The 10 Best Gluten Free Cookbooks

Updated July 21, 2017 by Quincy Miller

10 Best Gluten Free Cookbooks
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We spent 41 hours on research, videography, and editing, to review the top selections for this wiki. Whether you have celiac disease, a wheat allergy, an autoimmune disorder, or other reasons for contemplating a GF lifestyle, these gluten-free cookbooks will give you all the information and meal plans 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 containing 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.

10. Gluten-Free Girl

Gluten-Free Girl is all about reinventing classic comfort foods, so you can still enjoy your favorite dishes from before you made dietary changes. It shows how to create meals that might have seemed impossible to make gluten-free previously, like bagels and tuna casserole.
  • history of american cuisine
  • filled with fun anecdotes
  • some measurement mistakes
Publisher Houghton Mifflin
Model n/a
Weight 2.1 pounds
Rating 3.6 / 5.0

9. Gluten Is My Bitch

Gluten Is My Bitch is more than a cookbook. In addition to numerous recipes, it includes a fun, yet accurate, peek into what gluten-free living is really like, including the author's husband's funny comments. Unfortunately, some recipes aren't especially inventive.
  • engaging writing style
  • good for those new to gf eating
  • recipes use a lot of dairy
Publisher Stewart Tabori Chang
Model n/a
Weight 12.6 ounces
Rating 3.6 / 5.0

8. Gluten-Free Baking Classics

Gluten-Free Baking Classics is a lifesaver for those who 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
  • teaches how to make your own flour
  • some ingredients are hard to find
Publisher Agate Surrey
Model n/a
Weight 12 ounces
Rating 4.0 / 5.0

7. Gloriously Gluten-Free

Gloriously Gluten-Free is all about giving up the gluten, but not the flavor, and it features lots of ethnic dishes, like Indian and Italian. It also advises you on the best ways to discuss your food restrictions with restaurant workers who aren't familiar with such diets.
  • a great pizza crust recipe
  • breaks down safe and unsafe foods
  • not many meal pictures
Publisher Maltin, Vanessa
Model n/a
Weight 16 ounces
Rating 3.6 / 5.0

6. Wheat Belly

Wheat Belly isn't just about creating tasty dinners, 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.
  • includes nutritional information
  • sample 14-day menu
  • meals are expensive to make
Publisher Wheat Belly
Model n/a
Weight 1.6 pounds
Rating 4.0 / 5.0

5. Against All Grain

Against All Grain is written by a self-trained chef who created recipes for her own battle against an auto-immune disease and decided to help others do the same. Ideal for those looking for real clean eating, this book enables you to avoid all grains.
  • contains vibrant photos
  • recipes don't use any refined sugar
  • relies heavily on nut-based flours
Publisher Victory Belt Publishing
Model n/a
Weight 2.6 pounds
Rating 3.9 / 5.0

4. Weeknight Gluten Free

Weeknight Gluten Free offers a variety of options 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.
  • great ideas for using leftovers
  • meatless recipes as well
  • excellent for beginning chefs
Publisher Weldon Owen
Model n/a
Weight 2.8 pounds
Rating 4.3 / 5.0

3. Cooking Light

It can be hard to find a cookbook for GF baked goods that are moist and flavorful, but Cooking Light hits the mark. What's more, all your usually sinful foods, like cookies and muffins, are created low-calorie in here, so you can enjoy guilt-free eating again.
  • all recipes are from scratch
  • lactose-free conversion chart
  • glossary of gluten-free flours
Publisher Oxmoor House
Model n/a
Weight 1.9 pounds
Rating 4.5 / 5.0

2. Gluten-Free on a Shoestring

Gluten-Free on a Shoestring contains 125 budget-conscious recipes and is ideal for college students who don't have a lot of income, but still need to cater to dietary restrictions. It also calculates exactly how much money you save by cooking instead of buying each meal.
  • scrumptious dessert recipes
  • meal-planning strategies
  • tips on finding affordable gf food
Publisher Spring Arbor
Model n/a
Weight 1.3 pounds
Rating 4.8 / 5.0

1. Living Gluten-Free For Dummies

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 related medical problems. It even offers suggestions on how to not just get your kids to eat gluten free, but to enjoy it, too.
  • very easy to understand
  • teaches how to decipher food labels
  • tips on restaurant eating too
Publisher Living Gluten-Free For
Model n/a
Weight 1.9 pounds
Rating 4.6 / 5.0

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 July 21, 2017 by Quincy Miller

Quincy is a writer who was born in Texas, but moved to Los Angeles to pursue his life-long dream of someday writing a second page to one of his screenplays.


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