Despite the onslaught of gluten-free products, cutting gluten from your diet still presents myriad challenges--from purchasing ingredients to deciphering restaurant menus.
The new book The Complete Guide to Naturally Gluten-Free Foods ($24) puts everything in perspective with insightful tips, an eating-out "cheat sheet," and 100 recipes using whole, fresh ingredients.
The manual begins with a clinical look at symptoms and tests for gluten intolerance, then continues with label-reading tips and an exhaustive directory of safe food and ingredients. A list of hidden offenders, such as chips, ice cream and seasoned rice mixes, proves helpful.
Our Test Kitchen tackled author Olivia Dupin's handmade corn tortillas (see the recipe). Although somewhat labor-intensive, the tortillas, flecked with fresh cilantro and chipotle chiles in adobo, are more complex than store-bought versions.
Plus, they have zero-flour power.
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