Gluten Free Cookbooks: 5 Fast Facts

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Fact #1. Gluten is made up of a blend of naturally-occurring proteins. These are molecules formed by amino acids, the basic building blocks behind organic life. Gluten can be found in a number of grains. Rye, oat, wheat, and barley are the most commonly cultivated for human and animal consumption. It provides the distinct texture of pasta, the crunch of a baguette, and the fluffiness of a croissant.
Fact #2. If you hope to cut gluten out of your diet without cutting taste and nutrition out of your life, you're living in the right era. Just a decade or so ago, avoiding gluten meant painstaking research of any processed product. It also meant preparing all of your own foods using whole ingredients guaranteed to be free of wheat, rye, or barley.
Fact #3. Today, thanks to the gluten-free movement that has swept across America and much of the globe, it's easier than ever to find gluten-free options. They're now on menus, in grocery store aisles, and in the kitchens of friends and family members. It's also pleasantly simple to find a fine gluten-free cookbook.
Fact #4. Consider a gluten-free cookbook that focuses on easy meals. Many such books focus on recipes that can be completed in short periods of time or on dishes that can be cooked using only a few simple ingredients. These types of books can help the new-to-gluten-free chef obtain a foundational knowledge.
Fact #5. Once you're comfortable cooking without gluten, by all means delve into gourmet cooking. This includes baking pies or pastries, tackling classic meals reimagined without gluten, and mastering Italian, Indian, and other cuisines using substituted ingredients. Make sure to account for any nutrients you might sacrifice in the abandoning of grains. Supplement your diet as needed with other foods and vitamins.