Contents at a Glance
Part I: Going Gluten-Free: Who, What, Why and How
Chapter 1: Being Gluten-Free from A to Z
Chapter 2: Understanding Why You Need to Go Gluten-Free
Chapter 3: Taking a Closer Look at Coeliac Disease
Chapter 4: Grasping the Ground Rules of the Gluten-Free Diet
Chapter 5: Finding and Using Good Resources
Chapter 6: Gluten-Free … Nutritiously
Part II: Planning and Preparing: The Preludes to Cooking
Chapter 7: Creating a Gluten-Free-Friendly Kitchen
Chapter 8: Shopping Is Easier Than You Think
Chapter 9: Cooking: Tips and Techniques
Part III: From Menus to Meals: Recipes for the Gluten-Free Gastronome
Chapter 10: Beginning with Breakfast
Chapter 11: Snacking on Appetisers, Nibbles and Wraps
Chapter 12: Souping Up Salads and Vegetable Dishes
Chapter 13: Enjoying the Main Event
Chapter 14: Pizza, Pasta and Bread: Foods You Thought Were a Thing of the Past
Chapter 15: Getting Your Just Desserts
Part IV: Living — and Loving — the Gluten-Free Lifestyle 24/7
Chapter 16: Getting Out and About: Eating Away from Home
Chapter 17: Raising Happy, Healthy, Gluten-Free Kids
Chapter 18: Beating the Blues: Overcoming Emotional Obstacles
Chapter 19: Ten Benefits of Being Gluten-Free
Chapter 20: Ten Tips to Help You Love the Gluten-Free Lifestyle
Chapter 21: Ten Tips and Traps for New Players
Recipes at a Glance
Breakfast
Appetisers, Nibbles and Wraps
Vietnamese Rice Wraps or Summer Rolls (Goi Cuon)
Soups, Salads and Sides
Rice, Fetta and Chickpea Salad
Barbecued Mushrooms with Goat’s Cheese
Bok Choy and Mushroom Stir-fry
Warm Eggplant Salad with Quinoa
Microwave Soft Polenta with Parmesan
Polenta Wedges with Ratatouille
Mains
Chicken Quinotto with Mushrooms
Spiced Moroccan Chicken with Quinoa
Steak and Peanut Pepper Noodles
Titus Chan’s Beef Tomato Stir-fry
Pork, Bok Choy and Noodle Stir-fry
Szechwan Scallops with Orange Peel
Pizza, Pasta and Bread
Asparagus and Artichoke Pizza with Pesto Sauce
Lola Workman’s Ham and Mushroom Pizza
Quick Zucchini and Ricotta Pasta
Desserts