Gluten Free Resources

Please feel free to share your experiences or suggest additional resources. These are just the ones I’ve found most interesting thus far.

Websites

  • Celiac.com: There is a ton of information here, but I must admit I find the site painful to navigate.
  • Elana’s Pantry: Great recipes, mostly using almond flour in place of gluten and agave nectar in place of sugar. She has a variety of lactose free recipes, too. Her cookbook is also excellent.
  • Gluten Free Food Reviews: No nonsense reviews of a variety of gluten free products. I stumbled on the site while looking for a review of Betty Crocker’s new gluten free cake mixes.
  • Gluten Free Girl: Some interesting looking recipes here. I haven’t tried enough yet to say how I like them, but I’m intrigued. She also has one cookbook out (and possibly a second one?).
  • Gluten Free Gobsmacked: Some lovely recipes on here. Many of them use potato flour, which I can’t have, but thus far I’ve found I can do fairly well without it. She also has some lovely personal notes, separate from the gluten issues.
  • Gluten Free Goddess: Interesting recipes that I haven’t tried yet.
  • NIH’s Celiac Page: Good overview of what Celiac Disease is.

Books

  • Baking With Agave Nectar: Not every recipe in here is gluten free, but many are. This is one of my most useful cookbooks, in terms of figuring out how to substitute agave nectar for sugar.
  • Celiac Disease: A Hidden Epidemic: the Celiac specialist I’m seeing recommended this. I haven’t read it yet, but I have it on the top of my pile for when the gluten challenge is over.
  • Gluten Free Baking: Also recommended by the Celiac specialist.
  • The Gluten-Free Almond Flour Cookbook from Elana Amsterdam, of Elana’s Pantry. Contents similar to her website, but with some additional recipes.

Vendors & Foods

  • Chebe Bread – made from yucca flour. It’s a traditional South American bread. You can sometimes find it in places like Wholefoods.
  • Betty Crocker Gluten Free Brownies – Honestly, these were better than a lot of gluten-full brownies I’ve had. These were dense and fudgey, which is how I like my brownies.
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