If you're going gluten-free, or just learning to cook for someone who is, bookstores and the Web are suddenly awash in recipes to help you with the challenge.
One recent addition is Danna Korn and Connie Sarros' "Gluten-free Cooking for Dummies," by Danna Korn and Connie Sarro (Wiley, 2008). The authors offer a chatty, comfortable but thoroughly informative primer on how people with wheat sensitivities can still enjoy a full range of foods.
Among the authors' 150 recipes are flatbread, waffles, spinach pie, cookies, cakes, lasagna and numerous other dishes you might assume weren't possible on a gluten-free diet.
If in addition to being gluten-free you also happen to be vegan (no animal products), Susan O'Brien has you covered with her cookbook, "The Gluten-Free Vegan" (Marlowe & Company, 2007).
A short introduction is followed by 150 recipes, such as vegetable paella, blueberry buckwheat pancakes, and various chilies and risottos.
ON THE BOOKSHELF: Goodbye, gluten!
The Associated Press
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