World Chefs: Gluten-free cookbook for tasty meals

Tue Aug 2, 2011 6:01am EDT
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By Dorene Internicola

NEW YORK (Reuters Life!) - For the many millions of sufferers of the auto-immune disorder celiac disease eating a pepperoni pizza, chocolate cake, pasta or anything containing wheat can trigger a range of unpleasant symptoms.

But the editors of "The Cooking Light Gluten-Free Cookbook," with 150 recipes ranging from spaghetti and meatballs to chicken-fried steak, show that eating wheat-free need not be bland and boring.

They have reworked their favorite recipes to make them tastily free of gluten -- a protein commonly found wheat, rye and barley that triggers the symptoms.

Contributing editor and New York City-based nutritionist Janine Whiteson spoke to Reuters about eating wheat-less without sacrifice, stocking a gluten-free kitchen and exploring exotic grains.

Q: What was the reason for doing a gluten-free cookbook?

A: "For several million people gluten is toxic. It affects the small intestine and causes inflammation. In our country right now one out of 100 people have celiac disease or other wheat intolerances. It's a big problem."

Q: How did Cooking Light arrive at these recipes?

A: "These are 150 of our tried and tested recipes. We just changed them with a gluten-free pantry. We have diner-style onion rings. We have chicken-fried steak. We have Greek risotto and Indian dishes. You cannot taste the difference in these recipes compared to our regular recipes.   Continued...