10 Best Gluten Free Cookbooks | January 2017

10 Best Gluten Free Cookbooks
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Whether you have celiac disease, a wheat allergy, an autoimmune disease or other reasons for contemplating a GF lifestyle, these gluten free cookbooks will give you all the information and recipes you need to still eat delicious foods daily without the risk of damaging your health. We've included editions good for people on a budget as well as some with more elaborate recipes. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best gluten free cookbook on Amazon.
Gluten Is My Bitch is more than a cookbook. In addition to numerous recipes, it includes a brutally honest and entertaining look at what gluten free living is really like, including some of the author's husband's funny comments. Unfortunately, some recipes are uninventive.
  • author writes like your good friend
  • good for those new to gf eating
  • recipes use a lot of dairy
Brand Gluten Is My Bitch
Model pending
Weight 12.6 ounces
Rating 3.6 / 5.0
Gluten-Free Baking Classics is a lifesaver for those who need to be gluten-free, but can't live without their baked goods. It's great for every skill level and will let you enjoy usually taboo foods, like multi-grain artisan bread, without worrying about getting sick.
  • cookies recipes are fantastic
  • has timeless baking techniques
  • some ingredients are hard to find
Brand Roberts, Annalise G.
Model pending
Weight 12 ounces
Rating 4.0 / 5.0
Gloriously Gluten-Free is all about giving up the gluten, but not the flavor, and it features lots of ethnic recipes like Indian and Italian. It also advises you on talking about your food restrictions to restaurant workers who aren't familiar with gluten-free diets.
  • has a great pizza crust recipe
  • breakdowns of safe and unsafe foods
  • not many food pictures
Brand Maltin, Vanessa
Model pending
Weight 16 ounces
Rating 3.6 / 5.0
Wheat Belly isn't just about helping you make tasty meals, it's also a guide to living a healthier lifestyle while helping you get the body you've always wanted. If you love to host, then you'll appreciate the special occasion recipes that even wheat-eaters will enjoy.
  • recipes come with nutritional info
  • has a sample 14-day menu
  • takes longer to make dishes than stated
Brand Wheat Belly
Model pending
Weight 1.6 pounds
Rating 4.0 / 5.0
Against All Grain is written by a self-trained chef who ingeniously created recipes to help her battle personal auto-immune diseases and decided to help others do the same. Ideal for those looking for real clean eating, the book helps you avoid all grains.
  • vibrant food photos
  • no refined sugar in any of the recipes
  • uses too many nut-based flours
Brand Victory Belt Publishing
Model pending
Weight 2.7 pounds
Rating 3.9 / 5.0
Gluten-Free Girl American Classics is all about reinventing classic comfort foods in a gluten-free and healthy way, so you can still enjoy your favorite dishes. It shows you how dishes that seemed impossible to make gluten free can be done, like bagels and tuna casserole.
  • offers some history on american food
  • filled with fun anecdotes
  • has some measurement mistakes
Brand Houghton Mifflin Harcou
Model pending
Weight 2.1 pounds
Rating 4.2 / 5.0
Weeknight Gluten Free offers a variety of nutrient-rich recipes that are quick and easy to prepare, designed specifically for busy people who still need to eat healthily. It helps you fully transition into the GF lifestyle with suggestions on how to organize your kitchen.
  • has great ideas for how to use leftovers
  • offers meatless recipes too
  • writing can be a little dull
Brand Weldon Owen
Model pending
Weight 2.8 pounds
Rating 4.3 / 5.0
It can be hard to find a cookbook that has recipes for GF baked goods that are moist and flavorful, but Cooking Light by Robert Landolphi hits the mark. What's more, all your usually guilty foods, like cookies and muffins, are created low-calorie in this book.
  • all recipes are from scratch
  • conversion chart for lactose free foods
  • glossary of gluten-free flours
Brand Cooking Light by Robert
Model pending
Weight 1.9 pounds
Rating 4.5 / 5.0
Gluten-Free on a Shoestring has 125 budget-conscious recipes and is ideal for college students who don't have a lot of money, but still need to cater to dietary restrictions. It also calculates exactly how much money you save by cooking instead of buying each recipe.
  • has scrumptious dessert recipes
  • includes meal planning strategies
  • tips on where to buy affordable gf food
Brand Da Capo Lifelong Books
Model pending
Weight 1.3 pounds
Rating 4.8 / 5.0
Living Gluten-Free For Dummies is a practical, no-nonsense guide to adopting a GF lifestyle, with step-by-step instructions and an explanation of gluten-related medical problems. It even offers tips on how to not just get your kids to eat gluten free, but to enjoy it too.
  • very easy to understand content
  • teaches you how to decipher food labels
  • gives you tips on restaurant eating too
Brand Living Gluten-Free For
Model pending
Weight 1.9 pounds
Rating 4.6 / 5.0

Buyer's Guide

Going Gluten-Free; Staying Gourmet

If you hope to cut gluten out of your diet without cutting taste and nutrition out of your life, you are living in the right era. Just a decade or so ago, avoiding gluten meant painstaking research of any processed product and/or preparing all of your own foods using whole ingredients guaranteed to be free of wheat, rye, or barley derivatives.

Today, thanks to the gluten-free movement that has swept across America and much of the globe in recent years, it is easier than ever to find myriad gluten-free options on menus, in grocery store aisles, and in the kitchens of friends and family members, too. It's also pleasantly simple to find a fine gluten-free cookbook.

In fact, non-gluten cooking has become so commonplace that you will even find plenty of specialty cookbooks that suit the aspiring pastry chef, the specialist in a given cuisine, and so forth. For most of us, though, the best place to start gluten-free cooking is with a general-purpose cookbook.

Consider first a gluten-free cookbook that focuses on easy "everyday" meals just like you would prepare were you not avoiding certain grains and grain-based products. Many such books focus on recipes that can be completed in short periods of time (a meal that is ready in a half hour or less tends to be the gold standard) or on dishes that can be cooked using only a few simple ingredients. These types of books can help both the new chef and the new-to-gluten-free chef obtain a foundational knowledge upon which he or she can later build, adding their own twists, updates, and substitutions.

This basic cooking is an important step even for the chef with a good deal of experience, for many foods used as substitutions for those containing gluten don't handle in quite the same way (wheat flour and rice flour mix and bake slightly differently, for example), and thus some un-learning and re-learning might be needed.

Once you are generally comfortable cooking without gluten, by all means delve into gourmet cooking, such as baking pies or pastries, tackling classic meals reimagined without gluten, or by mastering Italian, Indian, or other cuisines using substituted ingredients. (Do make sure to account for any nutrients you might sacrifice in the abandoning of grains and supplement your diet as needed with other foods and/or vitamins.)

What Is Gluten, Anyway?

Gluten is made up of a blend of naturally-occurring proteins, which are themselves molecules formed by amino acids, the basic building blocks behind organic life. Gluten can be found in a number of grains, with rye, oat, wheat, and barley being the most commonly cultivated for human and animal consumption.

The word gluten is derived from a Latin word meaning glue, and indeed it is as a sort of bonding agent that gluten acts. The proteins hold together the ground-up grains used to create dough that are then used in the making of everything from bread to cakes to biscuits to waffles and so forth. Gluten helps dough to rise evenly while maintaining its shape and elasticity, giving breads and pastries their pleasant chewiness. (The more dough is kneaded, the more linking strands gluten can form, thereby creating signature breads such as those used for pizza crusts or bagels.)

This protein group provides the distinct texture of pasta, the crunch of a baguette, and the fluffiness of a croissant. Unfortunately, it is also deleterious for a small number of humans.

Do You Really Need To Go Gluten-Free?

Only those afflicted with a few recognized conditions truly need to cut gluten out of their lives for medical purposes and/or for marked quality of life issues. First and foremost, if you have been diagnosed with Celiac Disease, then you absolutely must avoid gluten. Those with this disorder can experience actual damage to the lining of the small intestine that is both painful and which inhibits proper absorption of nutrients. No amount of gluten is safe for Celiac patients, which experts estimate number at slightly below one percent of the population (many thus afflicted are undiagnosed -- your concern merits the attention of a doctor if you think you may be among those ranks).

Many more people feel that they may have a gluten sensitivity, which is now so common a "condition" as to often be abbreviated as GS. While some evidence does support the existence of non-Celiac GS (or NCGS), only in those who experience distinct symptoms such as acute abdominal pain and irregular bowel movements directly following the ingestion of foods rich in gluten are likely effected by an actual sensitivity. Many people who may simply have generally sensitive digestive systems or other issues, such as IBS, a food allergy, or another condition attribute their troubles to gluten.

So why has the gluten-free movement grown so prominent? Much of the current gluten-free fad is based more on the greed of advertisers than on any actual health and wellness foundation. A trip to any grocery store or pharmacy will reveal dozens of items suddenly emblazoned with proud Gluten Free badges despite the fact that no one would ever have suspected the products to contain the protein in the first place. Certain brands of cough drops, carbonated waters, and hand soaps are among the most obvious offenders of marketing devoid of logic.

If you have gone gluten-free and found it made you feel better despite never having been diagnosed as a Celiac patient or as possessing a genuine sensitivity to wheat, rye, or barley products, chances are your new gluten-free diet is simply part of a more thoughtful, generally healthy approach to life. Consider letting gluten back in while still avoiding unhealthy foods (overly processed, sugary, or salty foods, e.g.) and while still following a generally healthier lifestyle. Keep in mind that while Celiac disease is a genuine issue for about one in 133 people, the rest of us can almost assuredly keep eating grains just as human have done for well over 11,000 years at least.

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Last updated on January 20, 2017 by multiple members of the ezvid wiki editorial staff

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