Cook the Book: The Gloriously Gluten-Free Cookbook

20100510thegloriouslyglutenfreecookbook.jpgFor all of you lucky eaters out there who don't suffer from food allergies or have to adhere to any special dietary restrictions, life is pretty much a never-ending all-you-can-eat buffet with endless options. But for those diagnosed with celiac disease the range of choices is a bit more narrow. Staples such as pizza, pasta, sandwiches, and even beer are out of the question when made with traditional wheat, barley, and rye, and eating out becomes a gamble.

In the introduction to The Gloriously Gluten-Free Cookbook, Vanessa Maltin describes the first few years after she was diagnosed with celiac being quite unpleasant when it came time to eat. Although her health improved vastly with her new diet her mealtime experiences were nothing to write home about. Instead of suffering through a life of mediocre meals she turned her attention to the kitchen and figured out how to make gluten-free meals that were not only acceptable diet-wise but truly delicious.

In The Gloriously Gluten-Free Cookbook Maltin worked with several well-known restaurant chefs to come up with recipes that are pleasing to celiacs and non-celiacs alike. There are fantastic Mexican dishes that sub corn tortillas for flour, Italian preparations that use rice-based pastas, and plenty of desserts that you would never even think about being gluten-free.

Instead of making due with hard to find gluten-free substitutes The Gloriously Gluten-Free Cookbook works with ingredients that are easy to find. Everyday this week we are going to be testing out Maltin's gluten-free recipes and sharing them with all of you.

Win 'The Gloriously Gluten-Free Cookbook'

Thanks to the generous folks over at Wiley, we are giving away five (5) copies of The Gloriously Gluten-Free Cookbook this week. All you have to do is tell us about a delicious idea for a gluten-free meal in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, May 17 at noon ET. The standard Serious Eats contest rules apply.

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