By Miriam Latto


Gluten sensitivity is a growing problem for many adults and children these days, gluten being a naturally occurring protein in wheat and other related grains, such as barley, rye, kamut, spelt and triticale. According to the Food Allergy and Research Education (formerly the Food Allergy & Anaphylaxis Network), approximately 15 million Americas suffer from true food allergies. In addition to celiac disease, an inherited autoimmune problem that affects digestion, autism and food-triggered asthma can also be your body giving you a signal to shift to a gluten-free diet.

Nutrition - book coverIf you are gluten-sensitive and looking to improve your health this year, try this new recipe book by Carol Fenster, “100 Best Quick Gluten-Free Recipes.” The cookbook not only has some tasty recipes, they’re also quick – they can all be prepared in 30 minutes or less.

As the former associate food editor at “Living Without” magazine, Fenster has been a master of gluten-free cooking for over 25 years. She is the author of 11 gluten-free cookbooks, including “Gluten-Free 101” and the award-winning “1,000 Gluten-Free Recipes.”

This book offers 100 quick, delicious and easy recipes that minimize your time spent in the kitchen. It makes meal planning easy by outlining how to stock a gluten-free pantry so you have all the necessary ingredients on hand when you’re ready to cook. And it also provides ideas on how to combine recipes in the book, such as making a weekend brunch, a Southwest meal or an All-American quick dinner.

Perhaps the most valuable for the new gluten-free cook will be the information Fenster includes on measuring for success, savvy label reading, gluten-free, dairy-free ingredients and a list of gluten-free brands she used in testing these recipes. The five chapters are organized as follows: breakfast and breads; soups, salads, sandwiches and snacks; grains, beans and pasta; main dishes and desserts.

Some of the recipes include quick favorites like Microwave Muffins in a Mug, Breakfast Pizza, Garlic Breadsticks, Chicken Parmesan and Flourless Chocolate Cupcakes. There are also beautiful full-color pictures showing what your upcoming culinary masterpiece should look like. All told, this book will become a favorite “go-to” book for gluten-free cooking.

For more information on Fenster, her Gluten-free recipes, cookbooks and videos, visit her website at


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