anne—i just barely found this post—i don’t know why i missed it—sometimes when i click on “active topics” not all the active topics actually show up—-not sure why.
we have a number of gluten free cookbooks, but we actually use “regular” recipes quite often. we use our gluten free flour blends and add xanthan gum—-and we have alot of success doing this.
bette hagman’s books are really good and she takes other allergies into account so that she will often list the alternative ingredients you can use for milk and egg allergies.
we have 4 of her books: “the gluten free gourmet”, “more from the gluten free gourmet’, “the gluten free gourmet cooks light and healthy”, and “the gluten free gourmet bakes bread”.
some of the other books i like are, “the gluten-free kitchen” by roben ryberg, “incredible edible gluten free food for kids” by sheri l. sanderson, and “gluten free 101” by carol fenster.
we have made some excellent pie crust using bette hagman’s vinegar pastry recipe. there is a good pizza crust recipe in sheri sanderson’s book. roben ryberg has a really good buttermilk bread recipe.
we use bette hagman’s featherlight mix alot for our baking. her four flour bean blend turns out really nice baked products, too, which are probably alot more nutritious—i’m not quite sure why we haven’t used it more???
the info on celiac has really moved forward, so there are a number of things that are now considered safe that in the past were considered off-limits—-buckwheat and millet, for example, used to be questionable. oats used to be considered unsafe—but the current research shows that oats are safe for most celiacs if they are not cross-contaminated.
i’m sorry i didn’t see this sooner!!!
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Anne,someone(from my other gorup) posted the book “special diet for special kids” and she said it was a good book. i will be cheking my library for it before i buy it and i can let you konw if it is ok.LeoLeo
