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Simple advice on avoiding gluten, balancing your diet, and keeping your gut healthy
Whether you're choosing to cut out gluten due to medical necessity or by choice, Gluten-Free All-In-One For Dummies helps you adapt to a gluten-free lifestyle and shows you how to steer clear of gluten, inside and outside the home. Newcomers to the gluten-free diet (and those who have been gluten-free for a while) will love this comprehensive guide packed with tips on which ingredients to swap out, how to cook without gluten, and what to watch out for in restaurants. Plus, enjoy more than two hundred tasty (and nutritious!) gluten-free recipes that will help keep your gut healthy.
With content pulled from several popular For Dummies books, this comprehensive resource is full of reliable information for anyone who wants or needs to cut out gluten.
Gluten-Free All-in-One For Dummies, 2nd Edition, collects the expertise of a team of For Dummies authors, including Danna Van Noy (formerly Korn), Connie Sarros, Nancy McEachern, Jean Ryan (formerly McFadden Layton), and Linda Larsen.
Introduction 1
Book 1: Getting Started with Going without Gluten 5
Chapter 1: Gluten-Free from A to Z: The Basics of Being Gluten-Free 7
Chapter 2: Going Gluten-Free: Should You Be? 21
Chapter 3: Sorting Out Symptoms and Considering Testing 39
Chapter 4: Grasping the Ground Rules of the Gluten-Free Diet 67
Chapter 5: Making Sure It's Gluten-Free: Digging a Little Deeper 87
Book 2: Making the Switch without Losing Your Mind 101
Chapter 1: Gluten-Free Nutritiously 103
Chapter 2: Creating a Gluten-Free-Friendly Kitchen 127
Chapter 3: Shopping - Easier Than You Think 141
Chapter 4: Cooking Gluten-Free: Tips and Techniques 157
Book 3: Gluten-Free Starts for Meals or Days 175
Chapter 1: Breakfast and Brunch, Reimagined 177
Chapter 2: Putting Together Tasty Appetizers and Snacks 207
Chapter 3: Sensational Salads 231
Chapter 4: Simmering Soups and Stews 251
Book 4: Main Courses with Meat and Without 265
Chapter 1: Bringing Beef, Pork, and Lamb to the Table 267
Chapter 2: Building Great Dishes from Chicken and Turkey 289
Chapter 3: Swimming in Ideas for Fish and Seafood 305
Chapter 4: Making Marvelous, Meatless Mains 319
Book 5: Losing the Gluten, Keeping the Baked Goods 347
Chapter 1: Addressing Issues of Gluten-Free Baking 349
Chapter 2: Gluten-Free Baking Mixes and Sweet Yeast Breads 371
Chapter 3: Cookies, Brownies, and Bars 401
Chapter 4: Pies and Cakes 427
Chapter 5: Batters, Doughs, Biscuits, and Crackers 465
Chapter 6: Savory Breads and Pizzas 483
Appendix A: Metric Conversion Guide 503
Index 507
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