The Best Gluten-Free Family Cookbook

Ann Turner, formerly the financial and budget manager of the University
of British Columbia Library, is a freelance writer.

This is the authors’ second gluten-free cookbook, adding another 129
recipes plus numerous variations to their previous “125 best
gluten-free recipes.” Having celiac disease or a wheat allergy need
not mean a life of bland, rice-flour-based foods. The recipes in this
collection use a variety of gluten-free ingredients in addition to rice,
including amaranth; quinoa; nut, bean, pea, potato, sorghum, and soy
flours; and corn, potato, and tapioca starches.

Their products are delicious and presentable, suitable for the whole
family and company. They range from quick snacks to baking, soups,
salads, entrées, holiday meals, and special occasion desserts. Yields
are family size: four to six servings, a dozen muffins, several dozen
cookies. Measurements are imperial and metric, and the methods are set
out clearly step-by-step. There are many hints and tips for using and
substituting the gluten-free ingredients successfully, plus an
introductory chapter on “The Gluten-Free Bakeshop” and glossaries of
kitchen equipment, ingredients, and techniques. The gluten-free
ingredients are available in specialty stores (check “Health Food
Products” in the Yellow Pages) and some appear on supermarket shelves.
This collection is good news for celiacs and their families, and a great
source of new tastes and textures for other cooks to try.