Recently I published a rave review of Just Poppin’s delicious popped sorghum, including many recipes which include this delicious ingredient. More recipes will be posted over the coming months so be sure to sign up for my regular emails on the Home Page.

I was pleasantly surprised to find a very large banner featuring my review and me sitting along with Oprah. Yes, that is right! Just Poppin is an amazing company with an amazing gluten free product unlike others, sorghum. They were honored to have a company appearance in Oprah Magazine and well, the rest is history. Click on the link below to check it out!

http://shop.justpoppin.com

Tina Turbin

www.glutenfreehelp.info

In Fresh from Elizabeth’s Kitchen, author Elizabeth Kaplan utilizes her abundance of culinary education credentials and sincere care throughout her cookbook on each and every page to give us a variety of family-friendly gluten-free recipes. You can enjoy her well thought out personal recipes in a box form her own Gluten Free company, The Pure Pantry.

Elizabeth has a flair for developing recipes and cooking. She has a real eye for capturing “the moment”; the book is full of captivating still photography that invites you into her world, her family, and her kitchen.

I was pleasantly surprised at the range of recipes this book offers with a full chapter devoted to one of my favorite meals, breakfast. She presents so many ideas she makes breakfast fun all over again.

I tried out the recipes for Quick Cranberry Nut Coffee Cake, Lentil and Root Vegetable Soup, Asparagus and Leek Risotto, Sticky Toffee Pudding with Warm Caramel Sauce, and they all turned out absolutely delicious!

In my estimation, this book is one of the finest gluten-free cookbooks available. I also can not say enough about a woman who can run a family, run a company and write her own book.

Tina Turbin

www.GlutenFreeHelp.info

k.m., t.t.

Author Mary Capone teaches us fine classic Italian dishes from her roots in the Italian Countryside.
Upon reading The Gluten-Free Italian Cookbook, I felt a sense of warmth from the author as she opened her heart and the doors to her “world”—her past, her family, and her heritage. Mary grew up in New York in the kitchen and around an Italian table with family meals being the excitement of the day. Platters of food adorned the table, and laughter and love, which was in every dish.

Mary’s travels in Europe after college brought her to her roots, her love—Italy. Crossing the border she knew instantly she was at home. When she returned to her father’s village, she was taught the secrets of simple Southern Italian cuisine, which she brought back to the States, opening “Marie’s Crêpes”—European crêpes made to order.

Mary started having signs of an auto-immune disease shared by her grandmother, who eventually died from the disease. Mary was told it was genetic and nothing could be done. She spent years searching for solutions. As with many celiacs, she finally diagnosed herself, had the blood test performed, and it was confirmed. She had celiac disease. She began to regain her health as she began eating gluten-free.

The gluten-rich diet of her ancestors was her new nemesis. Rather than looking at all she must avoid, she yearned for recreating those lovely dishes in a cuisine she could eat—one by one. The transformation evolved in her own kitchen as she created healthy gluten-free alternatives.

In 2005, with a recipe book full of one-of-a-kind dishes exuding the flavor, aroma, and love of Italian food, Mary opened the Wheat-Free Gourmet Cooking School in Boulder, Colorado. The spirit and joy in her cooking school is what inspired her to share her recipes with the gluten-free community.

Each of Mary’s recipes has a concise yet personal prelude setting a lovely scene for the forthcoming dish. Each story reflects on the pleasure and love she imparts now to the reader. Not only is this a cookbook you’ll treasure and have on your shelves to use for years to come, it is a story, a life story Mary shares openly. Her personality shines through—a peaceful, artistic culinary soul. I for one feel as if I made a friend, by owning this book alone.

The dishes in The Gluten-free Italian Cookbook are nutritious, earthy, truly Italian, and bursting with flavor. I get a sense of the aromas just reading the recipes. Each one offers a dairy-free version simply explained and well-tested. She has vegetarian options as well. Many beautiful photographs accompany the book as well as a hint of family, scattered amongst the pages, letting the reader in on her family album.

This is a cookbook devoted primarily to gluten-free Italian meal options, not just desserts.  With dishes such as Eggplant Caponata (Caponata di Melanzane), mushrooms and Olive Tapenade Crostini, Aunt Caramel’s Baked Stuffed Artichokes (Carciofi con Pane e Salsiccia), Our Daily Bread, Seafood Pizza and Mary’s Traditional Dairy-Free Ricotta, one is never at a loss for a culinary adventure resulting in an aromatic and love-filled meal—from Mary’s heart to yours.

This is one of the most pleasurable “reading” cookbooks I have had the opportunity to have, read, and own. I HIGHLY recommend it to anyone looking for a healthy alternative to cooking—simple gluten-free. “Mangiare bene, bere bene e’ vivere bene.” To eat well, to drink well, is to live well. This is how Mary likes to live her life, and shares a part of that living through this cookbook.

I give this book a thumbs up, Mary is a delight and it is HIGHLY recommended by me! 
Tina Turbin
www.glutenfreehelp.info

It’s rare to find a recipe that is capable of catering to the needs of the gluten-free, food allergy, diabetic, vegetarian and vegan communities—all in one recipe. Debbie Johnson’s cookbook, Fun with GF/LG Foods, is full of such recipes, and what’s more, the book available in the handy eBook format.

This cookbook is the first of its kind in that every single recipe in it is free of gluten, sugar, and the common food allergens as well as digestion-friendly and low-glycemic. Allergic to tree nuts? No problem. Lactose intolerant, vegetarian, or even vegan? Debbie offers alternatives for you for most of her recipes.

Not only are Debbie’s recipes accommodating, they’re also great-tasting, my favorites being the onion and broccoli quiche and the cherry-almond tart—simple to make and simply delicious!

The 75 recipes are easy to follow with tried-and-true instructions from Debbie, who has been eating low-glycemic foods since childhood and has been gluten-free for years. She was also the chef and owner of a restaurant, where she created and served these well-loved recipes. Her culinary background is evident in her flavorful and simple-to-follow recipes.

I have observed that people underestimate the effects of gluten and sugar on our health. Thanks to Debbie, we have a whole collection of recipes that allow people to enjoy food without these ingredients.

Debbie doesn’t just share recipes, she also helps us improve our own cooking by giving us tips such as how to make cream sauces without real cream or how to make a proprietary-blend, low-glycemic sweetener. These tips are invaluable when it comes to making you a gluten-free master chef yourself.

Don’t forget the unique eBook format! As Debbie shares on her website, http://glutenfreefun.com, there are several advantages to this. eCookbooks are handy because you can save recipes as your own Word file, changing the recipe as you please to suit your needs, and then print which recipes you want to use. If there are any spills or messes, you can just reprint, and it is oftentimes easier to work with a single sheet of paper rather than a bulky book when cooking. If you do want to have a hard copy cookbook of your own, you can just print the eBook and bind it yourself.

I highly recommend ordering Fun with GF/LG Foods, especially for those who are not only gluten-free but need to maintain a low-glycemic diet. You’ll not only add 75 recipes to your repertoire, but you’ll gain from Debbie’s experienced advice to improve the quality of your homecooking.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Tina Turbin www.GlutenFreeHelp.info

k.m.

m.j.

I’ve read and tested many cookbooks, but this one is quite unique as its author is not only an award-winning executive chef but has a Bachelor of Science degree in holistic nutrition and has worked in the food industry for 40 years.

Chef Alain Braux has written a book based on his conviction that the foundation for good health is good nutrition. After many years as a French chef, he has compiled more than 80 of his favorite recipes and proves that healthy food is also delicious.

This book has a wealth of researched information on celiac disease, autism spectrum disorder (ASD), the gluten-free diet, lists of organizations, shopping lists, etc. With 10 years under his belt as a nutritherapist, helping many people with health conditions such as cancer, CD-ASD, ADD/ADHD, diabetics, food allergies and more, Chef Braux sits in a position unlike most cookbook authors. With his impressive credentials, vast experience, and his heart of gold (inspired to truly help people as much he can), his book is an especially welcome resource in our homes.

After reading his well-written information on understanding the body and what may be happening to it, Chef Braux then says, “Let the fun begin.” 80 incredible, very unique GF (gluten-free) and DF (dairy-free) recipes follow. Each is preceded by a simple description of the various flavors he uses as well as tips on his baking notes. He reveals all. He offers breads, soups, appetizers, main dishes, desserts and more.

A few of our favorites were Classique Mousse and Mousse Chocolat: Classic French Chocolate Mousse and Crème Brûlée à la Lavande: Lavender Crème Brûlée and Gâteau Moelleux aux Bananes et Noisettes: Moist Banana and Hazelnut Pound Cake or Muffins (pgs. 226-228). The list goes on. There aren’t many recipe books like this one, that’s for sure: French food made as appetizing as French cuisine can be, yet gluten-free. It’s amazing what Chef Braux has pulled off.

The book has 180 pages of information about health issues for just about anyone who can benefit from a gluten-free diet. His style of writing gives you the sense that you’re talking with a knowledgeable, caring friend.

Chef Braux is just that—a caring soul—and this book should be in every household.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

It’s not every day that you find a resource book that both parents and children can read for valuable information about celiac disease. Katie Chalmers has achieved this with her unique picture book, Mommy, What Is Celiac Disease?

After a child’s celiac diagnosis is made, there comes the inevitable talk when Mommy, Daddy, or both must explain what this means and how it will change their family. Mommy, What Is Celiac Disease? depicts in unique illustrations and creative dialogue, full of unique similes that children will connect with, this crucial conversation between a newly diagnosed celiac girl and her Mommy. Not only does the book fully describe the disease, even defining gluten, and explain the gluten-free diet and the lifestyle changes it requires, but it also exudes an optimism, giving parents an example of the positive attitude they should take with their kids.

The book is not only a valuable resource for celiac kids and their parents, but for other family members, friends, teachers, school administrators, and more.  It explains the disease in an informed way without complicated and scientific jargon, earning the praise of various celiac experts and writers.

Katie Chalmers not only authored the book but, a freelance graphic designer, she illustrated it as well. Shortly after being diagnosed with celiac disease, one of her twin daughters tested positive, and Chalmers made sure to explain the disease clearly and in a positive light. Her picture book does just that and ensures that other parents will be able to follow in her successful footsteps.

I highly recommend this book for anyone with a celiac child in their life. I am also very pleased to share her delightful website http://www.katiechalmers.com where you can easily purchase the book.

Tina Turbin

www.GlutenFreeHelp.info

b.a.

Everyday Grain-Free Gourmet is a cookbook offering a clarification to and simplification of the grain-free diet and its health benefits. It also clarifies some specific points regarding the Specific Carbohydrate Diet and offers some well-researched and documented history and evidence about the diet.

Bestselling authors Jodi Bager and Jenny Lass met one day while on a trip to meet with the now-author Elaine Gottschall, creator of the Specific Carbohydrate Diet, and started talking recipes and food. They soon collaborated and found that their individual styles complimented each other perfectly.

Jodi says her style is simple and she’s a mom, and Janet is more scientific and a medical writer. They even like opposites. Jodi prefers family meals and recipes to serve her kids, while Jenny has a bit of a sweet tooth and loves ice cream—hence, the basis of a wonderful assortment to not only satisfy the palate, but an array to fill the many basic needs from breakfasts to dinners, desserts, and kitchen staples, all with a great homemade taste.

For anyone wanting to absorb the premise behind the SCD, this is the book for any reader. You are presented with just what you need to grasp the concepts. I, for one, now understand Elaine’s original book as a result of Everyday Grain-Free Gourmet’s well-written explanations.

The recipes produce without a doubt top-of-the-line, high-quality foods. (Try the cashew butter cookies—with almond flour!) They are packed with nutrition thanks to Jodi’s interests and loaded with “yum” thanks to Jenny. Together they have created another soon-to-be-bestseller, Everyday Grain-Free.

Tina Turbin
www.GlutenFreeHelp.info
r.n.

Bestselling first book: “Delicious Recipes for Healthy Living” by Jodi Bager and Jenny Lass

Some people accomplish extraordinary things. When they do, it’s nice to recognize them and applaud them for their accomplishments. Tina Turbin is one of those people. She’s well known by many of you because of her involvement in the celiac community.

Who is Tina Turbin?

Tina is an activist in two main fields: 1) She actively works to make improvements in children’s literacy and education, and 2) She works diligently to raise awareness about celiac disease. She speaks regularly on these topics on national radio shows and writes articles and columns for a wide variety of publications and websites. You can learn more about Tina at http://TinaTurbin.com.

Why the “Congratulations!”?

Tina wrote the award-winning children’s picture book Danny the Dragon Meets Jimmy. iSTORYTIME (the iPhone App Developer for Dreamworks) has recently signed to turn the DVD of this book into a children’s book app. This production is unique because its the first of its kind to have sign-language interpretation added for the deaf to assist this under-served population.

Imagination Publishing Group President Alan Wayne said, “I’m pleased to say that this is the first of many apps to be created through iStorytime for the Danny the Dragon series.” Profits from the sales of the Danny the Dragon DVD are donated to the Blossom Montessori School for the Deaf. Learn more about her books, DVD, and what she does to help celiacs at her website.

Congratulations Tina!

Connie Sarros

www.gfbooks.homestead.com

Three products and over 10 recipes – that’s Better Batter Gluten-Free.

My testers and I cooked our own 9 dishes out of the 3 mixes and found them very easy and the final result very satisfying.

Their website offers a variety of recipes, which are unlike most you’ll find.

Click here to view the embedded video.

The gluten-free flour mix is very light and can be used in cupcakes, breads, yeast breads and much more.  The pancake and biscuit mix was lightly sweet, fluffy and again can be used in a variety of ways.

Now let’s talk about the gluten-free fudge brownie mix.  You can make fudgy brownies, cake-like brownies – add a variety of ingredients to your liking such as nuts or chocolate hunks.  Whatever you do you can not make this batter taste bad.  It’s too good to start with.

Enter the free give-away now

Naomi Poe started this company after her 1½ year old son was in unsuccessful therapies for autism.  The test came back positive for gluten enteropothy.  Six weeks later he was taken off the ‘spectrum’ for autism.

One year later 2004 her new baby boy started to exhibit signs.  He too was tested positive.

Just six months later her husband was tested and he carried the genetic link to celiac.

Naomi was tired of the expensive mixes and the tasteless food and began experimenting.  She really desired her mom’s old fashioned recipes and was determined to come to a solution.

Working hard as usual and pregnant, one day Deb’s water broke and she knew she had another calling—motherhood. She stayed on as part-owner of the Board of Annie’s, in 2002 stepping aside from Annie’s as she devoted more time to enjoy motherhood. She continued to work on many projects—mostly helping others with their companies. Expanding companies is truly her forte.

Better Batter products are a result of her determination and hard labor over flours and ingredients.

Currently all her products are manufactured in a secured dedicated facility in Spenser, NY.

This food company is given a thumbs up, and I HIGHLY recommended it.

Enter this week’s give-away now

Tina Turbin

www.GlutenFreeHelp.info