slurpilicious Soups -- No Glutens and Swimming with Flavor -- Making Broths and Hearty Soups -- Going Vegetarian: Meatless Marvels -- Chili, Chowders, and Stews: A More Filling Chow -- ch. 21 Stupendous Snacks -- Snackin' Healthy -- Cool Snacks for Chillin' Out -- Fixing Salts and Sweets to Satisfy Your Munchies -- ch. 22 Decadent Desserts --

Contents note continued: Pies and Cobblers You Can't Resist

Crafting Cookies and Cakes from Scratch

Surprising Guests with Fancy Finales

pt. IV The Part of Tens

ch. 23 Ten Easy-to-Prepare Comfort Foods

Get Your Kicks with an Easy Mix

Mom's Old-Fashioned Meatloaf

No Woes with Nachos

Potato Salad with a Past

Heavenly Homemade Veggie Soup (Add the Gluten-Free Pasta!)

Whip Up Some Pudding

Chow Down New England Style

Super Simple "Mac-a-Cheese"

Chase Away the Winter Blahs with a Big Bowl of Chili

Cheeseburgers in Paradise

ch. 24 Ten Ideas for Cooking Gluten-Free with the Kids

Have a Lasagna Night

Use Cooking to Teach Ingredient Insights

Jazz Up Meals with Colorful Vegetables

Throw a Homemade Pizza Party

Try Some Herbalicious Preparations

Make It Fancy Schmancy

Have Fun with Food Facts

Make Candy

Add Some Fun to Breakfast

Picnic in the Playroom.