REVIEW: Blue Star Books’ ‘The Celiac Cookbook: Wonderful Wheat-Free Recipes for the Whole Family’


The Celiac Cookbook is the must-have manual for anyone newly diagnosed celiac or gluten sensitive/intolerant…This is the book I wish I had when I learned that gluten was the root cause of my gastrointestinal issues over 3 1/2 years ago. Since that time I have read many books and cookbooks about the horrors of wheat, how to bake, cook, live and eat gluten free and none of them come close to giving such an in-depth, almost encyclopedia-like breakdown of celiac disease, gluten, wheat and how to cook and bake gluten free.

With the foreword presented by one of the leading experts in IBS/ food allergies, intolerances, and the digestive ecosystem Dr. Stephen Wagen of the IBS Treatment Center in Seattle ( the cookbook helps you fully understand celiac disease, what it is, how it affects the intestines, and how to treat it through a gluten free diet. This cookbook initially reads like a mini encyclopedia giving a breakdown of all of the gluten free grains and their properties as well as describing how each grain works in baked goods. This is key since all gluten free grains are not created equal and it is important to know and understand how to use these flours in your cooking.

Another facet that makes this cookbook great is that it gives you 5 gluten free flour mix recipes that are needed for the baked goods contained within the book. These blends are listed at the beginning so you can be prepared to bake many of the treats that follow.

All of this information is presented in a user friendly, easy-to-follow way, holding your attention and keeping you engaged. But make no mistake, this is a cookbook and putting the information aside, the book is loaded with recipes for scrumptious cakes, pies, breads, scones, biscuits, muffins and more. There are over 300 recipes for just about every meal you could imagine and since I’m a cook, this is my dream.

The Celiac Cookbook is a wonderful addition to any cook’s collection whether they are gluten free or not. The information on celiac disease alone makes it worth its list price and the plethora of recipes only add to its value.

Review by Calvin Eaton, Author of Living with Fibromyalgia and Cooking with Fibromyalgia



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The Celiac Cookbook: Wonderful Wheat-Free Recipes for the Whole Family

Satisfy your whole family with delicious and nutritious
gluten-free recipes they’ll love,
gluten intolerant or not!


     Designed with the family in mind after years of perseverance in the kitchen, this collection of over 300 recipes offers delicious gluten-free foods without sacrificing flavor.
      The Celiac Cookbook uses simple recipes with common ingredients for both special occasions and everyday cooking. Variations on classic recipes—as well as traditional dishes—abound, giving those with gluten intolerance choices suited to the tastes of even the most discernible palates.
     This cookbook presents dishes inspired by Asian, Italian, and Mexican cuisine like frittatas, orange beef stir-fry, black bean enchiladas, and pizza, with desserts like apple pie, homemade ice cream, mints and much, much more, all without wheat!
     With The Celiac Cookbook, discover alternative grains that offer better nutritional content and added health benefits, gluten-free cooking tips, and baking aids. In addition, you’ll find helpful information about celiac disease and resources for the gluten intolerant.

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Gilled Vegetable Quinoa Salad

1 cup quinoa, uncooked
1 medium zucchini, cut lengthwise
1 medium yellow squash, cut lengthwise
1 clove garlic, chopped
1 tbsp garlic cloves, roasted
1 tbsp shallots, roasted
1 tbsp Parmesan cheese, grated
3 Roma tomatoes cut lengthwise
2 cups vegetable stock or water
¼ cup olive oil
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp dried rosemary, crushed

Preheat the oven to 350 degrees.

Combine olive oil, basil, oregano, thyme, rosemary and unroasted garlic in a zip-top bag or large bowl. Add the zucchini, squash, and tomatoes to the marinade, mixing to coat thoroughly. Let sit 30 minutes or up to 2 hours.

Roast the shallots and the remaining garlic for 8-10 minutes; let cool, then chop coarsely.

Remove vegetables from the marinade and grill over medium-high heat, let cool, then cut into 1-inch pieces.

To cook the quinoa, rinse grain in colander under cold water to remove naturally occurring resin; drain. Bring water to a boil in a pot; add quinoa. Simmer over medium heat for about 20 minutes or until all liquid is absorbed.

Toss cooked quinoa, grilled vegetables, roasted garlic and shallots, and Parmesan cheese in a bowl.

Serve immediately.

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(click on the logo to view product page and purchase)

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