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Friday, October 7th, 2011

Fresh from Elizabeth’s Kitchen by Elizabeth Kaplan, founder of the Pure Pantry


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.

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Tuesday, July 19th, 2011

The Gluten-Free Italian Cookbook

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

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Friday, July 1st, 2011

Fun with GF/LG Food by Debbie Johnson – eBook Review


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.

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Friday, July 1st, 2011

The Essential Gluten-Free Restaurant Guide (5th ed.)

When you’re celiac, there are certain essentials you must arm yourself with. The Essential Gluten-Free Restaurant Guide, in its latest (fifth) edition, is one of those items you need if you’re on the gluten-free diet, especially if you like to eat out now and then or do any travelling. I love to cook and highly encourage other celiacs to master the art of gluten-free home cooking, but there’s nothing like being able to go out to lunch with my girlfriends or for a special dinner with my husband at a restaurant! I also do a lot of traveling in my work as a children’s author; on my busy book tours, I am always dining out. Thankfully, Triumph Dining’s latest restaurant guide is a triumph in itself, even more packed with valuable information than its earlier additions. I’m not surprised by this dedicated website, which has done so much on behalf of the gluten-free community with its blog, newsletter, publications, and innovative products! When I say the book is full of information, I’m not kidding! The newest edition, which is over 500 pages long, contains 6,839 restaurants in the U.S. According to Triumph Dining, if you ate at one new featured restaurant every day, it would take you 18 years to eat at every restaurant in the book! The book, divided into fifty states, is easy to scan through whether you’re trying to find a local restaurant to try tonight or planning a future trip. The guide features restaurants that will accommodate the needs of gluten-free patrons as well as over 2,800 restaurants that offer specialty gluten-free items, such as pizza and baked goods, as well as gluten-free menus. The back of the book has 120 GF menus for popular chain restaurants such as Panera Bread, Chili’s, P.F. Chang’s, and Wendy’s. I’m not the only one to have appreciated the value of The Essential Gluten-Free Restaurant Guide. So far, since the first publication in 2006, 28,000 copies have been sold. This is obviously a book that is cherished by the gluten-free community. Every year, Triumph Dining updates every listing and adds more. The latest edition has 800 more listings than the previous one, making it well worth your money to pick up a new edition every year. Triumph Dining has also made life easier for gluten-free diners with Triumph Dining Cards, which are a perfect companion to the Restaurant Guide.   If you happen to find yourself at a restaurant that isn’t featured in the guide, you can pull out one of the cards in the appropriate language (On a trip to Paris? Eating at an authentic Japanese restaurant? No problem!) and have your server give it to the chef. You can find the cards, as well as the Restaurant Guide, and even The Essential Gluten-Free Grocery Guide at http://triumphdining.com. You can see what I have to say about Triumph Dining’s grocery guide in my review of it here. I HIGHLY recommend this book!

Tina Turbin www.GlutenFreeHelp.info

k.m.

m.j.

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Wednesday, June 22nd, 2011

Betty Crocker Publishes Gluten-Free Recipe Book

Betty Crocker has already made waves in the gluten-free community with their delicious gluten-free baking mixes for brownies, cakes, and cookies.

Betty Crocker went gluten-free after two women in the company found themselves in the world of gluten-free living—one of them diagnosed with celiac disease and the other one forced to go gluten-free for the sake of her child.

Now Betty Crocker has a recipe book with 280 gluten-free recipes and tips for cooking and shopping—for only $11.50.


Click on the link below to order your copy:

http://bettycrocker.k-online.biz/cgi-bin/C47C96C3/mac/additmdtl.mac/showItemDetail?loadItem=MRB206

Tina Turbin

www.GlutenFreeHelp.info

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Friday, June 3rd, 2011

Living Gluten and Dairy-Free with French Gourmet Food by Chef Alain Braux


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.

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Friday, April 29th, 2011

Mommy, What Is Celiac Disease?

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.

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Sunday, April 17th, 2011

“Gluten Toxicity”- Amazing Comprehensive Book by a Nurse

Win a free autographed book now!

My name is Shelly Stuart. I am a registered nurse and I have been working for 21 years in a variety of areas, including gastroenterology and inflammatory bowel disease. About 6 years ago, I was finally diagnosed with celiac disease after many years of suffering with symptoms. I am writing this post today to share some of my story, my mission to increase awareness about gluten intolerance, and I would like to share some information about my new book, “Gluten Toxicity”.

My Story

Prior to being diagnosed with celiac disease, I was misdiagnosed and given a variety of explanations for my vague symptoms for most of my life. Unfortunately, even when the symptoms were obvious, misdiagnosis still occurred. For example, I was misdiagnosed with irritable bowel syndrome when I had classic celiac disease symptoms for 5 years prior to my diagnosis.

Eventually, I diagnosed myself by doing my own research and initiated a gluten-free diet to see if it provided symptom relief. Successful, I approached a gastroenterologist and confirmed my diagnosis.

This lack of awareness put me at risk for complications and at risk for a false negative test result since consuming a gluten-free diet prior to diagnosis can lead to false negatives. Unfortunately, many others have been put at risk due to the same experience. Delayed diagnosis is very common in many countries. Sadly, this often leads to an
increased risk of developing many health complications.

Once I became aware of how common gluten intolerance is and how it flies under the radar of medical health professionals, I knew there was a role for me to fulfill. Too many people are suffering and some end up with permanent damage due to a late diagnosis. Sadly, this damage (psychological and physiological) is preventable and for those
affected, it should have never occurred. Awareness about gluten intolerance needs to be on the radar of every health professional when they are assessing patients and the public needs to be aware of all of the tests that are available.

My Mission

With gluten intolerance on my radar, I decided to start a blog to increase awareness and I have been actively increasing awareness on Twitter and Facebook as well. I also started a business as a Celiac Nurse And Gluten Intolerance Consultant in Vancouver, British Columbia, Canada. As time passed, I recognized the need for a book
that I could use as a resource to increase awareness, increase diagnosis, and to help others who are diagnosed and having problems. I also wanted to share everything I have learned about living a gluten-free lifestyle. As a result, my book, “Gluten Toxicity” was created.

My love for my family has been a powerful motivator for the creation of this book. Gluten intolerance is very prevalent in my family. Therefore, this book is my gift to my current and future family members (grandchildren, great grandchildren, etc). I feel that this guide provides the information they will need to get diagnosed and to help improve their health once diagnosed. For many years to come, my infinite love and guidance can be passed on through this book.

Many are suffering and quite likely many are dying globally due to undiagnosed celiac disease, dermatitis herpetiformis and non-celiac gluten intolerance. This breaks my heart when I think of grandparents being lost due to dementia or illness, couples dealing with infertility or pregnancy issues (potentially leading to loss of a baby), mothers and fathers struggling with illness, children with cognitive disabilities affecting their ability to achieve their potential in life, and many others who are suffering with a variety of misdiagnoses.

This is what I visualized while I wrote this book. I am hoping that my book will help others to recognize that a link may exist between their symptoms and the ingestion of gluten. Recognition, diagnosis, and a gluten-free diet may be all that is needed to increase their quality of life and end the suffering.

My Book, “Gluten Toxicity”

“Gluten Toxicity” provides a comprehensive checklist of symptoms, in depth analysis of the diagnostic tests, an outline of the gluten-free diet, tips to help with a new lifestyle adjustment, and recommendations to consider when complications arise. Helpful checklists will assist people to keep track of blood test results, and tasks to help with healing.

For people who are already diagnosed, my book offers many tips to help with the gluten free lifestyle and has multiple suggestions for people who are still suffering with symptoms despite the maintenance of a gluten-free diet.

My hope is that my resource guide, “Gluten Toxicity” will help others to navigate the maze associated with gluten toxicity and to help them live life to the fullest.

If you are interested in purchasing a paperback copy of “Gluten Toxicity: The Mysterious Symptoms Of Celiac Disease, Dermatitis Herpetiformis, And Non-Celiac Gluten Intolerance”, please see more information at http://www.celiacnurse.com. My book is available as a paperback from Amazon in the USA, Canada, the United Kingdom, Japan, and Germany. If you would prefer an e-book version of “Gluten Toxicity”, please see the E-Book from my blog.

A post with highlights From “Gluten Toxicity” can also be found at my
blog: http://celiacnurse.com/highlights-from-my-book-gluten-toxicity-the-mysterious-symptoms-of-celiac-disease-dermatitis-herpetiformis-and-non-celiac-gluten-intolerance/

Thank you very much for your support and thank you Tina for the opportunity to share my story on your lovely and very informative blog.

Shelly Stuart, R.N., B.Sc.N.                                      Don’t forget you can win a free autographed book now!

Tina Turbin

www.GlutenFreeHelp.info

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Monday, March 14th, 2011

Everyday Grain-Free Gourmet-by Jodi Bager and Jenny Lass

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

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Sunday, February 13th, 2011

Gluten Free Sugar Cookie Cut-Outs – Valentine's Day Recipe

Below is a little teaser of a recipe from a soon to be released book, Gluten Free Cookies by Luane Kohnke. You will have an opportunity to read the review of many tested recipes we will be doing out of her book over the next two months. So check back soon!

Enjoy and Happy Valentines Day, Tina

Gluten Free Sugar Cookie Cut- Outs

Ingredients:

1 cup brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons almond flour
8 tablespoons (1 stick) unsalted butter,
room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg

Makes 48 to 60 cookies

I developed this recipe for my friend Gail. She was diagnosed with celiac disease late in life, and really missed her
sweets. She told me that these cookies reminded her of the sugar cookies her grandmother made.

Directions:

In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, cream of
tartar, and salt. Whisk in almond flour. Set aside.

In the large bowl of an electric mixer, combine butter and sugar. Set mixer speed to medium and beat until light
and fluffy. Add vanilla extract and egg. Beat until well combined, about 1 to 2 minutes. Reduce mixer speed to low.
Add flour mixture and mix until just incorporated. Divide dough into quarters, and wrap each quarter in plastic
wrap or wax paper. Chill for 1 to 2 hours, or overnight.

Preheat oven to 350°F. Line cookie sheets with parchment.

Roll dough, one quarter at a time, between sheets of wax paper, to 1/4-inch thickness. Cut with heart-shaped
cookie cutter, dipping cookie cutter in brown rice flour or all-purpose gluten-free flour to aid cutting.
Place cookies on prepared cookie sheets, spacing them about 2 inches apart. If dough becomes too soft to reroll
easily, return it to the refrigerator or place it in the freezer for 5 to 10 minutes, until it is firm enough to reroll.
Sprinkle cookies with granulated sugar, demerara sugar, or gluten-free sanding sugar. Bake until edges are pale
golden brown, about 10 to 12 minutes. Cool on cookie sheets for 5 minutes. Transfer cookies, still on parchment,
to wire racks to cool completely. Store cookies in an airtight container for up to 1 week.

Recipe taken from Gluten-Free Cookies by Luane Kohnke
(978-1-4162-0623-1; $18.95; Pub date: March 2011; Sellers Publishing; 50+ full-color photos, Hardcover)

Author Bio:

Luane Kohnke has been an accomplished gourmet cookie baker for more than 20 years. Her love for cookie baking began when she was nine years old, living on her family’s farm in Wisconsin, and she developed an interest in gluten-free baking about 15 years ago. Luane lives in New York City. For more information, visit www.luanekohnke.com.

Tina Turbin
www.GlutenFreeHelp.info

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  • Tina Turbin

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    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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