Gluten-free eating has turned into a far-reaching phenomenon in the past few years as many others who have not been diagnosed with celiac disease have turned to the diet to lose weight and improve their overall health and wellness. As a result, countless options for gluten-free packaged foods and restaurant meals have emerged. Sorting through those, as well as the various health issues surrounding the gluten-free trend, has become the new challenge. This book helps by giving the reader the following:
An explanation of the varying degrees of gluten intolerance.
Lists of which foods contain gluten, including those with "hidden gluten," plus a thorough guide to foods that are naturally gluten free.
A shopping guide for choosing among the plethora of packaged gluten-free offerings to find the healthiest, best-tasting, and best-value options.
Help for avoiding gluten while traveling and dining out.
Information devoted to helping kids, who are notorious picky eaters, avoid the gluten that is prevalent in the foods that they like most.
More than 50 recipes for staples, meals, baked goods, and more.
A two-week gluten-free meal plan.
About the Author
Elizabeth King Humphrey removed gluten from her diet to improve her thyroid and autoimmune disorders and also influenced her family to become gluten free. Their adventures have included discovery of the perfect sandwich bread, the preparation of countless gluten-free meals, and the exploration of accommodating restaurants. She has written for various publications and contributed to books, including Reader's Digest's Know It All. She teaches online copyediting courses for the University of California San Diego Extension and enjoys reading and experimenting with the gluten-free cookbooks she reviews for the San Francisco Book Review. Home town: Wilmington, North Carolina
Jeanette Hurt is an award-winning food, wine, and travel writer whose books include the Complete Idiot's Guide to Dehydrating Foods, the Complete Idiot's Guide to Wine and Food Pairing, The Cheeses of California, and The Cheeses of Wisconsin. She consumes a gluten-free diet and develops gluten-free versions of her favorite recipes. Home town: Milwaukee, Wisconsin