The Living Gluten-Free Answer Book: Answers to 275 of Your Most Pressing Questions

370 Pages·2008·1.06 MB·English

by  Suzanne Bowland

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SuzANNE BOWLAND
Susan Ashley, PhD
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What People Are Saying About The Living Gluten-Free Answer Book ...
“Honest,clear,accessible,thoughtful,insightful,and loaded with truly useful infor-
mation,The Living Gluten Free Answer Book is by far the best choice I have seen for
gluten-free beginners,and the people who love and support them.Suzanne Bowland
brings a tremendously fresh approach to the gluten free world—a celebration of good
food,an upbeat and positive style,and a sense of hope,beauty and community for
those new to the gluten free lifestyle.An absolutely essential book.Bravo!”
Marc David—Nutritional Psychologist,author of The Slow Down Diet:Eating for
Pleasure,Energy and Weight Lossand Nourishing Wisdom:A Mind-Body
Approach to Nutrition and Well Being
“Everything you ever wanted to know about living gluten-free is right here in this
conveniently-organized,easy-to-read book.”
Carol Fenster,PhD,author of Gluten-Free Quick & Easyand the forthcoming
1000 Gluten-Free Recipes
“There’s a wealth of new information about living well without gluten in this
meticulously-researched guide.It’s an encyclopedia for celiacs!”
Jacqueline Mallorca,author of The Wheat-Free Cook, Gluten-Free
Recipes for Everyone
“The Living Gluten-Free Answer Bookwill educate food service professionals (from the
baker,cook,and the table server) in realizing that the gluten-free lifestyle is not a fad,
nor a passing moment developed by the world wide web.Anyone mystified about
celiac disease or gluten-intolerance has a great road map to guide them in their quest
to live,eat,and survive without gluten.”
Richard J.Coppedge Jr.,CMB,Professor in Baking and Pastry,
The Culinary Institute of America,Hyde Park,New York
“As a chef,I am always looking for new experiences,interesting ingredients and unique
preparations. My adventure with gluten-free cooking started with meeting Suzanne
Bowland. Her wealth of knowledge helped me open up the creative flood gates with
new ingredients such as amaranth flour,tapioca flour and Expandex.The Living Gluten-
Free Answer Bookis not just for people that have gluten intolerance but for all foodies
that are interested in learning about fresh new ingredients and methods of preparation.”
Elise Wiggins,Executive Chef,Panzano Restaurant,Denver,Colorado
The Living Gluten-Free Answer Book 2797.qxd 11/27/07 5:12 PM Page ii
“The Living Gluten-Free Answer Bookis an amazing compendium of detailed answers
and how-tos for the activities of daily gluten-free living:how to start,how to eat,
how to eat out, and how to take control of your life if you need or want to be
gluten-free.”
John La Puma,MD,Founder,www.glutenfreequiz.comand co-author,The
RealAge Dietand Cooking the RealAge Way
“If you’ve recently been diagnosed with celiac disease or even merely suspect that
you may be gluten-intolerant, you’ve got a long list of urgent questions. Consider
them asked and answered.Suzanne Bowland has amassed a wealth of knowledge in
nearly seven years of living gluten-free and shares it in The Living Gluten-Free Answer
Book.The book will not only spare the newly diagnosed from engaging in weeks,
months,or even years of often fruitless fact-finding missions and frustrating experi-
mentation,it may also offer new tips and tricks on every aspect of gluten-free living
for people who already know the basics. It’s an invaluable guide, both for gluten-
intolerant individuals and the healthcare professionals who care for them.”
Kate Jackson,Editor,Today’s Diet & Nutrition
“This is an incredible book for someone newly diagnosed with gluten intolerance or
Celiac disease. It is also helpful for someone who has heard of the disease and
wants to find out more. This is a one-stop shopping book that provides a wealth of
information for those with gluten sensitivity,gluten intolerance and celiac disease.”
Renee Zonka,C.E.C.,R.D.M.S.,Associate Dean,Kendall College
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Copyright © 2008 by Suzanne Bowland
Cover and internal design © 2008 by Sourcebooks,Inc.
Cover photo © Corbis
Sourcebooks and the colophon are registered trademarks of Sourcebooks,Inc.
All rights reserved.No part of this book may be reproduced in any form or by any electronic or mechan-
ical means including information storage and retrieval systems—except in the case of brief quotations
embodied in critical articles or reviews—without permission in writing from its publisher,Sourcebooks,Inc.
This publication is designed to provide accurate and authoritative information in regard to the
subject matter covered. It is sold with the understanding that the publisher is not engaged in
rendering legal,accounting,or other professional service.If legal advice or other expert assistance is
required,the services of a competent professional person should be sought.—From a Declaration of
Principles Jointly Adopted by a Committee of the American Bar Association and a Committee of
Publishers and Associations.
This book is not intended as a substitute for medical advice from a qualified physician.The intent of this
book is to provide accurate general information in regard to the subject matter covered.If medical advice
or other expert help is needed,the services of an appropriate medical professional should be sought.
All brand names and product names used in this book are trademarks,registered trademarks,or trade
names of their respective holders.Sourcebooks,Inc.,is not associated with any product or vendor in
this book.At the time of publication,the author has made every effort to ensure the names,phone
numbers,and Internet addresses are accurate.Neither the author nor the publisher shall assume
responsibility for any inaccuracies,omissions,errors,or changes to this information after publication.
Published by Sourcebooks,Inc.
P.O.Box 4410,Naperville,Illinois 60567-4410
[phone]
Fax:[phone]
www.sourcebooks.com
Library of Congress Cataloging-in-Publication Data
Bowland,Suzanne.
The living gluten-free answer book :answers to 275 of your most pressing questions / by
Suzanne Bowland.
p.cm.
Includes bibliographical references.
ISBN 978-1-4022-1934-4 (trade pbk.)
1. Gluten-free diet--Miscellanea. I.Title.
RM237.86.B69 2008
615.8'54--dc22
2007038163
Printed and bound in the United States of America.
VP 10 9 8 7 6 5 4 3 2 1
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Acknowledgments
While writing a book can be a solitary adventure for the author,it’s a
huge undertaking that is rarely completed without the unwavering
support and encouragement of loved ones.I would like to thank my
husband,Kelly Bowland.Your love,support,enthusiasm,confidence,
suggestions, patience, and countless hours of assistance mean the
world to me.And when the daily to-do lists seemed insurmountable
at times,and there were many,you always said I would do the right
thing,the answers were within me,and I would find them—I did.You
continue to inspire me with your strength and love.I love you!
And I would also like to thank my father who has always said to
me: You can do anything you set your mind to. Dad, you’re right!
And I admire your sense of patience.It is a virtue.And Mom,thank
you for all you have done in my life.I am deeply grateful and I love
you both.
A very warm thank you to all of the brilliant chefs, cookbook
authors, entrepreneurs, and industry experts who never cease to
amaze and inspire me in their creative talents,passion,and expertise
in the area of gluten-free cooking,baking,and beyond.You are a joy
to learn from and I consider myself so fortunate to know so many of
you. All of you are proof positive that the gluten-free food move-
ment is a wonderfully delicious experience to be treasured and
enjoyed each day of the journey. A special thanks to Richard
Coppedge of The Culinary Institute of America,Marc David,Carol
Fenster of Savory Palate, Inc., Jacqueline Mallorca, Lorna Sass, Joel
and Mary Schaefer of Walt Disney World,Chef Eric Stein of Johnson
& Wales University, Lee Tobin of Whole Foods Market Gluten-Free
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vi The Living Gluten-Free Answer Book
Bakehouse, Executive Chef Elise Wiggins of Panzano, and Renee
Zonka of Kendall College. You bring new meaning to Bon Appétit,
gluten-free style.
And a world of gratitude to Dennis Gilliam of Bob’s Red Mill
Natural Foods who believed in the First Annual Gluten-Free Culinary
Summit when I presented the opportunity in 2006. Although not
readily apparent,Dennis,you had a part in helping this book become
a reality. Had it not been for the First Annual Gluten-Free Culinary
Summit that was fueled by the objective to take the gluten-free food
movement to the next level of national awareness via the culinary
arts, which then lead to the Art & Science of Gluten-Free
Gastronomy Lecture Series, I may not have had the opportunity to
thank the next individual to whom I’m very grateful.
A heartfelt thank you to my literary agent, Jacky Sach, who
presented me with an opportunity to write about my life’s passion.
I am so appreciative to you for asking me if I would be interested.
And to think I may have missed your first email asking about the
book had I not checked my spam filter regularly! It brings to mind
that there must have been an element of fate at work.The rest, of
course,is history.Thank you!
Finally,I would like to thank my publisher,Sourcebooks,Inc.,for
asking me to take the title of this book you had in mind and run with
it.I admire your vision for bringing this timely topic to the market-
place via the question and answer format.It’s been a true calling for
me.But writing the manuscript is just the beginning.I would like to
give a huge thank you to the incredible team of editors at
Sourcebooks, Inc.: Shana Drehs, Erin Nevius, and Dojna Shearer.
Erin, a special thanks to you for your thoughtful edits, queries, and
special touches in the first review.I couldn’t have asked for a better
team to make this book a reality.Thank you.
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Dedication
To the love of my life,best friend,and husband,
Kelly Bowland
d
My loving parents
d
And to those who live and are yet to live the gluten-free lifestyle
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CCoonntteennttss
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xi
Chapter 1:Gluten-Intolerance:What Is It? . . . . . . . . . . . . . . . . . .1
Chapter 2:Living Gluten-Free:What Are You in For?
Realities,Expectations,and Perspectives . . . . . . . . . .27
Chapter 3:Gluten 101:Defining,Finding,and
Avoiding Gluten . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Chapter 4:Reading Food Labels:Put on Your Sleuth
Hat and Read the Fine Print . . . . . . . . . . . . . . . . . . .73
Chapter 5:The Kitchen:Making Your Kitchen Gluten-Free . . . .85
Chapter 6:Food Products:What Are Your Options? . . . . . . . . .93
Chapter 7:Staple Ingredients:Broadening Your Pantry . . . . . .121
Chapter 8:Grocery Shopping:Basics,Tips,and Strategies . . . .135
Chapter 9:The Bathroom and Medicine Cabinet:
Looking Beyond the Kitchen . . . . . . . . . . . . . . . . .147
Chapter 10:Dining Out:Survival Tactics and Proactive
Approaches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .155
Chapter 11:Ethnic Cuisines:Tips for Recipes and What to
Look for on Restaurant Menus . . . . . . . . . . . . . . .173
Chapter 12:Traveling:Making Trips Worry- and
Hunger-Free . . . . . . . . . . . . . . . . . . . . . . . . . . . . .199
Chapter 13:Baking and Cooking:Making Transitions . . . . . . . .215
Chapter 14:Family and Children:What They Need to
Know . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .239
Chapter 15:Friends,Social Events,and Work:Tips for
Holding the Line . . . . . . . . . . . . . . . . . . . . . . . . . .255