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Old 11-12-2008, 11:33 AM
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1,000 Gluten-Free Recipes

Fall is the season of harvest when we gather with friends and family to celebrate and give thanks — most often with food. But what if you or a family member has a wheat allergy or gluten intolerance? For the millions of Americans living with celiac disease and wheat allergies, participating in our yearly ritual of food and good cheer is an exercise in abstinence.

This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.

“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”

Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries

Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.

A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.

“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”

In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake

1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.


Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website:

by Carol Fenster
John Wiley & Sons
October 2008
ISBN: 978-0-470-06780-2
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