Previous ed.: published as by Danna Korn and Connie Sarros. 2008.

Includes index.

Contents note continued: Setting realistic expectations -- Arming yourself with good information -- ch. 2 So Why Cook Gluten-Free, Anyway? -- Wheat May Not Be Good for Anyone -- 1.Humans don't fully digest wheat -- 2.Wheat is a pro-inflammatory agent -- 3.Wheat can cause leaky gut syndrome -- 4.Refined wheat has little nutritional value -- 5.Wheat may cause wrinkles -- 6.Wheat may contribute to menopausal symptoms -- 7.Wheat is one of the top-eight allergens -- 8.Wheat can mess up your blood sugar levels -- 9.Wheat can make you fat -- 10.Many people have gluten sensitivity or celiac disease and don't know it -- Recognizing Different Types of Gluten-Related Problems -- Allergies to gluten-containing foods -- Distinguishing between gluten sensitivity and celiac disease -- Sorting Out the Symptoms of Gluten Intolerance -- Pinpointing gastrointestinal symptoms -- Checking out non-gastrointestinal symptoms -- Watching for symptoms in kids -- Considering Your Options for Testing --

Contents note continued: Looking into tests -- Going gluten-free without testing -- Realizing the Consequences of Cheating -- Compromising your health -- Developing associated conditions -- Understanding How Gluten Affects Behavior -- Connecting gluten and autism -- Delving into depression and other mood disorders -- ch. 3 What's Gluten-Free and What Isn't? -- Avoiding These Definite No-Nos -- Getting the Green Light: Definitely Okay Foods -- Snooping for Hidden Gluten -- Ending the controversy about "questionable" ingredients -- Knowing which foods to question -- Getting to Know Gluten-Free Alternatives -- Amaranth -- Arrowroot -- Buckwheat/groats/kasha -- Garfava -- Job's Tears -- Mesquite (pinole) -- Millet -- Montina (Indian ricegrass) -- Quinoa (hie) -- Ragi -- Rice -- Sorghum -- Soy -- Tapioca (gari, cassava, casaba, manioc, yucca) -- Taro root -- Teff (tef) -- Reading Labels and Getting Answers (Most of the Time) -- Labeling gluten-free: The law and what it means --

Contents note continued: Gluten-free certification -- Contacting manufacturers -- ch. 4 Making Nutrition Your Mission When You're Cooking Gluten-Free -- Feeling Optimal Requires Optimum Nutrition -- Fueling versus filling -- Getting enough nutrients when you're gluten-free -- Choosing a Healthier Approach to the Gluten-Free Diet -- The unhealthy way -- The healthy way -- Watching Your Blood Sugar -- Moving beyond rice, corn, and potatoes -- Understanding the glycemic index of foods -- Relating a gluten-free diet to the glycemic index -- Choosing healthy starches forthat "fill-me-up" feeling -- Managing Your Weight When You're Gluten-Free -- Losing or maintaining weight -- Dealing with (uh-oh) weight gain -- Adding some pounds if you're underweight -- ch. 5 Setting Up Your Kitchen and Pantry -- To Be or Not to Be 100 Percent Gluten-Free -- Conquering Contamination Concerns -- Keeping crumbs at bay -- Protecting jars from cross-contamination -- Using utensils in food preparation --

Contents note continued: Storing food -- Considering cookware -- Sharing Is Caring When You're Cooking Both Ways -- Planning your menus for easy meal prep -- Using appliances to make cooking easier -- Changing a few techniques in your two-way kitchen -- ch. 6 Planning Out Your Gluten-Free Week -- Starting the Day with Breakfast -- Mapping Light Meals and Snacks -- Going for Heartier Main Meals -- Being Festive: Special Occasions and Holidays -- ch. 7 Shopping for the Gluten-Free Stuff You Need -- Coming Up with a Shopping Strategy -- Sticking to natural foods -- Buying the occasional manmade item -- Scouting Out the Best Stores -- Visiting your local grocery stores -- Shopping at specialty stores -- Buying online -- Saving Money on Ridiculously Expensive Ingredients -- ch. 8 You Don't Always Need Recipes -- Transforming Any Meal into a Gluten-Free Delight -- Finding fun substitutions -- Putting mindless meals on the menu --

Contents note continued: Converting a Gluten-Filled Recipe into a Gluten-Free Recipe -- Converting the ingredients -- Interpreting the instructions -- Messing with Mixes -- Don't let the price tag fool you -- They're easy to find -- pt. II Mouthwatering Main Courses -- ch. 9 Gluten-Free Flours: Your Foundation for Great Breads and Pastries -- Baking Bread without Wheat Flour -- Looking at Alternative Flours -- Baking for Success: A Few Tips -- Creating the Gluten-Free Flour Mixture -- ch. 10 Fast Fixes: Making It Quick & Easy -- When Every Minute Counts: Breakfast on the Run -- Having Lunch or Dinner in the Fast Lane -- Serving up Speedy Salads and Snacks -- Doing Desserts Quickly -- ch. 11 Breakfast: Don't Leave Home Without It -- Starting the Day the Gluten-Free Way -- Adding Sizzle to Your Morning -- Rise and Shine! Breads and Bagels -- Choosing and prepping yeast -- Working the dough: You don't need Popeye arms -- Creating the crust -- Troubleshooting breads --

Contents note continued: What a Sweet Idea! Pastries and Muffins -- Whipping Up Pancakes and Waffles -- ch. 12 Brilliant Brunches, Luscious Lunches -- Breaking for Brunches -- Midday Munchables, Gluten-Free Style -- Meals on the move -- Quickie cold lunches -- Satisfying salads -- Hot or cold sandwiches -- Creating Wraps and Other Sandwich Containers -- Eating Pizza (No Foolin') -- Crafting Quick Midday Casseroles -- ch. 13 Diving into the Melting Pot: Ethnic Dishes -- Asian-Style Gluten Free -- Taking Gluten-Free South of the Border -- Italian Favorites: Hold the Gluten! -- ch. 14 Something's Fishy 'Round Here -- Reeling in Compliments with Fish and Seafood Dishes -- Broiling, Baking, and Poaching Fish -- Trying Seafood in Crepes and Casseroles -- ch. 15 Tastes Like Chicken: Poultry Dishes -- Flocking to Baked, Broiled, and Pan-Fried Dishes -- Making Poultry Casseroles That Will Fly Off the Plate -- ch. 16 Meat Matters -- Gluten-Free... If You're Game --

Contents note continued: Eyeing the Main Attractions: Beef, Pork, and Lamb -- Mixing Up Meals with Ground Meats -- ch. 17 Making Memories with Meatless Dishes -- Veggin' Out with Side Dishes -- Packing Some Punch with Pastas and Starches -- Serving Vegetable Dishes as the Main Attraction -- pt. III Dishes to Enjoy Before, After, or Any Time -- ch. 18 Appetizing Appetizers -- Choosing the Right Appetizers for the Occasion -- Taking a Dip with Cold Appetizers -- Serving Up Some Hors D'oeurves from the Oven -- ch. 19 Salads with Pizzazz -- Viewing Fruit and Vegetable Options -- Combining Greens with Meats -- ch. 20 Slurpilicious Soups -- No Glutens and Swimming with Flavor -- Making Broths and Hearty Soups -- Going Vegetarian: Meatless Marvels -- Chili, Chowders, and Stews: A More Filling Chow -- ch. 21 Stupendous Snacks -- Snackin' Healthy -- Cool Snacks for Chillin' Out -- Fixing Salts and Sweets to Satisfy Your Munchies -- ch. 22 Decadent Desserts --

Contents note continued: Pies and Cobblers You Can't Resist -- Crafting Cookies and Cakes from Scratch -- Surprising Guests with Fancy Finales -- pt. IV The Part of Tens -- ch. 23 Ten Easy-to-Prepare Comfort Foods -- Get Your Kicks with an Easy Mix -- Mom's Old-Fashioned Meatloaf -- No Woes with Nachos -- Potato Salad with a Past -- Heavenly Homemade Veggie Soup (Add the Gluten-Free Pasta!) -- Whip Up Some Pudding -- Chow Down New England Style -- Super Simple "Mac-a-Cheese" -- Chase Away the Winter Blahs with a Big Bowl of Chili -- Cheeseburgers in Paradise -- ch. 24 Ten Ideas for Cooking Gluten-Free with the Kids -- Have a Lasagna Night -- Use Cooking to Teach Ingredient Insights -- Jazz Up Meals with Colorful Vegetables -- Throw a Homemade Pizza Party -- Try Some Herbalicious Preparations -- Make It Fancy Schmancy -- Have Fun with Food Facts -- Make Candy -- Add Some Fun to Breakfast -- Picnic in the Playroom.

Want to create tasty gluten-free meals and snacks? Gluten-Free Cooking For Dummies is loaded with more than 150 wheat-and gluten-free recipes. These sweet, spicy, and aromatic dishes prove that living the gluten-free lifestyle can be not only fun and easy, but delicious and nutritious too! This practical, guide shows you how to find and select the right ingredients and prepare classic healthy dishes for breakfast, lunch, dinner, and dessert. You'll find out what you can and can't use in gluten-free cooking, learn to spot the hidden gluten in foods, discover surprising ways to save money when you go shopping, and even manage your weight. You'll also learn how to convert your current favourite recipes to gluten-free delights using ingredients you probably already have in your kitchen.--