Robert Rose Publishers, 224 pages, $24.95.
Gluten is a type of protein found in wheat, but also appears in a large number of processed foods.
For people looking to reduce or completely remove gluten from their diet it can be a challenge to steer clear of grains like white rice, white wheat flour and pearled barley. When you move to gluten-free whole grains such as brown rice, sorghum and buckwheat, you get all parts of the grain. There have been a number of studies that suggest there is a considerable increase in the nutritional value of foods that have not been refined, making whole grains a much healthier choice for your diet.
Author Judith Finlayson discovered going gluten-free resulted in a huge improvement in her health, and decided to write this book to show how you don't have to sacrifice taste to have a gluten-free diet. After introducing what gluten and whole grains are, Finlayson provides a detailed description of 10 whole grains, including nutritional profiles, cooking instructions, and storage information.
The majority of the book is devoted to the 125 recipes. They are divided into 10 categories, including breads and breakfasts, soups, main dishes and desserts. Every recipe includes its nutritional content and tips on variations you may want to try. With colour photographs spread throughout the book, the presentation is both attractive and tantalizing.
